—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Stock Pot Cooker | 10KW
8 Power Levels + LED Digital Panel
Switch between 8 heat settings with one touch. The LED screen shows your current power level so you always know exactly how much heat is going into your 50L stock pot.
Lock In a 90–95°C Gentle Simmer
Set a mid-range level and the cooker holds a quiet simmer — hot enough to draw deep flavor from bones, cool enough to keep broth crystal clear without a rolling boil.
Warm Hold Stays Above 60°C for Safety
Turn the power down after cooking and the pot holds above 60°C automatically. Soup stays in the safe zone for hours — no thermometer checks, no HACCP worries.
Same Settings, Same Taste, Every Branch
Pick a power level and cook time, write it on a recipe card, and every location copies it exactly. Digital control removes guesswork so your soup tastes the same everywhere.
Basic Specification
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How To Operate This Machine
Step 1
Place your commercial induction cooker in position and connect the power cable based on the required voltage. Make sure all wiring is done correctly before turning on the unit.
Step 2
Once powered on, place your induction cookware on the commercial induction cooker, prepare your ingredients, and get ready to start cooking.
Step 3
Turn the knob from 0 to your desired setting to begin cooking. During the cooking process, simply adjust the knob between levels 1 to 8 to control the heat output to your needs.
Step 4
Once cooking complete,then turn the knob back to 0 to power off the unit. Wipe down and clean the surface of your commercial induction cooker to keep it in top condition.
6-Step Quality Checking of this Machine | Every Unit
Every testing machine shown below is physically present in our factory — no fabrication.
PERFORMANCE
Dust-free PCB assembly
- Every board built in a sealed cleanroom, no dust or grease particles get trapped under components — eliminates 40% short-circuit failures compare to competitors.
Electric Heating Constant Temperature Drying Oven
- Bakes out all moisture from PCBs before soldering — boards that skip this step blister and crack under high-power heat within months.
Electric Heating Constant Temperature Incubator
- Every board is heat-aged for hours to force weak solder joints to fail in our lab, not in your kitchen after installation.
Constant Temperature and Humidity Test Chamber
- Simulates years of steam and humidity from a real commercial kitchen to verify no board corrosion or short circuits develop over time.
Salt Spray Test Chamber
- Tests every metal part and connector against aggressive corrosive vapor — the same oils, acids, and moisture your cooker faces daily in a commercial kitchen environment.
Thermal Shock Test Chamber
- Mimics the hundreds of rapid heat-up / cool-down cycles your cooker endures every single day, cracking any weak solder joint before it ever ships.
What Food Can You Cook With It?
Clear Broths & Bone Stock
Chicken stock, beef bone broth, pork tonkotsu, and seafood fumet need hours of gentle simmering. This induction stock pot cooker holds a steady 90–95°C so collagen dissolves slowly and the liquid stays clear — no cloudy, over-boiled batches.
Cream Soups & Thick Sauces
Bisque, béchamel, and curry sauce burn fast if heat jumps around. Low power settings on this commercial soup cooker keep the temperature even across the entire pot base, so cream and starch stay smooth from start to finish.
Poached Proteins & Blanched Vegetables
Poached chicken, soft eggs, and blanched greens all need a specific water temperature. The LED panel lets you set it and hold it — the result is the same perfect texture every single time.
FAQs
Frequently Asked Questions
Most People Curious
We've gathered the most common questions buyers ask before placing their first order — browse through and find the answers that matter most to you.
Submit Your InquiryHow do the 8 power levels work on this induction stock pot cooker?
The 10kW output is split into 8 fixed levels. You select one on the touch panel and the LED screen confirms it. Level 1 is a gentle hold, Level 8 is full-power rapid boil. Each level delivers steady, consistent heat — it won't drift like a gas flame — so you set it once and walk away.
Can it hold a 90–95°C simmer without boiling over?
Yes. A mid-range setting (Level 3 or 4 for a full 50L pot) keeps the water just below boiling. Induction reacts in seconds, so the temperature stays locked in place. That means fats don't emulsify and your bone broth or consommé comes out clear, not cloudy.
Does the warm-hold function meet HACCP requirements?
It does. The lowest settings keep soup around 65–70°C — safely above the 60°C HACCP hot-holding limit. The cooker feeds a small, constant stream of heat into the pot, so the temperature never drifts into the danger zone during service.
How does digital temperature control help chain restaurants?
Every power level is digitally fixed. Your head chef sets Level 4 for 3 hours for a signature broth, and every branch with the same cooker replicates that exact heat input. No gas pressure differences, no burner wear — just the same result at every location.
Why pick induction over gas for stock pot cooking?
Three reasons: speed, savings, and control. Induction runs at up to 95% efficiency versus about 45% for gas, so it heats faster and costs less. Temperature holds within ±2–3°C instead of the ±8–10°C swing you get with a flame. And with no open fire, the kitchen stays cooler and safer.