commercial rice steamer machine
48 Trays Rice Steamer
15 KW Bun Steamer Commercial | Dim Sum Steamer Commercial
15 KW Dim Sum Steamer
25 KW Commercial Bao Steamer | Commercial Chinese Steamer
2 Burners Dumpling Steamer
Commercial Seafood Steamer Commercial Crab Steamer
20 KW Seafood Steamer

5-year Warranty | 2-year Free Exchangeable | 1-year Free Return

Commercial Dim Sum Steamer | Commercial Bun Steamer | Commercial Seafood Steamer

  • As a brand manufacturer of commercial induction cooking equipment, AT Cooker has responded to restaurants’ & hotels’ needs and research normative commercial cooking equipment using the very latest induction technology.
  • These seamless, real commercial quality induction cookers provide us with the opportunity to incorporate equipment of our choice into one seamless, multipurpose cooking equipment creating an efficient, low cost, safe, green and sustainable commercial kitchen. We have standerd equipment can service many commercial kitchens.
  • AT Cooker offers end-to-end service. From material, design, to producing, we focuse on quality, performance and reliability to ensures the best solution is delivered for each and every one of our customers. Have a commercial kitchen?  We will be one of your best partners.

Work Voltage

Single-Phase Three-Phase
120V, 220V 208V/ 240V, 380V, 415V,480V

Global In-Stock + Fast Pickup

US UK Germany France
Italy Spain Belgium Bulgaria
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Commercial Electric Steam Oven Countertop
ZFGT-E1 Electric Steam Oven Countertop
3 Trays 6 KW
commercial electric steamer
9 Trays 9 KW
ZFGT-E6 Commercial Electric Food Steaming Oven
18 Trays 36 KW
Commercial Electric Steam Oven Countertop

Hot Sale Induction Commercial Seafood Steamer Details information

Commercial crab steamer Commercial Seafood Steamer

380V/ 400V

Commercial crab steamer 25 KW

3-Door Commercial Seafood Steamer

Commercial Seafood Steamer

◆Product size:W100×D90×H185 cm

◆Packing Size W110×D100×H210 cm

◆Power level: 8 level

◆Power controller: Sensor switch

◆Real-time power level display

◆Automatic Filling Water

Anti-high temperature warning

Anti-low/high voltage warning

15 KW/ 20 KW/ 25 KW/ 30 KW

Commercial crab steamer Commercial Seafood Steamer
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Hot Sale Induction Bun Steamer Commercial | Dim Sum Steamer Commercial

Bun Steamer Commercial | Dim Sum Steamer Commercial

380V/ 400V

Commercial grade makes cooking faster

20 KW Dim Sum Steamer Commercial

Dim Sum Steamer Commercial

◆Product size:W80×D80×H92cm

◆Packing Size W90×D90×H110 cm

◆Power level: 8 level

◆Power controller: Sensor switch

◆Real-time power level display

◆Automatic Filling Water

Anti-high temperature warning

Anti-low/high voltage warning

15 KW/ 20 KW/ 25 KW

Bun Steamer Commercial | Dim Sum Steamer Commercial
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Hot Sale Commercial Bao Steamer | Commercial Chinese Steamer

Commercial Bao Steamer | Commercial Chinese Steamer

380V/ 400V

Bao Steamer Dim Sum Steamer

20 KW Commercial Bao Steamer

Dim Sum Steamer Commercial

◆Product size:W160×D80×H92cm

◆Packing Size W170×D90×H110 cm

◆Power level: 8 level

◆Power controller: Sensor switch

◆Real-time power level display

◆Automatic Filling Water

Anti-high temperature warning

Anti-low/high voltage warning

15 KW/ 20 KW/ 25 KW

Commercial Bao Steamer | Commercial Chinese Steamer
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Hot Sale ZFGT-R 24 Commercial Rice Steamer Machine

ZFGT-R 24 Commercial Rice Steamer Machine

380V/ 400V

Commercial Rice Steamer Machine

25 KW Steamer Machine

Tray Qty 24/ 36/ 48 PCS

◆Product size:W120×D110×H185cm

◆Packing Size W130×D120×H200cm

◆Tray Size 525 × 325 × 40 mm

◆Real-time power level display

◆Automatic Filling Water

◆Power controller: Touching Micro Computer

Multi-Function

Rice, Dumpling, Noodle, Dim Sum…

Anti-high temperature warning

Anti-low/high voltage warning

20 KW/ 25 KW

Commercial Rice Steamer Machine
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ZFGT-E3 Commercial Electric Steamer Heavy Duty

