—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Stew Soup Cooker | 150L
500+ Servings of Soup in a Single Batch
This 150L floor-standing commercial induction stew cooker produces enough broth or stock per cycle to serve over 500 banquet guests.
No Power Drop Across 24-Hour Shifts
Industrial IGBT modules paired with a forced-air cooling array keep this 20KW induction soup kettle at full output through back-to-back boil cycles — no thermal derating, no cooldown pauses.
Welded One-Piece Pot and Body Frame
The 800mm soup pot is welded directly into the 304 stainless steel chassis. The entire 150L load transfers through the frame to the legs — no grates to crack, no glass to shatter.
380V Three-Phase, Directly Wire
Runs on standard 380V/50Hz three-phase power with a 340V–464V tolerance band. No gas plumbing, no hood upgrades — just a dedicated breaker and cable run for same-day commissioning.
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 & Meat Stocks
Pork bone broth, beef marrow stock, and whole-chicken soup all demand hours of sustained high heat to extract collagen. This 150L commercial soup cooker holds over 60 kg of bones per load and keeps a steady 20KW boil without temperature loss during water top-ups.
Grain Porridges & Congees
White rice congee, millet porridge, and mixed-grain gruel scorch easily in oversized pots. The integrated induction soup pot heats the full 150-liter volume evenly from the base, so starch stays suspended and nothing burns to the bottom during long, gentle simmering.
Stew Bases & Sauce Concentrates
Hot pot broth base, curry concentrate, and braised-sauce master stock need a hard boil first, then a controlled simmer. Eight power levels on this commercial stew cooker let operators dial the exact output so 150 liters of seasoned liquid reduces at a consistent, predictable rate.
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 people can a 150L induction soup cooker serve per batch?
At a standard banquet portion of 250–300 ml per person, one full 150L cycle covers roughly 500–600 guests. A central kitchen running two or three cycles per shift can push a single unit past 1,500 servings per day. For 1,000+ seat events, two AT-FLST800-020 units on staggered schedules maintain continuous supply with no gap between courses.
Can this 20KW commercial soup kettle run nonstop during 24-hour operations?
Yes. The unit uses Infineon IGBT power modules with a high-volume forced-air cooling system and layered thermal protection — anti-overheating, anti-dry-burn, and automatic fault shutdown. These keep the induction stew cooker at full 20KW output through consecutive boil-and-simmer cycles without derating, so overnight crews get the same performance as the morning shift.
What power supply does this floor-standing induction stock pot stove need?
It requires 380V three-phase at 50Hz — standard in most commercial and industrial buildings. You need a dedicated 40A-minimum breaker and properly rated hardwired cabling. The built-in 340V–464V voltage tolerance handles the fluctuations common in factory parks and large hotel complexes. No gas lines, no extra ventilation, no floor reinforcement. A qualified electrician can finish the hookup in one day.
Why is a welded one-piece pot safer than a removable stock pot at this capacity?
A removable pot filled to 150L weighs around 170 kg. Resting that on grates or a glass cooktop invites cracking from thermal fatigue and impact stress. The AT-FLST800-020 welds the pot into the 304 stainless steel frame, routing all weight to reinforced legs. No grate fractures, no glass failures, and no need for staff to lift boiling loads — eliminating both equipment breakdowns and back injuries.
How do you clean an integrated 150L induction soup cooker between batches?
Fill the fixed pot with water and food-safe detergent, run a short boil cycle to loosen residue, then drain through the built-in 2-inch faucet valve. The 304 stainless interior is non-porous, so grease and protein films wipe away fast. Because induction heats only the pot wall, the outer body stays cool and carbon-free — unlike gas-fired soup boilers. Monthly filter cleaning on the air intake is the only routine maintenance.