STEAMERS

1. STEAMERS GROEN

2. ENERGY OF STEAM • BTU (British Thermal Unit) = Amount of heat required to raise the temperature of one pound of water by 1 degree. • Sensible heat = To Raise it from 32 to 212 degrees (at 212° = 180 BTUs). • Latent heat = To take 212 degree water and convert it into 212 degree steam (= 970 BTUs at atmospheric pressure).

3. FOUR BASIC QUESTIONS THAT EVERY PERSPECTIVE BUYER SHOULD BE ASKED • What product are you planning on steaming vegetables, starches, proteins, re-therming or seafood? • In what manner are you planning on steaming? Batch, versatile or a la carte? • What volume do you need? How many 2-1/2” deep pans (typically 8-11lb each) • What are the site conditions?

4. STEAMERS AND THEIR APPLICATION

5. INTERNAL CONVECTION FAN

6. AVAILABLE BOILERS • GAS BOILER is available in 200,000 BTU’s delivering approximately 3.7 horse power at about 12 PSI. • Electric Boiler is available in 24, 36 and 48 KW providing 2.2, 3.5 and 4.7 BHP respectively at about 12 PSI. • Note: rule of thumb is .25 BHP/ pan capacity

7. HyPlus • Boiler system • Powers adjacent kettles • Great for replacement • Perfect for all applications • Instant recovery • 50 gallons of water per hour • Both cabinets operate 100% • Water quality requirements

8. COMPARATOR

9. HyPerSteam • Independent steam generators • Individual cabinet operation • Perfect for all applications • Replacement or new construction • Instantrecovery • 50 gallons of water per hour • 2 yr. with proper filtration • Deliming light indicator • Cost effective deliming

10. COMPARATOR

11. SmartSteam • Boiler less • Dual water connections • Versatile Batch & A la carte • Very minimal shellfish • Near instant recovery • 20 gallons of water per hour • No deliming

12. STEAM LID

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14. Intek • Boiler less • Connectionless • Perfect for batch cooking • Low volume A la carte • NO SHELLFISH!!! • 8, 12 and 14kw options • Variable holding temps • Add water indicator • Low water shutoff • > 1.5 gallons per hour

15. FROZEN PEA TEST Tests were performed by Pacific Gas & Electric's Foodservice Technology Center. This is a comparison of test results from data collected by the Food Service Technology Center located in San Ramon, CA.

16. COMPARATOR

17. WHAT’S NEW WITH THE VRC 100? • Ventless solution in most markets • New optional Condensate Cap • Steam is channeled thru finned tubes • Fans pull air across finned tubes • Uses air to cool steam & condense to cool liquid • Exhausts air from the back of the unit • Cools condensate to about 86º F • Cooled water drains to floor drain or bucket. Easy installation Top view

18. COMPARATOR

19. UTILITY STUDY (FISHER NICKEL) Studies conducted by Fisher-Nickel, Inc. and the Foodservice Technology Center confirm that replacing a conventional steamer with a connectionless steamer in a high volume restaurant will save $6,083.00 each year per compartment in utility savings. That is $12,166.00 each year per double stack steamer! COST PER COMPARTMENT The information in this table is based on data generated by Fisher-Nickel, Inc. and the Food Service Technology Center - MWD ICP: Evaluating the Water Savings Potential of Commercial Connectionless Steamers – Agreement No. 55354- Final Report

20. STANDARD WARRANTIES • ALL STEAMERS ARE COVERED BY A (1) YEAR STANDARD WARRANTY • A (5) YEAR CAVITY WARRANTY • Steam Generators/Boilers 2-Year Parts/Labor with Purchase of proper Pure Steam • 2 year K-12 school warranty

21. STEAMER APPLICATION PRODUCT SELECTION

22. TAKE AWAYS • Field reversible doors with extra sensor in place • 5 year cavity warranty • K-12 2 year warranty • K-12 2nd year precheck • HyPerSteam 2 yr. warranty with proper filtration • Free startup • Hands free door latch • Convection fan on all models • A steamer for every application