Cap
Code
Price
Cap
Code
Price
Code
Price
ID
Cap
OD/Dep/Th/Base
kg
Code
Price
Cap
kg
Price
Price
Cap
kg
Price
Price
① Thermos Vacuum Insulated Cooker Shuttle Chef
② Thermos Vacuum Insulated Cooker Shuttle Chef CS (Clear Stainless)
⑤ EBM 18-8 Bain-Marie Pot Outer Pot Height / Plate Thickness
⑥ Aluminum Bain-Marie Pot Outer Pot Height / Plate Thickness
② Inner pot
③ Inner pot
Gastronorm Pan
Prep
Collection
Knives
Whetstone Knife Holder
Cutting Boards
General Cookware
Ovenware
Hotel Pans
Food Machinery
Brand Kitchen
● Prices are as of April 1, 2026, excluding tax. ● Prices and specifications subject to change without notice.
When ordering,
Please include the page, number, and product code.
Thermal Cooker / Bain-Marie Pot
Vacuum Thermal Cooker
Heating
Cooking
Ready to serve
Regular pot
Heat retention
Cooking
Ready to serve
Shuttle Chef
As is
Heat retention
Heat 35 min
Keep warm 30 min
Heat 5 min
Comparison: Heating vs. Thermal Cooking
Shuttle Chef now offers the long-awaited large-capacity model.
"Shuttle Chef" is a completely new type of cooker using "thermal cooking" — a method that continues cooking after removing from heat.
Put ingredients in the cooking pot, bring to a boil for a short time, then transfer to the thermal container.
The thermal container keeps the cooking pot and food at high temperature, simmering gently as if on low heat.
(Cooking pot cross-section)
Cooking pot (max. inner diameter)
: 245mm Cooking pot: 3-layer bottom structure
● No need to watch the pot constantly—use the free time productively.
● Cooked dishes stay warm as-is, ready to serve immediately without reheating.
● Keeps food warm without heating, preventing reduction over time.
● Ideal for residual-heat cooking of time-intensive dishes like offal and tendon meat.
200V induction cookers deliver high power; to prevent pot deformation and ensure safety, keep the volume at medium or below.
Please exercise extreme care regarding pot condition and internal temperature.
④ New Good Benri Residual-Heat Cooking Pot
● Both inner and outer pots can be used over direct flame.
Combinations of inner and outer pots
Residual-Heat Cooking Pot
Inner Pot
Inner Pot Only
● Bain-marie pot that keeps curries, stews, miso soup, and soups warm without affecting flavor.
● Keeps food warm without scorching or reducing.
※ The value in ( ) for kg represents the weight of the inner pot only.
Inner Pot
Inner Pot Only
● The warming container lid is hinged, staying attached to the container.
No need to worry about where to place it.
● The cooking pot lid can be placed inside the warming container lid,
eliminating placement concerns.