Commercial Steam CookersElectric Boilerless
AccuTemp E62083D150 Commercial Steam Cooker Manual
Setup, everyday use, maintenance and troubleshooting for the 6-pan electric boilerless steamer, with verified specifications.
- Pan capacity6 full-size pans
- Steam sourceBoilerless, electric
- Cooking efficiency61%
- Idle rate300 W
About the AccuTemp E62083D150
The AccuTemp E62083D150 is a 6-pan electric boilerless steamer certified under the ENERGY STAR commercial steam cooker program. It holds up to 6 standard 12 × 20 × 2.5 in. hotel pans in a pressureless (atmospheric) compartment, so the door can be opened mid-cycle without waiting for pressure to bleed off.
Steam is produced in a heated well at the base of the cooking compartment instead of a separate steam generator. Boilerless steamers like this one use far less water and need less scale maintenance than boiler-based units. Its rated water consumption is 1.5 gal/h.
In the ASTM heavy-load test it reached a cooking-energy efficiency of 61%, meaning 61% of the electric energy consumed during cooking ended up in the food. That beats 30% of the 159 electric boilerless models in our database.
When it is hot and ready but not cooking, it draws 300 W — about 50 W per pan of capacity. On a per-pan basis that is lower than 61% of the 159 electric boilerless models we list.
Specifications
| Brand | AccuTemp |
|---|---|
| Model number | E62083D150 |
| Model name / series | Evolution |
| Steamer type | Electric Boilerless |
| Steam generation | Boilerless |
| Compartment design | Pressureless |
| Pan capacity | 6 pans (12 × 20 × 2.5 in.) |
| Cooking-energy efficiency | 61% |
| Idle energy rate | 300 W |
| Idle rate per pan (calculated) | 50 W |
| Water consumption | 1.50 gal/h |
Safety information
- Steam causes severe burns instantly. Stand to the side of the door when opening it, open it a little first so steam can escape, and keep your face and arms out of the steam path.
- Pans, racks and condensate are at or near 212 °F (100 °C). Use dry oven mitts — wet mitts conduct heat — and slide pans out level so hot liquid does not spill.
- Place pans that contain liquid on lower shelves, below eye level, to reduce the risk of spills onto your face and hands.
- Never defeat or bypass the door switch or interlock.
- Do not install the steamer next to a fryer without proper separation; water or condensate reaching hot oil can cause violent spattering.
- Deliming chemicals are corrosive. Wear gloves and eye protection, use only the delimer the manufacturer approves, never mix it with chlorine bleach, and rinse the compartment thoroughly before cooking.
- The steamer must be permanently connected by a licensed electrician to a supply matching the data-plate voltage and phase, and grounded. Switch off the disconnect before cleaning under panels or servicing.
- Do not hose down or pressure-wash the exterior or controls. Water entering electrical compartments creates a shock and fire hazard.
Installation and first-time setup
- Choose the location
Install on a level, non-combustible surface or the manufacturer's stand with the clearances listed in the installation manual. Check local code: many jurisdictions require steamers under an exhaust hood, and gas units must vent flue products as the manual specifies.
- Level the unit
Level the steamer side to side and front to back. Boilerless steamers rely on an even water level in the reservoir for consistent steam and correct water-level sensing.
- Set up the water supply
Depending on the model, the reservoir is filled automatically through a plumbed cold-water line or filled by hand. If it is plumbed, install a shut-off valve and the water filter or treatment cartridge the manufacturer specifies.
- Test the water
Have your water tested for hardness, chlorides and pH and compare the results with the limits in the installation manual. Hard water scales heating surfaces; high chlorides pit stainless steel. Manufacturers may exclude scale or corrosion damage from warranty coverage when water requirements are not met.
- Connect the drain
Run the drain at full size to an open floor sink with an air gap — do not connect it directly to the sewer. Keep drain lines short and free of dips where water can collect.
- Connect power
Have the electrician connect a dedicated circuit sized for the nameplate load and confirm the disconnect is accessible and labeled.
- First run
Remove all packaging, wash pans and racks, then run the steamer empty through a full heat-up and cycle. Check for leaks at the door, drain and water connections and confirm the ready indicator comes on.
Using your steamer
Choosing and loading pans
The rated capacity of 6 pans assumes standard 2.5 in. deep full-size pans; deeper pans take more than one shelf position and lengthen cook times. Spread food in an even, shallow layer and leave the shelf positions between deep pans open so steam can circulate.
| Pan type | Use it for | Why |
|---|---|---|
| Perforated | Vegetables, potatoes, seafood, dumplings | Condensate drains away, so food steams instead of boiling in collected water. |
| Solid | Rice, grains, pasta, eggs, foods in sauce or liquid | Holds the cooking liquid and catches drips. |
| Solid pan under perforated | Items that release juices, such as shellfish | Catches drippings that would otherwise flavor food below or run to the drain. |
Cooking cycles
Preheat until the ready indicator shows, load the pans, close the door and start timing. Every door opening releases steam and adds recovery time, so check doneness at the end of the cycle rather than repeatedly. Start with the manufacturer's time chart and record your own times for each product and pan depth. Boilerless steamers heat up quickly, so there is little reason to leave the unit on between meal periods.
Food safety
- Hold hot foods at 135 °F (57 °C) or above, verified with a calibrated probe thermometer.
- Cool cooked foods from 135 °F to 70 °F (21 °C) within 2 hours and to 41 °F (5 °C) or below within a further 4 hours (FDA Food Code).
- Reheat previously cooked and cooled food to 165 °F (74 °C) within 2 hours before hot holding.
- Do not leave cooked rice or grains at room temperature; spores of Bacillus cereus survive cooking and multiply between 41 °F and 135 °F.
