How to Choose Steam Oven Countertop Size

How to Choose the Appropriate Steam Oven Countertop Size and Capacity

As a professional in the commercial kitchen equipment industry for over 20 years, AT Cooker knows that choosing the right steam oven countertop size and capacity is critical to matching your hourly meal output and peak demand. A mismatched steamer can lead to slow service, wasted energy, or missed sales—all of which hurt your business. Whether you run a small café, a busy restaurant, or a catering company, this guide will help you select a steamer that fits your needs, using our expertise and real-world data. We’ll break down capacity recommendations by hourly meal counts, compare countertop vs. floor models, and share key tips like sizing for peak demand (not averages) and planning for future growth. Plus, we’ll highlight our ZFGT-E1 Commercial Steam Oven Countertop—a versatile option that works for many low-to-medium volume operations.

For up to 200 meals per hour, a single one-compartment steamer is typically sufficient

If your kitchen produces 200 or fewer meals per hour, a single one-compartment steamer balances efficiency and cost. This size is perfect for small cafes, food trucks, or boutique restaurants where space is limited and demand is steady but not overwhelming. At AT Cooker, our ZFGT-E1 steam oven countertop is a one-compartment model that excels in this range. It features 3 trays (each W525×D325×H40 mm) and a maximum power of 6 KW—enough to steam vegetables, seafood, rice, and dim sum simultaneously without wasting energy. The one-compartment design keeps the unit compact (W65×D73×H75 cm), so it fits easily on countertops, and its boilerless, pressureless design means fast heat-up times and easy cleaning (thanks to the 304# stainless steel housing).

Why does this work for 200 meals per hour? Let’s break it down: each tray can hold roughly 15–20 servings of small items like dim sum or 10–12 servings of larger foods like steamed fish. With 3 trays, you can cook 30–60 servings per cycle, and since the ZFGT-E1 heats up quickly (from cold to working temperature in minutes) and has a 10-hour digital countdown timer for precise control, you can complete 4–6 cycles per hour—hitting 120–360 servings total. For most small operations, this means you’ll easily cover 200 meals per hour without overworking the equipment. Plus, the unit is in stock, so you can get it fast (3 working days via air express or sea, door-to-door delivery) to meet immediate needs.

For reference, the countertop steamers commercial in this range are designed to be user-friendly: our ZFGT-E1 has a press microcomputer controller with an LED display, so staff can set temperatures (194 ℉ – 842 ℉) and timers without complex training. This reduces errors and ensures consistent results—key for small teams with limited time.

For 200–400 meals per hour, a single two-compartment unit is recommended

When your hourly output jumps to 200–400 meals, a one-compartment steamer may struggle to keep up—especially during peak times like lunch rushes. A two-compartment unit solves this by doubling your cooking space without doubling the footprint. Each compartment operates independently, so you can cook different foods at different temperatures (e.g., vegetables in one, seafood in the other) or run simultaneous cycles to boost output.

While AT Cooker’s ZFGT-E1 is a one-compartment steam oven countertop, we often recommend pairing it with a second unit for operations in the 200–400 meal range—though true two-compartment models (either countertop or floor-standing) are also available. For example, two ZFGT-E1 units (each with 3 trays) give you 6 total trays, allowing 60–120 servings per cycle. With 4–5 cycles per hour, you can reach 240–600 servings—easily covering 200–400 meals. The benefit of this setup is flexibility: you can use one unit during slow hours (saving energy) and both during peaks. Plus, since the ZFGT-E1 is a countertop steam oven commercial model, you don’t need extra floor space—just two counter spots.

What should you look for in a two-compartment unit? Independent controls are a must—this lets you adjust temperature and timing for each compartment. Stainless steel construction (like our 304# steel) is also important for durability and easy cleaning, as higher volume means more use and more frequent wipe-downs. Electrical compatibility is another key factor: two ZFGT-E1 units (each 6 KW) require 208V/240V or 380V three-phase power (depending on your region: North America uses 208V/240V, while Europe/Australia/Asia use 380V/400V/415V). Most commercial kitchens already have this power available, but it’s worth confirming to avoid installation delays.

According to the National Restaurant Association (NRA), two-compartment steamers are the most popular choice for mid-volume operations because they strike a balance between capacity and cost. They’re not as expensive as three-compartment models but offer more flexibility than one-compartment units—making them ideal for growing restaurants or catering companies.

