What is a convective steamer?
Convection machine is a food stove that uses a fan to push hot steam and air around food for cooking faster than traditional mating methods. The convective steamer is well suitable for dosing cooking and cooking vegetables. The steam is not pressurized in the convection steamer, so cooking can be interrupted without damage. When using a convection steamboat, food is best cooked preferably when the gap is best to cook steamboats of convection between each item. This allows the pair to circulate evenly into any surface surface of the food. It is also advisable to use shallow pans to ensure uniform cooking results. For foods in which the fluid is not stored, such as vegetables, perforated pans work best because other holes provide additional contact points for steam for food cooking.
Convection machine has many advantages over other types of King Coometod and one of the most popular reasons why people choose hereThe method is that it is healthier and faster. When food is cooked in such a steamer, it retains all the color and taste of each item and does not mix with other foods in the container. Preparation of food and cooking time can not only be completed closer to the time of administration, but food can be served directly from the serving pan and saving time for food. It also prevents damage to the appearance of food. Because steam is not pressurized, the cooking process can be interrupted without problems.
When buying a convection steamboat, the equipment you want before you head to the store. Functions that need to be considered include the number of compartments, PAN capacity and energy source. The purchased steamboat should be large enough to suit the buyer's needs, to keep enough pans to cook the amount of food desired - the ability to explain all the steam as the steam was made. Gas and electric convection steamships use thermal elements or burners to generate steam.
after each use should beCleaning convection steamboat. This process begins by removing all pans, grilles and food filters. The grates and pans should then be washed with hot water, detergent and a good brush. All parts should be thoroughly rinsed and dried before returning to the steamer. The drain of each section should be flushed with a de-rejection solution per month to make a convinction of the sanitary steamship and run well.