Hans Dampf - MKN Cooker

Applications & Use Cases

• Commercial kitchens and catering operations for steaming vegetables, meats, and other food items.
• Food manufacturing facilities for batch cooking and blanching ingredients prior to further processing.
• Institutional settings such as hospitals, schools, and prisons for preparing large volumes of meals.
• Restaurants and hotels requiring efficient and consistent cooking of various menu components.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 6 to 20 gastronorm (GN) pan slots, or 20 to 100 litres for bulk cooking.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with power ratings from 10kW to 30kW.

Steam generation

Most MKN steamers utilise an internal steam generator, often electric, though some larger models may be gas-fired or connected to an external steam source.

Footprint

A typical footprint for a mid-sized unit would be approximately 600-900mm wide, 700-1000mm deep, and 800-1800mm high, depending on whether it's a countertop or floor-standing model.

Construction material

Units are predominantly constructed from stainless steel (e.g., AISI 304 or 316) for hygiene and durability in food environments.

Control type

Control systems commonly range from electromechanical dials to advanced programmable touchscreens, offering various cooking modes and temperature settings.

Frequently Asked Questions

• What maintenance is typically required for a used MKN steamer?

  Regular descaling of the steam generator, cleaning of the cooking chamber and seals, and checking water filters are common maintenance tasks. Buyers should also inspect electrical connections and safety valves.

• Can this equipment be used for sous-vide cooking?

• What utilities are needed to operate an MKN steamer?

• Are spare parts readily available for MKN equipment?

• What are the common safety features on this type of cooker?