Commercial units handle 10–23L per batch, with robust build and continuous use reliability. Household cookers can’t deliver the same output or consistency for service kitchens.

Standard = reliable bulk rice. Pressure = faster cooking and better texture. Warmers = maintain perfect serving temperature for hours.

10L suits small restaurants and cafés. 20L+ is best for buffets, schools, and high-volume catering.

Non-stick or stainless steel inner pots with removable lids and condensation trays simplify cleaning between shifts.

Look for models tested to Australian standards, with local spare parts and service for minimal downtime.

Commercial cookers deliver bigger capacity, durability, and speed—vital in foodservice where timing and consistency are critical.

Pressure rice cookers reduce cook time and produce fluffier rice, making them ideal for sushi or premium menus. Standard cookers suit everyday bulk rice.

Commercial rice warmers keep rice fresh and food-safe for 6–12 hours, depending on the model and conditions.

Yes—many models handle quinoa, couscous, or porridge, but check manufacturer guidelines for best results.

From $170+GST, with cost varying by size, pressure function, and brand.