Figure 5-2.Direct-connected steam chests.
Steam tables are used to keep food hot during
serving by use of steam and hot water. Steam tables
(fig. 5-3) should be carefully inspected monthly and
The MONTHLY inspection should include the
Check the water compartment, steam coil,
valves, and piping for leaks and corrosion.
Check the steam pressure on the gauge, keeping
in mind that the PRESSURE SHOULD NOT
EXCEED MAXIMUM PRESSURE SHOWN
ON THE NAMEPLATE.
Check and calibrate the temperature control, if
The ANNUAL inspection should include the
Descale the water compartment, examine the top
and frame for scale, and check the level of the
Figure 5-3.Schematic drawing of a steam table.