Not Too HOT…Not to COLD!

In the health care industry, food quality is a major concern. And Valerie’s old steamer just could not get the job done. When the food wasn’t over cooked, it was under cooked; in other words, it was “cold.” And when the food isn’t hot enough, bacteria can grow.

Today Valerie insists on using only AccuTemp Steam'N'Hold™ steamers. With the Steam'N'Hold™ she never has to worry about over cooking or food not being hot. “With the Steam'N'Hold™ we can keep the color, keep the vitamins, and still have hot food,” she says.

Getting food back up to the proper temperature after it has cooled from sitting out can be a problem for some steamers, but not for the Steam'N'Hold™. When the food drops below 140°, Valerie just puts it in the Steam'N'Hold™ for ten minutes and she’s back in business.

Valerie is a veteran of four different health care facilities in the Detroit area. At each one she has put a Steam'N'Hold™ in the kitchen. And she also recommends it to her friends in the business. “The foodservice business is a small world,” she says. Word gets around when you have a good product. And Valerie knows a good product when she sees it.