Convection Steamers

Convection steamers are commercial kitchen appliances that cook food using pressurized or atmospheric steam circulated by a fan. Unlike traditional steamers that rely on static steam, convection steamers distribute heat more evenly and efficiently, resulting in faster cooking times and more consistent results. These units are ideal for preparing vegetables, seafood, rice, and other delicate menu items that benefit from moist-heat cooking without losing their nutrients or texture.

There are two main types of convection steamers: boiler-based and boilerless. Boiler-based units produce steam using an external generator, which is excellent for high-volume operations requiring continuous output. Boilerless steamers, on the other hand, generate steam directly inside the cooking cavity by heating a water reservoir. These models are more energy-efficient, easier to maintain, and well-suited for medium-volume establishments such as school cafeterias or hotel kitchens.

Most convection steamers are available in countertop or floor-standing designs and typically come in 1, 2, or 3-compartment configurations. This allows operators to cook different foods simultaneously without flavor transfer. Many modern models also include programmable controls, digital timers, and automatic water fills and drains for ease of use and improved kitchen workflow. Some are designed to accommodate full-size steam pans, maximizing batch capacity.

When choosing a commercial convection steamer, it's important to consider your volume needs, kitchen layout, and utility availability—some models run on electricity, while others require gas or direct plumbing connections. For help finding the right steamer for your business, reach out to our team at 1‑855‑380‑6342 or visit our Contact Us page.