Commercial Rice Warmers & Rice Holding Guide for Restaurants

The central technical problem in rice holding is not simply heat loss.

It is water movement.

Freshly cooked rice contains a large amount of water distributed through and around a gelatinized starch structure. Once active cooking stops and holding begins, that water does not remain perfectly stationary. Heat continues to drive evaporation from the rice. Water vapor moves upward, encounters cooler surfaces such as the lid, condenses, and may return to a different part of the rice bed. At the same time, the warmer continues supplying heat from one or more surfaces to compensate for losses to the surrounding room.

That means a covered vessel can produce two apparently contradictory problems at once: some rice can become drier and harder while other rice becomes wetter, softer or swollen from condensed moisture.

Controlled research on electric keep-warm holding has demonstrated exactly this phenomenon. In one study using japonica rice, researchers found that water distribution changed substantially during holding. Under the conventional holding mode studied, rice in the upper-middle region became drier and harder while rice toward the outer upper region absorbed redistributed water, swelled and in some cases broke. Changing the thermal condition at the cover substantially improved moisture and texture uniformity. The study used one rice, one cooker and long holding periods, so its numerical results should not be generalized to every restaurant warmer. Its underlying finding is far more important: rice quality during holding depends not only on how much water remains, but on where that water ends up. ^[1]

That is why “keep the rice hot” is an incomplete description of what a commercial rice warmer is trying to accomplish.

Heat retention is not the same as rice-quality retention

A vessel can maintain food temperature while the rice itself continues to deteriorate.

The rice may become progressively harder. Surface grains may dry. Condensation may make other areas excessively moist. Aroma may change. Yellowing or other discoloration can develop during extended holding. The bottom or perimeter may experience different conditions from the center. The remaining rice can behave differently late in service than the same batch did when the warmer was full.

Manufacturers themselves acknowledge these effects. Zojirushi's commercial THA warmer instructions identify excessive holding time among conditions associated with odor and yellowing. Its NYC-36 cooker-warmer troubleshooting guidance similarly associates extended holding and small residual quantities with drying, discoloration, odor or excessive condensation. ^{[2] [4]}

None of this means commercial warming is ineffective. It means that temperature control and eating quality are separate performance questions.

Food safety establishes conditions under which rice may be held. It does not establish that the rice will still meet a restaurant's service standard at the end of that period.

The rice’s starting characteristics also matter; see Rice Type and Holding Quality.

Commercial rice is generally handled one of four ways after production.

A fifth strategy is simply to produce close enough to demand that prolonged holding is minimized. That can be excellent practice where volume and production cadence allow it. But it is a production decision, not a substitute for proper temperature control when rice does need to remain in service.

The crucial point is that these systems do not solve exactly the same operational problem.

A cooker-warmer combines production and holding in one vessel. A dedicated warmer separates those jobs. A thermal warmer sacrifices active temperature maintenance in exchange for portability and zero electrical demand. General hot holding may maintain safe temperature without necessarily reproducing the enclosed moisture environment of equipment designed specifically for rice.

The right choice starts with workflow, not appliance terminology.

The most important reason to separate cooking from holding is often not rice quality.

It is production capacity.

A commercial cooker-warmer such as the Zojirushi NYC-36 automatically transitions from cooking into keep-warm operation after the batch is finished. The NYC-36 draws 1,300 watts during its cooking function; Zojirushi's manual lists average keep-warm consumption at only 52 watts under its specified test condition. That dramatic drop reflects the difference between producing cooked rice and maintaining already-cooked rice. ^[4]

Integrated keep-warm is operationally elegant when it is enough. There is no transfer step, no second appliance, no second pan and no extra holding footprint. For a restaurant whose finished batch comfortably covers demand until the cooker is needed again, leaving rice in the cooker may be the simplest system.

The limitation is equally straightforward:

A cooker holding finished rice is not available to cook the next batch.

This is why a warmer should not be sized or justified in isolation. The real question is whether the restaurant's finished batch output, cook cycle and consumption rate require cooking and holding to occur simultaneously.

For the production side of that calculation, use the Commercial Rice Cooker Performance Benchmark rather than nominal cooker labels. The benchmark exists precisely because advertised capacity alone does not establish actual finished output or service-ready production rate.

A separate warmer is not automatically “better.” But once holding begins to block cooking, the operational case for separating the two jobs is no longer subtle.

