The most common professional model is from Thunder Group, which is widely available through restaurant supply channels.
for This Size
Capacity: Typically accommodates 40–60 pieces of sushi/sashimi depending on the arrangement.
Dimensions: Most 24″ boats have a width of approximately 8″ to 9″ and a height (including the mast) of 4″ to 6″.
Maintenance:
Hand Wash Only: Never put wooden sushi boats in a commercial dishwasher, as the heat and chemicals will warp and crack the wood.
Sanitization: Use warm soapy water and dry immediately. For persistent odors, a rub with lemon and coarse salt is effective.
Conditioning: Apply food-grade mineral oil once a month to prevent the wood from drying out and cracking under the pressure of temperature changes.
Functional Details for Commercial Use
Removable Components: Many professional models feature a removable center “deck.” This is crucial for deep cleaning fish oils out of the crevices.
Collapsible Masts: Some models allow the mast and “sails” to be removed for easier storage in crowded commercial kitchens.
Stability: Ensure the boat has a weighted or wide base to prevent tipping when loaded with heavy ceramics or ice.