Commercial Stockpot Stove: CHINENG Single & Double Head, 8–15 kW, 98 L Pot, 2-Year Warranty — For Soup, Broth & Stew

CHINENG Commercial Kitchen Equipment  |  July 2026  |  5 min read

  Table of Contents

  1. Why a Dedicated Stockpot Stove

  2. Deluxe Series (201 SS)

  3. Enterprise Series (304 SS)

  4. Single vs. Double Head

  5. Low-Height Design: Why It Matters

  6. Installation & Maintenance

  7. FAQ

  8. Request a Quotation

Every commercial kitchen that serves soup, broth, stew or slow-cooked stock needs a dedicated stockpot stove. Using a standard wok burner for a 98-litre pot is inefficient, unstable and dangerous. The CHINENG commercial stockpot stove is purpose-built: a low-height electric induction design that keeps the pot at a safe working height while delivering 8 to 15 kW of precise, clean heat. Available in single and double-head configurations, with 201 or 304 stainless steel construction, each unit includes a 50 cm × 98 L stockpot and carries a 2-year warranty.

1. Why a Dedicated Stockpot Stove

Three reasons a commercial kitchen needs a separate stockpot station:

· Safety: A 98-litre pot of boiling stock weighs over 100 kg. Lifting it onto a standard-height stove is a workplace injury waiting to happen. The CHINENG low-height design places the cooking surface at 500 mm — the pot slides on and off at waist height, no lifting required.

· Efficiency: An 8 kW induction stockpot stove brings 98 litres of water to a rolling boil in approximately 25 minutes — and maintains it using a fraction of the energy a gas burner wastes as ambient heat. The precise thermostat holds the stock at a steady simmer without the constant flame adjustment a gas stove demands.

· Space: A dedicated stockpot station separates slow-cooking from the main cooking line. The stock simmers unattended while the wok station runs at full speed. The 650 mm width of a single-head unit occupies roughly the same footprint as a standard undercounter refrigerator.

2. Deluxe Series (201 SS) — 8, 12 & 15 kW

Six models across single and double-head configurations. 201-grade stainless steel body. Each unit includes a 50 cm stockpot (98 L capacity), 1.5 m water inlet hose, and a 2-year comprehensive warranty. The induction heating system delivers precise temperature control without combustion or open flame.

The 8 kW model is suitable for standard restaurant stock production. The 12 kW model provides faster boil time — recommended for kitchens that start stock from cold water multiple times per shift. The 15 kW model is designed for high-volume operations where rapid initial boiling directly impacts kitchen throughput.

3. Enterprise Series (304 SS) — For Maximum Durability

The Enterprise series shares identical specifications with the Deluxe series — same power ratings, pot size and warranty — but upgrades the entire body to 304-grade stainless steel. This is the choice for kitchens operating in corrosive environments: coastal locations, high-humidity kitchens, or operations using acidic ingredients that accelerate corrosion on standard 201-grade surfaces.

4. Single vs. Double Head — Sizing Your Stock Station

· Single head: One 98 L pot. Suitable for restaurants with one or two soup offerings, small to mid-size canteens, and kitchens where stock is produced in batches rather than continuously. The 650 mm width fits compact kitchen layouts.

· Double head: Two independent 98 L pots with separate temperature controls. Cook chicken stock in one pot and vegetable broth in the other — simultaneously, at different temperatures. Essential for large canteens, hotel kitchens, and central production kitchens where multiple stocks run in parallel. The 1,300 mm width requires a dedicated station area.

5. Low-Height Design: Why It Matters

The defining physical characteristic of a stockpot stove is its low height — the cooking surface sits at 500 mm, approximately waist height for an average adult. This is not an aesthetic choice; it is a functional necessity for operations handling 100 kg pots of boiling liquid.

Standard commercial stoves position the cooking surface at 800–850 mm. At that height, a full stockpot must be lifted from the floor to above waist level — a two-person operation with significant risk of spillage and burns. The CHINENG low-height design reduces the lift distance to near zero: the pot slides laterally from a trolley onto the cooking surface at the same height. This is a safety feature that also improves workflow — one cook can manage the stock station alone.

6. Installation & Maintenance

· Electrical: All models: 380 V three-phase. Single-head: dedicated 8–15 kW circuit. Double-head: dedicated 16–30 kW circuit depending on power rating. Panel capacity must be verified before ordering — double-head 15 kW × 2 draws approximately 30 kW at full load.

· Water: The included 1.5 m water inlet hose connects to a standard potable water supply. The stockpot is not plumbed — it is filled manually or via the hose.

· Cleaning: The 201 or 304 stainless steel body is cleaned with standard kitchen detergent. The induction surface is a sealed glass-ceramic plate — wipe down after each use. No burners to disassemble, no gas jets to unclog.

· Warranty: 2-year comprehensive warranty covering the induction heating system, control board, and body. This is double the industry standard for commercial cooking equipment.

7. FAQ

Q: What is the difference between a stockpot stove and a standard induction cooker?

A stockpot stove is purpose-built for large-capacity pots with a low cooking surface height (500 mm). A standard induction cooker has a cooking surface at 800+ mm and is designed for woks and standard pots. Using a stockpot on a standard-height induction cooker creates a serious safety hazard — the pot rim ends up above shoulder height, making stirring, ladling, and pot removal dangerous.

Q: How long does it take to boil 98 litres of water?

The 8 kW model reaches a rolling boil from cold water in approximately 25 minutes. The 12 kW model in 18–20 minutes. The 15 kW model in 14–16 minutes. Once boiling, the thermostat maintains temperature at any set point — a steady simmer at 85°C for stock typically draws only 2–3 kW to maintain.

Q: Can I use the stockpot stove for deep frying?

Technically yes — the induction surface heats any compatible pot. However, the low height is designed for ladling and stirring stock, not for the frequent basket-lifting motion of deep frying. A dedicated commercial deep fryer is recommended for frying operations.

Q: Does the 2-year warranty cover the induction coil?

Yes. The 2-year comprehensive warranty covers the induction coil, control board, heating elements, and stainless steel body. This is a full-machine warranty — not a limited parts-only coverage.

8. Request a Quotation

From a compact single-head 8 kW unit for a small restaurant to a dual-head 15 kW × 2 station for a hotel kitchen, the CHINENG stockpot stove series combines low-height safety, induction efficiency, and 98 L stockpot inclusion — with a 2-year warranty across every model.

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