Compare finished output and service-ready production →

A dedicated commercial rice warmer is not a low-powered rice cooker.

It is a different appliance with a different job.

Its input is already-cooked, already-hot rice. Its job is to replace enough heat lost to the surrounding environment to maintain the rice during service while minimizing drying, scorching and other quality deterioration.

The electrical ratings make the distinction obvious. Zojirushi's current 6 L and 8 L THA commercial warmers each operate at only 77 watts. Thunder Group's 50-cup SEJ22000 is rated at 100 watts. By comparison, Zojirushi's 20-cup NYC-36 commercial cooker requires 1,300 watts during cooking. ^{[5] [9] [4]}

These are maintenance-heating loads, not production-heating loads.

That is also why a rice warmer should not be treated as a reheating appliance unless its manufacturer explicitly says it can perform that function. The Zojirushi THA-603/803 commercial manual specifically warns against reheating cold or cooled rice in the warmer. Thunder describes the SEJ22000 even more directly: it is a warmer only and does not cook rice. ^{[2] [9]}

Electric warmer examples

Zojirushi THA-603S

6 L / 33-cup commercial rice warmer

Stated capacity

6 L / 33 traditional rice cups

Power

77 W

Architecture

Dedicated electric holding

The manufacturer’s current successor-page designation is THA-603SA; its restaurant manual specifically includes THA-603S. ^{[5] [7]}

Zojirushi THA-803S

8 L / 44-cup commercial rice warmer

Stated capacity

8 L / 44 traditional rice cups

Power

77 W

Architecture

Dedicated electric holding

Removable nonstick pan and detachable washable inner lid. ^[8]

Thunder Group SEJ22000

50-cup commercial rice warmer

Stated capacity

50 cups / 100 bowls; verify the cup-volume basis

Power

100 W

Architecture

Dedicated electric holding

A 1.2 mm coated 3003-aluminum inner pot receives heat beneath a hinged stainless lid. ^[9]

Narita NRW-2155

20 L / 85-cup commercial rice warmer

Stated capacity

20 L / 85 cups of cooked rice

Power

Electric; confirm rated input on the nameplate

Architecture

Dedicated electric holding

The manufacturer specifies a 30-minute preheat before loading cooked rice. ^[18]

Preheating matters when the manufacturer requires it

Putting hot rice into a cold holding vessel immediately forces part of the rice's stored heat into warming the appliance itself. Some manufacturers therefore instruct operators to preheat the warmer before loading.

The Zojirushi THA instructions call for preheating before use, and the Narita NRW-2155 manual specifies a 30-minute preheat before cooked rice is loaded. ^{[2] [18]}

That does not justify turning “30 minutes” into a universal rule for every rice warmer. It does establish the broader point: the warmer should be operated according to its actual holding instructions, not treated as a generic hot box.

The pan and lid are part of the thermal system

The inner vessel is not incidental packaging.

The pan receives heat from the warmer and distributes it into the rice. The lid limits heat and vapor loss. Inner lids, condensation collectors, gaskets or other moisture-management components influence what happens to water released from the rice.

Zojirushi's THA uses a removable nonstick inner pan and detachable washable inner lid. Thunder's SEJ22000 uses a 1.2 mm 3003-aluminum coated inner pot and hinged stainless lid. ^{[5] [9]}

A damaged pan, improperly seated pan, dirty heater contact surface or poorly closed lid is therefore not merely a housekeeping issue. It can change the way the appliance transfers heat and retains moisture.

A passive thermal warmer solves a different problem from an electric warmer.

There is no heating element continuously replacing lost energy. The vessel begins with a finite amount of thermal energy stored in the hot food and progressively loses that energy to the room.

That makes several variables especially important: the starting temperature of the rice, how full the vessel is, ambient conditions, elapsed time and how often the lid is opened.

The Zojirushi RDS-400 and RDS-600 are the clearest commercial examples in the ERS assortment. They require no electrical connection, are stackable, include a replaceable lid sponge to collect condensation, and are specifically described by Zojirushi as compatible with acidic ingredients such as vinegar and suitable for sushi rice. ^[12]

Zojirushi RDS-400

4 L passive thermal rice warmer

Stated capacity

4 L / about 22 rice-cup measures

Power

No electricity

Architecture

Passive thermal holding

A replaceable lid sponge collects condensation. ^{[12] [11]}

Zojirushi RDS-600

6 L passive thermal rice warmer

Stated capacity

6 L / about 33 rice-cup measures

Power

No electricity

Architecture

Passive thermal holding

Documented compatibility with vinegar and sushi rice. ^[12]

Read thermal-retention specifications literally

Zojirushi publishes an unusually useful specification for the RDS line:

The RDS-400 is rated at 176°F after six hours and the RDS-600 at 180°F after six hours.

