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 yearly.
The MONTHLY inspection should include the following:
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 needed.
The ANNUAL inspection should include the following:
Descale the water compartment, examine the top and frame for scale, and check the level of the steam tabletop.
Figure 5-3. - Schematic drawing of a steam table.Continue Reading