Rice cookers

Professional rice cookers: consistency, service after service

In an Asian restaurant, sushi shop, catering operation or canteen, rice leaves no room for error: overcooked it sticks, undercooked it breaks. A professional rice cooker automates the job — dosing, absorption, automatic switch to keep-warm — freeing a burner and a cook at every service. Our range runs from the 3.6 L counter unit to the 10 L production model, completed by a 21 L rice warmer, a steamer and a pasta cooker.

Which capacity for your service volume?

The conversion rule: 1 litre of dry rice yields about 2 to 2.3 litres cooked, i.e. 8 to 10 portions. In practice:

• 3.6 to 4.2 L dry (about 10 L cooked, 20-30 portions): snack bars, sushi shops and restaurants up to 40 covers;
• 6 L dry (13 L cooked, 50-60 portions): Asian restaurants with continuous service;
• 9 to 10 L dry (up to 23 L cooked, 80-100 portions): all-you-can-eat woks, caterers and mass catering.

For very high throughput, double up: one cooker producing while the second holds — the standard setup in Asian buffets.

Keep-warm: the other half of the job

All our cookers switch automatically to keep-warm at the end of the cycle — up to 12 hours on some models, without drying thanks to the lid and non-stick bowl. To decouple production from service, the dedicated 21 L rice warmer takes over: the cooker chains batches while the warmer holds stock at the plating station.

Steamer and pasta cooker: the rice cooker’s cousins

The 6 L steamer gently cooks vegetables, dim sum and fish — same automation, same simplicity. The 8 L pasta cooker with individual baskets and digital timer serves pasta to the minute without watching the pot: each basket lifts at the exact time.

Easy installation and care

Every model runs on single-phase 230 V from a standard socket. Non-stick inner bowls lift out for the wash-up; spatula and measuring cup come with most models. No technical skill needed: fill, close, press.

How to choose

Count your rice portions at the busiest service and take the capacity just above, using the 1 L dry ≈ 8-10 portions rule. Continuous service? Add the rice warmer. Steam or pasta on the menu? Dedicated units keep your main cooker free. To complete your Asian or wok line, see our professional ranges and our bains-marie for sauces and sides.

Sushi, jasmine, basmati: one cooker for every rice

The automatic cooker manages absorption whatever the grain: rinsed and soaked sushi rice, fragrant jasmine, long basmati, round risotto rice. Only the water/rice ratio changes — the bowl graduations do the rest. Thick non-stick bowls spread heat better and avoid bottom crust, a decisive point for sushi rice where texture defines the final product.

Care: three habits for years of service

Rinse the bowl after each service — non-stick cleans without scrubbing. Descale steamer and pasta-cooker tanks according to your water hardness (Belgian water is hard: monthly is a good rhythm). Check the lid gasket twice a year: it guarantees long keep-warm quality.

A few models from the range

• Rice cooker, 3.6 litres Diamond SR-UH36FL
• Professional rice cooker 10L Buffalo CB944
• Large rice cooker 9L Buffalo CK698
• Steam cooker 6L Buffalo CL205
• Rice cooker 4,2L CN324 Buffalo
• Pasta cooker 8L Buffalo CU630

Frequently asked questions

How does it differ from a domestic rice cooker? Duty cycle: reinforced non-stick bowl, element sized to chain batches all day, long keep-warm and available spare parts. A domestic model gives up within months at this pace.

Can rice stay on keep-warm for hours? Yes, up to 12 hours depending on the model. Beyond 2-3 hours, stir and lightly moisten to preserve texture — and stay above +63° (HACCP).

What budget? From €163 incl. VAT for a 4.2 L to €853 for the premium 3.6 L — most needs are covered between €200 and €350.

Fast delivery across Belgium and professional warranty on the full range.