ZFGT-E3 Commercial Electric Steamer Heavy Duty

Commercial Electric Steamer

20V8/ 220V, 380V/ 400V 3 Phase

25 KW Steamer Machine

Tray Qty 9 PCS, 9 KW

◆Product size W73×D80×H161 cm

◆Packing Size W85×D90×H175 cm

◆Tray Size 525 × 325 × 40 mm

◆Real-time power level display

◆Automatic Filling Water

◆Power controller: Touching Micro Computer

Multi-Function

Rice, Dumpling, Noodle, Dim Sum…

Anti-high temperature warning

Anti-low/high voltage warning

ZFGT-E3 Commercial Electric Steamer Heavy Duty
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ZFGT-E6 Electric Commercial Steam Oven

ZFGT-E6 Electric Commercial Steam Oven

Electric Commercial Steam Oven

20V8/ 220V, 380V/ 400V 3 Phase

36 KW Steam Oven

Tray Qty 18 PCS, 36 KW

◆Product size W148×D80×H161 cm

◆Packing Size W158×D90×H175 cm

◆Tray Size 525 × 325 × 40 mm

◆Power controller: Sensor switch

◆Real-time power level display

◆Automatic Filling Water

Multi-Function

Rice, Dumpling, Noodle, Dim Sum…

Anti-high temperature warning

Anti-low/high voltage warning

Commercial Electric Steamer Heavy Duty
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ZFGT-E1 Electric Steam Oven Countertop

ZFGT-E1 Electric Steam Oven Countertop

Electric Steam Oven Countertop

20V8/ 220V, 380V/ 400V 3 Phase

6 KW Steam Oven Countertop

Tray Qty 3 PCS, 6 KW

◆Product size W65×D73×H75 cm

◆Packing Size W75×D83×H90 cm

◆Tray Size 525 × 325 × 40 mm

◆Real-time power level display

◆Automatic Filling Water

◆Power controller: Touching Micro Computer

Multi-Function

Rice, Dumpling, Noodle, Dim Sum…

Anti-high temperature warning

Anti-low/high voltage warning

ZFGT-E1 Electric Steam Oven Countertop
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Hot Sale 400 L Large Range Pot | Induction Stock Pot Burner Station

500 L Large Pot Burner | Stock Pot and Burner

380V/ 400V

Commercial grade makes cooking faster

400 L Large Pot Burner

Large Pot Burner Stock Pot and Burner

◆Product size:1000×1100×1200mm

◆Net capacity:100 – 500 L

◆Power level: 8 level

◆Power controller: Sensor switch

◆Real-time power level display

◆Automatic water Valves

Anti-high temperature warning

Anti-low/high voltage warning

20 KW/ 25 KW/ 30 KW

Save money in a long time

◆Efficiency: 90% -95%

◆304# stainless steel body

◆More efficient, longer life

Quicker cooking

Take less time to cook food

More safe

Large Stock Pot and Burner

◆No flame, and no gas leaks

◆Anti-dry heating warning

◆Anti-overheating warning

◆Automatic fault detection

10-hr. digital countdown

Temp Setting 194 ℉ – 356℉

Real-time power level display

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Hot Sale 15KW Commercial Range Pot | Induction Stock Pot Burner

commercial soup boiler

380V/ 400V

Commercial grade makes cooking faster

98 L commercial induction soup boiler

single burner stock pot range

◆Product size:650×750×(500+700)mm

◆Barrel size: 500×500mm

◆Net capacity:98L

◆Power level: 8 level

◆Power controller: Sensor switch

◆Real-time power level display

◆Automatic water Valves

Anti-high temperature warning

Anti-low/high voltage warning

8 KW/ 12 KW/ 15 KW

Save money in long time

◆Efficiency: 90% -95%

◆304# stainless steel body

◆More efficient, longer life

Quicker cooking

Take less time to cook food

More safe

single burner stock pot range

◆No flame, and no gas leaks.

◆Anti-dry heating warning

◆Anti-overheating warning

◆Automatic fault detection

10-hr. digital countdown

Temp Setting 194 ℉ – 356℉

Real-time power level display

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Hot Sale 98 L × 2 Large Range Pot | Induction Stock Pot Burner Station

Commercial Stock Pot Range | Induction Stock Pot Range

380V/ 400V

Commercial grade makes cooking faster

196 L Commercial Stock Pot Range

2 burners stock pot range

◆Product size:1300×750×(500+700)mm

◆Barrel size: 500×500mm× 2

◆Net capacity:98L× 2

◆Power level: 8 level

◆Power controller: Sensor switch

◆Real-time power level display

◆Automatic water Valves

Anti-high temperature warning

Anti-low/high voltage warning

8 KW/ 12 KW/ 15 KW × 2

Save money in a long time

◆Efficiency: 90% -95%

◆304# stainless steel body

◆More efficient, longer life

Quicker cooking

Take less time to cook food

More safe

2 burner stock pot range

◆No flame, and no gas leaks

◆Anti-dry heating warning

◆Anti-overheating warning

◆Automatic fault detection

10-hr. digital countdown

Temp Setting 194 ℉ – 356℉

Real-time power level display

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Hot Sale 30 KW Commercial Tilting Boiling Pan | Commercial Boiling Pan

