Steam Shell Technology

Steam Surface Heating

The cooking surface on a Steam Shell Griddle operates on the basic principle that steam transfers heat faster and more efficiently than any other method. Therefore, circulating steam beneath the griddle plate is used to heat the cooking surface, not electric elements or gas burners that can cause temperatures to fluctuate by up to 100°F on the griddle surface, causing burning and irregular cook times.

Steam Lid Injection

The second component of Steam Shell technology comes from our patented lid system. For years cooks have covered products with pans in an effort to retain moisture and decrease cook times with the creation of steam under the pan. While this method has proven to be fairly effective, it’s also very inconsistent and awkward. The Steam Shell Griddle has advanced upon this grilling method by creating a consistent and practical means of grilling with steam, and eliminating all of the guesswork. Steam is consistently dispersed above the food causing it to condense directly on it, locking in natural moisture and eliminating the risk of overcooking or drying out. Plus, being able to cook from both sides means cook times can be cut in half and food gets to your customer in record time.