Those numbers sound like a restaurant holding guarantee until the test condition is read.

Zojirushi states that the rating is based on water starting at 203°F in a room at 68°F. ^[12]

That matters.

Water in a closed vessel under a controlled ambient condition is not the same thermal system as rice that is scooped repeatedly during a dinner service. Every lid opening exchanges hot internal air with the surrounding room. Every serving removes both food mass and stored thermal energy. A partially emptied container no longer has the same thermal mass as a full one.

The correct interpretation is therefore:

That is the standard by which any serious equipment claim should be read.

Where passive holding is genuinely valuable

Passive thermal holding is particularly useful where an electrical outlet is undesirable or unavailable, where the holding vessel must move with service, or where finished rice needs to be transported from production to another location.

Catering and off-site foodservice are obvious examples, and Zojirushi explicitly positions the RDS line for catering and outdoor use. ^[12]

Its acid compatibility also makes it particularly relevant to sushi operations—but equipment compatibility and food-safety process are separate matters. A vessel being suitable for vinegared rice does not itself establish that the rice has been properly acidified for holding outside conventional temperature control.

There is no universal “rice can stay in a warmer for X hours” answer.

A single number collapses three different questions:

Is the rice being held safely?
That depends on the applicable food-safety control.

How long does the equipment manufacturer intend the product to be used for that purpose?
That depends on the specific model and its instructions.

How long does the rice remain good enough for the restaurant to serve?
That depends on the rice, starting condition, warmer, load, service pattern and restaurant quality standard.

Those are not interchangeable.

Manufacturer numbers do not all mean the same thing

The current market illustrates the problem perfectly.

These statements are all legitimate manufacturer information. They are simply different kinds of information.

Quality usually becomes the restaurant's own limiting question

A restaurant should establish a service standard for its rice rather than assume that the longest number printed on an equipment page is the target holding time.

If the rice is dry, hard, waterlogged, yellowed or otherwise below the operation's standard, the fact that an appliance is still capable of keeping it hot does not make it good rice.

Commercial holding equipment exists to extend useful service life—not to make time irrelevant.

A 30-cup cooker and a 30-cup warmer do not necessarily describe the same quantity of rice.

“Cup” is one of the most abused units in the rice-equipment category.

A rice cooker and a rice warmer can both carry a “30-cup” label while describing completely different quantities.

Zojirushi's NYC-36, for example, is a 20-cup cooker based on raw rice input. The manufacturer specifies a 3.6 L maximum cooking capacity and uses the traditional rice-cup convention associated with roughly 180 mL measures. ^[4]

Narita, by contrast, explicitly describes the NRW-2155 as holding 85 cups of cooked rice. ^[10]

Thunder publishes a 50-cup / 100-bowl designation for the SEJ22000 but does not establish as clearly on its current product page what exact volume convention underlies that “cup” figure. ^[9]

The Zojirushi RDS series is primarily specified in liters, which is substantially less ambiguous: 4 L for the RDS-400 and 6 L for the RDS-600. ^[12]

Start with finished output, not the cooker nameplate

The restaurant's useful sizing question is:

How much finished rice does each production batch actually create, and how much of that batch must be in holding at the same time?

That is why warmer sizing should connect directly to the Commercial Rice Cooker Performance Benchmark.

The Benchmark establishes actual finished output and service-ready production behavior from the cooking side. This guide takes over after that output exists.

Do not assume that a “30-cup cooker” feeds neatly into a “30-cup warmer.” Do not assume every manufacturer's cup means 180 mL. Do not assume a generic 2:1 raw-to-cooked conversion produces an accurate equipment match.

Use the actual finished batch.

Maximum capacity is not the only sizing consideration

An operation also needs to think about what happens late in service.

