Industrial and professional kitchens face the same challenge every day: built-up grease that traditional methods do not fully remove. In the worst cases, restaurants, hotels and fast-food chains waste hours of labour and chemical degreasers without achieving the results required under HACCP regulations.
If that sounds familiar, keep reading, because Lavor steam generators can change that reality in a decisive way.
The difference is not only better cleaning performance, but the complete removal of grease and chemical residues that can contaminate food. When a health inspector checks extractor hoods, tiles and kitchen equipment, they are looking for the total absence of both. Lavor professional steam systems meet both requirements using only high-temperature, high-pressure saturated steam.
The reality of cleaning in industrial kitchens: why specialised steam machines matter
Walking through a restaurant kitchen at two in the morning, once service has ended, reveals a complex reality. Extractors saturated with carbonised grease, tiles with stubborn residues and equipment with dirt built up in areas that conventional methods cannot reach. Strong chemical degreasers may remove part of the grease, but they leave residues behind that can compromise food safety.
HACCP requirements demand surfaces that are fully clean and free from chemical residues. Health inspectors may sanction restaurants where traces of chemicals are found on surfaces that come into contact with food. This double requirement, complete grease removal without leaving chemical residue, turns traditional cleaning into a long, costly and often insufficient process.
Time is another critical factor. Industrial kitchens need to remain operational for as many hours as possible. Dedicating 4 to 5 hours a day to deep cleaning reduces profitability and can force operators to increase staffing or shorten service hours. Catering managers therefore look for equipment that can drastically reduce cleaning times without compromising results.
Steam technology: applied science for professional degreasing
Saturated steam: heat without chemicals
Lavor steam generators produce saturated steam at between 170°C and 175°C and pressures of up to 9 bar. This combination of heat and pressure breaks down even the most stubborn grease molecules without the need for aggressive chemicals. The grease changes from hardened residue into a liquid state that is far easier to remove.
Saturated steam penetrates pores and irregular surfaces that liquid chemicals cannot reach. On rough finishes such as textured stainless steel or tiled joints, steam reaches microscopic cavities and removes bacteria and residues that build up after days of intensive use.
Controlled pressure: adaptability according to surface type
Lavor models include regulation systems that allow pressure and steam flow to be adjusted according to the surface and level of dirt. For delicate equipment such as cold rooms, pressure can be reduced while maintaining temperature. For extractor hoods with carbonised grease, both pressure and flow can be maximised.
This flexibility allows a single machine to cover all the cleaning needs of an industrial kitchen, from delicate surfaces to the most resistant areas, helping optimise the investment and simplify day-to-day operations.
Key Lavor professional steam systems: specific solutions for foodservice
GV Katla: industrial power for high-output kitchens
The GV Katla produces saturated steam at 9 bar and 175°C, with an output of 4.62 kg/h, making it well suited to restaurants with high turnover and the need for intensive daily cleaning. Its full heat-up time of just 7 minutes means cleaning can start immediately after service ends.
Its body and boiler in AISI 304 stainless steel are built to withstand the corrosive environments typical of industrial kitchens, while the wheels designed for food environments comply with strict hygiene requirements. Its integrated system for mixing chemicals with steam also makes it possible to use specific detergents when required by regulations.
GV 3.0 Vac: steam cleaning for restaurants with simultaneous vacuum extraction
For kitchens aiming for maximum operational efficiency, the GV 3.0 Vac combines steam generation at 170°C and 8 bar with a vacuum system rated at 220 m³/h. This combination allows staff to apply degreasing steam and remove liquid residues at the same time, significantly reducing total cleaning time.
Its combined output of 3,000 W boiler power + 1,100 W vacuum power provides professional performance while maintaining energy efficiency. The low-voltage control system also improves safety in the damp environments typical of industrial kitchens.
GV 3.3 M Plus: versatile for all types of foodservice
With saturated steam at 9 bar and 175°C, the GV 3.3 M Plus offers maximum power in a compact format. Its 4.62 kg/h steam output is ideal for medium-sized restaurants that need flexibility without losing cleaning power.
Its device for using chemicals mixed with steam allows adaptation to different regulations or specific operational requirements, while the discharge valve supports the preventive maintenance that is essential in machines used intensively.
Metis: industrial steam generators for large-scale facilities
For large industrial kitchens, the Metis provides 50 kg/h of dry steam or 90 kg/h of wet steam, exceeding the requirements of the most demanding installations. Its vertical boiler with high-performance coil and auxiliary ventilation motor ensures continuous operation under extreme conditions.
Equipped with an electronic temperature regulator and full discharge valve, the Metis is designed for intensive industrial use where smaller machines do not provide enough steam capacity.
Specific applications in industrial kitchens: real working scenarios
Extractors and hoods: removing carbonised grease
Extractor systems in industrial kitchens accumulate grease that carbonises under heat, creating layers that are almost impossible to remove with traditional degreasers. Steam at 175°C softens carbonised grease in seconds, making complete removal much easier.
Metal filters can be cleaned thoroughly with steam without dismantling them, reducing cleaning time from 2 hours to around 20 minutes. This efficiency allows more frequent cleaning, improves extraction performance and helps reduce fire risks.
