—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Tilting Soup Cooker | 200L
200L Per Batch — Serves 500+ People at Once
One batch holds 200 liters of soup or stock, enough for over 500 servings. That means fewer cycles per shift and a production pace that keeps up with central kitchens and food factories.
Hand-Wheel Tilt Pours at Any Speed You Need
Turn the hand wheel to tilt anywhere from 0° to 90°. You control the flow — pour slowly into a filling hopper or conveyor, or tilt fully for a fast empty. No pump required.
Fits Your Line: 1650 × 1200 × 1400 mm
Despite the 1000 mm pot diameter, the whole unit stays compact. It drops into a standard production line with just 200 mm clearance on each side for workers to move around.
Runs All Day Without Overheating
A sealed internal cooling system and thick 304 stainless steel body handle back-to-back batches across two or three shifts. The 30 kW output stays steady from the first batch to the last.
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 & Stock Bases
Pork, beef, and chicken stocks need hours of steady heat. The 200L round bottom keeps the whole volume circulating evenly so nothing sits and burns, and when the broth is ready, tilt the pot to pour it straight into your filling line.
Sauces, Gravies & Cream Soups
Thick sauces and cream soups scorch easily in big pots. The 1000 mm wide opening gives you room to stir with industrial paddles, and the hand-wheel tilt lets you pour heavy, viscous product slowly and steadily into portioning containers.
Congee, Porridge & Grain-Based Soups
Rice congee and oat porridge stick to the bottom fast at this scale. Even induction heating across the curved bottom removes hot spots, and fast batch turnaround keeps a multi-shift grain cooking schedule on track.
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 many servings does a 200L tilting soup cooker produce per batch?
One batch makes roughly 500–550 servings at 350–400 ml each. If you run three or four batches per shift, that is 1,500–2,000+ servings in a single eight-hour day from one machine. The 30 kW induction heats the full volume faster than gas, so each batch cycle is shorter and you get more done per shift.
Can I pour the soup directly into my filling or packaging line?
Yes. The hand wheel gives you smooth, stepless tilt from 0° to 90°. Lock it at any angle and the soup flows at a steady rate into a funnel, trough, or pipe below the spout. There is no need for a separate pump. The tilt lock holds firm, so your hands are free to manage containers or valves downstream.
How much floor space does this unit need on a production line?
The body measures 1650 × 1200 × 1400 mm. Leave 200 mm on each side for workers and airflow, and about 400 mm behind for wiring. When tilted forward the front extends roughly 300 mm, so keep that zone clear for your receiving vessel. It fits neatly between a prep station and a chilling or packaging station.
Can it run non-stop through multiple shifts?
That is what it is built for. The enclosed cooling duct keeps the induction coils from overheating during back-to-back batches. The thick 304 stainless steel body handles steam and heat all day without warping. Factories regularly run it for two or three straight shifts with just a quick rinse between batches.
Why is the pot welded to the frame instead of removable?
A removable pot at this size would weigh over 200 kg — you would need a hoist to lift it. The welded one-piece design also eliminates the gap between pot and frame where grease and food residue collect, which is a common problem during health and safety inspections. It is easier to clean, more stable when tilting, and gives you a smoother, more accurate pour.