The Commercial Electric Stock Pot is a highly efficient electric cooking device designed for commercial kitchens. It is mainly used for stewing, boiling soup and cooking large quantities of food. It has a large inner pot (10.0L) and can process a large amount of food at one time, meeting the batch cooking needs of restaurants, canteens and other places.

Commercial Electric Stock Pot Parameters:

Commercial Electric Stock Pot Features:

1. Large capacity design: The Commercial Electric Stock Pot has an ultra-large capacity of 10.0L, which can handle a large amount of ingredients at one time. Compared with ordinary household pots (usually 3-5L), its capacity is more than twice that of ordinary household stock pots. This large-capacity design is particularly suitable for restaurants, canteens and other places that require batch cooking. For example, a restaurant can stew enough soup or stew for 50-80 people at one time, reducing the number of frequent additions and repeated cooking, and effectively improving the overall efficiency of the kitchen.

   
   

2. Efficient heating system: Its rated power is up to 2.5kW, which can heat a large amount of ingredients and water to the set temperature in a short time. It only takes about 25 minutes to heat 10L of water from normal temperature 25℃ to boiling (100℃), which is about 40% higher than the heating efficiency of ordinary electric hot pots (power about 1.5kW). This is due to its optimized internal heating element layout. The heating tube adopts a widened and thickened design, with a 30% increase in surface area, and more uniform and rapid heat transfer.

   
   

3. Precise temperature control system: The temperature adjustment range is between 50℃ and 120℃, and it can be accurate to 1℃. Built-in high-precision temperature sensor (error range ±1℃) monitors the temperature in the pot in real time, and automatically adjusts the heating power through intelligent temperature control algorithm. When stewing ingredients that need to be slow cooked at low temperature (such as beef brisket), the temperature can be stably controlled at 95℃±0.5℃ to ensure that the ingredients are fully flavored and the texture is soft and rotten.

   
   

4. Durable material construction: The inner pot is made of 1.2mm thick 304 stainless steel, which can withstand a temperature difference of 150℃ without deformation, and has stronger anti-deformation ability than ordinary stainless steel pots (thickness of about 0.8mm). The 0.15mm non-stick coating on the surface of the inner pot has passed 10,000 friction tests, which can effectively prevent food from sticking, reduce cleaning time, and avoid food sticking to the pot and burning to produce odors and harmful substances.

   
   

5. Compact size: The size is 350*350*380mm, and the floor space is only 0.12 square meters, which saves about 50% of the space compared to traditional stew pots of the same capacity (usually occupying 0.2-0.3 square meters). This compact design is due to the optimized internal structure layout, which integrates the heating elements and control devices vertically, realizing large-capacity cooking while being easy to place in the corner of the kitchen or stacked.

   
   

6. Safety protection device: Equipped with multiple safety protection devices. When the overheating protection system detects that the temperature in the pot exceeds 130℃, it will automatically cut off the heating power within 3 seconds; when the water level in the pot is below the safety lower limit, the water level monitoring device will trigger an alarm within 5 seconds and stop heating to prevent dry burning damage. All electrical interfaces are designed with IPX5 waterproof level to prevent water from splashing into electrical components and reduce the risk of electric shock and short circuit.

   
   

7. Wide cooking range: It can handle a variety of cooking tasks, from making soups, stewing meat to boiling. Its 10L capacity and precise temperature control function make it suitable for both small and fine dishes and batch cooking. Whether making broth, brine, or stewing large pieces of meat or vegetables, it can ensure that the food is evenly heated and the taste and nutrition are preserved.

   
   

8. Easy-to-operate interface: The control panel design is simple and intuitive, and the operation is simple. The temperature and time adjustment knobs are clearly marked, making it easy for chefs to quickly adjust the settings. The start, stop and temperature control of the equipment are all concentrated on the same panel, without the need for complex operation procedures. Even in a busy kitchen environment, staff can easily grasp the cooking progress and ensure efficient delivery of dishes.