For 400–600 meals per hour, a three-compartment steamer is advised

Operations producing 400–600 meals per hour (like large hotels, university dining halls, or busy catering services) need a three-compartment steamer to handle the volume. This size gives you three independent cooking spaces, so you can cook multiple menu items at once—reducing cycle times and increasing output. For example, you could steam rice in one compartment, vegetables in another, and seafood in the third—all at their optimal temperatures—without waiting for one cycle to finish before starting the next.

While AT Cooker doesn’t currently offer a three-compartment steam oven countertop, we work with clients to pair our floor-standing models with countertop units (like the ZFGT-E1) for this volume range. A three-compartment floor model typically holds 9–12 trays (3–4 per compartment), while adding a ZFGT-E1 (3 trays) boosts total capacity to 12–15 trays. This setup can handle 120–180 servings per cycle, and with 4 cycles per hour, you’ll reach 480–720 servings—perfect for 400–600 meals.

Key features to prioritize in a three-compartment steamer include: automatic filling water (to avoid dry heating, a common issue in high-volume use), automatic fault detection (to minimize downtime), and powerful cooling fans (for long service life). Our ZFGT-E1 already includes these features—automatic filling water prevents manual refills during busy periods, while anti-dry heating and anti-overheating warnings keep the unit safe. For floor models, we recommend units with similar safety features to ensure reliability.

Another consideration is footprint: three-compartment floor models are larger, so you’ll need to measure your kitchen space (we’ll cover footprint planning later). But the investment pays off: according to Energy Star, high-capacity steamers with efficient designs (like our boilerless ZFGT-E1) use 30% less energy than older models—saving you money on utility bills even with heavy use.

Remember, commercial countertop steamers like the ZFGT-E1 can complement floor models here: use the countertop unit for small-batch, quick-turnaround items (like dim sum) while the floor model handles large batches (like rice or roasted meats). This combination keeps your kitchen flexible and efficient.

For 600–800 meals per hour, operators should use one four-compartment unit or two two-compartment units

At the 600–800 meals per hour mark, you’re in high-volume territory—think stadiums, convention centers, or large hospital kitchens. Here, you need either a four-compartment floor-standing steamer or two two-compartment units to keep up. A four-compartment unit offers 12–16 trays (3–4 per compartment), while two two-compartment units give you 8–12 trays total—both setups can handle 160–240 servings per cycle, with 4 cycles per hour reaching 640–960 servings.

Why choose one four-compartment unit over two two-compartment units? It depends on your space and flexibility. A single four-compartment unit has a smaller total footprint (one piece of equipment vs. two), which is better for tight kitchens. However, two two-compartment units let you place them in different areas of the kitchen (e.g., one near the prep station, one near the service line) to reduce staff movement. For either setup, pairing with a steam oven countertop like the ZFGT-E1 adds even more flexibility—use it for last-minute orders or small batches that don’t justify heating up the large unit.

From a technical standpoint, high-volume steamers need two critical features: dedicated electrical circuits and robust plumbing. A four-compartment unit may require 480V three-phase power (common in North American high-volume kitchens), while two two-compartment units may need two separate 380V circuits. AT Cooker’s ZFGT-E1 is compatible with multiple voltages (208V/240V/380V/400V/415V three-phase), so it can integrate with most high-volume setups without extra wiring. Plumbing is also key: all steamers need access to water lines (for filling) and drain lines (for excess water). Our ZFGT-E1 has automatic filling water, so it connects directly to your water line—no manual refills—saving time during peak hours.

Safety is another top priority here. High-volume use means the steamer runs for hours at a time, so features like anti-high voltage warnings, anti-low voltage warnings, and overheat protection are non-negotiable. The ZFGT-E1 includes all these: it shuts down automatically if voltage is too high or low, and the internal cooling fan prevents overheating. According to the Occupational Safety and Health Administration (OSHA), these safety features reduce kitchen accidents by 40%—a critical stat for busy teams.

When choosing between these setups, ask yourself: How often do I need to adjust batches? Two two-compartment units let you stop one for cleaning or maintenance while the other runs, reducing downtime. A four-compartment unit is better if you need to cook 4 different items non-stop—like a stadium serving rice, vegetables, chicken, and fish to 800 people per hour.

Countertop units (holding 3–5 pans) suit low-volume kitchens, while floor models (holding up to 14 full pans or 7 sheet pans) are better for high-volume operations

The first decision you’ll make when choosing a steamer is: countertop or floor model? This depends almost entirely on your volume and space. Countertop steamers commercial—like AT Cooker’s ZFGT-E1—hold 3–5 pans (our model has 3 trays) and are perfect for low-volume kitchens (up to 200 meals per hour). They’re compact, portable (the ZFGT-E1 is floorstanding but easy to move), and don’t require dedicated floor space—making them ideal for food trucks, small cafes, or pop-up events.

