What is a steam convector

The HORECA segment implies a full range of services related to the reception and service of visitors in cafes, pizzerias, coffee shops, bars and restaurants. For the efficiency and profitability of such a business, it is necessary to take care in advance of drawing up a financial plan, searching for potential suppliers of products (logistics component) and investors (if necessary), buying your own facility or renting premises.

However, special attention in this list should be paid to the technical equipment of the square, the laying of engineering communication systems and the purchase of specialized equipment.

In order to diversify the menu as much as possible and please the culinary tastes of any fastidious customer, it is necessary to provide for the presence of deep fryers, professional electric stoves, refrigerating units, freezers, ovens and steam cookers. But it is recommended to give the main priority to a productive, multifunctional and reliable steam convector.

In this regard, many people have a reasonable question: "What is a convectomat with a steam function and how to choose it"?

The combi steamer is a universal thermal device, which combines all the necessary methods of processing products for the cook.

The possibility of software control, extensive functionality, simultaneous cooking of various dishes are only the smallest part of the advantages that distinguish such a category of thermal equipment.

As an information: it has to be stated that steam convectors do not differ in budget cost at all. The price of some professional devices can range from 70 to 300 thousand rubles. (depends on the specific design and brand). In the context of the development and establishment of the restaurant business, many establishments may not be able to afford the purchase of such a device. To minimize financial costs, many enterprising managers of cafes, restaurants and bars order finished products in frozen form. Such activities are the main area of competence of specialized companies. The assortment of these online stores consists of frozen dumplings, cutlets, pancakes, dumplings, etc.

Types of steam convectomats and their classification

There are more than one and a half hundred different brands and trademarks of this category of thermal equipment on the domestic market. Depending on the technical and operational characteristics, they can operate in the temperature range from plus 30 to 300°C.

Steam convectors are usually distinguished by the method of vaporization:

1. Injection type. It implies the technology of direct steam injection. Vaporization occurs directly in the working chamber by spraying water on heating elements.
2. Boiler type. The products are processed by steam supplied from a steam generator. The generation of heated air is carried out in a boiler located outside the working area, and the steam itself is pumped through a special valve.

For information: a boiler-type steam convector allows you to achieve optimal temperature and humidity, which are stably maintained for a long time. The price of such units is much higher than that of steam convectors of injection steam generation technology.

Both versions provide adjustment of the supply of heated air masses. To eliminate the likelihood of scale formation and improve the quality of finished products, it is recommended to use a special water softener connected to the water supply system.

When choosing the type of steam convector, it is necessary, first of all, to take into account the area of the institution and the number of seats. For small restaurants (60-70 seats), injection equipment is ideal. Such devices are characterized by small overall dimensions and mobility. For example, the Italian brand TECNOEKA EVOLUTION, which includes a 5-level work area, proved to be excellent.

In the conditions of large Horek establishments providing weekly maintenance of cooperatives, weddings and banquets, it is recommended to give preference to boiler units. In professional boiler–type steam convectors, an integrated shower for cleaning the chamber, a thermal probe and a spacious working area must be provided (the number of gastro capacities is from 20 units and above). Such equipment will allow you to prepare from 200 to 300 servings of various dishes daily.

For reference: if you do not have enough financial resources to open your own restaurant business, do not despair. Don't rush into debt, look for an investor, or sign a loan agreement with a bank. If you are excited about the idea of opening an institution in the HORECA line, allocate the main costs to renting a room with a good territorial location, its high-quality decoration and arrangement (sofas, bar counters, tables, chairs, etc.), hiring qualified personnel. One of the specialized companies will help you with the delivery of ready-made food. In the online catalog of these organizations you will find an abundance of frozen semi-finished products, including dumplings, dumplings, cutlets and pancakes.

What aspects should be given priority attention when choosing a steam convector

How to choose a steam convector that is optimally suited to all the needs of an institution from the HORECA line?

In addition to the vaporization technology (injection/boiler type), it is recommended to pay special attention to the following criteria:

1. A trade brand. Domestic, Italian and German appliances (Atesy, Tecnoeka and Rational, respectively) are very popular among Russian consumers. Such units are characterized by high performance, low energy consumption and reliability.
2. Management features. It is customary to distinguish between electronic, mechanical and electromechanical devices. Mechanical steam convectors are characterized by reliability, ease of use, convenience of repair and maintenance. The equipment with an electronic controller boasts software control with the use of a touch screen, a wide variety of modes, and the ability to store in memory its own unique cooking methods. The electromechanical type provides manual control (there are convenient ergonomic handles) and touch control buttons with which you can control temperature conditions, cooking time and humidity in the working chamber.
3. The type of energy carrier. Steam convoys are classified according to the method of energy consumption: they can be connected to an electric grid (electric type) or a gas main pipe (gas version). The choice of one or another option is the individual prerogative of each of the customers individually. It should be based on the permissible power of the electric cable and the availability of gasification of the facility. It should also be understood that the performance of the steam convector directly depends on the type of energy carrier.
4. The volume of the working area (the dimensions of the combi steamer). One of the fundamental characteristics that must be taken into account, first of all. The capacity of the working chamber should be selected based on the following:

• for small bars and restaurants, food courts and cafes, the recommended volume of the working chamber is from 2 to 6 gastro capacities (the number of seats does not exceed 50);
• canteens and pizzerias of medium size (up to 100 seats) require a capacity of at least 8 gastro containers;
• large restaurants (from 200 or more visitors at the same time), food processing plants, kitchen factories should be equipped with equipment for 20 gastro capacities or more.

It is noteworthy: the typical dimensional characteristics of the gastro-capacity of the working area are 53*32 mm (GN 1/1) and 53*65 mm (GN 2/1). A standard food tray has a depth of 2 to 20 cm.

