Steamers for Food Service Applications

Steamers, or steam cookers, are cooking appliances wherein heat is imparted to food in a closed compartment by direct contact with steam. The compartment can be at or above atmospheric pressure. The steam can be static or circulated. This project assesses the energy efficiency level of the Cleveland model 22CER3.1 electric steamer and seeks to determine an appliance baseline and a minimum energy efficiency level necessary to qualify for the food service qualifying product list. The Cleveland Model 22CER3.1 SteamChef™ 3 Steamer, a boilerless convection steamer with a cooking capacity for up to three deep steam table pans, was examined for various performance metrics. A test procedure was conducted in order to characterize the steamer’s energy input rate, preheat energy consumption, cooking energy efficiency, and production capacity, according to the American Society for Testing and Materials (ASTM) F 1484-05 Standard Test Methods for Performance of Steam Cookers. Southern California Edison’s Foodservice Technology Center (FTC) in Irwindale, CA performed the testing. Cook time, steamer temperature, steamer power input, and the weight and temperature of the test food were carefully measured. The test food was potatoes. From the extensive measurements collected, steamer efficiency and numerous heat rate and uniformity factors were calculated. The test data provides key information to help determine the operational costs and the percentage of total kitchen productivity a single appliance can deliver.