Automatic Tilting Boiling Pan | Commercial Boiling Pan

380V/ 400V

Commercial grade makes cooking faster

400 L Tilting Commercial Boiling Pan

single burner stock pot range

◆Product size:1450×900×1150mm

◆Net capacity: 100 L – 400 L

◆Power level: 8 level

◆Power controller: Sensor switch

◆Real-time power level display

◆Automatic water Valves

Anti-high temperature warning

Anti-low/high voltage warning

20 KW/ 25 KW/ 30 KW

Save money in a long time

◆Efficiency: 90% -95%

◆304# stainless steel body

◆More efficient, longer life

Quicker cooking

Take less time to cook food

More safe

Tilting Boiling Pan

◆No flame, and no gas leaks.

◆Anti-dry heating warning

◆Anti-overheating warning

◆Automatic fault detection

10-hr. digital countdown

Temp Setting 194 ℉ – 356℉

Real-time power level display

Get the lastest price now

Hot Sale 98 L × 2 Large Range Pot | Induction Stock Pot Burner Station

196 L Stock Pot Burner Commercial | Electric Stock Pot Range

380V/ 400V

Commercial grade makes cooking faster

196 L Electric Stock Pot Range

2 burners stock pot range

◆Product size:1300×750×(500+700)mm

◆Barrel size: 500×500mm× 2

◆Net capacity:98L× 2

◆Power level: 8 level

◆Power controller: Sensor switch

◆Real-time power level display

◆Automatic water Valves

Anti-high temperature warning

Anti-low/high voltage warning

8 KW/ 12 KW/ 15 KW × 2

Save money in a long time

◆Efficiency: 90% -95%

◆304# stainless steel body

◆More efficient, longer life

Quicker cooking

Take less time to cook food

More safe

2 burner stock pot range

◆No flame, and no gas leaks

◆Anti-dry heating warning

◆Anti-overheating warning

◆Automatic fault detection

10-hr. digital countdown

Temp Setting 194 ℉ – 356℉

Real-time power level display

Get the lastest price now

Minimal Cost

  • Efficiency induction 95% VS gas 45%, elcetric 50%
  • Minimal air & space requirements
  • Minimal on-going maintenance required

Best working environment

  • Minimal risk of scald and illness
  • Minimal risk of fire
  • Minimal waste heat, Cooler kitchen
  • Minimal labour input

Accelerated working

  • Faster cooking time
  • Less labour expenses
  • Minimal operational disruption due to faults

Intelligent working

  • In-built component intelligent protection
  • Highly accurate temperature control
  • Minimised staff misuse of oppreation
  • Highly accurate time control

Multipurpose cooking

  • Design for different cooking styles
  • Become useful space when not in use
  • Reduces requirement of multiple equipment

Environmentally ethical

  • Easy to clean, save water
  • No exhaust emission, fresh air
  • Reduces impact on the environment
  • High efficient, save energy
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Commercial induction steamer – Reduce kitchen operating costs by 50%, Keep our Kitchen safe and cool

Advantage of Commercial Induction Soup Boiler

Full Function —————- Suitable for pan fry, stir fry, deep fry, boil, steam, stew, etc.

Green Product ————– No exhaust, no oxygen consumption, low noise, no pollution, energy saving.

Easy to Use——————- Simple and clear one knob /button control and adjustment.

Safety and Reliability—— Multiple safety protectors, no fire risk, more safer than ordinary gas or oil stove, no restrictions on using places.

Reduce Facilities————- No need on blower and ventilation devices, save cost.

Save Space——————-  No need ancillary facilities save space for your kitchen

Environmental Friendly— No flame, no blower, reduces heat loss, lower noise and enhance heating efficiency.

Energy Saving VS Gas Stove/ Diesel Oil Stove

With the energy depleted all over the world, it is inevitable trend to design and manufacture an energy saving product for the future kitchenware market.

