Hard Water Won’t Even Faze It

In early August of 1998, the close-knit dietary department at Rosetown Health Care Center reached a decision about their current steamer unit. Dietary Director France 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 Steam’N’Hold™ testimonial included in Complete’s monthly literature package.

Gates remembers what caught her attention 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.

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.”

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 150°F. Vegetables, which become strong or bland tasting when exposed to prolonged high temperatures, have better flavors and retain crispness.

“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.”