Hard Water Won't Even Faze It

"I wish the Steam 'n' Hold had been around ten years ago when I was looking for our first steam cooker," says dietary director France Gates. "It's simple to operate, steams more food than the unit we had before, and hard water doesn't affect it at all."

Rosetown Health Care Center, located at 409 Highway 4 North in Rosetown, Saskatchewan, is an acute and long-term care facility. Gates, who has been employed with the facility for 23 years, is actively involved with the Canadian Society of Nutrition Management. She recently completed a 2-year term as President of the Saskatchewan Society of Nutrition Management. In early August of 1998, the close-knit dietary department at Rosetown Health Care Center reached a decision about their current steamer unit. Gates, along with early and head cooks Arlene Heidt and Marian Isaac, agreed that they were not going to invest any more time and money into deliming the water and drain lines. Longtime members of Complete Purchasing, Gates' attention had been caught by a testimonial sent in Complete's monthly literature package.

Too good to be true? Rosetown was going to find out.

Featured in a flier from Cassidy's in Winnipeg was one of AccuTemp Products' hospital accounts of the boilerless Steam 'n' Hold. Gates remembers what caught her attention about the AccuTemp steamer was that it didn't need water or drain lines, and was low maintenance and "bad water" proof. The Steam 'n' Hold looked just like what they had been searching for. "I was a little skeptical seeing that it was a new piece of equipment that was made in the States, not Canada," she admits. "But, I wanted to try it anyway."

Rosetown purchased the Steam 'n' Hold with the idea that it would be used primarily for vegetables. "Our vegetables have never looked or tasted so good. However, we have prepared a pot roast and ham in the steamer," Gates comments. "And the meat came out nice and moist."

Due to steam's high heat transfer rate, foods can be cooked in a steamer with very little difference between temperature and steam. What makes the Steam 'n' Hold unique is the vacuum that reduces internal cooking chamber pressure. You can create your own atmosphere at the turn of a dial. This means that you can steam food at temperatures as low as 180 degrees F. Vegetables, which become strong or bland tasting when exposed to prolonged high temperatures, have better flavors and retain crispness.

Space Saving, User-Friendly

Having a steamer in the kitchen is something that Gates has always believed saves valuable counter and stovetop space. Now, she has something even more positive to share at district meetings when they discuss equipment.

"I tell them that we love the Steam 'n' Hold because it's easy," says Gates. "All we do is put water into the steamer in the morning and then check the food inside periodically. It's a great machine. I can't say enough about it."

AccuTemp Products, Inc., 12004 Lincoln Highway East, New Haven, IN 46774. Tel: 219-493-0415; Fax: 219-493-0318.