Narita's NRW-2155 instructions specifically warn that when only a small quantity remains in the warmer, warming time should be reduced to prevent the rice from becoming dry and hard. Zojirushi's cooker-warmer guidance likewise recognizes small residual quantities as a condition associated with quality problems during keep-warm operation. ^{[14] [18]}

That does not mean every large warmer performs poorly at partial load.

It means buying solely for the largest conceivable batch ignores how the equipment will spend the rest of its service life.

The right capacity is the one that fits both production and the restaurant's actual service pattern.

A rice-holding system should follow the restaurant's production rhythm.

For sustained demand and meal-period peaks, actual cook-cycle and service-ready output data from the Commercial Rice Cooker Performance Benchmark matter more than nominal “cup” labels. A buffer is not unlimited advance production: every early batch adds holding age. Treat sushi rice as a distinct holding problem, with its own quality and process requirements.

Rice texture begins with the rice itself

Cooked rice does not begin with one universal texture. Amylose and amylopectin molecular characteristics affect grain hardness, swelling and stickiness. Research has linked differences in starch structure to measurable differences in cooked-rice hardness and stickiness, including among varieties with similar nominal amylose content. ^[3]

That means the same warmer can be asked to preserve very different starting textures. A restaurant serving Japanese short-grain rice is not necessarily trying to preserve the same texture as one serving basmati or jasmine rice: cohesive, sticky grains and dry, separate grains have different sensory targets. Brown rice and glutinous rice present different physical structures again. Even if two batches remain equally safe and equally hot, the service-quality threshold can be different.

The available evidence does not justify a universal holding-time chart assigning a duration to jasmine, short-grain or brown rice. There is not enough controlled commercial hot-holding evidence to make those numbers authoritative across equipment, hydration levels and preparations.

Rice variety and preparation affect the starting texture and the way quality changes are perceived. Manufacturer instructions for the specific cooker or warmer still govern, and the restaurant must judge acceptable holding against the rice it actually serves. Temperature alone cannot define acceptable rice holding.

Sushi rice needs to be separated from ordinary hot-held rice for two reasons:

its intended eating condition is different, and its food-safety control may be different.

The 2026 FDA Food Code now addresses sushi-rice acidification directly in Annex 6. FDA identifies cooked rice as a time/temperature control for safety food with known hazards and specifically calls out Bacillus cereus. FDA explains that when acidification is used to make cooked sushi rice non-TCS, the process must control the equilibrium pH, commonly below 4.2, and must be carried out as the applicable special process. Adding vinegar merely for flavor without pH monitoring does not convert ordinary cooked rice into non-TCS food. ^[15]

That distinction is fundamental.

Sushi rice is not rendered safe for uncontrolled holding merely because vinegar was mixed into it.

FDA further notes that once properly acidified rice is combined with other sushi ingredients, the finished sushi product is considered TCS again and requires applicable time/temperature control. The model Food Code discusses variance and HACCP-plan requirements around the specialized acidification process; the restaurant's actual regulatory authority determines what applies locally. ^[15]

Holding equipment still matters after the food-safety process is established

Acidification does not answer the equipment question.

The vessel still needs to preserve the texture and moisture condition the sushi operation wants while being compatible with acidic rice.

Zojirushi explicitly identifies the RDS-400 and RDS-600 thermal warmers as suitable for acidic ingredients such as vinegar and specifically for holding sushi rice. Their non-electric construction also separates holding from active electrical heating. ^[12]

That does not mean every sushi operation should automatically use a passive RDS warmer. It means the product is documented for that use, which is very different from assuming that every rice warmer is equally suitable for acidic seasoned rice.

Equipment cannot validate the process

A warmer can be acid-compatible.

A warmer can manage condensation.

A warmer can retain heat.

A warmer cannot establish whether the restaurant's sushi-rice acidification process has reached its required equilibrium pH or satisfies the applicable regulatory approval.

Those are separate responsibilities, and they should never be conflated.

For ordinary cooked rice, food safety establishes the hard boundary inside which the restaurant's quality decisions must operate.

The 2026 FDA Food Code is FDA's current model code for retail and foodservice. It is not itself federal restaurant law; FDA expressly describes it as a model offered to state, local, tribal, territorial and federal jurisdictions for adoption. Restaurants must follow the code actually adopted by their regulatory authority. ^[16]

FDA model-code summary; the locally adopted code and applicable exceptions govern. ^[15]

Hot holding

Under §3-501.16 of the 2026 FDA Food Code, ordinary TCS food being hot held is maintained at 135°F (57°C) or above, subject to the section's stated exceptions. ^[15]

That temperature is a food-safety control, not a rice-quality recommendation.

