Picture yourself as the head chef at a busy restaurant in South India. You need fluffy idlis every 30 minutes, and the morning rush is coming. I’m the person who makes the Sunbrand combi oven, and I’m standing next to it with tray samples. I’ll show you how to choose the right one, just like I would for a trusted chef. At the end, you’ll know which tray is best for your output, the way your kitchen works, and the quality you want.
Why the Right Idli Tray Matters (and why chefs trust Sunbrand)
Buying an idli tray for a combi oven means you can count on it to work the same way every time. The right Sunbrand combi oven idli tray will evenly distribute steam, make idlis of the same size and texture, and last a long time even when used a lot. As a manufacturer, we make trays that help chefs with real problems, like cooking unevenly, cleaning them easily, warping, and planning for too many or too few trays.
What a chef gets with the right tray
- Menu prices are based on predictable portion sizes.
- This results in less batter waste and shorter cooking times.
- Cleaning up is faster, and the tray lasts longer.
- Better presentation on the plate—every idli looks the same.
Options for Capacity: 15, 30, 45, 60 Idlis: Which One Is Right for You?
Sunbrand has modular solutions for everything from small cafés to big restaurants. There are three questions that will help you choose capacity: How many idlis do you give out at each service? How quickly do you turn over? Do you need to be able to change your mind for smaller orders?
15-idli trays for small cafes and test kitchens
Great for breakfast kiosks, specialty cafés, or test kitchens. You can do the following with a 15-idli tray:
- Make small batches of idlis to keep them fresh.
- When demand is low, save energy
- Test different types of batter quickly without wasting a lot.
30-idli trays are the best all-around choice.
The 30-idli tray is a very useful tool in the kitchen. Great for restaurants with a lot of people and big family meals.
Pros:
- Good balance between space and access to steam.
- Fits a lot of different sizes of combi oven shelves.
- Makes it easier to scale up (two trays = 60 idlis).
45- and 60-idli trays for making a lot of idlis
45- and 60-idli trays are best for hotels, banquet caterers, or busy restaurants because they get the most work done.
45-idli: for kitchens that want fewer, taller idlis or where the oven’s width limits its capacity.
60-idli: highest throughput per rack, which cuts down on labor and cycle time.
Material and Build—Things to look for in a Sunbrand tray
We choose the materials for Sunbrand trays so that they last a long time and work well. Here’s what matters and why:
Type of stainless steel
Pick trays made of stainless steel that is safe for food (304 is best). Why?
- Repeated steaming makes it resistant to corrosion.
- The product does not transmit any metallic taste.
- It is robust enough to withstand stacking and movement.
The pattern of the perforations and the flow of the steam
It’s also important for steam to move evenly. Sunbrand trays have the best hole sizes and patterns so that steam evenly reaches the batter. This stops the bottoms from getting soggy and makes sure the rise is the same every time.
The design of the rim and handle
A reinforced rim keeps the shape of the object from changing at high temperatures. Handles that are built in make loading and unloading safer and faster. As makers, we make sure that handles stay cool and simple to use.
Polished vs. Non-Stick
Some chefs like non-stick coatings because they make it easy to get food off the pan, while others like uncoated stainless steel because it lasts longer. Sunbrand has both options. Choose based on how you clean and how acidic your batter is.
Size of the tray and how well it fits in the oven
Before you buy, make sure to measure the racks in your combi oven. Sunbrand trays are made to fit the widths of standard combi oven shelves, but the sizes of the trays vary. Ask these three things:
- Consider the width of the oven’s interior and the height of the usable shelves.
- Consider the distance between shelves when multiple trays are placed on them.
- Space for loading doors.
- For the best steam movement, pick trays that have a 1–2 cm gap around the edges.
Useful Advice from the Maker to the Cook
I have seen chefs get better results just by changing how they use trays. Here are some practical tips you can use tomorrow morning:
Level of batter fill
Put ¾ of the way full in each cup. If you fill it too much, it will spill and cook unevenly.
H3: Loading in steps
If you have more than one tray, stagger them so that the steam gets to each one evenly. Don’t push trays too close together.
Cycle for preheating and steaming
Before putting in the trays, preheat the oven to the right temperature and give it a quick burst of steam. This gets the gelatinization process going and keeps the rise even.
Getting rid of and cooling down
Let the idlis cool for 1–2 minutes after steaming before taking them out. They will be easy to set and release.
Cleaning, upkeep, and how long it lasts
How you take care of a tray is what makes it attractive. Sunbrand says:
- Rinse right away after use to get rid of batter bits.
- For trays with a coating, use soft brushes and cleaners that don’t scratch.
- Check for warps or pitting every so often and replace when the structure is no longer strong.
- A passivation rinse and mild alkaline detergents can help stainless steel trays last longer.
Cost vs. Value—Making a Smart Choice
Yes, bigger trays and better materials cost more at first, but think about how they will save you money in the long run:
- More capacity means fewer cycles, which means less energy per idli.
- Trays that last longer need to be replaced less often.
- Better steam distribution cuts down on waste and makes customers happier.
As a manufacturer, I always tell chefs to figure out the cost per idli over a year. You’ll often find that better trays pay for themselves quickly.
A Real-World Example: How One Hotel Handled the Morning Rush
A mid-sized hotel kitchen changed from small aluminum trays to Sunbrand 60-idli stainless trays. What happened:
- Breakfast service time went down by 40%.
- There were fewer broken idlis, which saved batter.
- Staff had to wash fewer small trays because there was only one tray per rack, which made the work easier.
- We work with chefs, not just engineers, because of stories like this.
How to Choose: A Quick Checklist for Making a Decision
- Choose the right capacity for your idlis per service (15, 30, 45, or 60).
- Before you order, measure the oven’s size.
- Preference for materials: stainless steel for strength and non-stick for easy release.
- If you have a lot of staff turnover, choose simple designs for maintenance.
- When making a budget, look at the total cost over time, not just the purchase price.
Our goal as a manufacturer is to make your life easier. The right Sunbrand combi oven idli tray is more than just a piece of metal; it’s what makes your breakfast consistent and gives your guests a memorable idli. We make trays that give the same texture, are easy to use, and last a long time, whether you need 15 idlis or 60.
To learn more about Sunbrand combi oven idli tray models, capacities, and prices, get in touch with our sales team right now.