ACCUTEMP Steamer Commercial Steamer, Vacuum Steamer

AccuTemp’s New 3-Pan Steam’n’Hold Delivers Speed & Flexibility

Benefits NO Conventional or Connectionless Steamer Can Match
The combination of vacuum cooking technology AND no-hassle self-contained, connectionless design delivers a long list of owner and operator benefits simply unmatched by any other steamer!

AccuTemp Products, Inc. has introduced a new 3-pan capacity Steam’n’Hold™, offering higher power input, an innovative steam distribution system and an instant-open vacuum release door that is field reversible. The S-3 model is available with a choice of 6, 8 or 12-kW power input; and has a unique SteamVector™ Baffling System, which increases the velocity of steam, for faster cook times and more even cooking of full compartment loads.

The Instant-Open vacuum-release door feature allows operators to use this smaller Steam’n’Hold for busy a-la-carte applications, even when cooking or holding foods in AccuTemp’s exclusive vacuum-cook low-temperature steam mode. Having a field-reversible door provides additional kitchen layout flexibility.

The S3 Series Steam’n’Hold has room for three, 21/2" deep steamer pans, a thermostat control for regulating the temperature of the steam between 150-212° F and a 90-minute cook timer. It will automatically hold foods after cooking, maintaining food quality and food-safe temperatures for hours. This can eliminate the need for a separate holding cabinet.

Prepare fresh or frozen vegetables with bright, vibrant color, texture dune to preference, great nature flavor AND retain more nutritional value than boiling! Use low temperature steam to cook tender asparagus, or 212°F fast-cook…for block-frozen product. You can hold vegetables for hours at 165°F, without them getting mushy or loosing their color or eye appeal.

Steam fresh or frozen seafood to perfection. For plump bay scallops, whole lobster and crabs, frozen fish fillets, oysters, clams, mussels or fresh salmon…steaming is a great way to prepare healthy seafood entrees and popular and profitable appetizers. Tender seafood such as lobster won’t get tough, when steamed at 185°F. Thin fish fillets won’t over cook or dry out.

Prepare perfect pasta and all types of rice. Steamed pasta is easy to cook al dante, with no starch buildup. And lumpy rice will be a thing of the past. Nothing does baby red potatoes better or pre-cut potatoes for salads. The Steam’n’Hold can prepare all types of beans.

While unable to brown, steamers are ideal for cooking many meats and reheating precooked meat products such as hotdogs and sausage. You can cook poultry and meats without drying them out, and with higher net yields. Just brown hamburgers, chicken or steak in the your oven or grill. Slice steamed turkey breast for the plate or use steam cooked chicken in a salad. You can steam tender ribs instead of par boiling or do brisket. Think of the possibilities.

The Steam’n’Hold is great for reheating refrigerated or frozen vendor prepared foods and for bulk reheating of cook-chill entrees, sides or pre-plated meals. You can reheat pre-cooked lasagna without drying out the corners and top. The Steam’n’Hold’s ability to generate steam at lower temperatures [165-180°F] means you don’t continue the cook process and over cook these foods.

A steamer can be used for more than fish and veggies. It is great for cooking eggs and fruit. Steam is water converted to its gas state. It is dry and very effective at transferring heat energy. It can be used to cook corn bread, a cake and many other desserts and foods you don’t normally associate with a steamer. [Click on our Recipes of the Month for more ideas.]

The Steam’n’Hold is the only steamer that is NSF listed as both a steamer and a holding cabinet. With its ability to generate steam at temperatures between 150-200°F, and easy to read compartment temperature gauge, it is safe and easy to hold foods for hours. When set for low temperature steaming, you can cook additional pans of food while holding others. The steam will move to the cooler [uncooked] product and not continue to transfer heat to product that is at temperature.

Model (.pdf file)	Description	Document	Price
SH Series	Single, 6-Pan Countertop Unit	AS-10	$
SH Series	Single, Stand Mounted 6-Pan Unit	AS-11	$
(2)SH Series	Stacked, Stand Mounted 6-Pan Units	AS-12	$
S3 Series	Single, 3-Pan Countertop Unit	AS-13	$
SNHB Series	Uni-stand Support Stands	AS-15	$

		Perfect For Fresh, Canned or Frozen Vegetables Prepare fresh or frozen vegetables with bright, vibrant color, texture dune to preference, great nature flavor AND retain more nutritional value than boiling! Use low temperature steam to cook tender asparagus, or 212°F fast-cook…for block-frozen product. You can hold vegetables for hours at 165°F, without them getting mushy or loosing their color or eye appeal.
		Ideal For Fresh or Frozen Seafood Steam fresh or frozen seafood to perfection. For plump bay scallops, whole lobster and crabs, frozen fish fillets, oysters, clams, mussels or fresh salmon…steaming is a great way to prepare healthy seafood entrees and popular and profitable appetizers. Tender seafood such as lobster won’t get tough, when steamed at 185°F. Thin fish fillets won’t over cook or dry out.
		Super for Satisfying Starches Prepare perfect pasta and all types of rice. Steamed pasta is easy to cook al dante, with no starch buildup. And lumpy rice will be a thing of the past. Nothing does baby red potatoes better or pre-cut potatoes for salads. The Steam’n’Hold can prepare all types of beans.
		Meats Have Met Their Match While unable to brown, steamers are ideal for cooking many meats and reheating precooked meat products such as hotdogs and sausage. You can cook poultry and meats without drying them out, and with higher net yields. Just brown hamburgers, chicken or steak in the your oven or grill. Slice steamed turkey breast for the plate or use steam cooked chicken in a salad. You can steam tender ribs instead of par boiling or do brisket. Think of the possibilities.
		Reheating Prepared Foods & Cook-Chill Product The Steam’n’Hold is great for reheating refrigerated or frozen vendor prepared foods and for bulk reheating of cook-chill entrees, sides or pre-plated meals. You can reheat pre-cooked lasagna without drying out the corners and top. The Steam’n’Hold’s ability to generate steam at lower temperatures [165-180°F] means you don’t continue the cook process and over cook these foods.
		And Much More A steamer can be used for more than fish and veggies. It is great for cooking eggs and fruit. Steam is water converted to its gas state. It is dry and very effective at transferring heat energy. It can be used to cook corn bread, a cake and many other desserts and foods you don’t normally associate with a steamer. [Click on our Recipes of the Month for more ideas.]
		Now HOLD Everything The Steam’n’Hold is the only steamer that is NSF listed as both a steamer and a holding cabinet. With its ability to generate steam at temperatures between 150-200°F, and easy to read compartment temperature gauge, it is safe and easy to hold foods for hours. When set for low temperature steaming, you can cook additional pans of food while holding others. The steam will move to the cooler [uncooked] product and not continue to transfer heat to product that is at temperature.