Larger batches, better organizedSteam source up to 932 °FChamber up to 356 °F
Three independent chambers. Twelve large trays.
Prepare rice, chicken and vegetables for a busy meal service. Three separately controlled steam systems let your team organize batches by dish and serving time, with four large trays in each chamber.
Each chamber has its own evaporator, high-temperature module and controls. Set up separate cooking processes for the dishes your kitchen serves.
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Twelve trays for batch preparation
Four trays in each of three chambers give you twelve loading positions. Arrange portions and batch sizes around your menu and service schedule.
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Large trays for catering kitchens
Large square trays provide room to arrange portions for catering and restaurant-group meal preparation. Use the listed tray dimensions to plan the containers and dishes your team will serve.
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Steam for tenderness and variety
Plan steamed fish, chicken and dumplings alongside rice and vegetables. High-temperature steam gives the kitchen a flexible way to build a menu around freshly steamed food.
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Open the chamber you need
Separate doors give access to the selected batch without opening the other cooking chambers. Matching control panels keep each zone easy to identify.
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Controls beside each chamber
An independent panel on the left of each door corresponds to that cooking chamber. Operators can identify the correct zone and manage its settings directly at the workstation.
HOTELS · CATERING · RESTAURANTS
Prepare for the lunch rush
Serve steamed chicken, tender fish, rice and colourful vegetables from separate pans for a hotel buffet or catering line. Use independent chambers to schedule different dishes or stagger batches of one popular item. Plan tray loading and timing around the service window. Steam fish, chicken and dim sum according to the needs of each menu.
LARGE-FORMAT TRAYS
Room for your batch menu
Trays approximately 23.3 in square provide generous space for arranging portions. Four levels per chamber, spaced 3.54 in apart, help you plan food height, loading and safe tray handling.
US dimensions and weights are approximate conversions; temperatures are shown in Fahrenheit. Original dimensions are specified in metric units.
Chambers
3
Tray arrangement
4 × 3 chambers
Tray outer dimensions
23.33 × 23.33 × 2.43 in
Net weight
330.7 lb
Overall W × D × H
38.15 × 31.72 × 70.41 in
Steam-source temperature
932 °F
Spacing between tray levels
3.54 in
Independent steam systems
3
Internal chamber width
678.6 mm
Internal chamber depth
600 mm
Central clear height
482.7–493.2 mm
Evaporators / high-temperature modules
3 / 3
Plan for loading, service and access
Check the 38.15 × 31.72 × 70.41 in overall footprint, including handles, top projections and castors. Allow room for large trays, open doors, utilities and maintenance.
Start with your menu, portion sizes, containers and busiest serving period. Compare the US064 dimensions, tray format and configuration with your space and workflow.
How can I confirm output per batch?
Run a cooking trial with your planned trays or containers. Food thickness, loading per tray and required serving time determine practical output; the twelve tray positions alone do not define portions for every menu.
What installation information should I provide?
Share the kitchen dimensions, delivery route and doorway sizes, power supply, water supply, drainage and extraction arrangements. Include room for loading and maintenance when planning the installation.
What is the tray configuration?
This model has three chambers with four trays each, for a total of twelve trays.
Are these GN trays?
The listed tray dimensions are 23.33 × 23.33 × 2.43 in. Confirm compatibility using those dimensions rather than assuming a GN format.
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 22.5 kW. Tell us your requirements for other supplies.
Can the three chambers be controlled separately?
Yes. Each chamber has an independent evaporator, high-temperature module and controls. Organize batches by dish and timing. The listed 932 °F refers to the steam heat source, not food core temperature.
