—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Double Stock Pot Burners | 8KW*2
Two Pots Cook at the Same Time
Each burner runs at 8 KW independently. One pot boils while the other serves — you never wait 30–60 minutes between batches like a single-burner setup.
Fits Two 50 L Stock Pots
The 1 300 mm deck holds two full-size 50-liter pots side by side. Run bone broth on one side and veggie soup on the other — one machine, two soups.
Easy on Your Power Supply
16 KW total on standard 380 V 3-phase. Most mid-size restaurant panels handle it without rewiring — no need for expensive electrical upgrades.
Soup Never Runs Out at Rush Hour
When Pot A is empty, Pot B is already hot and ready to serve. Refill A, repeat. Your soup line stays full through every lunch and dinner peak.
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
Pork bone soup, chicken stock, oxtail broth, beef marrow stock — these take hours to cook in big batches. One pot serves while the other simmers, so you always have fresh broth ready.
Light Soups
Tomato soup, corn chowder, mushroom soup, seaweed egg-drop soup — they cook fast, so you pair them with a slower bone broth on the other burner and offer two options at once.
Congee & Porridge
Rice congee, millet porridge, red bean soup, mixed-grain porridge — they need steady low heat in a large pot. The second burner lets you start a new batch before the first one runs out.
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 this double induction burner replace two single-burner stock pot stoves?
Yes. It has two separate 8 KW zones on one frame (1 300 × 750 mm), each with its own temperature control. You get the output of two stoves in half the floor space, with just one power hookup. Staff can watch both pots without moving around the kitchen.
Is 8 KW per burner enough for a 50 L pot?
It boils 50 L in about 35–40 minutes, which works well for restaurants doing 100–200 covers a day. The key point: two 8 KW burners running together produce more soup per hour than one 15 KW burner, because a single burner still sits idle between batches.
How does the dual-burner setup help during peak hours?
A single burner goes offline for 30–60 minutes after each batch — cleaning, refilling, reboiling. With two burners, you stagger: Pot B is ready right when Pot A runs out. You refill A immediately and keep rotating. No gap, no shortage.
What electrical setup do I need?
Standard 380 V 3-phase, 16 KW total. A 32 A breaker with proper cabling is usually enough. Most mid-size restaurant panels already support this — no special transformer or heavy-duty upgrade required.
Can I cook two different soups at different temperatures?
Yes. Each side is fully independent. Run a slow bone broth at low heat on one burner and a quick veggie soup at full power on the other. Perfect for restaurants that want to serve two soup options from one machine.