—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Double Stock Pot Burners | 15KW*2
Simmer Up to 24 Hours, No Staff Needed
Put your 50L stock pot on before closing. The 15kW induction burner holds a low, steady simmer all night and your broth is ready when the morning crew walks in.
Timer That Turns Itself Off
Set the built-in timer before you leave. When time is up the burner shuts off on its own — no need to drive back at midnight to check.
No Flame, No Gas, No Worry
Induction means zero open flame and zero gas. Add dry-burn and over-temperature auto-cutoffs and you get three layers of safety for overnight runs.
Stays Cool Inside During Long Runs
A built-in fan cools the electronics nonstop. Even after 10+ hours on low power, the unit runs stable — no random shutdowns in the middle of the night.
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, pork, and chicken bones need 12–24 hours on low heat to release all their collagen. This cooker keeps a 50L pot at a gentle simmer overnight so you get rich, full-body stock by morning.
Asian Noodle Soup Bases
Tonkotsu, pho, and mala broth only get their deep flavor from hours of steady cooking. Set the power low, leave it overnight, and come back to a thick, flavorful base ready to serve.
French Soups & Sauces
Consommé and demi-glace need barely-moving heat to stay clear. Induction delivers that kind of gentle, even warmth all night without the bubbling that clouds a fine broth.
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 InquiryCan you leave a commercial induction stock pot on overnight?
Yes. Induction has no open flame and no gas, so there is no fire or leak risk while the kitchen is empty. This unit also has dry-burn detection, over-temperature auto-cutoff, and a programmable timer that shuts the burner off when your cook time ends. These three safety features cover the main dangers of unattended cooking. Many restaurant chefs already use commercial induction specifically because it is the safest way to run stock overnight.
How long can I set the timer for?
Up to 10 hours per cycle. When the timer hits zero the burner powers off automatically. If your recipe needs longer — say a 24-hour bone broth — just have the morning team restart it. The key point is the unit will never keep running if nobody resets it, unlike a gas range that stays on until someone turns the knob.
Will the burner overheat on a 10-hour simmer?
No. A cooling fan inside the unit runs the entire time to pull heat away from the electronics. There is also an overheat sensor that will shut things down if temperatures climb too high. On an overnight simmer you are only using 1–3 kW out of the full 15 kW, so the heat load is light and the system handles it easily.
What size pot fits on this cooker?
Each burner zone fits a stock pot up to 50 liters. The unit is floor-standing (1300 × 750 mm footprint) so heavy pots sit at a comfortable height for filling, stirring, and pouring. Both zones run at 15 kW on 380V three-phase, powerful enough to bring a full pot to boil fast, then drop to a low simmer for the night.
Is overnight induction simmering expensive on electricity?
Not really. At a low simmer the burner only draws about 1–3 kW, and induction puts roughly 90% of that energy into the pot — gas only manages about 40%. You also save on ventilation since there are no fumes, so your exhaust hood can stay off or run on low all night. Most restaurant owners find their total utility cost for overnight stock goes down after switching from gas.