Groen XS-480-12-3 6-Pan Intek Convection Steamer - Countertop, Connectionless, 480V 3-Phase

Vegetables, rice and seafood come out of the XS-480-12-3 in the pans they went in on, six 12 x 20 x 2-1/2 in hotel pans. The steam is raised by electric elements, so the site needs no boiler room and no fuel line. Rice, potatoes, frozen vegetables and shellfish are the everyday load.

Being connectionless, it is installed with a circuit and nothing else, the reservoir being filled at the unit rather than piped to it. Input is 12 kW. Because it is a convection steamer, the steam is driven over the pans rather than drifting, and a bottom pan cooks at much the same rate as a top one.

Construction is 14 gauge reinforced stainless in the cavity, behind a two panel door whose outer skin is the same gauge. Indicator lights cover COOK, STANDBY, HEAT and LOW WATER, which is the whole of what an operator needs to see at a glance. The cavity is lined in stainless steel, which is the surface that gets wiped at the end of a shift. Controls amount to a power button, a 60 minute mechanical timer with a constant steam position, and an indicator light. The one listing on the sheet is NSF.

It is a countertop machine, so the bench it stands on has to take it loaded and wet. Electrically it is 480 V three phase. It draws 14.6 A. Allow 28-5/16 Inch by 15-1/2 Inch on the bench, with 16 Inch of height above it. The door swing decides the rest of the layout around it.

Features

• 14 gauge cavity and outer door — built for a commissary.
• Low-water cut-off — the element cannot be run dry.
• Bench mounted — close to the pans it fills.
• NSF listed — clears the sanitation standard at inspection.
• 28-5/16 Inch wide, 15-1/2 Inch deep — the floor space is known.
• 480 V three-phase at 14.6 A — the circuit is known.
• Filled by hand, not plumbed — installation is one power run.
• Built-in timer — repeatable cook times, batch after batch.
• Sized on 2-1/2 in hotel pans — the steamer line standard.

Specifications