The most common cause of commercial steamer break downs is scale, lime and other mineral deposit build up. To avoid a full equipment failure and to ensure efficiency and performance, it is important for foodservice operators to have a regular maintenance and cleaning schedule.
The stainless steel walls of most steamers are easy to clean. The first step is to apply a degreasing spray and then follow by running the equipment on steam mode. This will loosen any stuck-on particles in the interior cabinet. To finish cleaning the interior walls, open the door while the machine is cooling and scrub the interior using only a soft brush.
On a daily basis, you should inspect the gaskets of your commercial streamer and inspect the drain lines to ensure they are clear. Depending on the water quality in your area, you should regularly replace water filters and cartridges on a quarterly or biannual basis. If water quality is extremely poor or there is heavy mineral content, you may need to replace the water filter cartridge even more frequently.
To descale your steamer, refer to the owner’s manual from the manufacturer. During descaling is a good opportunity to inspect the steam line tubing, connection points and the water lines for cracks or frayed ends. Also, inspect the electrical components for wear and tear.
Regularly maintaining your kitchen equipment will save you time and money in the long run. You can learn more in our blog post Creating a Preventative Maintenance Program for Foodservice.
