Hamilton Beach Rice Cookers - 37590

• Built as a heavy-duty commercial rice cooker/warmer, the 37590 is designed for high-volume kitchens, buffets, and catering operations.
• Delivers extra-large capacity (up to 90 cups cooked rice / 45 cups uncooked)—ideal for batch cooking at scale.
• Equipped with a digital control system with cook, simmer, and keep-warm modes for flexible menu production beyond rice.
• Features a double-wall insulated stainless steel body that retains heat efficiently and improves energy consistency.
• Includes a heated hinged lid design to ensure even cooking and maintain moisture during long holding times.
• Designed with a non-stick inner pot and easy-lift handles, making cleanup and handling more efficient during busy service.
• Supports multi-use cooking (rice, oatmeal, grits, pasta, and more) for versatile commercial kitchen workflows.
• Best suited for restaurants, catering, hotels, and institutional foodservice requiring reliable high-volume output and consistent results.

Q: What is the Hamilton Beach Rice Cooker 37590 used for?
A: It is a commercial-grade rice cooker and warmer designed for high-volume foodservice operations such as restaurants, catering, hotels, and buffets, cooking large batches of rice and grains efficiently.

Q: What is its capacity?
A: It cooks up to 90 cups of cooked rice (45 cups uncooked) in a single batch, making it ideal for large-scale service.

Q: Can it cook more than rice?
A: Yes. It can also prepare oatmeal, grits, porridge, and mac & cheese, adding versatility to commercial menus.

Q: Does it keep rice warm after cooking?
A: Yes. It automatically switches to a keep-warm mode and can hold rice at serving temperature for several hours without drying out.

Q: What features improve performance and durability?
A: It includes a digital control panel, insulated double-wall stainless steel body, heated hinged lid, and nonstick inner pot for even cooking and easy cleanup.

Q: Why choose the Hamilton Beach 37590 rice cooker?
A: It delivers high-capacity cooking, consistent results, and reliable heat retention, making it a strong choice for busy commercial kitchens and catering operations.

• Always unplug and allow full cooling before cleaning or maintenance to ensure safety.
• Clean the inner pot, lid, and steam vent after every use to prevent starch buildup and odor.
• Wipe the heating plate gently with a soft, dry cloth—never use water directly on the base.
• Do not use abrasive pads on the non-stick inner pot to avoid coating damage.
• Check and clean the steam vent and lid gasket regularly to maintain proper pressure and cooking performance.
• Avoid overfilling to prevent boil-over and sticky residue buildup on internal components.
• Ensure the unit is completely dry before storage to prevent mold and corrosion in seals and lid area.
• Periodically inspect the power cord and plug for wear to maintain safe commercial operation.