steamers and boilers

what is an convection steamer?

• used for frying or grilling. Frying can be done with a charbroiler, just as you may fry with a skillet on a range

• an essential component of many types of restaurants, allowing chefs to brown, char, or caramelize foods.

• cooks food at 212 degrees Fahrenheit, under no pressure.

• eject steam into an outer wall, creating an even flow of heat throughout the entire cooking basin

what is an pressure steamer?

• work by sealing in steam which causes the liquid to boil above its boiling point, therefore, creating pressure inside the pot. 

• can cook up to 60 gallons of food, you can rest assured that every single piece of food will be cooked uniformly.

• sits on top of a worktable. Primarily quick-service restaurants use these. The heat source is located above the food and produces an intense radiant heat.

• creating an even flow of heat throughout the entire cooking basin

what is an steam-jacketed kettle

• cooks food at 212 degrees Fahrenheit, under no pressure. 

• creates pressure inside a pot

• used to steam all foods

• eject steam into an outer wall, creating an even flow of heat throughout the entire cooking basin

what can you do with a tilting fry pan?

• boil above its boiling point, therefore, creating pressure inside the pot. 

• cook up to 60 gallons of food, you can rest assured that every single piece of food will be cooked uniformly.

• allowing chefs to brown, char, or caramelize foods.

•  can provide a high output method of pan-frying, and due to their smaller size

what is an charbroiler?

• used to make cooking easy

• used to make things reheat

• used for baking

• used for frying or grilling

does an hotel broiler allow chefs to brown, char, or caramelize foods?

• yes

• no

where is the heat-source located on a countertop broiler?

• beside the food

• above the food

• bottom of the food

• in the food