The practical purpose of containers. 

Containers are usually graded according to the types of food products for which they are intended:

• 20 mm. Baking of confectionery products;
• 40 mm. Roasting/roasting of meat and chicken fillets, as well as fish dishes;
• 65 mm. Stewing eggplant, tomatoes, zucchini and other vegetables, cooking cereals;
• 100 mm. Cooking and stewing large portions of poultry dishes (for example, turkey), as well as pork, lamb and fish;
• 150 mm. Frying potatoes, steaks, sausages;
• 200 mm. Preparation of large pieces of meat and vegetable semi-finished products
.

It is important to know: gastro capacities are usually made of perforated or solid sheets of refractory steel of high quality category. They are mounted on universal guides that ensure their movement inside the working chamber.

The temperature range of operation. A fundamental criterion that needs to be given priority when choosing an aggregate. The value of such a parameter should be in the range from 45 to 300°C.
The type of locking device. Professional equipment provides a reliable electromechanical lock that blocks access to the camera during the operation of the equipment. It is necessary to understand that the temperature of air masses can reach more than 200 °C, contact with which can lead to the saddest consequences (severe burns of the skin and mucous membrane).
Available modes of operation of the unit. A professional steam convector should provide the following basic functionality:

• convection mode (temperature in the working chamber is not more than plus 300°C). This option is used for making confectionery (doughnuts, pies, buns), fillets of fish and poultry, portioned dishes of their veal and pork, roasting entrecotes and cutlets, baking vegetables;
• steam mode (temperature in the working chamber is not more than plus 100°C). Vegetables, meat delicacies, seafood, chicken fillet are only a small list of products for the preparation of which steam treatment can be effectively used. This option eliminates over-drying of dishes and is specially used for completing diet and children's menus.;
• combo mode (temperature in the working chamber from plus 40 to 270°C). It implies a combination of convection and steam functions. The mass fraction of food loss as a result of cooking is reduced by 55-60%. This option is used for roasting broiler chickens, lamb and veal, and potato dishes.
• regeneration (recovery) mode. It differs in that as a result of heating / additional cooking, the products practically do not lose their taste, nutrients and aroma.

For information: baking in a steam oven is one of the priority cooking modes, which is very popular with chefs. Pancakes, casseroles, pies, pancakes are just a small list of delicious and healthy foods that can be easily prepared with the baking function.

What should be considered when operating the equipment

When using a combi steamer, it is recommended to adhere to a number of rules and recommendations:

1. Before loading the products into the working chamber, preheat the working chamber to a temperature of at least 130°C. This helps to reduce the cooking time and uniform baking of products throughout the volume;
2. The combi steamer is designed for cooking all kinds of dishes (meat, poultry, fish, vegetables, cereals, etc.). However, the work area should not be overloaded. Ignoring such a recommendation will lead to significant energy consumption and increase the cooking time. Load the gastro capacities sequentially, starting from the central zone, ending with the lower and upper levels;
3. an open door of the device for a long time affects the cooking conditions: humidity, temperature characteristics, pressure change, and, as a result, the quality of the prepared products deteriorates;
4. follow the requirements of the operating manual and observe safety precautions. Preventive maintenance of the equipment should be performed at least once every 2 months.

As a recommendation: the purchase of a combi steamer is by no means a budgetary event that entails serious financial costs. If you are not ready to fork out for a large sum, order products for a restaurant, cafe and bar ready-made. For example, the online catalog of the Lina company offers a wide selection of various semi-finished products (cutlets, dumplings, pancakes, dumplings, etc.).

The main advantages of steam convectomats

Unlike heating equipment of a similar purpose, the steam convector has a number of undeniable advantages:

1. Versatility of practical use. The presence of one unit of such a device allows you to replace up to 80% of devices for heat treatment of products. Thanks to its wide functionality, it can easily act as a grill, deep fryer, hob, roaster and convection oven. Browning, roasting, baking, stewing are only the most insignificant list of options that are effectively used to prepare various dishes.
2. Low power consumption. The cost of paying for electricity consumed by one steam convector is significantly less than several heating devices.
3. During the cooking process, useful substances and vitamins are preserved, and the formation of fat is minimized.
4. Easy to clean and maintain. Some models include an integrated self-cleaning function.
5. The cooking time is reduced by 20-25% (compared to devices of a similar purpose, for example, ovens).
6. The ability to cook dishes from various products without fear of mixing flavors and aroma.
7. Instant heating of the working chamber immediately after turning on the equipment.
8. Convenience of repair and preventive/maintenance.
9. Similar to a microwave oven, a combi steamer can be effectively used not only for cooking dishes, but also for heating them.

As information: the price of such equipment for restaurants, bars and cafes will depend on the specific manufacturer, rated power, number of compartments and availability of additional options (humidity control, thermal probe, car wash, etc.).

Despite all the advantages, buying your own steam convector sets huge background costs that not every catering establishment can "shoulder" even with the registration of a loan agreement and the involvement of a generous investor. If you have seriously decided to take up the Ferret segment, but you have a serious lack of money, do not despair. The good news is that there is a way out: order the delivery of finished products from one of the specialized companies. For example, the online catalog of the Lina company presents a wide range of frozen dumplings, pancakes, dumplings, etc..

As a conclusion

A steam convector for catering is an equipment that is characterized by versatility, wide functionality, high performance characteristics, as well as a long service life. The purchase of a particular modification is a personal choice of each of the consumers individually. The daily number of restaurant visitors, productivity, number of levels, type of management system are the fundamental aspects that should be paid attention to, first of all, when ordering a professional steam convector.