Commercial Electric Stock Pot Application:

1. Restaurant kitchens: In restaurant kitchens, the Commercial Electric Stock Pot is an indispensable device for central kitchens and chain restaurants. Central kitchens need to supply standardized soup bases, broths, and stews to multiple branches every day. The large capacity (10L) and precise temperature control function (±1℃ accuracy) of this stew pot ensure that the quality of ingredients can be consistent every time you cook. For example, a chain hot pot restaurant can use this stew pot to cook 3 pots (30L in total) of bone broth at the same time within 15 minutes to meet the daily needs of 3 branches. Its efficient heating system (2.5kW power) enables the kitchen to respond quickly to orders during peak hours and reduce customer waiting time. In addition, the durable material of the equipment (1.2mm thickened 304 stainless steel liner) can withstand the high-intensity and long-term continuous use of the restaurant, and can operate stably even under a workload of 12 hours a day, ensuring the smooth supply chain of the restaurant.

   
   

2. School cafeteria: School cafeterias are an important application scenario for the Commercial Electric Stock Pot, especially in an environment where meals need to be provided to a large number of students. For example, a middle school cafeteria that accommodates 1,000 students needs to serve at least 200 liters of various soups and stews every day during lunch time. By using multiple Commercial Electric Stock Pots (10L each), the cafeteria can complete the stewing of all soups within 2 hours, with an average stewing time of 40 minutes per pot. Its precise temperature control system ensures that the nutrients of the soups are preserved. For example, when stewing vegetable soup, keeping the temperature within the range of 90℃-95℃ can reduce the loss of vitamin C by 40%. At the same time, the safety design of the equipment (overheating protection and waterproof electrical interface) provides the necessary safety guarantee for the school environment, preventing accidents caused by operating errors, and is particularly suitable for non-professional chefs.

   
   

3. Hotel catering: In the catering department of hotels, Commercial Electric Stock Pot is widely used in banquet halls and buffet restaurants. For example, when holding a large wedding banquet (300 guests), this stew pot can stew enough soups and stews to supply the entire banquet at one time. With its precise temperature control function (adjustable from 50℃ to 120℃), hotel chefs can stew soup to the ideal state 3 hours before the banquet begins, and keep it in a warm state of 85℃ to ensure the freshness and taste of the food. Its compact size (350350380mm) allows multiple devices to be placed side by side in the limited space of the hotel kitchen without affecting other cooking processes. In a buffet restaurant, chefs can use the low-temperature slow cooking function of this stew pot to make high-quality seafood soup or rich chocolate sauce to attract customers and improve the quality of catering.

   
   

4. Takeaway kitchen: Takeaway kitchens have extremely high requirements for cooking efficiency and standardization, and Commercial Electric Stock Pot just meets these needs. For example, a kitchen focusing on takeaway business needs to make 500 stew sets every day. By using multiple Commercial Electric Stock Pots, the kitchen can complete the stewing of all dishes within 3 hours, with an average of 3 stews per pot (30L in total). Its large-capacity design reduces the number of frequent additions and improves overall work efficiency. The non-stick coating of the equipment (0.15mm thickness) makes cleaning simple and quick, and kitchen staff can quickly clean up after each pot of cooking, saving time for the next pot of ingredients. In addition, the stability of the equipment (tested by 5,000 times of opening and closing) ensures continuous operation in a high-intensity takeaway production environment, reducing order delays caused by equipment failure.

   
   

5. Food processing: In small food processing companies, Commercial Electric Stock Pot is used to make sauces, soups and condiments. For example, a handmade sauce workshop needs to produce 200 bottles (500ml each) of special tomato sauce every day. By using the Commercial Electric Stock Pot, the boiling process of 10L tomato sauce can be completed in 2 hours, which is significantly more efficient than traditional pots (the same capacity takes 3.5 hours). Its precise temperature control (adjustable to 1℃) ensures that the boiling temperature of the tomato sauce is stable at 95℃-100℃, making the sauce uniform and consistent in thickness, while reducing the cracking of the tomato skin and oxidation and discoloration. The durable material of the equipment (304 stainless steel liner) meets the hygiene standards of food processing and is easy to clean and disinfect, ensuring the food safety of the product.