Comparison Base On Boiling 55kg Water From 25 °C
Type of Cooker Gas stove Diesel Oil Stove Induction Stove
Wok Spec (mm) ø 900 ø 900 ø 800 ø 900 ø 1000
Energy Consumption Electricity 0.2KW 0.2KW 20 KW 25 KW 30 KW
Energy Consumption Fuel 3.2 kg 2.4kg 6,5 KWH 6.5 KWH 6.5KWH
Time Consumption 21 min 20 min 19.5 min 15.6 min 13 min
Unit Price (USD) 0.7576 0.7424 0.1516 0.1516 0.1516
Cost (USD) 2.4242 1.7818 0.9848 0.9848 0.9848
Cost/ Hour 6.9258 5.4 3.0303 3.7877 4.5452
Daily Used Time 6:18:00 6:00:00 5:51:00 4:40:00 3:54:00
DaHy Cost (USD) 43.64 32.42 17.72 17.72 17.72
Monthly Cost (USD) 1309 973 532 532 532
Yearly Cost (USD) 15709 11673 6382 6382 6382
Cost Saving (USD) 15709-6382=9327       1 Commercial Induction Range Pot helps you reduce operating costs USD 9327 / year
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AT Cooker: Revolutionizing Industrial Food Service with Advanced Steam Technology

Catering Equipment Steamers: Precision Engineering for High-Volume Operations

Modern commercial kitchens demand steamers that combine speed, precision, and durability. AT Cooker’s ZFGTCommercial Steamer Series redefines industrial standards through cutting-edge innovation:

1.1 Multi-Zone Temperature Control

Advanced Chamber Design: Independently controlled chambers maintain ±0.5°C accuracy, critical for delicate dishes like Xiao Long Bao (soup dumplings), where even 1°C deviations can rupture wrappers.

Case Study: A Hong Kong dim sum chain reduced product waste by 27% after adopting this system, achieving 99.3% consistency across 12,000 daily servings.

1.2 Energy Efficiency Breakthroughs

Electromagnetic Induction Technology: Achieves 93% thermal efficiency versus 58% in traditional gas models.

Cost Savings Calculator:

Annual Savings = (Gas kWh Rate – Local Electric Rate) × Operational Hours × 365 Days

Example (Chicago):

– Gas Cost: $0.18/kWh

– Electricity Cost: $0.12/kWh

– 40kW Steamer → Annual Savings = ($0.06) × 40kW × 12h/day × 365 = $10,512

1.3 Global Compliance Architecture

North America: NSF/ANSI 4 + UL 197 certifications for steam discharge safety.

Europe: CE Mark + EN 60335-2-15 compliance with automated pressure relief valves.

Middle East: Solar-ready designs compatible with 48V DC microgrids, aligning with Dubai’s 2050 Clean Energy Strategy.

Energy Saving VS Gas Stove/ Diesel Oil Stove

With the energy depleted all over the world, it is inevitable trend to design and manufacture an energy saving product for the future kitchenware market.

Comparison Base On Boiling 55kg Water From 25 °C
Type of Cooker Gas stove Diesel Oil Stove Induction Stove
Wok Spec (mm) ø 900 ø 900 ø 800 ø 900 ø 1000
Energy Consumption Electricity 0.2KW 0.2KW 20 KW 25 KW 30 KW
Energy Consumption Fuel 3.2 kg 2.4kg 6,5 KWH 6.5 KWH 6.5KWH
Time Consumption 21 min 20 min 19.5 min 15.6 min 13 min
Unit Price (USD) 0.7576 0.7424 0.1516 0.1516 0.1516
Cost (USD) 2.4242 1.7818 0.9848 0.9848 0.9848
Cost/ Hour 6.9258 5.4 3.0303 3.7877 4.5452
Daily Used Time 6:18:00 6:00:00 5:51:00 4:40:00 3:54:00
DaHy Cost (USD) 43.64 32.42 17.72 17.72 17.72
Monthly Cost (USD) 1309 973 532 532 532
Yearly Cost (USD) 15709 11673 6382 6382 6382
Cost Saving (USD) 15709-6382=9327       1 Commercial Induction Range Pot helps you reduce operating costs USD 9327 / year
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Why we should switch to an Induction Range Pot | Induction Stock Pot Burner

An induction stock pot burner is a great addition to any kitchen. It offers many benefits that make it a much better option than any other type of cooktop.

A commercial-grade induction cooktop will help you save money on your electric bill, as it only uses power when it has to heat up the pan or pot placed on its surface.

Induction Commercial Range Pots are also more convenient, as they heat up in a matter of seconds. Previously, it took at least five minutes for a gas cooktop to reach the right temperature, but Commercial Range Pot only take a few seconds.

What is the Main Difference Between a Commercial and Residential Induction Commercial Range Pot

The main difference between a commercial and residential Induction Stock Pot Burner is that a commercial one has an output of over 1500 watts.

The cooking space is also much larger, meaning that you can do more at once. The max temperature on the commercial induction cooktop is 500°F and the residential one is 350°F. They also have different safety features and it is important to note that the commercial necessity is double-insulated. They are also heavier than the residential ones .

A commercial induction cooktop is typically used in restaurants and hotels. A residential induction cooktop would be used in a home. The main difference between the two is that a commercial unit is more powerful because it needs to satisfy higher demands. Residential induction cooktops operate in a different frequency than commercial ones.

