Both pressure and pressureless steamers require at least weekly deliming for optimum performance, and most feature a small light to remind operators to delime. In hard-water regions such as Arizona or Florida consider deliming as often as every other day. If you install a filter to improve water quality, don't forget to make a regular timetable for replacing the filter cartridge. By the way, there's only an hour window to serve it all.
Many operators find it hard to beat steam for flexibility.
Steam temperatures are controlled according to pressure in the cooking compartment. Standard pressure steamers operate at up to 250F, pressureless steamers maintain temperatures of 212F, and introducing a vacuum lowers the temperature to about 180F. For high-volume sports stadium foodservice, Ferranto relies on pressure steamers for starches and vegetables. For eggs Benedict, we coat muffin pans with nonstick spray, break an egg into each well, steam for three minutes, then add the hollandaise sauce. Pressureless steamers are as handy and offer more flexibility. This newer family of steamers handles anything from fresh foods to loose-pack frozen or frozen blocks.