—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Tilting Soup Cooker | 80L
One-Person 80L Soup Pouring
Turn the handwheel to tilt the integrated 700mm pot from 90° stewing to 30° pouring. One chef handles the full 80-liter discharge—no lifting, no contact with the hot surface.
Spill-Free Directional Flow
As the pot tilts, soup channels along the rim and streams directly into the container below. The self-locking worm gear holds any angle on demand, so there is zero risk of sudden slippage or splashing.
80L Single Batch, 80–100 Guests
One cook cycle fills 80 liters of broth, congee, or stew—enough for 80 to 100 servings. The 18kW induction element reaches a full boil roughly 30% faster than a gas soup kettle of equal output.
Made for Small Kitchen Teams
Soup shops, congee bars, and broth restaurants with only 1–2 cooks need equipment that works without extra labor. The handwheel tilt replaces the risky two-person lift with a safe, solo routine.
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?
Broths & Bone Soups
Pork bone broth, chicken stock, herbal tonics, and beef consommé need long, steady heat in large volumes. The 700mm induction base heats evenly, and the handwheel tilt lets one chef pour 80L of hot broth without ladling.
Congee & Grain Porridges
White rice congee, millet porridge, and red bean soup are thick and heavy, making manual scooping slow and messy. Even induction heating prevents scorching, and the tilting pour handles dense textures cleanly.
Stews & Braised Dishes
Red-braised pork, beef curry, and lamb stew at 80-liter volumes are too heavy and hot to move by hand. The worm-gear tilt holds the pot at any angle, giving a single operator full control over the pour.
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 one person pour 80 liters of hot soup from this tilting cooker?
Stand beside the unit and turn the side-mounted handwheel. The integrated 700mm pot tilts gradually from 90° down to 30°. Soup flows along the rim in a controlled stream into the container below. The worm gear is self-locking—the pot holds any angle and cannot slip. Both hands stay on the wheel throughout, so the operator never touches the hot surface. Reverse the wheel to return upright.
Is the handwheel tilt safer than having two people lift and pour the pot?
Yes. Manual lifting risks burns, drops, and back strain. The handwheel removes all physical lifting—the chef controls tilt speed and angle mechanically. The pot is fixed to the frame, so it cannot shift or separate during the pour. A single operator means no miscommunication, which is one of the most common causes of kitchen spill accidents.
What type of restaurant is the 80L induction tilting soup kettle designed for?
It fits operations serving 80 to 100 diners per meal—soup specialty shops, congee breakfast restaurants, broth bars, and small hotel kitchens. These businesses usually run with 1–2 cooks and cannot spare extra staff just to help pour soup. The 1500 × 1000 mm footprint suits compact commercial kitchen layouts.
How fast does the 18kW induction element bring 80 liters to a boil?
A full 80-liter load reaches a rolling boil in about 20 to 25 minutes from a cold start. That is roughly 30% faster than a comparable gas soup kettle, because induction transfers energy directly to the stainless steel pot with minimal heat loss. After boiling, reduce power via the knob for a long, gentle simmer suited to bone broths and congee.
Can I remove the soup pot for cleaning?
The pot is permanently integrated into the frame. This is intentional—a fixed pot stays aligned with the tilt axis, which is critical for safe, stable pouring at full load. To clean, tilt to maximum angle to drain liquid, then rinse and wipe in place. The 304 stainless steel interior resists residue buildup, so daily cleaning is quick.