Commercial Seafood Steamer: CHINENG 8138 Series — Electric & Gas, 3-Tier, 90/100/120 cm, Economy/Deluxe/Energy-Saving

CHINENG Commercial Kitchen Equipment  |  August 2026  |  4 min read

  Table of Contents

  1. Three Tiers: Economy, Deluxe, Energy-Saving

  2. Electric (DHX) vs. Gas (RHX)

  3. Size Guide: 90, 100 or 120 cm

  4. 4-Layer Design & Control Options

  5. FAQ

  6. Request a Quotation

A commercial seafood steamer is a dedicated piece of equipment — not a general-purpose steamer pressed into seafood duty. Seafood requires rapid, high-volume steam with precise timing: fish fillets in 8 minutes, crab in 12, shellfish open in under 5. The CHINENG 8138 series is a 4-layer, 3-tier commercial seafood steamer available in electric (27–36 kW) and gas configurations, across three cabinet widths (90, 100 and 120 cm) and three specification tiers: Economy, Deluxe, and Energy-Saving.

1. Three Tiers: Economy, Deluxe, Energy-Saving

All three tiers share identical cooking performance — the same steam output, the same 4-layer rack configuration, the same cooking times. The difference is in control refinement, material finish, and for the Energy-Saving tier, a pressure-controlled valve system that reduces steam waste during idle periods.

2. Electric (DHX) vs. Gas (RHX)

The gas models require a standard 220 V connection for the ignition and control systems only — the steam is generated by the gas burner. Gas pressure: 2,800 Pa (LPG) or 2,000 Pa (natural gas). Electric models require a dedicated 380 V circuit rated for the full 27–36 kW load.

3. Size Guide: 90, 100 or 120 cm

All models are 1,850 mm tall and share the same 4-layer internal configuration. The width determines the tray size and therefore the quantity of seafood that can be steamed simultaneously. A 120 cm model accommodates approximately 50% more product per layer than a 90 cm model.

4. 4-Layer Design & Control Options

The 8138 series uses a vertical 4-layer rack system within a 3-door cabinet. The upper and middle doors each access one steaming layer; the lower door accesses two layers — the bottom layer has increased internal height (320 mm vs. 200 mm) to accommodate taller items such as whole fish and crab clusters.

Each door operates independently — the steam generator supplies the entire cabinet, but doors can be opened individually without affecting the cooking in other chambers. This is essential for seafood service, where different items have different cooking times and are loaded and unloaded continuously during service.

· Economy & Deluxe: Touch screen for temperature and timer setting, plus a manual lever for steam control. Simple, reliable, easy for kitchen staff to operate.

· Energy-Saving: Touch screen plus a pressure-controlled valve system on each door. The valve regulates steam flow per chamber — when a chamber is idle, steam supply is reduced, cutting energy consumption by approximately 15–20% compared to continuous full-steam operation.

5. FAQ

Q: How long does it take to start steaming?

The electric steam generator reaches operating pressure in approximately 5–7 minutes from a cold start. The gas model reaches pressure in 6–8 minutes. Once at pressure, steam is available continuously — loading and unloading seafood does not interrupt the steam supply.

Q: Can I steam different seafood in different layers simultaneously?

Yes — this is the primary design intent of the 3-door, 4-layer system. Steam fish fillets on the upper layer (8 minutes), crabs on the middle layer (12 minutes), and shellfish on the lower layers (5 minutes). Each door opens independently, so loading one layer does not affect the cooking in others.

Q: What maintenance does the steam generator require?

The electric steam generator should be descaled every 3–6 months depending on water hardness. The gas burner requires annual inspection and cleaning. The door gaskets should be inspected monthly and replaced if any steam leakage is observed. The pressure valve on Energy-Saving models should be tested annually.

Q: Is installation complicated?

The steamer requires a water connection, a drain connection, and an electrical or gas connection as specified. The unit ships fully assembled in a wooden crate — position it, connect the services, and it is ready to operate. Professional installation by a qualified technician is recommended for the gas models.

6. Request a Quotation

From a compact 90 cm electric steamer for a corner seafood stall to a 120 cm gas model for a banquet kitchen, the CHINENG 8138 series delivers high-volume steam for commercial seafood service — with independent door operation, 4-layer capacity, and three specification tiers to match every budget and volume.

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