Pressure Cooker: Vitamin-Preserving Cooking in Record Time
Maximum speed with full flavor: Rapid steamers are the experts in pressure-free cooking and reheating of vegetables, fish, and side dishes. Thanks to their intense steam output, these compact units drastically reduce cooking times while preserving the color, texture, and vitamins of your food. The perfect addition for kitchens that prioritize freshness and speed in à la carte service. Read more ...
Increased Efficiency in the À la Carte Business Through Pressure-Free Steaming
Integrating compact rapid steamers into the kitchen workflow optimizes preparation times while preserving valuable nutrients and the natural color of the food. The appliances available on the market are typically made of durable 18/10 chrome-nickel steel and operate at a power rating of 1.8 kW using standard 230-volt household voltage.
Technical Differentiation and Capacity Comparisons
In a manufacturer-independent%comparison, models with different capacities stand out; in particular, Scholl’s models with GN 2/3 or GN 1/1 inserts allow for flexible adaptation to the respective number of guests. While smaller models with a depth of 100 millimeters are designed for smaller quantities, larger variants with a depth of up to 200 millimeters offer sufficient space for labor-intensive peak times. The portfolio available at INTERGASTRO allows restaurateurs to objectively compare these different equipment classes in order to select the solution that perfectly matches their individual needs. In addition to cooking, these tabletop units are ideal as flexible warming stations for buffets or takeout, as the continuous steam reliably prevents food from drying out. For further process optimization and as a logical complement, buyers will also find a wide selection of matching GN containers at INTERGASTRO, as well as mobile transport solutions for seamless food transport.
