Commercial Idli Steamer
Still making idlis on an old style steamer while your customers wait? Switch to the Chefs Shop Commercial Idli Steamer (CSIS-54) — it makes 54 soft, fluffy idlis in just a few minutes. This electric idli making machine runs on only 2 kW power, costs less than gas, and works with any batter — rice, rava, or mixed grain. The full stainless steel body doesn’t rust, even in humid kitchens. At just 400 × 400 mm, it fits on any counter. Use it for idlis in the morning, dhokla and momos in the evening. One machine, many dishes, zero hassle. Built for restaurants, tiffin centres, hotels, and catering businesses that need speed and quality — every single day.
Original price was: ₹28,000.₹14,500Current price is: ₹14,500.
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| Specification | Details |
|---|---|
| Model | CSIS-54 |
| Dimensions (L × B × H) | 400 × 400 × 490 mm |
| Weight | 40 Kg |
| Water Capacity | 12 Litres |
| Temperature Range | Up to 110°C |
| Power Consumption | 2 kW |
Why Smart Restaurant Owners Are Switching to This Commercial Idli Steamer
- Double Your Morning Output — Serve 200+ Idlis Every Hour
Simple math. On a gas stove, your staff makes 100 to 150 idlis per hour. With this idli making machine, you get 54 idlis every 12–15 minutes — that’s over 200 per hour. During the 7 AM to 10 AM rush, this extra speed means more plates, more customers, and nobody walking away. More plates = more money.
- Same Taste, Same Shape, Every Single Time
Hand-steamed idlis are hit or miss. One is fluffy, the next is hard. This commercial idli steamer spreads steam evenly across all 6 trays, so every idli gets the same heat. All 54 come out looking the same, tasting the same. Your customers will notice — and they’ll keep coming back.
- Save ₹2,000 to ₹4,000 Every Month on Fuel
This machine uses only 2 kW — about ₹15 to ₹20 per hour to run. Compare that to LPG gas at ₹900 to ₹1,100 per cylinder that finishes in days. Over a month, the savings add up fast. This idli making machine practically pays its own electricity bill through the gas money you save.
- One Machine for Idli, Dhokla, Momos — and More
Your batter, your recipe — this machine just makes steam. Use it for rice idli, rava idli, dhokla, khaman, or momos. Just change the trays. Many restaurant owners use this one commercial idli steamer for their whole steamed food menu. Morning idli service. Evening momo and dhokla sales. Same machine.
- Smaller Than a Mixer Grinder — Fits Anywhere
Only 400 × 400 mm footprint. That’s about 16 × 16 inches. Smaller than most commercial mixer grinders. Whether you run a small street food stall, a cloud kitchen, or a big hotel — this machine fits. No need to rearrange your whole kitchen.
- Stainless Steel Body — No Rust, No Smell, Wipe and Done
Cheap aluminium machines start rusting in months, especially near the coast. This commercial idli steamer is full stainless steel — body, trays, everything. It doesn’t rust, doesn’t hold food smell, and cleaning takes 5 minutes. Wipe the body, wash the trays. That’s it. Health inspector ready, always.
- 1-Year Warranty + Fast Repairs — Your Kitchen Won’t Stop
Full 1-year warranty on parts and repairs. Chefs Shop makes this idli making machine in-house, so spare parts are always in stock. No waiting weeks. If something breaks, we fix it in 2 to 3 working days. Your kitchen keeps running.
Frequently Asked Questions Related to Idli Steamer?
Yes. This machine only makes steam — it doesn't change your batter or recipe. If your batter makes good idlis by hand, it will make good idlis here too. Just keep the batter thick enough to sit in the mould without running. After 2–3 uses, you'll know the perfect thickness.
Yes. It needs 2 kW, so any generator of 3 kVA or more works fine. If you run lights, fans, and fridge on the same generator, use a 5 kVA one to be safe. Also use a voltage stabiliser between the generator and the machine for smooth running.
One batch = 54 idlis. At 4 idlis per plate, that's about 13 plates. With 12 to 15 minutes per batch, you can serve 50 to 55 plates every hour. For a 3-hour breakfast service, that's 150+ plates — enough for most restaurants and tiffin centres.
No. This is a very common problem with basic steamers. The CSIS-54 has a tight-fitting lid and the inside is shaped so water drops flow to the sides — not onto your idlis. Just don't fill water above the marked line. Your idlis come out dry on top and soft inside.
This is about greasing, not the machine. Before pouring batter, brush a thin layer of oil or ghee on each mould — cover the edges too. After steaming, wait 2 to 3 minutes before removing. If you're in a hurry, pour a little cold water on the back of the tray. Idlis will slide right out.
Yes! Use flat trays for dhokla and khaman. Use trays with small holes for momos. You can buy these extra trays separately. Many of our customers use this single machine for their whole steamed snack menu — idli, dhokla, khaman, momos, steamed vegetables. All in one.
First check two things: Is the power cord plugged in properly? Is there water in the tank? In 8 out of 10 cases, the machine stops because the water ran out. It has a safety feature that turns off heating when water is too low. Refill, wait 2 minutes, restart. If it still doesn't work, call our team — we send a technician within 24 to 48 hours in most cities.
Mix equal parts water and white vinegar, pour into the tank, and let it sit for 30 minutes. Then run the machine empty for 10 minutes. Throw out the vinegar water and rinse 2–3 times with clean water. Do this every 2 to 3 weeks. If you skip this, the buildup can slow down steaming and damage the heating part over time.
No. Samosa and papdi need frying in hot oil — this machine only steams. But if you want to add steamed items like dhokla, momos, or khaman to your menu, this machine is perfect. For frying items, you'll need a separate commercial fryer.
Yes, completely safe. The machine has an auto-cutoff feature — if the water runs out or the temperature goes above the safe limit, it shuts off on its own. No risk of overheating or dry running. Just refill the water and restart when needed. Simple and safe for any kitchen staff to use.
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