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STEAMING
(5 of 5)
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Hospitality
and Catering |
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| There are 4 types of steamer: |
| Atmospheric |
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| Pressure |
| High compression |
| Pressureless convection |
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| Misuse of a steamer is very dangerous, take great care. |
| Steamer chambers, doors, water valves and ball floats should be checked and maintained regularly. |
| Steam pressure must be reduced before opening the door. |
| Steamer doors should be left ajar, when not in use, to prevent the build up of mould. |
| They should be drained, washed, rinsed and dried after every session (if applies). |
| Check the water well is correctly filled and the ball valve arm moves freely (if applies). |
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