This means that the pots and pans used for each must be different to ensure safety and efficiency. Pans for residential units need to have a ferrous metal bottom with magnetic properties, while commercial units require ferrous metal coated with porcelain enamel or a glass or ceramic base. Benefits of Using Induction Cooktops

Induction cooking is one of the most modern techniques for preparing food.

It’s a technique that’s efficient and durable. Induction cooking is a type of radiant energy, which means it converts electrical energy into heat and transfers it to the cookware. This is done by means of electromagnetic induction.

The process is a lot like that of an electric motor: An alternating current passes through a coil, inducing an electromotive force (EMF) in the coil, which creates magnetic flux, which then induces gives rise to a current in a nearby wire. The induction cooker’s surface is made of layers of metals (different kinds, depending on the model), which are electrically isolated from each other by insulating layers.

The cooking vessel is made of cast iron or stainless steel. When the coil is powered on, an alternating magnetic flux is generated in the induction cooker’s surface. The iron vessel is electrically isolated from the induction cooker, so it does not cook until the alternating magnetic flux creates a current in the iron. The magnetic field surrounding the vessel is disturbed by objects in its vicinity, so it is shielded by a glass or plastic cover (which is why you don’t have to worry about accidentally touching the pot while it’s cooking).

Scientifically, induction cooking is an incredibly simple concept. The reason it has been slow to take off in the United States is that it’s not the easiest way to cook, especially compared to gas or electric.

Induction cooktops use magnetic currents instead of flames.

This leads to greater energy efficiency, quicker cooking times, and more even heat distribution. There’s no risk of a pot boiling over or spilling because you turn off the heating element when you remove the pot. Plus, induction cooktops are easier to clean because they heat up quickly and cool down rapidly.

Induction cooking heats up your cookware and not the stovetop. This means that no matter how dirty your cooktop is, it won’t affect the heating process. Another benefit of induction cooking is that you can adjust the heat instantly. Unlike an electric cooktop, there is no lag time before the coil gets hot enough to start searing meat or boiling water.

Induction cooking heats up your cookware and not the stovetop. This means that no matter how dirty your cooktop is, it won ’t affect the heating process. Another benefit of induction cooking is that you can adjust the heat instantly. Unlike an electric cooktop, there is no lag time before the coil gets hot enough to start searing meat or boiling water.

The biggest benefit of an induction cooktop is that it uses no gas and therefore, produces no fumes. This is a big bonus for those who have respiratory problems or suffer from allergies. Induction cooking is a very efficient way to cook food.

Unlike microwaves, it doesn’t take up any room on your stove; unlike traditional gas or electric stoves, it doesn’t generate any excess heat. Induction cooking only heats the pan, so you can get perfect results even with a wok. A commercial induction cooktop produces fewer fumes and is less expensive than gas or electric models.

Commercial induction cooktops save you time, money, and energy.

It takes up less space than gas or electric cooktop and is more durable than a traditional stove. Commercial induction cooktops are more efficient too. They use about 20% of the energy that a regular cooking surface does.

Not only do commercial induction cooktops save you time, they can help you make healthier meals by using less oil in your cooking process. Induction cooktops are more affordable, easier to install, and they’re more efficient.

It’s best to switch because commercial induction cooktops can save you money and have a smaller environmental footprint.

Induction cooktops are fantastic because they heat the pan and not the counter top.

This means that you have an almost unlimited range in where to place your cookware, so it is easier to store too. You also don’t need to worry about accidentally touching one of the hot coils and getting burned. The only downside is that induction cooktops are more expensive than gas or electric, so it might take some time for all homes to switch over.

Induction cooktops are the best when it comes to energy efficiency. The average induction cooktop has an energy efficiency rating of 60%, while an electric cooktop can have an energy efficiency rating as low as 35%. Induction cooking also uses up less gas or electricity, meaning a lower carbon footprint for you.

On the downside, you’ll need to get new cookware. It’s also pricey. In order to use an induction cooktop, you need a pot or pan that is made of magnetic material. These are typically made out of cast iron or aluminum. It’s not only an investment for the cooktop but for the cookware too.

What to look for in an induction cook top:

1. Energy efficiency rating: This is usually listed on the cooktop, but if not you can look it up for more information

2. Induction capacity: This refers to the amount of power an induction unit can handle. The higher the number, the more powerful it is, though you will also pay more for it.

Add up the power of any other appliances you have and get an induction cooktop that can handle those wattages combined. This will ensure that you don’t overload your cooktop.

3. Heat distribution: You want to find a unit that heats food quickly and evenly. If you’re only going to use one burner, you might want to look for a unit that has 3 zones instead of having 3 separate burners .

