—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Tilting Soup Cooker | 150L
Pour in Place — No One Lifts the Pot
Turn the handwheel and soup pours straight out. The full 150kg stays on the machine frame. No one picks up the pot, loads a cart, or pushes hot soup across a wet floor.
Removes Burns, Back Injuries, and Slips at Once
Moving a 150L stockpot by hand means burn risk, heavy lifting, and wet-floor slips — all in one task. The tilt mechanism takes that entire job away from your staff.
900mm Wide Pot, Locked into the Frame
The pot is built into the body and tilts on a center-balanced pivot. A self-locking gear holds it at any angle. It cannot tip sideways or drop back, even when full.
Supports Workplace Safety Audits
Removing the manual soup-moving step gives your facility a clear, documented safety improvement — useful for OSHA compliance reviews, insurance assessments, and catering contract bids.
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
Beef bone broth, chicken stock, pork bone soup, and seafood stock all need long simmering at full volume. The 25kW induction base heats 150L evenly with no hot spots, and when the batch is ready, you tilt to pour — no one has to wrestle a loaded stockpot off the burner.
Stewed Meats & Vegetables
Braised beef, lamb stew, pork belly, potatoes, and carrots sit deep in the 900mm pot. At serving time, the handwheel tilts everything out into pans at counter height — no reaching into a deep pot with a ladle while hot liquid splashes back.
Porridges & Thick Soups
Congee, oatmeal, corn chowder, and bean soup are thick and heavy. They stick, they splatter, and they’re hard to scoop. Tilting pours them out cleanly, and induction heating means no open flame underneath to make spatters dangerous.
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 does this tilting soup cooker keep kitchen staff from getting burned?
Instead of lifting a full pot and carrying it somewhere, staff just turn a handwheel. The soup pours out while the pot stays locked in the frame. No one touches or moves 150kg of boiling liquid. That one change removes the step where most kitchen scald burns actually happen — transferring hot soup from the stove to a cart or serving area.
Is a tilting soup kettle safer than using a regular stockpot on a stove?
Significantly. A 150L stockpot on a standard burner has to be lifted or ladled from above, which exposes workers to splashing, heavy strain, and spills on wet floors. This induction tilting kettle holds the pot in a fixed frame and lets you pour with a handwheel. The weight never transfers to a person's body.
What stops the pot from tipping over when it's full and tilted?
The pot doesn't sit on top of the machine — it's built into the frame. The tilt pivot is set at the center of gravity when loaded. A worm-gear handwheel locks at any angle, so if you let go, the pot holds its position. The wide base prevents any sideways movement.
Can this cooker handle daily meal service for 300–500 people?
Yes. 150L per batch covers 300–500 servings. The 25kW induction system heats the full load faster than gas alternatives. Since the pot never comes off the machine, the refill cycle is quick — drain, rinse, reload, and start the next batch in place.
Does using this equipment help with workers' comp and insurance costs?
Yes. Manual hot-soup transfer is one of the most common injury sources in large-scale catering — back strain, burns, and slip-falls. Replacing that with a mechanical tilt cuts the incident rate. Lower injury frequency means fewer claims, lower premiums, and better safety scores when bidding on school, hospital, or corporate meal contracts.