Ovens and fryers: deep degreasing without dismantling
Traditional cleaning of industrial ovens often requires partial dismantling and aggressive chemicals with long dwell times. Lavor steam penetrates all internal cavities, removing attached grease without the need to dismantle components.
Industrial fryers present a similar challenge, with oil residue adhered to hard-to-reach areas. High-temperature steam dissolves carbonised oil residues that liquid degreasers cannot properly reach, restoring surfaces far more effectively.
Tiles and joints: full hygienisation
Tiles in industrial kitchens, and especially their joints, accumulate grease and bacteria inside microscopic cavities. Saturated steam penetrates cement pores and micro-cracks, removing contamination that remains invisible but active.
The complete absence of chemical residues after steam cleaning removes the risk of food contamination through contact with those surfaces, which is critical for compliance with hygiene requirements.
Demonstrable return: real efficiencies with steam machines in kitchens
Measurable reduction in cleaning time
Lavor professional steam cleaners deliver significant reductions in deep-cleaning time because they soften carbonised grease instantly. A kitchen that previously required 5 hours of overnight cleaning can complete the same hygiene standard in 2 to 3 hours using high-pressure saturated steam.
This efficiency is based on the physics of steam. The combination of 175°C and 9 bar acts immediately on stubborn grease, while chemical degreasers need 15 to 30 minutes of contact time followed by intensive scrubbing. Savings in overnight labour can become substantial, especially where night rates are higher.
Proven reduction in chemical use
The use of chemical degreasers drops sharply when steam generators are used for most cleaning tasks.
For an industrial kitchen spending €200 per month on degreasers, the reduction can reach €180 per month, which means the investment in steam equipment can pay back in under 18 months based on chemical savings alone, even before labour savings are included.
Reliable support for compliance
Penalties for failing to meet HACCP requirements can reach thousands of euros and may even force temporary closure. Lavor steam generators remove the risk associated with chemical residues on food-contact surfaces through a physical process that leaves no traces behind.
Steam-cleaning documentation also helps during hygiene audits, as it shows the use of methods that do not generate chemical contamination, something increasingly valued by inspectors focused on food safety.
Comparison: steam vs traditional methods in industrial kitchens
| Aspect | Traditional methods | Lavor steam generators |
|---|---|---|
| Cleaning time | 4–6 hours per day | 2–3 hours per day |
| Chemical products | €15–25 per week | €2–5 per week |
| Chemical residues | Always present | Completely removed |
| Access to cavities | Limited | Complete |
| Health risk | High (residues) | Minimal |
Performance on carbonised grease
Chemical degreasers need 15 to 30 minutes of contact time to act on carbonised grease, followed by intensive scrubbing and repeated rinsing. Steam at 175°C works immediately, softening the grease for direct removal.
Staff safety
Handling industrial degreasers requires protective equipment, dedicated ventilation and safety protocols that slow work down. Steam removes the risks of intoxication or chemical burns, allowing staff to work more safely and at greater speed.
Technical considerations when choosing a model
Kitchen size and daily output
For kitchens serving up to 100 covers per day, the GV Katla with 4.62 kg/h output offers sufficient capacity. Industrial kitchens serving more than 200 covers will need models such as the Metis with 50–90 kg/h to maintain operational efficiency.
Availability of specialised staff
Lavor generators have been designed for use by staff without specialist training. Their intuitive controls, built-in safety systems and fast heat-up times of 7 to 10 minutes allow any member of the cleaning team to operate them efficiently.
Storage space
Their compact dimensions and swivel wheels with brakes make them easy to store in the limited spaces typical of industrial kitchens, allowing integration without modifying existing facilities.
Maintenance and durability: a long-term investment
Lavor steam generators require minimal maintenance when used correctly. Their AISI 304 stainless steel boilers resist corrosion and scale build-up, while automatic discharge systems support preventive cleaning without long stoppages.
Basic components such as seals, guns or hoses can be replaced without specialist staff, helping keep maintenance costs under control. The availability of original spare parts through HeySupply also supports operational continuity without delay.
Their proven durability in intensive hospital and industrial use shows that these machines are designed for daily operation over many years, making the initial investment a long-term solution.
HeySupply: your trusted Lavor partner
As exclusive importers of Lavor, at HeySupply we understand the specific needs of the Spanish foodservice sector. Our team can assess the characteristics of your industrial kitchen and recommend the most suitable steam generator according to output volume, available space and budget.
Our service includes commissioning, full staff training in maintenance, correct machine use and cleaning, technical documentation and access to original spare parts with delivery across Spain.
The move towards more sustainable cleaning
The foodservice sector is moving towards cleaning methods that remove the risks of chemical contamination while reducing operating costs and cleaning times. Steam generators represent this technological shift applied to the real needs of restaurants and industrial kitchens.
As regulations on chemical residues in food-contact environments become stricter, steam cleaning is no longer just a competitive advantage. It is becoming a practical requirement for remaining operational while meeting hygiene standards.
Does your industrial kitchen need to eliminate grease problems and chemical residues? Contact HeySupply for a tailored demonstration.