Hi there, I’ve bought two different commercial rice cookers recently under the illusion that they would cook and then hold my rice at a legal temperature for serving. It turns out that the keep warm feature only provides enough heat to keep the rice falling below 63°C for a few hours. I’m not sure why a commercial rice cooker wouldn’t provide a comparable heat source to a Bain Marie. Does anyone have any ideas? I don’t want to transfer 20 litres of rice to a Bain Marie as I simply dont have the space in my little catering van.