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Evaluation of Commercial
"Connectionless" Food Steamers

With funding provided by the Metropolitan Water District of Southern California and East Bay Municipal Utility District, the Food Service Technology Center conducted a field study to determine the water and energy use profiles of both boiler-based and boilerless (connectionless) food steamers. The steamers in multiple food service operations were measured for water and energy use. The study confirms that the relatively new connectionless technology yields very significant water use reductions in food service, due largely to the elimination of condensate-cooling water. The findings in this report are serving as a basis for large incentives directed at the food service industry with the goal to eliminate boiler-based steamers and replace them with the connectionless technology.

The final report is hosted on the CUWCC website,
and is available by clicking This Link (.pdf format, 710 KB)