—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Double Stock Pot Burners | 18KW*2
Flat Surface With No Grates to Clean
No grates, no burner rings, no crevices. The smooth glass-ceramic cooktop wipes clean in one pass—even after a full 50L stock pot boils over during peak service.
Spills Don't Burn On
The cooktop stays cool because only the pot heats up. Soup, broth, or oil that spills onto the surface stays liquid and wipes off with a damp cloth—no scraping, no scrubbing.
Grease-Proof Stainless Steel Body
The 304 stainless steel housing shrugs off oil and splatter. One wipe with a damp cloth after each shift keeps every panel clean—no degreasers, no disassembly.
20+ Minutes Less Cleanup Every Shift
Skip the grate soaking, burner scrubbing, and drip-tray emptying that gas stock pot stoves demand. Your crew gets back over half an hour of labor every single day.
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?
Stocks, Bone Broths
Chicken stock, beef bone broth, pho, tonkotsu, and seafood bisque all need steady heat over many hours. The 18 kW dual burners bring a full 50L pot to boil fast, then hold a low, even simmer without hot spots—ideal for extracting deep flavor from bones, aromatics, and shells.
Blanched Ingredients
Pasta, noodles, dumplings, lobster, shrimp, and vegetables require a rapid, rolling boil in large water volumes. Each burner delivers enough power to keep 50 liters at a full boil even when cold ingredients are added in bulk, so cooking temperature recovers almost instantly between batches.
Curries & Braised Meats
Beef stew, curry, chili, goulash, gumbo, and red-braised pork depend on hours of low, consistent heat to break down connective tissue and build rich flavor. Precise temperature control across both burners lets the kitchen run two different recipes at once, each at its own ideal simmer point.
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 do you clean a commercial induction stock pot burner after a boil-over?
Wait a moment for the surface to cool, then wipe the spill with a damp cloth. The glass-ceramic cooktop stays cool during cooking—only the pot gets hot—so overflowing soup never burns on. A drop of dish soap handles oily residue. No grates to remove, no burner parts to scrub. The whole process takes under two minutes, versus 15–20 minutes of scraping and soaking on a gas stock pot stove.
Does the cooktop surface stain after months of daily use?
No. The glass-ceramic surface is non-porous, so food and oil sit on top rather than soaking in. Because induction heats the pot instead of the cooktop, nothing carbonizes onto the surface. A daily wipe with warm water and mild soap is enough to keep it looking new. Just avoid steel wool or abrasive powders—a soft sponge is all you need.
How much cleaning time does this save compared to a gas stock pot range?
Most kitchens save 30 to 45 minutes per shift. Gas units need daily grate removal, degreaser soaking, burner scrubbing, and drip-tray cleaning. This induction stock pot burner skips all of that—just wipe the flat surface and stainless steel body. That adds up to roughly 15–20 hours of saved labor each month.
What cleaning products are safe for this induction cooktop?
Warm water, a few drops of regular dish soap, and a soft sponge handle everyday cleaning. For dried-on spots, use a cleaner made for glass-ceramic cooktops. Avoid steel wool, scouring pads, bleach, and ammonia sprays—they can scratch or dull the surface. The same soapy cloth works on the stainless steel body panels, too.
Is the stainless steel body hard to keep grease-free in a busy kitchen?
Not at all. The 304 stainless steel panels are smooth and fully sealed—no exposed pipes, no valve gaps, no hidden spots where grease builds up. A quick wipe with a damp cloth after service removes oil and food splatter in under a minute. After extra-heavy shifts, mild soapy water brings the finish right back. No pressure washing or chemical stripping needed.