Five trays, more on the menuSteam source up to 842 °FChamber up to 356 °F
Commercial steaming, organized around your dishes.
From dim sum and steamed rice to fish and vegetables, arrange your menu across five tray levels. Dish-based controls, a viewing window and automatic water refill help make steaming part of the daily kitchen routine.
Arrange dishes on 17.72 × 13.78 in trays, with 3.15 in spacing between levels. All five share one cooking chamber; choose compatible cooking conditions for each batch.
02
High-temperature steam for fresh dishes
Bring fish, chicken and dumplings into your daily menu with high-temperature steam. The steam heat-source specification and the chamber temperature are listed separately below.
03
Set the process for the dish
Menu controls let you set temperature and time around the food you are preparing. Give everyday dishes a clear cooking process.
04
Watch progress through the glass
See the food without repeatedly opening the door just to check. Keep the cooking process in view while preparing the next dishes.
05
Automatic water refill
Automatic refill supports the water needs of everyday preparation. Plan the water connection so replenishment fits naturally into the station’s cooking routine.
06
A countertop station for smaller kitchens
Position the five-tray steamer on a suitable worktop to create a compact steaming station. Leave room in front for withdrawing trays and plating the next batch.
FISH, VEGETABLES AND MORE
Five levels for more ways to serve
Serve tender steamed fish with bright vegetables and potatoes, or prepare chicken, rice and seafood for the next service. The same steaming station also fits dumplings and buns on an Asian menu. Arrange cookware across five levels, matching cooking conditions and timing to each dish.
AUTOMATIC WATER REFILL
Keep preparation moving
Automatic refill supplies water as the appliance needs it during normal operation. With water and drainage connected, your team can focus on loading, cooking and plating each batch.
US dimensions and weights are approximate conversions; temperatures are shown in Fahrenheit. Original dimensions are specified in metric units.
Tray positions
5
Tray dimensions
17.72 × 13.78 in
W × D × H
22.95 × 27.02 × 30.55 in
Listed chamber temperature
356 °F
Net weight
176.4 lb
Steam-source temperature
842 °F
Spacing between tray levels
3.15 in
Internal width at middle section
422.4 mm
Reference depth, rear wall to opening
466.8 mm
Reference height at middle section
494.3 mm
Tray removal
Slide forward
Cooking chambers
1 shared chamber
Plan a practical steaming station
Allow for the countertop unit, supporting surface, door opening and tray loading. Check water supply, drainage, maintenance access and the selected three-phase electrical supply.
Start with your dishes, portions, containers and busiest serving period. Trial the actual food thickness and load per tray against the required cooking and service times. Five positions describe the rack layout; practical output depends on the menu.
What site details should I share before installation?
Provide the kitchen dimensions, delivery route and doorway sizes, power supply, water, drainage and ventilation. Allow working and maintenance space around the countertop station.
What size trays fit the listed configuration?
Five 17.72 × 13.78 in trays share one cooking chamber, with 3.15 in between adjacent levels. Plan food height and loading around the recipe.
How much installation space is needed?
The appliance dimensions are 22.95 × 27.02 × 30.55 in. Allow additional space for operation, connections and maintenance.
Can I request a different electrical configuration?
North America: 480 V, three-phase, 60 Hz. China: 380 V, three-phase, 50 Hz. Both configurations are rated at 5.3 kW. Tell us your requirements for other supplies.
Does 842 °F mean the chamber temperature?
No. 842 °F describes the steam heat source. The listed maximum chamber temperature is 356 °F. These are different measurement points, not food core temperatures.
