Cookers and Steamers

This category includes commercial rice cookers, pasta cookers, steamers, and sous vide equipment designed for professional foodservice use. Each type handles specific cooking applications, so the right choice depends on which of these cooking methods plays a central role in your kitchen.

Dedicated commercial steamers cook entirely with pressurized or convection steam and are optimized for vegetables, grains, seafood, and proteins that benefit from gentle, moist heat. Combi ovens with steam capability offer more cooking mode variety but at a higher price point and greater complexity.

Hospitals, schools, hotels, and health-focused restaurants that serve high volumes of vegetables, rice, and fish get the most value from dedicated commercial steamers. Steam cooking is fast, preserves nutrients, and requires no added fat, making it a practical choice for volume cooking environments.

Yes, Zanduco carries both gas and electric options across cookers and steamers, depending on the specific product type. Steamers are commonly available in electric formats, while some pasta cookers and specialty units offer gas configurations to suit kitchens with existing gas infrastructure.

Many commercial steamers include multiple tiers or compartments that allow you to cook different items simultaneously without flavour transfer. This multi-product capability makes them efficient for volume operations that need to produce several components at once during service prep.

High-volume kitchens benefit from full-size commercial steamers or multi-tiered units that can process large batches in a single cycle. Matching capacity to your daily production volume prevents the bottlenecks that occur when kitchen equipment cannot keep up with prep and service demand.

Sous vide equipment is used across a wide range of Canadian restaurants and catering operations, not just fine dining. Commercial sous vide circulators and immersion units make it practical to prepare consistent, high-quality proteins at scale with minimal active labour during the cook.