   
   

6. Special dietary scenarios: Commercial Electric Stock Pot has unique advantages in special dietary scenarios, such as vegetarian restaurants and halal kitchens. In vegetarian restaurants, this stew pot can accurately control temperature and time to make a variety of plant-based broths and vegetarian stews. For example, when stewing mushroom broth, by controlling the temperature at 85℃-90℃, the umami components in the mushrooms can be fully extracted while avoiding high temperature from destroying the nutrients in the ingredients. In halal kitchens, the individual control function of the equipment (each stew pot operates independently) ensures that the food processing meets halal requirements and avoids cross-contamination between different ingredients. Its large-capacity design enables restaurants to prepare a large number of meals that meet special dietary requirements in a short period of time to meet the needs of vegetarians and Muslim customers.

Commercial Electric Stock Pot Maintenance:

1. Daily cleaning: The daily cleaning of the Commercial Electric Stock Pot needs to follow a strict process. After each use, the power should be turned off and the pot temperature should be lowered to below 50°C (about 15 minutes) before cleaning. The inner pot should be cleaned with a soft sponge and a neutral detergent. Avoid using steel wool or strong acid and alkali detergents to protect the 0.15mm thick non-stick coating. According to test data, the use of soft cleaning tools can extend the service life of the non-stick coating by more than 3 times. When cleaning, the bottom and side walls of the inner pot should be wiped with emphasis. These areas are prone to food residues. It is recommended to soak in 40°C warm water for 10 minutes before wiping, which can remove more than 95% of stubborn stains. The external surface can be wiped with a damp cloth. For the control panel and electrical interface, a slightly wrung damp cloth should be used to gently wipe to avoid water penetration. After cleaning, it is necessary to wipe it thoroughly with a dry cloth to prevent water stains from remaining and causing short circuits in electrical components. During the cleaning process, if any food residue is found stuck in the sealing ring, it should be gently cleaned with a small brush to ensure the sealing performance, because poor sealing will cause unstable pressure in the pot, affect the cooking effect, and increase energy consumption by about 25%.

   
   

2. Regular inspection: Regular system inspection of the Commercial Electric Stock Pot is the key to ensure its long-term stable operation. The wear of the power cord should be checked weekly, focusing on the 15cm area near the plug and the device connection, which is prone to cracks due to frequent plugging and unplugging and thermal expansion and contraction. According to the device manual, when there are scratches on the surface of the power cord with a depth of more than 0.3mm or the wear area exceeds 5%, the power cord should be replaced in time to prevent electrical failure and electric shock risks. The key sensitivity of the control panel needs to be checked monthly, and special cleaning agents should be used to remove dust and oil under the keys to ensure that the key response time does not exceed 0.5 seconds, which directly affects the accuracy of temperature and time settings. The surface scale of the heating element should be checked every quarter. Use the descaling agent provided with the equipment (diluted at a ratio of 1:10) to soak the heating tube for 30 minutes and then rinse it clean to restore the heating efficiency to more than 90%. At the same time, check whether the four supporting feet at the bottom of the equipment are stable. If they are loose, they need to be tightened in time, because unstable support will cause the equipment to shake during heating, increase energy loss by 30% and may damage the internal structure.

