Overview
This 36-liter commercial rice cooker is engineered for high-demand food service environments where reliability and volume are critical. Constructed entirely from durable, sanitary stainless steel, it is built to withstand the rigors of institutional kitchens, cafeterias, and catering operations. The unit combines a primary rice cooking function with an integrated steaming capability, offering menu versatility in a single, space-efficient footprint. Its robust heating system ensures consistent, high-quality results batch after batch, making it a foundational piece of equipment for any operation serving large groups.
Key Features
Heavy-duty 304-grade stainless steel construction for durability and easy sanitation Large 36-liter capacity, capable of cooking up to 50 pounds of rice per cycle Powerful 1200-watt heating element for fast, even cooking and reliable performance Included matching steamer basket expands menu options to vegetables, dumplings, and proteins Automatic keep-warm function maintains optimal serving temperature after cooking
Sealed lid design helps retain moisture and flavor during the cooking process Ergonomic handles and a hinged, locking lid facilitate safe and easy operation Non-stick inner cooking pot simplifies cleaning and prevents rice from burning
Specifications
Material: 304 Stainless Steel (Body, Lid, and Steamer Basket) Overall Dimensions: 22.8 inches (Length) x 22.8 inches (Width) x 16.7 inches (Height) Volumetric Capacity: 36 Liters Electrical Rating: 120V, 60Hz, 1200W Maximum Rice Output: Approximately 50 lbs per batch Net Weight: 33 lbs Control Type: Simple push-button operation with indicator lights Included Components: Main Cooker Unit, Non-Stick Inner Pot, Steamer Basket, Measuring Cup, and Rice Paddle
Applications
High-volume rice preparation for restaurants, buffet lines, and catering halls Institutional food service in schools, universities, corporate dining, and healthcare facilities
Central kitchens for meal delivery programs and community centers Supplementary cooking and steaming for event venues, food trucks, and church gatherings Back-of-house production in hotels and resorts for banquet and room service operations
