A commercial steamer cooks vegetables, seafood, rice, grains, eggs and dumplings quickly while keeping their colour, texture and nutrients. Babak Food Equipment offers countertop and floor-model commercial food steamers for restaurants, hotels, catering kitchens, hospitals, schools and other institutions across Vancouver and British Columbia – from brands such as Vulcan, Atosa and Omcan. Steamers are also ideal for batch cooking and reheating in hotel pans.
Types of commercial food steamers
Countertop convection steamers
Countertop convection steamers circulate steam at normal pressure around the food in hotel pans. They typically hold about 3 to 6 full-size pans and suit restaurants and caterers that steam vegetables, seafood and rice in batches.
Floor-model steamers
Floor-model or cabinet steamers stack two compartments on a base, often with their own steam generator. They are built for hotels, hospitals and schools that cook large volumes throughout the day.
Boilerless (connectionless) steamers
Boilerless steamers heat a reservoir of water in the cooking cavity instead of using a separate boiler. They use less water, need no water line or drain in many cases and require less descaling.
Pressure steamers
Pressure steamers cook under low pressure, raising the temperature above boiling for faster cooking of dense foods such as potatoes and frozen vegetables.
Browse more steam cooking equipment, or consider a combi oven if you want steaming and convection baking in one unit.
Boiler vs. boilerless steamers

Boiler-based steamers generate steam continuously in a separate boiler, so they recover quickly and handle heavy, constant loads. They need a water supply, a drain and regular deliming.
Boilerless steamers are simpler to install and maintain and use much less water, which makes them popular for smaller kitchens. Recovery is a little slower under very heavy use.

How to choose a commercial electric steamer

Pan capacity: count the full-size hotel pans you need at peak. Pan depth matters too – 2.5-inch pans steam faster than deep pans.
Electric or gas: most countertop steamers are electric and need the correct voltage and phase; gas models need a licensed gas connection.
Water and drain: boiler steamers need a water line and a drain; boilerless units may only need to be filled by hand.
Water quality: a water filter or treatment system reduces scale and protects the steam generator.
Ventilation: steamers release moist heat; many locations require a hood or condensate system, depending on local code.
Controls: timers, auto-fill and automatic shut-off make steamers easier to run in busy kitchens.

Why buy your commercial steamer from Babak Food Equipment?
Babak Food Equipment has served commercial kitchens for more than 20 years and holds a 4.9★ Google rating from 380+ reviews. Our team can help you choose the right capacity and style and check your power, water, drain and ventilation requirements before you buy. Delivery and installation options are available across BC – details and costs are discussed when you order. Ask about certified used restaurant equipment as well.
Commercial steamer types at a glance
TypeTypical capacityBest forCountertop convectionAbout 3–6 full-size pansRestaurants, caterersBoilerless countertopAbout 3–6 full-size pansSmaller kitchens, low maintenanceFloor / cabinet modelAbout 10–16 pans across compartmentsHotels, hospitals, schoolsPressure steamerVaries by modelFast cooking of dense foods
Frequently asked questions
What is a commercial steamer?
A commercial steamer is cooking equipment that surrounds food in hotel pans with steam at about 212°F (100°C) or higher. It cooks large batches quickly and evenly, and keeps food moist.
What is a steamer used for in cooking?
Commercial kitchens use steamers for vegetables, seafood, rice, pasta, eggs, dumplings and potatoes, and to reheat prepared food without drying it out.
What are the different types of commercial steamers?
The main types are countertop convection steamers, boilerless (connectionless) steamers, floor-model cabinet steamers and pressure steamers. Combi ovens also offer a steam mode.
Can you steam rice in a commercial steamer?
Yes. Rice cooks well in solid hotel pans with the right water ratio, which makes a steamer useful for large batches.
Does a commercial steamer need a water line?
Boiler-based steamers need a water line and a drain. Many boilerless steamers can be filled manually, which makes them easier to place.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.