   
   

3. Seasonal maintenance: As the seasons change, the Commercial Electric Stock Pot requires targeted maintenance. In the humid rainy season, it is recommended to dehumidify the equipment once a week. The specific operation is to place a desiccant inside the equipment (use 50g of desiccant for every 10L capacity) after cutting off the power supply, close the lid and seal it for 48 hours, which can effectively reduce the internal humidity by 60% and prevent the stainless steel liner (1.2mm thickness) from rusting. In the dry winter, to prevent static electricity from damaging electronic components, a humidifier should be added to the environment around the equipment to keep the air humidity between 40%-60%. A comprehensive descaling and lubrication treatment is required every six months, which is especially important for areas in the north with hard water. Using a professional descaling agent (PH value of 4-5) to soak and clean the inner pot can remove more than 95% of the scale. At the same time, add food-grade lubricant (NSF H1 certified lubricant is recommended) to the rotating parts of the equipment (such as the lid opening and closing mechanism), and drip 2-3 drops to each rotating part, which can reduce the opening and closing resistance by 70% and extend the life of mechanical parts by more than 2 times.

   
   

4. Fault prevention: To prevent Commercial Electric Stock Pot from malfunctioning, kitchen managers should establish a complete prevention mechanism. During the use of the equipment, dry burning should be strictly avoided. According to the equipment manual, dry burning for 3 minutes can cause damage to the heating element. Therefore, during the heating process, it is necessary to ensure that there is enough liquid in the pot. It is recommended that the minimum water level is not less than 1/3 of the inner pot height (about 3.3L). To prevent accidental dry burning, a water level reminder sign can be set next to the equipment, and a "check water level before heating" step can be added to the operation process. Avoiding frequent opening and closing of the lid is also an important preventive measure, because each opening and closing of the lid will cause the temperature inside the pot to fluctuate by 10%-15%, affecting the cooking effect and increasing energy consumption. It is recommended to set the time interval between opening and closing the lid to be no less than 10 minutes during the cooking process. In addition, the temperature sensor should be calibrated regularly (once every quarter), and a standard thermometer should be used to compare the actual temperature inside the pot with the displayed temperature. Calibration is required when the error exceeds ±2℃ to ensure the accuracy of cooking parameters and improve the stability of food quality by more than 80%.

   
   

5. Storage protection: When the Commercial Electric Stock Pot needs to be stored for a long time, comprehensive protection measures should be taken. First, the inside and outside of the device should be thoroughly cleaned to ensure that there is no food residue and moisture residue. Apply a thin layer of cooking oil (it is recommended to use high-temperature resistant vegetable oil, such as corn oil) on the surface of the inner pot, with a thickness of about 0.05mm. This oil film can effectively prevent the stainless steel inner pot from oxidation during storage. Store the device in a dry and ventilated environment, with a temperature control of 5℃-35℃, a humidity below 60%, and away from corrosive gases and chemicals. If it is not used for a long time, it is recommended to test the device once every two months with power on for no less than 30 minutes to keep the internal electronic components of the device active and reduce the component failure rate caused by long-term power off (the failure rate can be reduced by 40%). In the case of limited storage space, the device can be placed vertically to save space by taking advantage of its compact size (350350380mm). At the same time, a dust cloth is placed at the bottom and around the device to prevent dust accumulation. Simply wipe it before each use.

   
   

6. Professional maintenance: Commercial Electric Stock Pot requires regular professional maintenance to ensure performance. It is recommended to invite professional technicians to conduct a comprehensive and in-depth inspection every year, focusing on the insulation performance of the electrical system. Use a professional insulation tester to detect that the insulation resistance between the power cord and the device casing should not be less than 5MΩ. If it is lower than this value, there is a risk of leakage. At the same time, check whether the resistance of the heating element is within the standard range (usually 20-25Ω). Resistance deviation exceeding ±5% may cause uneven heating or component burnout. Professionals also need to calibrate the temperature control system of the equipment, using high-precision temperature calibration devices to ensure that the error between the displayed temperature and the actual temperature is controlled within ±1°C, which is crucial for making temperature-sensitive ingredients. In addition, professional maintenance personnel will evaluate the degree of wear of the equipment's non-stick coating. When the coating wear area exceeds 20% or peeling occurs, it is recommended to perform professional repairs or replace the inner pot to prevent coating fragments from mixing into the food and affecting food safety.