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Commercial Multifunctional Energy-Saving Steam Bun Oven (Baozi, Steamed Bread, Rice Noodle Roll & Cold Skin Steamer) - Core Technical Specifications & Operation and Maintenance Manual

CECLE Commercial Breakfast Multifunctional Steam Bun Oven & Rice Noodle Steamer

1. Product Overview

1. Basic Equipment Information

  • Product Name: Commercial Breakfast Multifunctional Steam Bun Oven / Steamed Bread, Rice Noodle Roll & Cold Skin Steamer
  • Product Model: BO Series (including BO-1 single large-aperture model, BO-2 dual-aperture model, BO-3 triple-aperture combination model; available in 65 cm, 71 cm, and 79 cm tabletop sizes)
  • Power Source: High-Efficiency Gas Heating (LPG / Natural Gas, fanless silent natural-draft combustion); Commercial Electric Heating (220V Single-Phase / 380V Three-Phase 9 kW industrial heating elements)
  • Market Application: Designed for high-turnover breakfast eateries, dim sum houses, snack bars, Cantonese rice noodle roll shops, and institutional canteens requiring continuous, heavy-duty steam supply.

Engineering & Manufacturing Highlights:

  • Thickened Food-Grade Stainless Steel Body: Both the external housing and the pressure heat-exchange tank are stamped from thickened food-grade stainless steel. Corrosion-resistant, rust-proof, easy to clean, and fully compliant with international food sanitation standards.
  • "Water-Surrounding-Fire" Circular Heat Exchanger: The internal tank is engineered with an immersed multi-tube thermal layout where water circulates directly around the combustion chamber/heating elements. Heat dissipation loss is virtually zero, driving thermal utilization above 95% and producing saturated steam within minutes.
  • Versatile Multi-Hole / Multi-Aperture Layout:
  • Large Single-Aperture (38 cm / 14.96″ Aperture): Custom-built for 40–72 cm large bamboo baskets or tiered stainless steel steamer grids, allowing high-stack steaming of large quantities of buns and bread;
  • Dual / Triple Aperture (13 cm / 5.12″ Aperture): Accommodates 15–30 cm small dumpling baskets, rice noodle roll trays, dim sum baskets, and soup stew cups simultaneously without flavor transfer.
  • Indoor / Outdoor Dual-Use Design (Gas Model): Equipped with an atmospheric premix burner that achieves pure blue flame combustion without requiring external electric blowers, making it ideal for outdoor street food carts as well as indoor commercial kitchens.
  • Heavy-Duty Anti-Overflow Tabletop: Reinforced corners and load-bearing crossbeams ensure exceptional stability even under heavy multi-tiered wet steamer loads. The tabletop features a micro-slope drainage design that naturally returns condensation into the collection channel to prevent splashing.

2. Core Functions & Working Principle

  • Rapid Boiling & High-Pressure Steam Output: The internal immersion heat pipes rapidly bring water to a boil, generating continuous high-temperature dry-saturated steam.
  • 3D Convective Penetration: High-pressure steam surges from the bottom aperture, creating vertical micro-pressure convective currents that penetrate each steamer layer evenly. Dough surfaces stay plump and smooth without sagging, and the interior cooks evenly without becoming soggy or underdone.
  • Wide Culinary Applications:
  • Steamed Dough Products: Baozi (meat/vegetable buns), soup dumplings (Xiaolongbao), potstickers, Shaomai, mantou (steamed bread), flower rolls, corn cakes;
  • Rice & Flour Specialties: Cantonese stone-ground rice noodle rolls, Chaoshan intestine powder rolls, Shaanxi cold skin noodles (Liangpi), rice cakes;
  • Simmered Soups & Delicacies: Ceramic stew cups, steamed ribs, whole chicken herbal soup, steamed seafood platters, and grains.

3. Core Value: Why Choose This Equipment?

  • Outstanding Energy Savings (Over 30% Saved): Unlike traditional stoves where up to 40% of heat escapes via flue exhaust, the immersed heat-pipe system confines thermal energy directly inside the water tank, lowering monthly gas and electricity bills.
  • Instant High-Volume Steam: Eliminates morning rush delays. Fast heat-up reduces individual batch times by 30%–40%, enabling quick table turnover and high-capacity production.
  • Durable & Low-Maintenance Architecture: Built with a streamlined, industrial-grade mechanical design that avoids delicate and error-prone microcomputer boards. Key components are fully modular for quick replacement, offering an operational lifespan of 5 to 8 years.