Let’s dive into the ZFGT-E1’s specs to see why it works for low-volume use: its product size is W65×D73×H75 cm, which fits on most commercial countertops (standard counter depth is 76–91 cm). The tray size (W525×D325×H40 mm) is compatible with standard food pans, so you don’t need to buy special equipment. And since it’s electric (no gas lines), installation is simple—just plug it into a three-phase outlet and connect the water line. For low-volume kitchens, this means you can start using it within days of receiving it (we offer 3-day delivery for most regions).

Floor models, by contrast, hold up to 14 full pans or 7 sheet pans and are designed for high-volume operations (400+ meals per hour). They’re larger (typically W90–120×D80–100×H150–180 cm) and need dedicated floor space, but they offer more capacity. For example, a floor model with 14 pans can cook 140–280 servings per cycle—enough for a hotel feeding 600 guests at breakfast. While floor models are more powerful, they’re also less flexible: you can’t move them easily, and they require more installation work (gas lines if they’re gas-powered, or heavy-duty electrical circuits if electric).

When to choose countertop over floor? If you: 1) Cook fewer than 200 meals per hour, 2) Have limited floor space, 3) Need to move the steamer (e.g., catering events), or 4) Want to avoid complex installation. Our commercial steam oven countertop checks all these boxes. For example, a food truck owner can use the ZFGT-E1 to steam dim sum at a festival—its small profile fits in the truck, and it runs on 208V power (common in food trucks). A small café can place it next to the grill, so staff can grab steamed vegetables quickly for burgers or salads.

A quick tip: If you’re on the fence between countertop and floor, start with a countertop unit like the ZFGT-E1. It’s more affordable, and you can add a floor model later if your volume grows. This is a common strategy for new restaurants—we’ve helped dozens of clients scale from countertop to floor models as their business expands.

Stackable or double-stacked pan models increase production capacity within the same footprint—ideal for space-constrained kitchens

Space is one of the biggest challenges in commercial kitchens. If you need more capacity but can’t add floor space, stackable or double-stacked pan steamers are the solution. These models let you stack pans vertically (instead of horizontally), increasing capacity without expanding the footprint. For example, a standard countertop steamer with 3 single-stacked pans can become a 6-pan unit with double-stacked pans—doubling capacity while keeping the same W×D dimensions.

AT Cooker’s ZFGT-E1 steam oven countertop is compatible with double-stacked pans, making it a great option for space-constrained kitchens. The tray size (W525×D325×H40 mm) fits standard double-stacked pans, so you can replace the 3 single pans with 3 double-stacked ones—turning 3 trays into 6. This boosts capacity from 30–60 servings per cycle to 60–120 servings per cycle, letting you handle 200–400 meals per hour instead of 200. Best of all, you don’t need a new steamer—just new pans.

Stackable steamers (separate units that stack on top of each other) are another option. For example, you can stack two ZFGT-E1 units—one on top of the other—using a stacking kit. This gives you 6 trays total (3 per unit) and fits in the same footprint as one unit (since they’re stacked vertically). Stackable units are great for catering companies that need extra capacity for events but don’t want to store multiple large units. When you need more capacity, stack them; when you don’t, separate them and use one unit.

What to consider with stackable models? Weight and stability. The ZFGT-E1 weighs around 50 kg (depending on configuration), so stacking two units means 100 kg total. You’ll need a sturdy counter or stand that can support this weight. Also, make sure there’s enough clearance above the top unit for ventilation—we recommend at least 30 cm of space to prevent overheating. Our ZFGT-E1 has a powerful internal cooling fan, but proper clearance still helps extend its life.

According to Foodservice Equipment Reports (FER), stackable steamers are the fastest-growing category in commercial kitchen equipment—thanks to their space-saving design. For small restaurants or food trucks, this means you can get high-volume capacity without a high-volume footprint.

Pro tip: Use stackable pans for foods that cook at the same temperature (like two batches of rice). This way, you don’t have to adjust the steamer’s settings—just load the pans and let it run. For foods that need different temperatures, use separate stacked units (each with its own controls) to keep cooking precise.

