Manual Gas-fired Tilting Steamer

Designed for commercial large-scale cooking, the commercial steaming pot integrates convenient operation and high efficiency, adapting to the batch steaming needs of multiple industries. It balances food safety and production efficiency and serves as core equipment for hotels, canteens, food processing factories and other venues. It can realize functions such as steaming, braising and stewing, helping businesses reduce costs, improve efficiency and achieve standardized production.

Product Features

● Multiple Modes + Three Heating Methods, Adapting to All-Scenario Needs: 

Three operation modes are available: vertical, manual dumping and fully automatic. The vertical model saves space and is suitable for batch steaming in fixed venues; the manual dumping model is flexible in operation and convenient for discharging, suitable for small and medium-sized kitchens; the fully automatic model can be started with one button without manual intervention, suitable for large-scale production. Three heating methods are supported: gas, steam and electric heating. The gas model features strong firepower and moderate energy consumption; the steam model heats up quickly and evenly, suitable for scenarios with existing steam sources; the electric heating model is easy to install and precise in temperature control, suitable for venues without gas or steam supply, and can flexibly meet different energy needs.

● 304 Stainless Steel Inner Liner, Building a Solid Line of Food Safety: 

The inner liner is integrally formed of food-grade 304 stainless steel, complying with national food hygiene standards with no harmful substances released. The material is corrosion-resistant, high-temperature resistant and easy to clean, capable of withstanding complex cooking conditions without deformation or rust. Its smooth inner wall has no dead corners, avoiding food sticking, reducing cleaning burden and meeting the strict hygiene requirements of food processing.

● Hydraulic Lid Opening + Independent Hydraulic Station, Convenient and Worry-Free: 

The hydraulic lid opening design replaces manual operation, which can be opened with one button, saving manpower and avoiding potential safety hazards, making it suitable for large-capacity commercial scenarios. The independently controlled hydraulic station can be placed separately from the main unit, saving space, preventing pollution from oil, water and steam, facilitating cleaning and maintenance, and allowing flexible adjustment of placement to improve space utilization.

● Intelligent Upgrade of Fully Automatic Model, Realizing Standardized Cooking: 

The fully automatic model is equipped with an intelligent control system, featuring precise timing and temperature control functions. Parameters can be set according to ingredients with a temperature fluctuation of ±1℃, avoiding overcooking or undercooking. It sends a reminder when the timer ends, eliminating the need for manual supervision, ensuring consistent product quality, reducing labor input, and suitable for chain catering, prepared food factories and other scenarios with high requirements for product stability.

● Considerate Additional Configuration: 

The body is made of thickened stainless steel, ensuring stability and durability; it is equipped with multiple safety protections such as pressure protection, overheating protection and leakage protection (for electric heating models); some models can be equipped with detachable interlayers to avoid taste mixing; the pot body has excellent sealing and temperature retention performance, reducing heat loss and meeting the needs of commercial efficiency, safety and convenience.

Technical Specifications

Applicable Scenarios

Widely applicable to various commercial and food processing scenarios.

1. Catering industry: Hotel kitchens for batch steaming of seafood, meat and pastries; chain stores for standardized braising and stewing; breakfast shops for batch steaming of staple foods.

2. Group meal scenarios: Schools, hospitals and enterprise canteens for batch steaming of meals to meet large-scale catering needs.

3. Food processing: Prepared food, braised food and bean product factories for blanching, braising, stewing and other ingredient processing.

4. Others: Central kitchens for food pre-processing, small food workshops for batch processing, replacing traditional kitchen utensils to reduce costs and improve efficiency.