WHAT IS STEAM?
Steam is water (a liquid) that has been converted by the application of heat energy into colorless, odorless and tasteless gas.
Steam never dries out the product it is cooking
Steam also never burns the product
Steam is the most effecient means of transferring heat and energy known to man.
HOW DOES STEAM COOK?
When steam comes into contact (directly or indirectly) with the colder food placed in the steam cooking vessel, it transfers its energy to the food and condenses back into water.
Steam is produced by continuously boiling water (212 degrees)
Steam produces 6 times more heat than boiling water.
Steam condenses on contact with a cooking surface of all products and releases vast amounts of heat; up to 34.5 lbs of steam per hour.
The constant delivery of heat with no temperature variance accounts from the unique nature of steam cooking.
WHY USE STEAM?
Steam is one of the fastest, if not the fastest medium of heat transfer known to man. It is possible to transfer more BTU's of heat per degree of temperature difference with steam, than with most any other heat medium - even the hydrogen bomb!
The finished product retains natural flavor and color, particularly with pressureless steam cooking. Vitamins and mineral losses are minimal compared to boiling, resulting in a more nutritious end product.
5 WAYS TO SAVE
TIME - Faster than boiling water
LABOR - Place product in pans. Put into steamer and walk away.
SPACE - In just 24" or less, you ca pan produce food for 100 or more people.
FUEL - Steam cooking is the most efecient way to cook. You will save on BTU and K.W. usage.
FOOD - By using steam you will increase your yield; retain more nutrients, better color, flavor and texture over boiling.