CECLE Commercial Food Steaming Equipment Series - Technical Comparison & Selection Guide
💡 Series Overview: The CECLE Commercial Food Steaming Equipment Lineup provides specialized, high-capacity thermal steaming solutions engineered for institutional canteens, commercial catering kitchens, breakfast diners, and dim sum restaurants. Covering the SRC-12 12-Tray Enclosed Rice Steaming Cabinet and the BO Multi-Aperture Breakfast Steam Bun Oven Series (BO-1 / BO-2 / BO-3), both systems deliver rapid steam generation, high thermal efficiency exceeding 95%, and dual-power options (Commercial Electric 220V/380V or High-Efficiency LPG/Natural Gas). While the SRC-12 focuses on high-volume batch staples (steamed rice, bulk dim sum, and proteins), the BO Series excels at continuous front-of-house service for stacked bamboo baskets, Cantonese rice noodle rolls, and fresh buns.
Model: SRC-12 (12-Tray Steamer Cabinet)
Enclosed Heavy-Duty Batch Steaming Cabinet
12 Trays (40×60 cm) | 45–50 kg Rice/Batch | Serves 250–350 Diners
Series: BO-1 / BO-2 / BO-3 (Steam Bun Oven)
Open-Deck Multi-Aperture Steaming Platform
15–72 cm Baskets | Rice Noodle Roll Compatible | Instant High Steam
1. Quick Comparison Matrix
Evaluate the mechanical architecture, capacity standards, and operational workflows across both steaming solutions:
| Evaluation Dimension | SRC-12 12-Tray Steamer Cabinet | BO Series Breakfast Steam Bun Oven |
|---|---|---|
| Product Preview |  |
 |
| Mechanical Architecture | Fully enclosed vertical insulated cabinet | Open-top multi-aperture workstation |
| Food Loading Method | 12 Slide-out stamped trays (40 × 60 cm) | Top-stacked round baskets & flat sheet drawers |
| Primary Food Focus | Bulk staple rice, whole meats, soups, batch dim sum | Baozi, mantou, soup dumplings, rice noodle rolls |
| Operational Workflow | Batch Production (Load, seal door, timer cycle) | Continuous Quick-Serve (Stack, lift, restock) |
| Throughput / Output | 45–50 kg cooked rice / batch (35–45 min) | Continuous batch rotation (Buns 12m, Rolls 60s) |
| Thermal Insulation | Polyurethane high-pressure foam (4–6h holding) | Immersion "water-surrounding-fire" heat pipes |
| Available Power Modes | Electric (12 kW) / Gas (LPG / NG) | Electric (9 kW) / Gas (LPG / NG Atmospheric) |
| Operating Voltage | 220V 1-Phase / 380V 3-Phase Industrial | 220V 1-Phase / 380V 3-Phase Industrial |
| Overall Dimensions | 68 × 65 × 160 cm (Vertical Cabinet) | 65/71/79 cm Tabletop Diameter × 75 cm Height |
| Equipment Net Weight | Approx. 65–72 kg (143–158 lbs) | Approx. 60–70 kg (132–154 lbs) |
| Key Distinctive Value | Feeds 250–350 people per batch; 6h heat retention | Versatile multi-hole layout; fits bamboo baskets & rolls |
2. In-Depth Model Profiles
Model A: SRC-12 Commercial 12-Tray Rice Steamer Cabinet
- Core Identity: The High-Volume Staple Food & Catering Workhorse
- Key Mechanism: A heavy-gauge double-walled cabinet insulated with high-density polyurethane foam. Micro-pressure saturated steam circulates across 12 horizontal tiers to cook dry grains, proteins, or pastries simultaneously under progressive door-lever pressure.
- Best For: Enterprise & university canteens, hotel banquet halls, catering delivery centers, and frozen food central commissaries.
- Core Strengths:
- Massive output: Cooks 45–50 kg of fluffy rice in 35–45 minutes, satisfying 250–350 diners in a single batch;
- Outstanding thermal efficiency: Polyurethane foam keeps food hot for 4–6 hours after power-off, slashing reheating overhead;
- Automated safety: Float valve auto-refill, low-water dry-burn cutoff, and mechanical pressure-relief valves ensure fail-safe operation.
📖 Read the Full SRC-12 Technical Specifications & SOP Manual →
Model B: BO Series Breakfast Multifunctional Steam Bun Oven
- Core Identity: The Fast-Service Front-Counter Dim Sum & Noodle Roll Station
- Key Mechanism: An immersion heat exchanger where water directly envelopes the combustion flues/heating pipes. Delivers intense, continuous steam through standardized top openings (Single 38 cm, Dual 13 cm, or Triple 13 cm apertures) to support live customer service.
- Best For: Breakfast diners, baozi & mantou shops, Cantonese rice noodle roll kiosks, street food stalls, and dim sum snack bars.
- Core Strengths:
- Multi-culinary compatibility: Accommodates round bamboo/stainless baskets (15–72 cm), flat rice noodle roll drawers, cold skin plates, and stew cups;
- Rapid morning rush output: High steam volume cooks rice noodle rolls in 60–90 seconds and large meat buns in 12–15 minutes;
- Flexible installation: Gas version utilizes an atmospheric premix burner that operates without electric blowers, making it 100% functional for outdoor food trucks and street stalls.
📖 Read the Full BO Series Technical Specifications & SOP Manual →
3. Buyer's Selection & Decision Matrix
Match your primary menu requirements, kitchen space, and service model to the right steaming system:### Quick Selection Guidelines: 1. Choose the SRC-12 Cabinet if: Your operation revolves around serving fixed-time bulk meals (such as lunch rushes at schools, corporate canteens, or central delivery kitchens) where standardized large trays of rice, meats, and seafood must be prepared simultaneously. 2. Choose the BO Steam Bun Oven if: You operate an open-display breakfast shop or street counter where customers order individual baskets of dim sum, buns, soup dumplings, or freshly steamed Cantonese rice noodle rolls throughout morning service.
4. Shared Engineering & Quality Standards
Every steaming machine in the CECLE food processing lineup is engineered to meet rigorous commercial foodservice benchmarks:
- Food-Grade Stainless Steel Build: Heavy-gauge food-safe stainless steel shells and internal water tanks repel waterborne minerals, acids, and grease for effortless daily washdowns.
- Dual-Energy Flexibility: Both lines offer interchangeable configurations for Commercial Electric (220V/380V industrial heating elements) or Gas Operation (LPG bottled gas or pipeline Natural Gas).
- Automated Water Management: Integrated mechanical brass float valves maintain stable water levels, preventing dry-burn heating failures during peak cooking periods.
- Worldwide Logistics & Warranty: Packed in fumigation-free reinforced export wooden crates, supported by door-to-door DDP ocean freight, a 1-year factory warranty, and direct video engineering support.
5. Quick Links & Documentation Index
| Model Series | Equipment Type | Documentation Manual Link | Official Store Product Page |
|---|---|---|---|
| SRC-12 | 12-Tray Rice Steamer Cabinet | SRC-12 Technical Manual | Order SRC-12 Cabinet Online |
| BO-1 / 02 / 03 | Breakfast Steam Bun Oven | BO Series Technical Manual | Order BO Series Oven Online |
For customized tray dimensions, industrial three-phase export voltages (110V/220V/380V), or bulk commercial kitchen package quotes, please consult our engineering team via CECLE Official Support.