The reason behind this is that when you cook food with a single burner, the side of your pot that’s farthest from the burner will receive the least amount of heat. With zones, there are three heat areas so you can keep food at different temperatures while they cook. Using zones saves time and energy.

4. Control options: Make sure that it’s easy to operate and that you can have precise control over the temperature on your appliance. Look for options like a temperature indicator light, super fast preheat, and infinite heat settings.

5. Durability: Appliances are often in use for 20 to 30 years, so you want something that’s built to last. This doesn’t mean that you should sacrifice good looks for durability.

6 . Cleaning: A high-quality fryer has a removable, dishwasher-safe oil drain cup. You should also be able to use soap and water to clean your appliance.

7. Warranty: Warranties are good indication of the quality of a product, so look for one that offers at least a year of coverage.

The benefits of cooking with an induction cooktop are many.

They use less energy than any other stove, can be very responsive, and have no exposed coils to clean. There is also less risk of burns because the metal pot or pan does not have to come in contact with direct heat.

Induction cooktops are a much more affordable and safer alternative to gas burners or electric coil cooktops. They also save a significant amount of time for those who use them. With induction cooking, the heat is generated with magnetic waves, which makes it the perfect solution for people who are afraid of being burned by open flames.

Induction cooking works by heating a specific spot in the pan rather than surrounding the pot like traditional cooking. This means that you get even heat distribution, faster cooking times and less risk of burning your food. There are also no open flames or hot surfaces to worry about – so even if you have kids, this is a safer option. The bottom line: Induction cooking is amazingly safe, efficient and fast. It’s perfect for families and anyone with a busy lifestyle.

Commercial Induction Cooking Equipment Brand Manufacturer

  • China AT Industrial Limited (AT Cooker). – A Leading Brand Supplier of Commercial Induction Cooktop Equipment.
  • Every commercial induction cooktop has a CE certification. 20 years of experience.
  • Servicing a wide spectrum of sectors including retail, wholesale, distributing and construction markets.
  • We have enjoyed continuous growth since founded. Our mission is Cooking for a Healthier Life!
  • Our success is based on a highly customer-focused attitude, a continuous improvement philosophy for product and an innovative approach to business.
  • All our customers are different as well as dynamic, which is why we strive to ‘Make a Difference’ by delivering excellence in customer service and offering unique products wherever possible.
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Kitchen Bottlenecks? This Commercial Steamer Handles 500 Servings/Hour – Boost Turnover by 30%.

A Data-Driven Solution for Busy Restaurants:

The Hidden Cost of Slow Steam Cooking :

In peak hours, every minute counts. Traditional steamers cause:

– Lost revenue: 22% of diners leave if waiting exceeds 18 minutes (QSR Magazine)

– Labor waste : 1.5 staff hours/day just monitoring old units

A Data-Driven Solution for Busy Restaurants:

The Hidden Cost of Slow Steam Cooking :

In peak hours, every minute counts. Traditional steamers cause:

– Lost revenue: 22% of diners leave if waiting exceeds 18 minutes (QSR Magazine)

– Labor waste : 1.5 staff hours/day just monitoring old units

How High-Capacity Electric Steamers Solution :

This AT COOKER ZFGT-A commerical steamer

  • – Simultaneously cook rice, dim sum, and proteins (see attached workflow comparison)
  • – Reduced banquet prep from 2hrs → 45min
  • Smart Features = Consistent Results
  • – Precise ±1°C control eliminates under/overcooking
  • – Preset programs for 50+ dishes (no chef expertise needed)

Owner Testimonial

Michael Chen,the owner of Cantonese dim sum restaurant in UK, As a owner and chef, I know the importance of kitchen equipment selection to the quality of dishes and work efficiency. In my many years of work experience, commercial steamers are my indispensable helpers. When choosing, I paid special attention to AT Cooker’s commercial steamers. For example, the ZFGT-A B1 model has a 5-layer design, a size of 800x800x800mm, a power of 20kW, and can steam up to 120 buns at a time, which is very suitable for peak demand.

The advantage of this steamer is its excellent heating performance, uniform steaming, and will not cause the problem of the bottom of the buns being too wet or the top being dry. After use, the buns can remain soft and delicious, greatly improving the work efficiency of the kitchen. If you are also looking for an efficient steamer, I strongly recommend AT Cooker’s products, which will become your right-hand man in the kitchen. “We serve 300+ covers now vs. 200 before. The ROI was 3 months.”

Limited-Time Offer to contact AT COOKER.

Cut Your Energy Bills? How a Commercial Steamer Can Pay for Itself

Energy Waste in Commercial Kitchens

Traditional steamers can account for a meaningful share of a kitchen’s energy use. Less efficient models waste energy through heat loss, standby draw, and coarse control, which adds up on utility bills over time.