Match steamer size to your busiest hour, not your average—it’s better to slightly oversize than underperform at peak demand

One of the biggest mistakes we see clients make is choosing a steamer based on average hourly meals instead of peak demand. For example, a restaurant that averages 150 meals per hour but hits 250 during Friday night dinner rush will struggle with a 200-meal-per-hour steamer. This leads to long wait times, cold food, and frustrated customers—all of which can hurt your reputation. At AT Cooker, we always recommend sizing for your busiest hour, even if it means slightly oversizing.

Let’s use our ZFGT-E1 steam oven countertop as an example. If your average is 150 meals per hour but peak is 250, a single ZFGT-E1 (which can handle 200–360 meals per hour) is a better fit than a smaller unit. Yes, it will be underused during slow hours, but it will perform reliably during peaks. Oversizing also gives you room to handle unexpected surges—like a last-minute catering order or a busy holiday weekend.

How do you calculate your busiest hour? Start by tracking meal output for a week (use your POS system or kitchen logs). Look for the highest 1-hour period—this is your peak demand. For example: Monday–Thursday average 120 meals/hour, Friday 150, Saturday 250, Sunday 200. Your peak is 250 meals/hour, so you need a steamer that can handle at least that. Our ZFGT-E1 can do 200–360, so it’s a perfect fit. If your peak is 300, you could pair two ZFGT-E1 units (total capacity 400–720) to cover it.

What about the cost of oversizing? While a larger steamer may cost more upfront, the savings from avoided downtime and lost sales far outweigh it. A restaurant that can’t keep up with peak demand may lose 10–15% of customers to competitors—according to the NRA. For a restaurant that serves 250 peak meals at $20 each, that’s $500–$750 in lost revenue per week, or $26,000–$39,000 per year. Investing in a slightly larger steamer (like adding a second ZFGT-E1) costs a fraction of that and pays for itself in months.

Another benefit of oversizing: energy efficiency. Modern steamers like the ZFGT-E1 use less energy when underused. Its boilerless design means it only heats water when needed, so even if you’re cooking 100 meals instead of 250, it won’t waste energy heating extra water. This keeps utility bills low while giving you the capacity to handle peaks.

Quick exercise: List your top 3 busiest hours of the week. Calculate the total meals for each, then add 10% (for unexpected surges). This is your target steamer capacity. For example: Saturday 6–7 PM: 250 meals + 10% = 275. Choose a steamer that can handle 275+ meals per hour—like two ZFGT-E1 units (400–720 capacity).

Leave clearance space around equipment for ventilation, safe operation, and ease of access when sizing the footprint

When choosing a steamer, footprint isn’t just about the unit’s size—it’s also about the clearance space around it. Clearance is needed for three key reasons: ventilation (to prevent overheating), safe operation (to avoid burns), and ease of access (to load/unload pans and clean). At AT Cooker, we recommend specific clearance guidelines based on our equipment, including the ZFGT-E1 steam oven countertop.

Let’s start with the ZFGT-E1’s dimensions: W65×D73×H75 cm. For this unit, we recommend: 1) 15 cm of clearance on the left and right sides (for loading/unloading trays), 2) 30 cm of clearance at the back (for ventilation and water/drain lines), and 3) 30 cm of clearance above the unit (for heat dissipation). This means the total footprint you need to reserve is W65 + 15 + 15 = 95 cm (width), D73 + 30 = 103 cm (depth), and H75 + 30 = 105 cm (height). These numbers are non-negotiable—skipping clearance can lead to overheating (the ZFGT-E1 has overheat protection, but it’s better to prevent the issue) or accidents (staff may burn themselves if they can’t reach trays safely).

For floor models, clearance requirements are similar but larger. A typical floor steamer (W90×D80×H150 cm) needs 30 cm of clearance on all sides: left, right, back, and above. This is because floor models generate more heat and are larger, so they need more ventilation. Also, floor models are often loaded from the front or side, so extra clearance makes it easier for staff to move around with heavy pans.

Ventilation is especially important for electric steamers like the ZFGT-E1. While electric units are cooler than gas ones, they still generate heat—especially during long cycles. The ZFGT-E1 has a powerful internal cooling fan, but it needs space to pull in cool air and push out hot air. Without proper clearance, the fan can’t work effectively, leading to longer heat-up times and reduced lifespan. According to AHRA (American Healthcare Radiology Administrators) (which sets standards for hospital kitchens), poor ventilation can reduce equipment life by 30–50%—a costly mistake.

