Brook - Mist Steam System

Applications & Use Cases

• Used in bakeries for adding a crisp crust and improved texture to bread and pastries.
• Applied in commercial kitchens to enhance the appearance and cooking of roasted meats and vegetables.
• Integrated into food processing lines for surface treatment and conditioning of various food products.
• Utilised in confectionery for specific glazing and finishing processes.
• Employed in catering operations to maintain food moisture and presentation.

Typical Specifications

Typical capacity

Varies significantly based on the oven or processing line it is integrated with; designed to serve a single oven chamber.

Power supply

This unit is single phase; commonly, units of this type operate on standard industrial single-phase or three-phase supplies depending on heating element size.

Installation

Designed for fitting onto existing ovens; typically requires connection to a water supply and electrical power.

Steam generation method

Often uses an internal heating element to boil water, producing a fine mist or steam.

Control

Typically features basic controls for steam duration and intensity, either integrated or as a separate panel.

Materials

Commonly constructed from stainless steel for hygiene and durability in food environments.

Frequently Asked Questions

• What kind of ovens can this system be fitted to?

  Mist steam systems are generally adaptable and can be fitted to various types of industrial and commercial ovens, including deck ovens, convection ovens, and some rotary ovens. Compatibility depends on the oven's design and available space.

• What are the benefits of using a mist steam system?

• Does this unit require a dedicated water supply?

• What maintenance is typically involved with a mist steam system?

• Can this system be used for purposes other than baking?