MAURER ATMOS STEAM COOKER

• Cooking and processing of meat products, poultry, and fish.
• Thermal treatment of convenience foods and ready meals.
• Sterilisation and pasteurisation of various food items.
• Smoking and drying processes when configured with appropriate modules.

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.

• What is meant by 'live steam heated'?

  Live steam heated means that steam is directly injected into the cooking chamber to transfer heat to the product. This method provides rapid and even heating, often with controlled humidity.

• What are 'tandem cookers'?

• What does 'high risk low risk - through doors' imply?

• Are the cooking trollies and trays included?

• What kind of maintenance is typically required for a steam cooker?

• Can this unit be used for smoking products?

Used steamers hold strong reputation within food processing sectors for reliable performance and durability. Buyers typically prioritise chamber capacity, steam generation consistency, and build quality when selecting units. Key considerations include maintenance history, seal condition, and whether models feature automatic or manual controls. Industry sentiment favours stainless steel construction for longevity and hygiene standards compliance. Energy efficiency and ease of cleaning are frequently valued attributes. Established brands tend to command confidence, though quality varies significantly across manufacturing periods and usage intensity.

General overview for this equipment type