For commercial kitchens and food prep

The canopy is the first thing they look at.

Dry steam shifts the grease with heat and very little water, not caustic.

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Supplying steamers since 2013 Supplied and serviced from the Eastern Cape Steam Italy (Italy) and Optima (Korea)

Two workers in white coveralls facing a stainless extraction canopy in a commercial kitchen, with a step ladder between them.

The problem

Stand at your line. Look up, then look down.

A commercial kitchen line, with the extraction canopy running above the ranges.

Look up first. Canopy grease sets into a hard, layered film. A degreaser won't lift it, so the products that do are caustic.

Now look behind the fryer and up on the gantries, where nobody moves anything.

Then look down. A mop pushes dirt into the grout, which stays damp. You're moving it, not removing it.

Which of the three costs you most?

Ask about your line

Why steam, here

Caustic on the canopy, or heat and very little water.

You already pay a contractor to clean the canopy. Do the routine cleans in-house and that part of the invoice goes. Duct and canopy certification usually stays with the contractor.

X-STEAM steam output

0 to 324 grams a minute

Adjustable: full output for the canopy, turned down for grout.

Where the figure comes from

Steam Italy X-STEAM datasheet

Download the datasheet (PDF)

First steam socket. The second is 0 to 220 grams a minute. Higher figures on the sheet include injected detergent or hot water.

Where it lives

Start with these three

Gas burners, stoves and hob surrounds
Burner crowns, trivets and the well underneath collect fat that bakes on every service. Steam softens it in place, so the parts go back on the line instead of into a soak tank.
Stainless prep surfaces and tables
The flat top is easy. The weld seams, leg sockets and underside lip are where a swab is taken, and steam reaches into a seam a cloth passes over.
Floors and floor-to-wall junctions
The floor-to-wall junction stays wet and is hard to reach. Steam cleans it, and the vacuum takes the dirt up instead of leaving a wet cove behind.

Inspection

What an inspection asks

An environmental health practitioner does not ask what machine you own. A cleaning record that says what was cleaned, how and when is evidence. "We clean nightly" is not. That is what changes an inspection, and it is worth being exact about the limit: no supplier can tell you that a machine satisfies R638, and anyone who does is telling you something they cannot support.

What the certificate asks for

Certificate of Acceptability

Your cleaning method alone does not decide whether you get the certificate. What the inspection looks at includes your surfaces, your equipment and your records, and a documented cleaning process helps with all three.

Read the source

What a cleaning record shows

Can steam remove carbonised grease that a degreaser will not touch?

Often, yes. Steam softens the layer with heat, and on the INOX 6000 and X-STEAM the vacuum takes it off the surface. Send us a photo of yours and a specialist will tell you how far steam gets.

Can I clean during service, or does the kitchen need to be closed?

Floors, grout and behind fixed equipment, yes, outside a rush. The canopy sits over food-contact surfaces, so do it after close.

Is steam safe on my stainless, my tiles and my grout?

Yes, on sound grout: it is gentler because it doesn't soak it. Where grout has cracked or gone soft, steam opens the gap further, so repair it first. Printed or painted finishes need the right distance, which the training covers.

Show us the canopy.

Send a specialist a photo of the worst section. They'll tell you what steam lifts and which steamer suits you.

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