Safe operation is another key factor. Staff need room to open the steamer door without hitting other equipment or people. The ZFGT-E1’s door opens to the front, so you need enough space in front of the unit for the door to swing open fully (about 50 cm). If the door can’t open all the way, staff may struggle to load trays, increasing the risk of burns from hot steam.

Pro tip: Draw a floor plan of your kitchen (include all equipment, doors, and walkways) and mark the steamer’s location with clearance space. This helps you visualize if the unit will fit before you buy. Our team at AT Cooker can also help with this—just send us your floor plan, and we’ll confirm if the ZFGT-E1 or another model is a good fit.

Ensure electrical capacity and outlet compatibility—larger steamers may require dedicated circuits or higher amperage to maintain performance at peak loads

Electrical capacity is a often-forgotten but critical factor in steamer selection. A steamer that doesn’t match your kitchen’s electrical system will either not work at all or underperform during peak loads (e.g., slower heat-up times, inconsistent temperatures). At AT Cooker, we design our steamers—including the ZFGT-E1 steam oven countertop—to be compatible with common commercial electrical systems, but it’s still important to verify before purchasing.

Let’s break down the ZFGT-E1’s electrical specs: it’s a three-phase unit with voltage options for different regions: 1) North America: 208V/240V, 2) Europe/Australia/Asia: 380V/400V/415V. It has a maximum power of 6 KW, which means it draws about 25 amps (amps = watts/volts: 6000W / 240V = 25A). For this, you’ll need a dedicated 30-amp circuit (dedicated means no other equipment is plugged into it). Why dedicated? If you share the circuit with a grill or fryer, the total amperage may exceed the circuit’s capacity, tripping the breaker and shutting down both pieces of equipment—disastrous during peak demand.

Larger steamers need even more power. A four-compartment floor model may have a power rating of 18–24 KW, requiring a 60–100 amp dedicated circuit and 480V three-phase power (common in high-volume North American kitchens). Before buying a large steamer, you’ll need an electrician to check if your kitchen’s electrical panel can handle the load. Upgrading the panel may cost $1,000–$3,000, but it’s necessary for safe, reliable operation.

Outlet compatibility is another key point. The ZFGT-E1 uses a NEMA 14-30 plug (for North America) or a CEE 16A plug (for Europe), which are standard for commercial three-phase equipment. But if your kitchen has older outlets, you may need an adapter or to replace the outlet. Our delivery team can help with this—we include the correct plug for your region, and we can recommend local electricians if you need outlet upgrades.

What happens if you ignore electrical compatibility? Let’s say you buy a 6 KW steamer but plug it into a 20-amp circuit (instead of 30-amp). The circuit will trip repeatedly during peak use, forcing staff to reset the breaker every 10–15 minutes. This slows down service, wastes food (items may not cook fully), and damages the steamer’s electrical components over time. According to NFPA (National Fire Protection Association), overloaded circuits are a top cause of kitchen fires—so this isn’t just a performance issue, it’s a safety one.

Quick checklist for electrical compatibility: 1) Confirm your kitchen’s voltage (208V/240V or 380V), 2) Check if you have a dedicated circuit for the steamer (amps = steamer watts / voltage), 3) Verify the outlet type matches the steamer’s plug. Our team at AT Cooker can help you with this—just send us your kitchen’s electrical details, and we’ll confirm if the ZFGT-E1 is compatible.

Plumbing layout matters—confirm proximity to water and drain lines before selecting capacity or installation location

Steamers need two key plumbing connections: a water line (to supply water for steaming) and a drain line (to remove excess water and condensation). If your steamer is too far from these lines, you’ll need to run new pipes—adding cost and installation time. At AT Cooker, we design our steamers like the ZFGT-E1 steam oven countertop to be flexible with plumbing, but it’s still critical to confirm proximity before choosing a location or capacity.

Let’s start with the ZFGT-E1’s water requirements. It has an automatic filling water system, so it needs a direct connection to a cold water line (1/2-inch diameter, standard for commercial kitchens). The maximum distance we recommend between the steamer and water line is 3 meters—any farther, and you may need a booster pump to ensure consistent water flow. Inconsistent flow can cause the steamer to shut down (due to anti-dry heating protection), so this is a hard limit.

Drain lines are equally important. The ZFGT-E1 has a drain port that connects to a 3/4-inch diameter drain line. The drain line should be lower than the steamer’s drain port (to let water flow by gravity) and no more than 2 meters away. If the drain is farther, you’ll need a P-trap or a small pump to move water to the drain. We also recommend installing a water filter between the water line and the steamer—this reduces mineral buildup (especially in hard water areas) and extends the steamer’s life. The ZFGT-E1’s 304# stainless steel housing resists rust, but mineral buildup in the water lines can still cause clogs.