- Use clean, sanitized pans and racks, and keep raw seafood or meat on lower shelves when steaming mixed loads.
Reservoir and water level
The reservoir must be drained and refilled regularly; minerals concentrate as water evaporates. Drain it at the end of each day, wipe out any sediment and refill before the next service. Keep water-level sensors or probes free of scale so the unit does not run low or overfill.
Saving energy
Switch the steamer off or to standby between meal periods and avoid preheating long before the first load. Each hour it sits ready without food costs about $0.05 at its rated idle input of 300 W. Batch-cook to order where the menu allows instead of holding steamed vegetables for long periods.
Care and maintenance
| When | What to do |
|---|---|
| After each service period | Remove pans and racks, wash, rinse and sanitize them. Wipe the compartment and clear the drain screen of food debris. |
| End of each day | Drain the reservoir, wipe out sediment and clean the compartment with a non-abrasive pad and mild detergent. Rinse well. |
| End of each day | Wipe the door gasket and leave the door slightly open overnight so the compartment dries and the gasket does not take a set. |
| Weekly | Inspect the drain and condensate path for buildup, and check the door gasket for cracks or tears. |
| As scale requires | Delime the reservoir and compartment with the approved delimer — often weekly in very hard water and monthly or less with good water treatment. If your model has a delime indicator, follow it. |
| Per filter rating | Replace water-filter or treatment cartridges at the gallon or time interval the manufacturer specifies. |
| Annually | Have a qualified technician inspect elements, contactors, wiring, water-level controls and safety devices. |
Troubleshooting
Most steamer problems trace back to water: supply, level, drainage or scale. Work through these checks before calling for service.
| Problem | Possible cause | What to try |
|---|---|---|
| No steam or unit will not heat | Breaker tripped; water supply off or reservoir empty; door not fully closed; high-limit tripped. | Check the supply valve, water and door; reset a breaker once. If it does not heat, call a technician. |
| Cook times getting longer | Scale on heating surfaces; pans overloaded or too deep; door gasket leaking. | Delime; use shallower layers and 2.5 in. pans; inspect and clean or replace the gasket. |
| Water leaking from the door | Worn or dirty gasket; unit not level; door latch out of adjustment. | Clean or replace the gasket; re-level the unit; have the latch adjusted. |
| Steam escaping from the drain or vent | Drain screen blocked; door gasket leak forcing steam out elsewhere. | Clear the drain screen; inspect the gasket. |
| White deposits in the compartment | Hard water; deliming overdue; treatment cartridge exhausted. | Delime now; replace the cartridge; review your water treatment. |
| Food soggy or waterlogged | Vegetables cooked in solid pans; overcooking; condensate dripping from pans above. | Use perforated pans; shorten the time; place a solid pan under dripping items. |
| Low-water, delime or other fault indicator | Scaled water-level probes; low water pressure; brand-specific fault. | Clean the probes, check supply pressure, and consult the code table in your manufacturer's manual. |
| Odors from the compartment | Food debris in the drain; door closed overnight while wet. | Clean the drain screen and compartment; leave the door ajar to dry. |
Energy use and running costs
At its rated idle input of 300 W, the AccuTemp E62083D150 costs about $0.05 for every hour it sits ready without food, at $0.17 per kWh. If it idles 6 hours a day, 312 days a year, that comes to roughly 562 kWh — $95.47 a year before any cooking energy.
While cooking, 61% of the energy consumed reaches the food. For every 100 kWh of heat that actually cooks product, the steamer draws about 164 kWh from the grid.
Rated water consumption is 1.5 gal/h. Running at that rate for a 12-hour day, 312 days a year, would use about 5,616 gallons — roughly $84.24 a year in water and sewer charges at $0.015 per gallon.
Real costs depend on how long the steamer is left on, load size, door openings and local utility rates.
Frequently asked questions
How many pans does the AccuTemp E62083D150 hold?
It is rated for 6 standard full-size hotel pans (12 × 20 × 2.5 in.). Deeper pans reduce the number that fit, because each one takes more than one shelf position.
Is the AccuTemp E62083D150 boilerless?
Yes. It generates steam from a heated reservoir in the cooking compartment, with no separate boiler, which keeps water use and scale maintenance low.
How much water does the AccuTemp E62083D150 use?
Its rated water consumption is 1.5 gallons per hour, or about 18 gallons over a 12-hour day at that rate.
How energy efficient is the AccuTemp E62083D150?
It tested at 61% cooking-energy efficiency under the ASTM heavy-load test.
How much energy does the AccuTemp E62083D150 use when idle?
Its idle energy rate is 300 W, which costs about $0.05 per hour or roughly $95.47 a year at 6 idle hours a day, 312 days a year.
How often should I delime my AccuTemp steamer?
It depends on your water. In very hard water, deliming may be needed weekly; with proper treatment, monthly or less. Delime whenever you see white scale on the reservoir or water-level probes, and follow any delime indicator on the unit.
Is the AccuTemp E62083D150 ENERGY STAR certified?
Yes. It appears on the ENERGY STAR list of certified commercial steam cookers, with a certification date of April 6, 2011.
Sources and disclaimer
Specifications on this page come from the ENERGY STAR certified commercial steam cookers dataset published by the U.S. Environmental Protection Agency (record certified April 6, 2011), retrieved October 7, 2026.
The setup, operating, maintenance and troubleshooting guidance is written by ManualHarbor's editors for this specific product type and configuration. It is an independent guide — not a reproduction of the manufacturer's manual — and ManualHarbor is not affiliated with AccuTemp. Always follow the safety instructions, installation requirements and warranty terms supplied with your unit, and contact AccuTemp or an authorized service provider for warranty repairs and replacement parts.
Running-cost figures use assumed U.S. average utility prices and are estimates for comparison only. See our editorial methodology for details.
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