Rice can remain above the applicable holding temperature and still become texturally unacceptable to the restaurant.

Why rice requires control

The particular microbiological concern repeatedly associated with cooked rice is Bacillus cereus. Its spores can survive cooking, and when cooked rice subsequently spends enough time under conditions favorable to germination and growth, the food can become hazardous. FDA's new sushi-rice guidance explicitly identifies B. cereus as a key reason acidification must be properly controlled. ^[15]

The solution is not fear of rice. It is disciplined control of time and temperature.

Time as a public-health control

“It's only going to sit out for a few hours” is not a food-safety program.

The 2026 Food Code permits time to be used instead of temperature control under defined conditions, but §3-501.19 requires written procedures and imposes time, marking and disposition requirements. ^[15]

A restaurant choosing that route needs to follow the requirements adopted by its jurisdiction. Time control is a specific control method, not informal permission to leave cooked rice on a counter.

Cooling rice for later use

If cooked rice is being saved rather than continuously hot held, cooling becomes a separate process.

The 2026 model Food Code requires cooked TCS food to cool from 135°F to 70°F within two hours and from 135°F to 41°F or below within a total of six hours, unless an approved alternative process applies. ^[15]

That is why leaving a deep container of hot rice to cool slowly is not an acceptable substitute for a controlled cooling process.

Reheating rice for hot holding

Holding equipment and reheating equipment should not be confused.

For food that has been cooked, cooled and is being reheated for hot holding, the 2026 model Food Code generally specifies 165°F for 15 seconds, reached within two hours, with separate provisions for certain commercially processed foods and other cases. ^[15]

A 77-watt rice warmer designed to maintain hot rice is not the appliance to assume will perform that reheating process.

Hold with a holding appliance. Reheat with equipment capable of meeting the applicable reheating requirement.

A commercial rice warmer is simple equipment, but careless operation can defeat much of what it is designed to accomplish.

Should rice enter the warmer hot?

Dedicated warmers are designed around already-cooked rice entering the vessel hot.

The Zojirushi THA manual specifically warns against reheating cold or cooled rice in the warmer. Narita likewise instructs the operator to preheat the NRW-2155 and then place cooked rice into the inner pot. ^{[2] [18]}

The correct operating sequence therefore begins upstream—with properly cooked rice arriving at the warmer in the condition the warmer was designed to maintain.

Does this warmer need to be preheated?

Both the Zojirushi THA documentation and Narita's NRW-2155 instructions call for preheating before use; Narita specifies 30 minutes. ^{[2] [18]}

Do not turn that model-specific instruction into a universal number. But do not load a cold warmer and then act surprised that the rice immediately begins surrendering heat to the appliance.

Why keep the lid closed between servings?

The lid is part of the moisture and thermal environment.

Zojirushi's commercial warmer instructions identify poor lid closure as one condition associated with holding-quality problems. Research on warm-held rice likewise demonstrates that cover temperature and condensation behavior influence how moisture redistributes through the rice bed. ^{[2] [1]}

Service requires opening the vessel. Unnecessary opening does not improve the rice.

What changes when only a little rice remains?

Rice quality near the end of a batch deserves more attention than it usually receives.

Narita specifically instructs operators to reduce warming time when only a small amount remains to avoid drying and hardening. Zojirushi's commercial cooker-warmer troubleshooting likewise identifies small holding quantities among conditions associated with undesirable keep-warm results. ^[14]

The last few portions are operating in a different physical environment from a full pot: less food mass remains, more rice can be exposed relative to its volume, and the same vessel is still supplying or retaining heat.

Can fresh rice be added on top of held rice?

Zojirushi's THA instructions specifically identify adding fresh hot rice over rice already being held as one condition associated with undesirable odor. ^[13]

That is not enough evidence to issue a universal prohibition covering every warmer in the market.

It is enough evidence to reject the assumption that continual topping-off is automatically proper rice-warmer practice.

Where the manufacturer's manual addresses batch mixing, follow it. Where batch age matters to the operation, maintaining identifiable batches is operationally clearer than creating one perpetually replenished vessel of unknown holding history.

Can water be added when rice dries out?