2. Standard Operating Procedures (SOP)

To maintain optimal food quality, protect heating elements against dry burning, and extend equipment life, please follow these guidelines:

1. Pre-Startup Inspection & Connection

  1. Level Placement: Place the machine on a flat, dry, heat-resistant floor in a well-ventilated area (ensure adequate exhaust hood ventilation for gas units).
  2. Gas & Power Verification:
  3. Gas Model: Confirm whether the unit is configured for LPG or Natural Gas (NG). Never mix fuel types! Use a certified low-pressure regulator and oil-resistant high-pressure hose. Secure all clamps and conduct a soap-bubble test on all fittings to verify that there are zero leaks.
  4. Electric Model: Verify that electrical lines meet required amp capacity. Never use power strips. Connect directly to a dedicated 220V or 380V air circuit breaker with reliable grounding.
  5. Water Supply: Open the inlet valve to fill the water tank up to the designated water-level gauge (or ensure the automatic ball-float valve is properly connected and operating). Never ignite or heat the unit while the tank is dry!

2. Ignition & Preheating

  • Gas Ignition: Open the main supply valve, slightly open the control valve, and ignite the burner using an extended electronic lighter. Adjust the air damper until the flame burns steady and pure blue (if yellow flame or smoke occurs, increase damper opening).
  • Electric Heating: Switch on the dedicated breaker, turn the temperature/heating dial, and confirm that the heating indicator turns on to engage full load.
  • Preheating: Cover the top or place the initial steamer base on the hole, preheating for 3–5 minutes until dense white steam erupts steadily from the vents.

3. Standard Steaming Operations

  1. Loading: Once steam is active, stack the loaded baskets in sequence. For rice noodle rolls or cold skin, slide the batter-coated flat tray securely onto the steam rack.
  2. Steaming Times:
  3. Soup Dumplings / Dim Sum / Shaomai: High steam for 6 to 8 minutes;
  4. Large Meat Buns / Steamed Bread: Medium-high steam for 12 to 15 minutes;
  5. Rice Noodle Rolls / Cold Skin: High steam rapid cook for 60 to 90 seconds (remove when batter bubbles up translucently).
  6. Unloading & Reloading: Wear heat-resistant gloves, transfer cooked baskets to the holding area, and immediately place fresh dough trays onto the steamer.
  7. Water Level Monitoring: During peak continuous operation, check the water level gauge and float valve regularly to maintain sufficient water depth and prevent dry-burn element damage.

4. Shutdown, Cleaning & Descaling Maintenance

  • Shutdown: Turn off the gas valve (or cut main electrical power). Allow residual steam to disperse before opening the drain valve to discharge wastewater.
  • Surface Cleaning: Clean tabletop surfaces and rims using warm water and a neutral food-grade detergent; wipe dry with a soft cloth. Never spray high-pressure water directly into the electrical control enclosure or gas burner compartment!
  • Routine Descaling (Critical): In hard water environments, scale buildup insulates heating pipes, which can cause heat-pipe rupture. Every 7 to 15 days, soak and flush the tank with food-grade citric acid or commercial descaler to clear mineral deposits and maintain 95%+ thermal transfer efficiency.

3. Core Technical Parameter Specifications

1. Gas Version (LPG / Natural Gas)

Model Tabletop Dimensions Aperture Diameter Recommended Steamer Basket Size Max Gas Consumption (LPG) Max Gas Consumption (NG) Net Weight
BO-1 (65) 65 × 65 × 75 cm 38 cm (14.96″) Single Large 40–54 cm (15.75–21.26″) Approx. 1.4 kg/h Approx. 1.7 kg/h Approx. 60 kg (132 lbs)
BO-2 (65) 65 × 65 × 75 cm 13 cm (5.12″) Dual Holes 15–30 cm (5.91–11.81″) Approx. 1.4 kg/h Approx. 1.7 kg/h Approx. 60 kg (132 lbs)
BO-3 (65) 65 × 65 × 75 cm 13 cm (5.12″) Triple Holes 15–25 cm (5.91–9.84″) Approx. 1.4 kg/h Approx. 1.7 kg/h Approx. 60 kg (132 lbs)
BO-1 (71) 71 × 70 × 75 cm 38 cm (14.96″) Extra Large 40–62 cm (15.75–24.41″) Approx. 1.4 kg/h Approx. 1.7 kg/h Approx. 70 kg (154 lbs)
BO-1 (79) 79 × 80 × 75 cm 38 cm (14.96″) Super Large 40–72 cm (15.75–28.35″) Approx. 1.4 kg/h Approx. 1.7 kg/h Approx. 70 kg (154 lbs)

Note: The gas model features an atmospheric premix natural-draft burner, eliminating fan noise and operating without external electricity for both indoor and outdoor setups.

