Nowadays, in crowded restaurants or cafeterias, many people go to restaurants to eat. Rice cookers can't meet the demand for rice. At this time, equipment that can cook a lot of rice is usually needed. This kind of equipment is called a rice steamer. Some users use the rice steamer for the first time and don't know how to use it. Today we will introduce the use of rice steamer.

Preheating:

When steaming food with electric heating, the water tank can be filled with water and sent to preheat. After the water in the water tank boils to generate steam, you can steam the food. When using external steam to steam food, be sure to open the steam valve slowly to ensure that the input steam pressure does not exceed 0.02mpa, and do not use it under overpressure. Note: when using external steam to steam food, the electric heating device and the water inlet and outlet device are invalid, so the power supply should be cut off and all water inlet and outlet valves should be closed.

Steamed food:

Before opening the door to steam food, turn off the power supply or steam valve, and slowly open the door lock, so that the high-temperature steam in the rice steamer can release pressure and prevent steam burns. After pressure relief, you can open the cupboard door to put in the food to be steamed, and turn on the electricity after closing the door handle to heat up the rice steamer.

Steamed rice:

According to the capacity of each plate of about 4kg rice, wash the rice, pour it into the steamed rice plate, add a proper amount of water, the water should cover the rice, level the surface of the rice, and put it into the steamed rice cabinet. Other operations are as above.

Under pressure:

When the steamed food is ripe, you can turn off the power supply or steam valve and immediately take out whether the steamed food needs braising. When opening the door, be careful not to face the steamed rice cabinet and the crack of the door, try to stay away from the steamed rice cabinet, slowly open the door lock, and let the high temperature steam in the steamed rice cabinet release the pressure before taking out the food. Wear heat-insulating gloves when taking out food to prevent scalding your hands. Pay attention to drain the residual water in the water tank and remove the scale twice a week after each steaming, so as to prevent the scale from accumulating on the floating ball valve and the heating pipe to block the valve and dry the heating pipe. If there is scale, inject 5% citric acid deep solution into the water tank for heating and cooking 15 minutes, then remove the scale, and then rinse the sewage at the bottom of the next water tank with clean water.