Steam cooking equipment cooks large batches quickly and evenly while keeping food moist, colourful and full of nutrients. Babak Food Equipment offers steam kettles and commercial steamers for restaurants, hotels, banquet halls, schools, hospitals, correctional and institutional kitchens and catering operations across Vancouver and British Columbia, with a large range from Vulcan plus Atosa and Omcan. From soups and sauces to vegetables, rice and seafood, steam handles volume without scorching.
Types of steam cooking equipment
Steam kettles
Steam kettles heat food through a steam jacket around the bowl, so soups, stocks, chili, sauces and pasta cook evenly without hot spots. Choose stationary or tilting kettles, floor or countertop models, and gas, electric or direct-steam heat, in sizes from a few gallons to large batch capacity.
Commercial steamers
Steamers cook vegetables, seafood, rice, eggs and proteins in hotel pans. Connectionless steamers have a built-in water reservoir and no drain or water line; boiler-based and boilerless units connect to water for continuous high-volume use.
Combi ovens
For steam cooking in an oven, a combi oven adds steam to convection heat to roast, bake and steam in one cabinet. Babak is an authorized dealer for UNOX combi ovens.
How to choose steam cooking equipment

Batch size: estimate portions per meal period; kettles are rated in gallons or litres, steamers by the number of hotel pans.
Gas, electric or direct steam: use the energy source available on site; direct-steam kettles need a building steam supply.
Water and drain: many steamers need a water line and floor drain, and water treatment helps limit scale.
Ventilation: steam and gas equipment usually sits under a hood; check local requirements.
Tilting and draw-off: a tilting kettle or draw-off valve makes emptying large batches safer.

Also see commercial ranges and commercial fryers to complete the line.
Why buy your steam cooking equipment from Babak Food Equipment?
With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team helps you size kettles and steamers for your menu and checks gas, power, water, drain and ventilation before delivery. Delivery and installation options are available across BC – details and costs are discussed when you order. On a budget? Ask about used restaurant equipment.
Steam cooking equipment at a glance
TypeTypical capacityBest forCountertop steam kettleAbout 6–12 galSauces, soups, small batchesFloor steam kettleAbout 20–100 galInstitutional and banquet volumeCountertop steamerAbout 3–6 hotel pansVegetables, seafood, riceCombi ovenVaries by modelSteaming, roasting and baking in one
Frequently asked questions
What equipment is used for steaming food?
Commercial kitchens use pan steamers, steam kettles and combi ovens. Steamers cook food in hotel pans, kettles cook liquids and batch dishes, and combi ovens combine steam with convection heat.
Which foods are cooked by steaming?
Vegetables, seafood, rice, dumplings, eggs, chicken and many grains cook well with steam, keeping texture and colour.
What is steam cooking in an oven?
A combi or steam oven injects steam into the cooking chamber, either alone or with dry heat, to cook food faster and keep it moist.
Do steamers need a water line?
Connectionless steamers do not; you fill the reservoir by hand. Boiler and boilerless connected models need a water line and usually a drain.
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.