| A New Dimension in Quality Volume Food Preparation A better, faster method of cooking, defrosting and reheating. A method that makes food bright with natural colour and succulence. Reduces costs, increase profit. Automatically turns out foods that are indescribably eye appealing and delicious. Aged old problems finally solved Air in a steam environment has proved a major barrier to efficient heat transfer. The Goldstein Atmosphere Steamer is designed to purge the air from the cooking compartment. It achieves this with a continuous, turbulent flow of pure steam. The radical increase in the efficiency of heat transfer is illustrated in Figure 1, which shows that a pressureless pure steam environment is 300% more efficient than a pressurised steam-air environment. Figure 1: Effect of Air on Heat Transfer |