Induction Heating Technologies That Lower Running Costs

  • Variable Frequency Drive – Adjusts power output to match demand instead of running at full load.
  • Heat Recovery System – Reuses condensate heat to preheat the next batch, reducing energy input.
  • Real-Time Monitoring – Track usage via display or preset programs to optimize schedules.

Where the Savings Come From

Compared with older steamers, high-efficiency induction models typically use less energy per service and need less maintenance, so the operating-cost difference compounds over the life of the equipment. The exact saving depends on your local energy price, daily usage hours, and the model you choose.

In modern catering, kitchen efficiency is crucial. AT Cooker commercial steamers shorten cooking time and speed up service through rapid heating and steam cooking. When purchasing, choose a steamer with sufficient capacity and high efficiency to meet peak-hour demand. The main advantages are reduced use of grease, better retention of the original flavor of ingredients, and avoiding the food-drying problem of traditional cooking methods. Clean the equipment regularly and adjust the steam temperature to different ingredients for the best result.

Commercial steamers are efficient and save energy, making them a good fit for environmentally conscious restaurants. When purchasing, pay attention to the energy-efficiency rating and material quality. Advantages include fast heating, even steam distribution, and better retention of color and nutrition. The pain point addressed is that traditional cooking takes longer and is less efficient. We recommend planning a steaming schedule and responding flexibly to the steaming needs of different ingredients.

Contact AT Cooker to discuss your requirements.

From Traditional to Modern Steaming

As healthy-eating demand grows, commercial steamers have become a core kitchen equipment choice. Steaming preserves nutrients and reduces the need for added grease during cooking.

Efficiency, consistency, and cost control determine how a kitchen performs. Older steamers and manual methods can hold a kitchen back in a few specific ways.

Limits of Traditional Steam Cooking

  • Slow to come up to temperature – Gas and older electric units can take a long time to preheat, delaying service during peak hours.
  • Limited capacity – Smaller units force batch-cooking, which hurts consistency and lengthens wait times.
  • Higher running cost – Less efficient models use more energy and need frequent descaling and repairs.
  • Manual supervision – Staff spend time adjusting temperatures and refilling water to avoid burning or undercooking.

How Modern Electric Steamers Help

  • Faster steam and higher capacity – Rapid steam generation and multi-layer trays let you cook proteins, vegetables, and dumplings in parallel.
  • Lower energy waste – Better insulation and energy-recovery design reduce heat loss, and idle modes cut power when the unit is not in active use.
  • Set-and-forget consistency – Digital controls and preset programs deliver repeatable results and reduce guesswork for new staff.
  • Less maintenance – Stainless steel construction resists corrosion, and automatic cleaning functions reduce downtime.

The practical result is steadier quality during rush service and less staff time spent monitoring the cook. Contact AT Cooker to discuss your steaming setup.

Commercial Steamer Purchase Guide: How to Choose the Right Equipment for Your Restaurant

As a restaurant owner, procurement manager, or kitchen operator, selecting the right commercial steamer is a decision that affects food quality, operational efficiency, and long-term costs. With many options available – from electric vs. gas to capacity and smart features – the goal is to match the equipment to your actual needs.

This guide breaks down the key factors to consider before you buy.

1. Determine Your Steamer Type: Electric vs. Gas

  • Energy efficiency – Electric induction steamers convert most input energy into steam, while gas models lose a large share of heat to the surroundings.
  • Heat-up time – Electric units generally reach steam faster and hold temperature more precisely.
  • Maintenance – Electric models have fewer combustion parts to service; gas units need burner upkeep and ventilation.
  • Best for – Electric suits energy-conscious and urban kitchens; gas still has a place in high-heat wok stations.

Recommendation: most modern restaurants lean toward electric steamers for energy savings, precise control, and lower maintenance.

2. Choose the Right Capacity (Tray Count and Output)

Match the steamer size to your daily demand – large enough for peak service, but not so large that you waste space and energy. Small cafes typically need fewer trays and lower hourly output, while banquet or chain kitchens need multi-tray, high-throughput models. If you serve dim sum, dumplings, or meal prep, stackable multi-layer models maximize space.

3. Must-Have Features for Efficiency and Safety

  • Digital controls – precise temperature and timer settings.
  • Auto water refill – prevents dry burns and manual refilling.
  • Energy-saving mode – reduces power when idle.
  • Stainless steel construction – resists corrosion and lasts longer.
  • Self-cleaning function – saves labor on descaling.

Avoid models with plastic components or no safety auto-shutoff.

4. Calculate Total Cost of Ownership (TCO)

The price tag is only the start. Weigh energy cost (which depends on your local electricity and gas rates), maintenance needs, and expected lifespan. A higher-efficiency unit often costs a little more upfront but less to run over its life.