2. Electric Heating Model

Model Rated Voltage Rated Heating Power Aperture Layout Recommended Steamer Basket Size Dimensions (L × W × H) Net Weight
BO-1 (65) 220V / 380V 9.0 kW Heavy-Duty Element 38 cm Single Hole 40–54 cm Baskets 65 × 65 × 75 cm Approx. 60 kg
BO-2 (65) 220V / 380V 9.0 kW Heavy-Duty Element 13 cm Dual Holes 15–30 cm Small Baskets 65 × 65 × 75 cm Approx. 60 kg
BO-3 (65) 220V / 380V 9.0 kW Heavy-Duty Element 13 cm Triple Holes 15–25 cm Small Baskets 65 × 65 × 75 cm Approx. 60 kg
BO-1 (71) 220V / 380V 9.0 kW Heavy-Duty Element 38 cm Single Hole 40–62 cm Baskets 71 × 70 × 75 cm Approx. 70 kg
BO-1 (79) 220V / 380V 9.0 kW Heavy-Duty Element 38 cm Single Hole 40–72 cm Baskets 79 × 80 × 75 cm Approx. 70 kg

4. Frequently Asked Questions (FAQ)

  • Q: Should I choose the Gas model or the Electric model for my breakfast shop?
  • A: This depends on your site infrastructure:
    1. Choose Gas: If you operate a street-level restaurant, mobile food truck, night-market stall, or a venue lacking 380V three-phase industrial power. Gas runs independently with standard LPG tanks without requiring blowers or cords.
    2. Choose Electric: If you operate in shopping malls, subway plazas, or commercial office basements where open flames are strictly prohibited, and where dedicated 380V/220V 9 kW electrical service is available.
  • Q: How should I choose between Single Hole (BO-1), Dual Holes (BO-2), and Triple Holes (BO-3)?
  • A: Base your choice on your primary menu items:
    • Large Steamed Buns, Bread & Mantou: Choose BO-1 (38 cm Large Aperture). It accommodates 40–70 cm stacked large bamboo baskets, producing hundreds of items per batch;
    • Soup Dumplings (Xiaolongbao), Dim Sum & Stew Cups: Choose BO-2 (Dual) or BO-3 (Triple). Individual openings allow on-demand batch steaming without losing steam across the whole unit.
  • Q: Can this machine steam Cantonese rice noodle rolls and cold skin (Liangpi) as well?
  • A: Yes. The unit is designed specifically with "Rice Noodle Roll" and "Cold Skin" production in mind. By placing flat square roll drawers or circular cold skin trays over the apertures, the dense saturated steam cooks batter into elastic, tender sheets in just 60 to 90 seconds.

5. Video Demonstration & Operational Reference

To view the machine build, rapid steam generation, and multi-tier steaming demonstration, please watch the video below:

6. Commercial Terms & Purchasing Guide

1. Equipment Investment & Return on Investment (ROI)

The CECLE Commercial Breakfast Multifunctional Steam Bun Oven is priced starting from $800.00 USD (inclusive of standard logistics and duty calculations). For a breakfast diner serving 200–500 customers daily, this high-efficiency steam oven cuts unit energy costs by more than 25% while improving product texture and appearance. Equipment investment is typically recovered within 1 to 3 weeks of standard operation.

2. Global Shipping & Warranty Support

  • Door-to-Door DDP Customs-Cleared Delivery:
  • Ocean Freight DDP to Door: Transit time is approximately 45–60 days, covering export filing, ocean transit, import customs clearance, and duty payment, with final delivery by liftgate truck;
  • Air Express to Door: Transit time is approximately 7–14 days, suited for urgent opening requirements.
  • All units ship in heavy-duty reinforced plywood crates with internal shock protection for international transit.
  • Original Factory Warranty & Parts Supply:
  • Burner assemblies, valves, and core electric heating elements are backed by a 1-Year Factory Warranty.
  • CECLE maintains dedicated stock of adapter rings, auto-refill float valves, heating elements, and burner heads with global courier shipping and video technical support.

3. Official Ordering & Inquiries