Narita's NRW-2155 instructions specifically say that some water may be added during longer warming to replace water lost through evaporation. ^{[14] [18]}

That is a Narita instruction for that model.

It is not permission to pour water into every commercial rice warmer when rice starts drying.

Different warmer designs manage heat and condensation differently. A model-specific instruction should remain model-specific unless broader evidence supports it.

Should utensils remain inside the warmer?

Zojirushi's THA guidance identifies a spatula, spoon or other foreign object left in the warmer as a possible contributor to quality problems during extended holding. ^[2]

There is also a mechanical reason to respect utensils: Narita explicitly warns against hard objects such as metal spoons because they can damage the nonstick inner coating. ^{[14] [18]}

Treat the inner pan as a food-contact component, not a generic stockpot.

A warmer cannot preserve rice well indefinitely if its rice-contact and thermal surfaces are neglected.

Protect the inner pan

Many commercial warmers use coated aluminum inner pans.

Zojirushi's THA has a removable nonstick pan. Thunder specifies a 1.2 mm 3003-aluminum pan with nonstick coating for the SEJ22000. Narita also uses a nonstick inner pot and explicitly warns against hard utensils that can damage the coating. ^{[5] [18] [9]}

Once a liner is badly damaged, the right answer is not to pretend the pan is an immortal part of the appliance.

Replacement-pan availability should therefore be considered when purchasing commercial holding equipment, not discovered only after the original pan is unusable.

Zojirushi currently supports replacement commercial components through its parts system, including THA pans and RDS condensation components. ^[17]

Keep the heating interface clean

Narita's instructions specifically warn against water droplets, rice grains, dust and other material remaining between the inner pan and heating surface because poor contact can affect performance and potentially damage the unit. ^{[14] [18]}

This is basic heat transfer.

A heater cannot transfer energy correctly through a pan that is sitting unevenly on debris.

Condensation components need maintenance too

Some rice equipment deliberately collects moisture rather than allowing it to return uncontrolled to the food or appliance.

The Zojirushi RDS thermal warmers use a reusable, replaceable condensation sponge and holder mounted in the lid. Replacement sponge disks and holders remain available through Zojirushi. ^[12]

Zojirushi's NYC-36 commercial cooker-warmer similarly uses a detachable condensation collector, which the manufacturer also sells as a replacement component. ^[4]

These pieces are not decorative. They are part of how the equipment manages water released during service.

Clean the appliance according to its construction

Do not immerse an electrical warmer simply because its inner pan can be washed.

Narita instructs users to wash the pan separately while cleaning the body with a damp cloth rather than immersing it. Zojirushi's THA likewise separates removable pan/lid cleaning from cleaning of the main appliance. ^[14]

A commercial sanitation routine should follow the manufacturer's current instructions for the exact model.

What to verify before buying

A rice warmer should be specified against the restaurant's actual holding job—not against the largest “cup” number on the page.

The best warmer is not the one with the longest advertised holding time.

It is the one whose capacity, holding architecture, service location and manufacturer instructions actually fit the restaurant's production system.

Choose holding equipment around the finished rice that actually enters service: how much must be held, where it is served, whether the cooker needs to start another batch, and the quality and food-safety controls the operation must maintain. Match those requirements to capacity, powered or passive holding, and the exact model’s instructions.

Browse the Commercial Rice Cookers & Warmers collection for the complete ERS assortment, or follow the equipment links below to verify current model specifications and select equipment for your operation. ^[6]

Explore Commercial Rice Warmers & Holding Equipment →

Zojirushi Commercial Electric Rice Warmer, 6L (33-Cup) - THA-603S

THA-603S

$345⁰⁰ $345.00

Zojirushi Commercial Electric Rice Warmer, 8L (44-Cup) - THA-803S

THA-803S

$369⁰⁰ $369.00

Zojirushi Commercial Thermal Rice Warmer, 4L (22-Cup) - RDS-400

RDS-400

$310⁰⁰ $310.00

Zojirushi Commercial Thermal Rice Warmer, 6L (33-Cup) - RDS-600

RDS-600

$335⁰⁰ $335.00

Thunder Group Commercial Electric Rice Warmer, 50-Cup - SEJ22000

SEJ22000

$245⁰⁰ $245.00

Commercial Rice Warmer / 85Cup of Cooked Rice

NRW-2155

$292⁹⁹ $292.99