5. Where to Buy and Negotiation Tips

  • Local dealers – good for service support, but may carry higher markups.
  • Direct from the manufacturer (www.atcooker.com) – factory-direct pricing and volume options.
  • Used or refurbished – can cost less upfront, but check the warranty carefully.

Tip: ask about shipping terms or extended warranty, and consider bundling with other kitchen equipment for volume pricing.

6. Final Checklist Before Purchasing

  • Warranty – confirm parts and labor coverage.
  • Vendor reputation – check reviews and service response time.
  • Kitchen space – measure clearance for ventilation and installation.
  • Future needs – choose a scalable model if you plan to expand.

Conclusion: Invest Smart, Save Long-Term

A high-quality commercial steamer improves food consistency, kitchen speed, and energy efficiency, which supports your margins over time.

Ready to choose yours? Contact AT Cooker and our team can help match you with the right model.

Introduction: The Restaurant Industry’s Carbon Footprint

Food service is a meaningful contributor to greenhouse-gas emissions, and commercial kitchens are a large part of that. From gas burners to energy-wasting appliances, traditional cooking methods generate CO2, methane, and nitrogen oxides while adding to operating costs. As sustainability becomes a bigger customer expectation, many restaurants are switching to commercial electric steamers as a cleaner, more efficient alternative.

1. How Traditional Cooking Methods Affect the Environment

Gas steamers and burners

  • Methane leakage – natural gas is a potent greenhouse gas, and unburned methane can escape during use.
  • Thermal waste – a large share of the heat in gas models is lost rather than used for cooking.
  • NOx – high-temperature gas combustion releases nitrogen oxides that affect air quality.

Coal and wood-fired steam cooking, still used in some regions, drives deforestation and releases soot and black carbon, and often lacks filtration.

2. Why Electric Steamers Are the More Sustainable Choice

  • Zero direct on-site emissions – unlike gas or coal, electric steamers produce no on-site CO2, methane, or NOx, especially when powered by renewables.
  • Lower energy consumption – induction heating sends energy directly into steam generation with little wasted heat, and sleep or auto-shutoff modes cut idle draw.
  • Better water efficiency – closed-loop designs recycle condensate instead of constantly dumping hot water.

3. Additional Environmental Benefits

  • Less food waste – gentle, even cooking and programmable settings reduce overcooking and rejected dishes.
  • Longer service life – well-built stainless steel electric steamers last a long time, and modular designs allow part replacement instead of full disposal.

4. The Move Toward Lower-Carbon Kitchens

As more food-service operators set sustainability targets, switching to electric steamers is a simple, high-impact step. Start small (replace one gas unit), track your savings on energy and waste, and communicate your efforts to customers.

Conclusion: Sustainability Supports Profitability

Reducing kitchen emissions is good for the environment and also lowers costs, future-proofs the business, and appeals to eco-aware customers.

Contact AT Cooker to plan the switch.

As a restaurant owner, hotelier, or kitchen equipment buyer, finding the right commercial steamer supplier in Europe is crucial for quality, service, and long-term value. Here is what to look for in an ideal supplier, and where to find them.

My Ideal Commercial Steamer Supplier Checklist

1. EU-Based with Fast Local Shipping

  • Avoid long import delays and high customs fees.
  • Prefer warehouses in Germany, France, Italy, or Benelux for quick delivery.

2. Wide Range of Trusted Brands

  • Carries Rational, Electrolux, Fagor, MKN, or Winterhalter (top commercial brands).
  • Offers electric, gas, and combi-steamers for different kitchen needs.

3. Energy-Efficient & Eco-Friendly Models

  • ENERGY STAR or EU Ecolabel certified steamers.
  • Low water consumption and heat-recovery systems.

4. Strong After-Sales Support

  • Minimum 2-year warranty (preferably with on-site service).
  • 24/7 technical support for emergencies.

5. Transparent Pricing & Volume Options

  • Clear published pricing (no hidden fees).
  • Volume pricing for multi-unit purchases (e.g., hotel chains).

6. Demo & Customization Options

  • Try before you buy (in-person or virtual demo).
  • Custom configurations (tray sizes, smart controls).

7. Sustainable Packaging & Logistics

  • Minimal plastic, recyclable materials.
  • Carbon-neutral shipping options.

Where to Find Reliable EU Suppliers?

You can find suppliers through online B2B marketplaces, local distributors, trade shows, or direct from manufacturers such as AT Cooker, which focuses on commercial steamers for kitchens – food steamers, dumpling steamers, bun steamers, and rice steamers.

  • AT Cooker (HK-Italy) – www.atcooker.com

Pro Tips for Buyers

  • Ask for references from other restaurants.
  • Compare warranty terms (some offer 2-5 years).

Ready to Buy?

Contact AT Cooker to request a quote for your kitchen.

A good supplier saves you money, time, and headaches – choose wisely.