—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Stew Soup Cooker | 115L
Built for 200–300 Person Cafeterias
Designed for school, factory, and military canteens. The integrated 115L stainless steel pot holds enough soup for a full dining hall — one pot, one batch, no splitting.
115L Integrated Pot, Ready to Use
The 115-liter stock pot comes built into the unit — matched to the 700mm induction zone for full-base contact. No guessing on pot size, no compatibility issues.
3 Batches in a 2-Hour Prep Window
Each full pot reaches a rolling boil in about 30 minutes. In a standard canteen prep schedule, crews finish 3 rounds — over 300 liters of soup before service starts.
Runs Back to Back Without Slowing Down
Infineon IGBT modules with forced-air cooling keep output steady across consecutive batches. No overheating, no auto power cut — just continuous production.
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 & Clear Soups
Pork bone broth, beef stock, chicken soup, lamb spine stock — they all need a long, hard boil to extract flavor. The built-in 115L pot handles a full batch at once, keeping the kitchen on schedule during peak prep hours.
Stews & Braised Dishes
Braised brisket, rib stew, chicken curry, lamb casserole — boil hard first, then simmer low. The 8-gear power dial steps down smoothly, so large-batch stews hold temperature without scorching or overcooking.
Congee & Porridge
Rice congee, millet porridge, red bean soup — all stick and burn easily in big volumes. The 700mm induction zone heats the entire pot base evenly, cutting down hot spots and the need for constant stirring.
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 much soup can this induction stew cooker produce in 2 hours?
The integrated 115L pot goes from cold water to a full boil in about 30 minutes. Including time for loading and seasoning, a canteen team can finish 3 complete rounds in a 2-hour prep window — that is over 300 liters total. Enough for 200 to 300 servings of a single soup item.
Do I need to buy a separate stock pot for this cooker?
No. The 115-liter stainless steel pot is built into the unit. It is factory-matched to the 700mm induction zone, so the full pot base sits in direct contact with the heating surface. That means even heat from edge to edge — no dead zones, no scorching at the center.
Will this cooker lose power if I run three or four pots in a row?
No. The power board uses Infineon IGBT chips with a forced-air cooling system that runs continuously during operation. Lower-end induction units overheat after one or two cycles and automatically reduce output to protect themselves. This unit holds steady through consecutive batches with no drop-off.
How does this compare to a gas stock pot stove on running costs?
Induction converts about 95% of electricity into usable heat. Gas burners sit around 40%. To boil the same volume, this cooker uses roughly half the energy cost of gas. Over a year of daily canteen operation, most facilities see a 40 to 50% cut in energy spending after switching. On top of that, you remove the expense of gas piping, gas leak inspections, and heavy exhaust ventilation.
Does this unit meet the specs for school or military canteen equipment tenders?
Yes. The AT-FLST700-018 is built with 304 stainless steel, carries CE certification, and uses control panels rated for high-humidity commercial kitchens. The dimensions — 850 × 900 × 1200mm with a 115L integrated pot — fit the standard equipment schedules used in government and institutional canteen bid documents for 200 to 300 person facilities.