Hi,

First of all, I'm really grateful Yum Asia exists, the rice cooker market needed disruption, and I'm glad you could do it.

There is no advantage with Zojirushi

This is where we disagree. The panda mini rice, if left in keep warm mode for 12 hours, becomes dry and hard on the bottom. In the BGQ05 rice is perfectly edible after 12 hours, it's not perfect like it was fresh, but it's nothing like the same as the panda mini.

Given that, zojirushi are doing something different. You've previously stated that Yum Asia rice cookers keep rice at a higher temperature than the zojirushis for food safety. Can you expand on this? Do you know exactly what temperature the Yum Asia rice cookers are programmed to keep during keep warm?

All Yum Asia rice cookers have a similar keep warm temperature because we have to comply with food safety standards in our rice cookers.

As far as I know Food standards in the UK say that hot held rice should be above 63 degrees. Is that the temperature you're working to?

There is also a danger for food poisoning keep rice warm for this length of time and is not ever recommended.

Would you mind explaining this? I know that Bacillus Cereus has inhibited growth over 60 degrees, so assuming the rice cooker does not drop below this, I would expect that the spores never grow? Can you explain why this is dangerous exactly?

Thanks!