—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Stew Soup Cooker | 58L
Serves 50–80 Guests per Day
12KW boils a full 58L pot in about 25 minutes. Run 3–5 pots daily — just right for a small restaurant, noodle shop, or staff canteen.
Fits Small Kitchens Easily
Only 700 × 800 mm on the floor. This floor-standing induction soup cooker slides next to your wok station without eating up prep space.
Uses About Half the Energy of Gas
95% of the electricity goes straight into the pot. Simmer bone broth all day for roughly USD 6–9 — about half what a gas stock pot burner costs.
Safe for Overnight Simmering
Auto shutoff for dry burn, overheating, and voltage faults. No flame, no gas line — just plug into 380V and let it run.
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?
Bone Broths & Stocks
Pork bone soup, oxtail stock, chicken broth — they all need hours of low, even heat. This 12KW induction soup cooker keeps a steady simmer across the full 58L pot so collagen breaks down slowly and nothing sticks to the bottom.
Braised Meats & Stews
Beef shank, lamb stew, red-cooked pork belly — bring them to a boil first, then turn the dial down. Eight power levels let you go from a hard boil to a gentle bubble in one pot, one step.
Congee & Grain Soups
Rice congee, millet porridge, barley soup — grains burn fast on uneven heat. Induction heats the pot base evenly, so the soup stays smooth and the bottom stays clean.
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 long does a 12KW induction soup cooker take to boil 58 liters?
About 25–30 minutes from cold water. Induction runs at 90–95% efficiency, so almost all electricity turns into heat inside the pot. A similar gas burner usually takes 40–50 minutes because gas only converts about 50% of its energy into useful heat
Is 12KW enough for a restaurant that serves 50–80 people?
Yes. A 50–80 seat diner typically needs 150–250 liters of soup a day. One 58L pot boils in under 30 minutes, so you can finish 3–5 batches during normal prep hours. For a noodle shop or single-item soup house, 12KW covers daily demand without overspending on a bigger unit you don't need.
How much does it cost to run per day?
A common daily pattern: 30 min at full 12KW to boil, then 4 hours at about 30% power for simmering — that is roughly 20 kWh per batch. Three batches come to about 60 kWh, or USD 6–9 depending on your local rate. That is roughly half the gas bill for the same output, because induction wastes almost no heat into the air.
Can I leave it simmering overnight without watching it?
Yes. Built-in protections include dry-burn detection, over-temperature cutoff at 180 °C, over-current and short-circuit breakers, and an automatic fault alert that shuts the unit down if anything goes wrong. There is no open flame, so gas leaks and grease flare-ups are not a concern.
Will it fit in my small kitchen? What do I need to install it?
The cooker is 700 × 800 mm wide and 1,200 mm tall. It stands on the floor — no counter cutout or cabinet work needed. You just need a 380V three-phase outlet, which most commercial kitchens already have. The 304 stainless steel body wipes clean easily, and there are no grates or burner caps to take apart.