- Typical capacity
- For this class of equipment, units commonly accommodate multiple racks, often ranging from 2 to 6 per chamber, with each rack holding numerous trays. This specific unit features two 3-rack tandem cookers.
- Power supply
- Steam cookers typically require a live steam supply, often at pressures between 2-10 bar, in addition to a standard industrial electrical supply (e.g., 400V, 3-phase) for controls and ancillaries.
- Heating method
- Units of this type are commonly heated by live steam, providing efficient and consistent thermal processing.
- Control system
- Modern steam cookers typically feature PLC-based control systems, such as the Titan 2, for precise management of cooking cycles, temperature, and humidity.
- Construction material
- For food processing, units are almost exclusively constructed from food-grade stainless steel (e.g., AISI 304 or 316) for hygiene and durability.
- Footprint
- Tandem or 'space-saving' configurations, as described for this unit, aim to maximise processing capacity within a reduced floor area compared to standalone chambers.
- Operational zones
- Units designed for 'high risk/low risk' separation, often with through-doors, facilitate compliance with food safety regulations by preventing cross-contamination.