Steamers, Combination Ovens, Proofers, Deck and Rack Ovens
Water-fed cooking equipment uses steam for cooking, proofing, or glazing food products. All have one thing in common, they evaporate water by heating it to produce steam and this process leads to mineral scale formation.
Poor water quality may cause the following:
Mineral scale build up on heat transfer surfaces from hard water.
Mineral scale build up on level sensing probes.
Chlorine/Chloramine induced corrosion in boiler / cooking cavity.
Chloride induced corrosion in cooking cavity all leading to costly equipment repairs and reduced equipment life.
Many factors must be considered when choosing water filtration/treatment for steam equipment. Water quality, equipment design and intended usage must be known to correctly apply proper water filtration/treatment.
Evaporation – Where do the minerals go?
When water is heated and evaporated, the dissolved minerals must go somewhere. In boiler-based equipment, the dissolved minerals stay behind in the boiler. As steam is produced, the mineral content in the boiler increases along with mineral scale formation. In flash steam / boiler-less applications, the dissolved minerals will either immediately precipitate out of solution as tiny particles or remain in solution in the water vapor, steam or condensate thus coming in contact with the stainless steel cooking cavity and its components often leading to corrosion.