Commercial rice cookers

A standard commercial electric rice cooker uses automated controls, heat and steam to cook rice to perfection. Here’s a  general overview of how it works:

1. Rice and water: The appropriate ratio of rice and water are added to the inner cooking pot of the rice cooker, using built-in markings or a separate measuring cup.
2. Heating: The cooking pot is placed inside the rice cooker, and the lid is closed. The rice cooker is then turned on, and the heating element, typically located at the bottom, starts to heat up.
3. Boiling: As the heating element heats up, the water inside the cooking pot begins to boil. The temperature sensor in the rice cooker monitors the rise in temperature.
4. Cooking: Once the water reaches boiling point, the rice cooker automatically switches from the initial heating mode to the cooking mode. The heating element reduces the intensity of the heat to maintain a steady simmer.
5. Absorption and steaming: As the rice cooks, it absorbs the water, and the steam generated during the process circulates within the cooking pot. This combination of absorption and steaming helps the rice cook evenly and thoroughly.
6. Shut-off: Most industrial rice cookers are equipped with sensors that detect when the rice has finished cooking. When the rice is done, the cooker automatically shuts off or switches to a ‘keep warm’ mode to maintain the cooked rice at an optimal temperature.

Here are some of the key differences between commercial electric rice cookers and commercial gas rice cookers:

Heating efficiency: Thanks to their direct flame, gas rice cookers heat up and cook rice faster than electric rice cookers, making them more suitable for establishments that cook a lot of rice each day (e.g. sushi bars, Indian restaurants).

Temperature control: The electronic controls and sensors in electric rice cookers allow the operator to control the temperature more precisely than is possible with the manual controls of a gas rice cooker.

Ventilation: Unlike gas rice cookers, electric rice cookers don’t require ventilation under a hood, allowing them to be used in more settings.

Ease of operation: Electric rice cookers are fully automated, whereas gas rice cookers may require some monitoring and adjustment by the operator.

Operating cost: Electricity is generally more expensive than gas.

Maintenance: Electric rice cookers typically require less maintenance than gas rice cookers, the fuel components of which need to be routinely cleaned.

Portability: Electric rice cookers offer plug-and-play portability whereas gas rice cookers require a fixed gas line connection, limiting their mobility and installation options.

In summary, commercial electric rice cookers are suitable for operations that cook moderate quantities of rice, while commercial gas rice cookers are a better option for high-volume operations.

When shopping for a commercial rice cooker you should consider the following things (among others):

Electric vs gas: Your choice will depend largely on your menu, how much space you have, and the utilities at your disposal.

Amount of rice: Find out how much raw rice the machine can hold and double that figure to get its yield of cooked rice. Note that underfilling a rice cooker that is too big for your needs will produce poor results and be less energy efficient.

Features: For example, do you need a machine with specialised settings for different types of rice or a keep-warm function to ensure the cooked rice stays warm and ready to serve?

Other types of grains: Some industrial rice cookers can cook not only rice but also other grains like quinoa, couscous, bulgar, millet, farro and barley, expanding your options.

The capacity of commercial rice cookers — typically measured in cups of uncooked rice — varies between different makes and models; here are some common sizes:

Small rice cooker: Designed for light commercial use, its capacity ranges from 3 to 10 cups (750ml to 2.5L) of uncooked rice, which yields about 6 to 20 cups (1.5L to 5L) of cooked rice.

Medium rice cooker: Suitable for small to medium-sized establishments, its capacity ranges from 10 to 20 cups (2.5L to 5L) of uncooked rice, which produces roughly 20 to 40 cups (5L to 10L) of cooked rice.

Large rice cooker: Used in large restaurants, catering services, or establishments that require higher rice production, it has a capacity of 20 to 60 cups (5L to 15L) of uncooked rice, which equates to around 40 to 120 cups (10L to 30L) of cooked rice.

When selecting a commercial rice cooker, consider the amount of rice you need to cook and ensure you choose a model that has sufficient capacity.

Here are some accessories that will enhance the efficiency, convenience, and presentation of the rice you cook in your commercial rice cooker:   

Rice measuring cup: A Japanese rice cup is nearly ¾ (180ml) of a standard Australian cup (250ml). It helps ensure accurate measurements of rice and water, resulting in consistent cooking results.

Rice scoop/paddle: Designed for serving cooked rice, it enables you to gently fluff and separate the rice grains without crushing or damaging them.

Inner pot liners: Typically made of non-stick material, they’re used to line the cooking pot of the rice cooker, preventing rice from sticking to the bottom of the pot and making cleaning easier.

Steaming trays/baskets: Available with some rice cookers, they can be used to steam vegetables, dumplings, or other foods while the rice cooks.

Rice storage containers: Featuring airtight seals that prevent moisture infiltration and contamination, these containers keep cooked rice fresh and maintain its quality over an extended period.

Thermal insulating covers/wraps: Are used to cover the rice cooker's inner pot after cooking to retain heat and keep the rice warm for longer periods.

Rice rinse bowl/colander: Useful for rinsing rice before cooking. Rinsing helps remove excess starch and impurities, resulting in cleaner, fluffier rice.

Rice warmer: A separate appliance that helps maintain cooked rice at an optimal serving temperature for an extended period. It’s especially useful in commercial
settings where rice is prepared in advance or during buffet service.

No, sushi — which means ‘vinegared rice’ and is made using white, short- or medium-grain rice — can be made in virtually any restaurant rice cooker.

The main difference is the way you prepare and cook the rice, which experts recommend you:

1. Wash and soak in cold water for 20–30 minutes before draining and cooking.
2. Cook with a bit more water than usual to help give the rice its characteristic soft, sticky texture — specifically 200ml of water for each Japanese cup of raw rice (150g).
3. Delicately flavour by adding a few slices of kombu (kelp) to the cooking water.