The plate is designed for roasting and sauteing vegetables, cooking jam, jam, jam, drying flour for filling in the manufacture of first and second courses of canned lunch.

A characteristic feature of the steam cooker is the uniform heating of the entire surface, provided by the design of heating half pipes, welded parallel to the bottom of the bath, mounted on racks and bearings.

Steam is supplied to the heating chamber through a steam valve. Since the stove is adapted not only for roasting vegetables, but also for cooking jam (when the mass must be quickly cooled after boiling), a valve is provided that serves to supply water. Both valves are equipped with check valves.

 The design of the plate allows you to fry vegetables in a thin layer in a small amount of vegetable or animal fat.