—— PRODUCT HIGHLIGHTS
Commercial Induction Single Door Rice Steamer | 12KW
One Machine for Your Entire Steam Menu
Rice, buns, dumplings, seafood, vegetables, dim sum — this 12kW induction steamer cabinet does it all. No need to buy a different machine for each food category.
Takes Up Less Space, Does More Work
The 900×800mm footprint fits easily into small restaurant or canteen kitchens. One unit takes the place of two or three single-use steamers, freeing up room for other equipment.
Steam 12 Trays of Mixed Food at Once
Put rice on some trays, buns on others, vegetables on the rest — steam everything together in one 20–30 minute batch. The shared cavity circulates steam evenly across all 12 levels.
Anyone on Your Team Can Run It
Digital controls and automatic water refill keep things simple. New staff learn the basics in minutes, not days — so your kitchen runs smoothly even during shift changes.
Basic Specification
Product Name
Product Model
Power(Kw)
Voltage(V)
Product Size
Product Material
Hs Code
How To Operate This Machine
Step 1
Place your commercial induction cooker in position and connect the power cable based on the required voltage. Make sure all wiring is done correctly before turning on the unit.
Step 2
Once powered on, place your induction cookware on the commercial induction cooker, prepare your ingredients, and get ready to start cooking.
Step 3
Turn the knob from 0 to your desired setting to begin cooking. During the cooking process, simply adjust the knob between levels 1 to 8 to control the heat output to your needs.
Step 4
Once cooking complete,then turn the knob back to 0 to power off the unit. Wipe down and clean the surface of your commercial induction cooker to keep it in top condition.
6-Step Quality Checking of this Machine | Every Unit
Every testing machine shown below is physically present in our factory — no fabrication.
PERFORMANCE
Dust-free PCB assembly
- Every board built in a sealed cleanroom, no dust or grease particles get trapped under components — eliminates 40% short-circuit failures compare to competitors.
Electric Heating Constant Temperature Drying Oven
- Bakes out all moisture from PCBs before soldering — boards that skip this step blister and crack under high-power heat within months.
Electric Heating Constant Temperature Incubator
- Every board is heat-aged for hours to force weak solder joints to fail in our lab, not in your kitchen after installation.
Constant Temperature and Humidity Test Chamber
- Simulates years of steam and humidity from a real commercial kitchen to verify no board corrosion or short circuits develop over time.
Salt Spray Test Chamber
- Tests every metal part and connector against aggressive corrosive vapor — the same oils, acids, and moisture your cooker faces daily in a commercial kitchen environment.
Thermal Shock Test Chamber
- Mimics the hundreds of rapid heat-up / cool-down cycles your cooker endures every single day, cracking any weak solder joint before it ever ships.
What Food Can You Cook With It?
Staple Grains & Dough Foods
White rice, mantou, baozi, jiaozi, and wheat wraps all come out right every time. The sealed steam cavity keeps heat and moisture steady, so rice stays fluffy and dough rises fully without guesswork.
Seafood & Meat
Fish, shrimp, crab, pork ribs, chicken — this commercial food steamer handles them all. High-volume induction steam cooks proteins fast while keeping them tender, juicy, and full of natural flavor.
Vegetables & Dim Sum
Broccoli, corn, pumpkin, siu mai, egg custard, sponge cake — none of them get overcooked. Gentle, even steam keeps vegetables crisp, colors bright, and delicate dim sum items perfectly set.
FAQs
Frequently Asked Questions
Most People Curious
We've gathered the most common questions buyers ask before placing their first order — browse through and find the answers that matter most to you.
Submit Your InquiryCan this commercial rice steamer also steam buns, seafood, and dim sum?
Yes. It works as a full multi-purpose steamer, not just a rice cooker. The 12kW induction coil heats water into high-volume steam that fills the entire cavity evenly. Rice, buns, dumplings, seafood, and dim sum all cook well under these conditions.
How much food does a 12-tray steamer prepare per batch?
At full capacity, about 42 kg of rice — enough for 200–250 servings. Most kitchens mix food types: six trays of rice, three of steamed buns, and three of vegetables or seafood. That setup covers a busy lunch rush for a 100–300 seat restaurant or school canteen.
Is one all-in-one steamer cheaper than buying separate machines?
Generally, yes. Instead of purchasing a rice steamer, a bun steamer, and a seafood steamer individually, this 12-tray unit handles all three jobs. The single cavity shares heat from one induction source across every tray, so you only need one power connection and one maintenance schedule. It is a practical way to reduce equipment spending and save kitchen space, especially for small restaurants and canteens.
Do different foods pick up each other's flavor when steamed together?
Very rarely. Steam is water vapor, so it carries almost no flavor between trays. Plain items like rice and mantou have no aroma to transfer. If you steam strongly seasoned meat or seafood, just place them on the lower trays and cover with foil. That is standard practice and keeps everything tasting the way it should.
Does every tray get the same amount of heat in a single-cavity steamer?
Yes. The induction element boils water quickly and sends steady steam through the full chamber. The single-door design holds heat well, and the tray spacing is built to let steam move freely between all 12 levels. Top-to-bottom temperature difference stays within 2–3 °C, which is more than accurate enough for rice, buns, seafood, and dim sum.