Let the seafood shineSteam source up to 932 °FChamber up to 302 °F
A dedicated steaming station for fish and shellfish.
Build a menu around steamed fish, shrimp, crab and shellfish. Three separate doors and a four-rack arrangement help your team organize loading and serving across the upper, middle and lower cooking sections.
Prepare fish and shellfish with a cooking method that puts their natural flavor at the centre of the dish. Match time and loading to each species and portion.
02
Three chambers for organized preparation
Upper, middle and lower cooking chambers let the team place different seafood dishes in separate zones. Organize the preparation and serving sequence around each batch.
03
Clear positions for each batch
One rack above, one in the middle and two below give four support levels. Arrange your plates and cookware around the food and serving sequence.
04
Serve from the section you need
Three doors give access to separate cooking sections. Load and retrieve the selected batch while keeping the other doors closed.
05
A clear control layout
Three control panels run down the right-hand side of the cabinet, corresponding to the cooking positions. Settings are grouped where the operator can identify the relevant section.
06
Brushed stainless steel for the cooking line
Metal doors and a brushed stainless-steel body give the seafood station a professional finish, suited to the working environment of restaurant and hotel kitchens.
FISH. SHRIMP. CRAB. SHELLFISH.
Different seafood A considered cooking process
Whole fish and smaller shellfish need different preparation and timing. Plan separate batches with your chosen plates and cookware, then finish each dish with the sauces and garnishes that define your menu.
STEAM DELIVERY & DRAINAGE
Steam in Condensate out
Top-mounted steam delivery works with dedicated exhaust and drainage paths to manage steam and collected condensation. Include the drain connection and routine cleaning in your station layout.
US dimensions and weights are approximate conversions; temperatures are shown in Fahrenheit. Original dimensions are specified in metric units.
Rack arrangement
1 / 1 / 2
Maximum chamber temperature
302 °F
Net weight
264.6 lb
Overall W × D × H
Approx. 37.40 × 37.64 × 77.87 in
Steam-source temperature
302–932 °F
Make room for a seafood station
The closed-door appliance is approximately 37.40 × 37.64 × 77.87 in. Check delivery access, loading space, water, drainage, ventilation and the selected three-phase supply.
What should I compare when choosing a seafood steamer?
Share the seafood dishes and cookware you plan to use. Check this model’s overall dimensions, rack arrangement and electrical configuration against your kitchen and serving needs.
How can I confirm a practical batch size?
Trial the actual dishes and containers with your planned food thickness, loading per plate and service timing. The number of doors or rack positions alone does not determine output for every seafood menu.
What site information is needed for installation?
Provide the kitchen layout, delivery route and doorway sizes, power supply, water supply, drainage and extraction arrangements. Include working and maintenance space around the appliance.
How are the racks arranged?
The listed configuration is one rack in the upper section, one in the middle and two in the lower section.
Does the steam-source temperature equal chamber temperature?
No. The steam-source range is 302–932 °F, while the listed maximum chamber temperature is 302 °F. Neither figure is the food core temperature.
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 25 kW. Tell us your requirements for other supplies.
Which seafood dishes can I plan for?
Steamed fish, shrimp, crab and shellfish are suitable menu directions. Check your cookware, portion sizes and batch timing with the team when selecting the appliance.
