Commercial Steamers

When a steamer beats a combi

A dedicated commercial steamer costs a fraction of a combi oven, is far simpler to service, and steams faster because that is all it does. If your steaming is high-volume and repetitive — yum cha, vegetables for a bain-marie, seafood — the dedicated machine is the right tool. If you need the same cabinet to roast and bake as well, see our combi and convection ovens.

Pressure or atmospheric

Atmospheric steamers cook at 100 °C and can be opened mid-cycle — better for anything you check as it goes. Pressure steamers run hotter and much faster, but the door stays shut until the cycle ends. Decide by whether your product is timed or watched.

Water is the maintenance item

Steam equipment scales up in hard water, and scale kills elements. Ask what treatment the model expects and budget for it — that single answer separates a steamer that lasts years from one that is unreliable in eighteen months.

Sizing

Work in baskets or GN pans at the peak, not in average covers. Steaming is fast, so the constraint is almost always how much you can load at once rather than how long a cycle takes.

Prices shown are ex-GST trade rates. Every unit is checked before it leaves us — which is why we don't promise same-day on everything. Sydney metro is next day; we deliver Australia-wide, and we service what we sell.