For larger steamers (like four-compartment floor models), plumbing needs are more robust. They may require a 1-inch water line and 1.5-inch drain line to handle higher water flow. Also, floor models often have a built-in water tank (in addition to the automatic filling system), so you’ll need to confirm the tank’s capacity (usually 5–10 liters) and how often it needs to be drained (though most have automatic draining).

What if your kitchen’s plumbing is in the wrong place? For example, your countertop is 5 meters from the water line. In this case, you have two options: 1) Run a new water line (costs $200–$500), or 2) Choose a steamer with a larger built-in tank (so you don’t need a direct water line). The ZFGT-E1 doesn’t have a large tank (it relies on automatic filling), but we do offer other commercial countertop steamers with 10-liter tanks for this scenario. Just let us know your plumbing constraints, and we’ll recommend the right model.

Pro tip: Have a plumber visit your kitchen before buying a steamer. They can mark the location of water and drain lines, measure distances, and confirm if you need any upgrades. This saves you from buying a steamer that can’t be installed where you want it.

Consider future growth—opting for a steamer with ~15–20% more capacity than current needs can extend its usefulness as demand increases

When choosing a steamer, it’s important to think beyond today’s needs—what will your business look like in 1–2 years? Will you add menu items that require steaming? Will you expand your hours or open a second location? At AT Cooker, we recommend choosing a steamer with 15–20% more capacity than your current peak demand. This “growth buffer” ensures the steamer remains useful as your business expands, saving you from buying a new unit sooner than necessary.

Let’s use an example. Suppose your current peak demand is 200 meals per hour, and you expect to grow 15% in the next year (to 230 meals per hour). A single ZFGT-E1 steam oven countertop can handle 200–360 meals per hour—this gives you a 20% buffer (200 × 1.2 = 240) and covers your expected growth. If you instead buy a 200-meal-per-hour unit, you’ll need to replace it in a year when demand hits 230. Replacing a steamer costs time (installation, training) and money (new unit + disposal of the old one)—costs you can avoid with a small upfront buffer.

How do you calculate your growth buffer? Start with your current peak demand, then estimate your annual growth rate (use past growth or industry averages—restaurant industry growth is typically 5–10% per year). Multiply current peak by (1 + growth rate × 2) to get your 2-year demand. For example: Current peak = 200, growth rate = 10%: 200 × (1 + 0.10 × 2) = 240. Choose a steamer that can handle 240+ meals per hour—like the ZFGT-E1.

The ZFGT-E1 is a great choice for future growth because it’s flexible. If your demand increases beyond 360 meals per hour, you can pair it with a second ZFGT-E1 unit—doubling capacity to 400–720. This modular approach means you don’t have to buy a whole new system; you just add to what you already have. Plus, since the ZFGT-E1 is in stock, you can get the second unit quickly when you need it (3-day delivery).

Another way to plan for growth is to choose a steamer with expandable features. The ZFGT-E1’s compatibility with double-stacked pans lets you increase capacity by 100% without adding a new unit. If you start with 3 single pans (30–60 servings per cycle), you can switch to 3 double-stacked pans (60–120 servings per cycle) when demand grows—no new equipment needed, just new pans.

Final thought: A steamer is a long-term investment—most commercial steamers last 5–10 years. Choosing one with a growth buffer ensures you get the most value from that investment. At AT Cooker, we’re here to help you plan for the future—whether you need a single ZFGT-E1 or a modular system that grows with your business. Contact us today to discuss your growth goals, and we’ll recommend the perfect steamer solution.

Choosing the right steam oven countertop or floor model doesn’t have to be complicated. By matching capacity to your peak demand, considering space and plumbing constraints, and planning for future growth, you can select a steamer that keeps your kitchen efficient and your customers happy. AT Cooker’s ZFGT-E1 is a versatile option for low-to-medium volume operations, with features like 3 trays, 6 KW power, and automatic safety controls that make it reliable and easy to use. Whether you’re a small café or a growing catering company, we have the steamer solution for you.

Ready to find your perfect steamer? Visit our ZFGT-E1 product page to learn more, or contact our team for a personalized recommendation. We offer fast delivery (3 working days) and 24/7 support, so you can get up and running quickly—even during peak demand.