—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Stew Soup Cooker | 84L
Boils a Full Pot in Under 30 Minutes
Heats the built-in 84L stainless steel stock pot to a rolling boil fast enough for morning prep. Switch to low and it holds a clean, even simmer all day long.
One-Piece Body with Integrated 84L Pot
The stock pot is welded into the unit — no wobbling, no gaps, no separate barrel to buy. One-piece construction keeps cleanup simple and meets hygiene standards.
Same Settings, Same Taste
8 power levels and a 10-hour timer let you lock in one recipe. Staff at any location just follow the numbers — no guesswork, no flavor differences between stores.
Enough for All-Day Kitchen Shifts
304 stainless steel body cleans easily and resists grease buildup. Overheat, dry-burn, and voltage protection are all built in to handle nonstop daily use.
Basic Specification
Product Name
Product Model
Power(Kw)
Voltage(V)
Product Size
Product Material
Hs Code
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 & Stock Bases
Pork bone soup, chicken stock, beef broth, and herbal tonics. A quick boil pulls out collagen and flavor fast, then low heat keeps the integrated pot at a steady simmer for a rich, milky finish.
Stews & Braised Dishes
Braised brisket, lamb stew, red-cooked pork, and large-batch curry. The deep 84L built-in pot holds big cuts easily, and even low heat means nothing sticks or burns on the bottom.
Congee, Porridge & Sweet Soups
Rice congee, mung bean soup, and red bean dessert. These dishes overflow easily at high heat — the adjustable low simmer on this induction soup cooker keeps them gently bubbling without spilling.
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 fast can this commercial induction soup cooker boil the full 84L pot?
About 25 to 30 minutes from cold water to a full boil. Induction heats the pot wall directly, so over 90% of the energy goes into the water instead of warming the kitchen. That is roughly half the time a gas stock pot burner needs for the same volume.
How does this soup cooker help chain restaurants keep the same taste at every store?
You set the power level and timer once — say level 8 for 25 minutes to boil, then level 3 for 4 hours to simmer. Every branch uses the same numbers. Because induction output is electronically controlled, the heat does not change with gas pressure or weather, so the result stays the same everywhere.
Do I need to buy a separate stock pot for this unit?
No. The 84-liter stainless steel pot is built into the machine as one piece. It will not shift, tilt, or leave gaps that trap food residue. This integrated design also means every unit ships with exactly the same pot size, which makes it easier to standardize recipes across multiple locations.
How much electricity does it use in a normal working day?
A typical day — 30 minutes at full power, 4 hours of simmering, 2 hours of warm holding, and an evening reboil — adds up to about 28 to 32 kWh. At USD 0.10 per kWh, that is around USD 3 a day, roughly half the energy cost of a gas stove doing the same job.
Do I need one unit or two for a busy restaurant?
One unit handles one soup type for about 100 to 150 guests per meal. If you serve two or more soups at the same time, or you go over 200 covers regularly, add a second cooker. The body is only 750mm wide, so two units fit side by side on a standard kitchen back wall.