Commercial Rice Steamer: CHINENG GYJ & GYRX Series — Electric & Gas, 6–48 Trays, 120–1200 People

CHINENG Commercial Kitchen Equipment  |  July 2026  |  5 min read

  Table of Contents

  1. Electric vs. Gas — Which Steamer

  2. GYJ Electric Series (6–48 Trays)

  3. GYRX Gas Series (6–8 Trays)

  4. Sizing: How Many Trays for Your Operation

  5. High-Altitude Performance

  6. Installation & Maintenance

  7. FAQ

  8. Request a Quotation

A commercial rice steamer is essential equipment for canteens, school kitchens, hospital catering, and banquet operations. The CHINENG GYJ electric series and GYRX gas series cover every scale of operation — from a compact 6-tray unit feeding 120 people to a 48-tray system serving over 1,200. All models feature 201-grade stainless steel construction and high-altitude performance capability.

1. Electric vs. Gas — Which Steamer

2. GYJ Electric Series (6–48 Trays)

All models include a pressure gauge, safety relief valves, and stainless steel steaming trays as standard. Single-door for 6–12 tray models; double-door for 20–48 tray models.

Single-door models (6–12 trays) include 3 relief valves, 1 pressure gauge, 1 manual, and steaming trays included. Double-door models (20–48 trays) include 6–8 relief valves, 2 pressure gauges, and all trays. Water inlet pressure requirement: 0.1–0.5 MPa.

3. GYRX Gas Series (6–8 Trays)

Two gas models. Suitable for locations without adequate electrical infrastructure. Purpose-built for high-altitude environments — the specially designed suspended tray rails prevent warping under pressure differentials.

4. Sizing: How Many Trays for Your Operation

· 6 trays: Small canteens, staff kitchens, 120–150 covers. Compact single-door footprint.

· 8–10 trays: Mid-size school kitchens, factory canteens, 150–250 covers.

· 12 trays: Large school canteens, hospital kitchens, 250–300 covers.

· 20–24 trays: Central kitchens, conference centres, 400–600 covers. Double-door entry.

· 40–48 trays: Banquet halls, mega-canteens, 800–1,200 covers. Industrial-scale production. Requires dedicated 380 V three-phase supply and reinforced floor loading.

5. High-Altitude Performance

The GYJ and GYRX series include high-altitude optimised cooking parameters. At elevations above 2,500 metres, lower atmospheric pressure affects boiling point and increases cooking time. CHINENG steamers compensate with adjusted power-to-steam ratios — the GYJ-6 model, for example, completes a batch in approximately 30 minutes at high altitude versus 25 minutes at sea level. This is pre-configured and requires no additional adjustment from the operator.

6. Installation & Maintenance

· Water supply: Inlet pressure 0.1–0.5 MPa. Softened water recommended in hard water areas to prevent scale accumulation on heating elements.

· Electrical (GYJ): 6–12 tray: 220 V or 380 V depending on model. 20–48 tray: 380 V three-phase only. Dedicated circuit required.

· Gas (GYRX): LPG requires a 1.2 L low-pressure regulator. Natural gas requires standard municipal connection. All models include a pressure gauge for monitoring.

· Maintenance: Descale heating elements quarterly. Inspect door gaskets monthly. Clean steam trays after each service. Relief valves should be tested annually.

7. FAQ

Q: What is the difference between the GYJ electric and GYRX gas models?

The GYJ series uses electric heating elements — no combustion, no ventilation requirements, consistent temperature control. The GYRX series uses gas burners — suitable for locations where the electrical supply cannot support a 20+ kW load. Both achieve the same cooking results. Gas models are currently available in 6 and 8 tray configurations only.

Q: How long does it take to cook one batch of rice?

30–40 minutes depending on the model, altitude, and quantity. The 6-tray model cooks 20–30 kg of rice in approximately 30 minutes. Larger models take 35–40 minutes for a full load. Cooking is fully automatic — load the trays, close the door, and the steam chamber pressurises and cooks without intervention.

Q: Can these steamers be used for foods other than rice?

Yes. The steam chamber accommodates any food suitable for steaming — vegetables, seafood, dumplings, buns, and meat dishes. The trays are removable, and optional perforated trays are available for items requiring direct steam contact. The GYJ-12 model is commonly used in dim sum restaurants for simultaneous rice and dumpling preparation.

Q: What maintenance does the pressure system require?

The relief valves should be tested annually by a qualified technician. The pressure gauge is factory-calibrated and typically requires no adjustment. Door gaskets should be inspected monthly and replaced if any steam leakage is observed. The internal chamber should be descaled every 3–6 months depending on water hardness.

8. Request a Quotation

From a compact 6-tray electric steamer for a staff canteen to a 48-tray industrial system for a banquet hall, the CHINENG GYJ and GYRX series covers every food service steaming requirement — with high-altitude capability and standard tray inclusion across all models.

  Contact CHINENG for commercial pricing and steamer specification sheets

  Sales enquiries: +86 135-2862-7820

  Related Articles

  • Commercial Induction Cooker: 3.5-8kW Product Guide

  • Commercial Gas Wok Range: Startup & Chain Edition

  • Commercial Gas Stove Buying Guide: CHINENG 8138 & 8158-LPG & Natural Gas for Your Restaurant

                                                                                                                                             © 2026 CHINENG Commercial Kitchen Equipment  |  en.dgjscn.com