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Yongkang Ruilong Electric Appliance Co., Ltd. builds commercial hot pot base stir-frying machines under the SIPPON brand in Yongkang, Zhejiang — China's hardware manufacturing base. Our range covers six batch models from 5–15 kg trial pots to 200–300 kg production cookers, all with food-grade stainless steel bodies, copper-core variable-speed motors and detachable stirring assemblies.
The range serves hot pot chains, sauce and condiment workshops, skewer brands, central kitchens and regional base suppliers. We handle structural design, sheet metal processing, motor matching and final assembly in-house, and we configure voltage, tank size, stirrer form and appearance to the customer's line.
Our Hot Pot Base Stir-Frying Machine Range
Every model shares the same cooking principle: a thickened stainless steel barrel, a double-layer bottom for even heat, and a multi-blade stirrer that sweeps the bottom and wall so heavy beef tallow, chili paste and bean-based bases do not scorch. Batch capacity is the main selection variable, and it maps directly to daily output.
| Model | Batch Capacity | Power | Machine Size | Typical Fit |
|---|---|---|---|---|
| Model 35 | 5–15 kg | 200 W | 500 × 680 mm | Recipe trials, street vending, small sauce studios |
| Model 40 | 20–35 kg | 250 W | 550 × 740 mm | Single hot pot restaurant, braised food shop |
| Model 50 | 50–75 kg | 250 W | 660 × 830 mm | 2–3 chain stores, medium sauce workshop |
| Model 60 | 75–125 kg | 350 W | 770 × 920 mm | Multi-store supply, continuous daily batches |
| Model 70 | 125–190 kg | 400 W | 880 × 1070 mm | Regional base supplier, thickened tank duty |
| Model 80 | 200–300 kg | 400 W heavy-duty | 970 × 1140 mm | Factory-scale base cooking, central kitchen |
Standard voltage is 220 V 50 Hz or 110 V 60 Hz, and we build to the destination market's supply. Net weights run from 17 kg on the Model 35 to 38 kg on the Model 80, so the smaller units sit on a back-kitchen worktable while the larger tanks are floor-standing.
Where Each Model Fits in Production
Capacity selection follows the daily base volume, not the number of burners in the kitchen. A single store cooking one batch per day typically lands on the Model 40; a chain supplying several outlets from one kitchen moves to the Model 50 or 60; a workshop selling base to other businesses works from the Model 70 or 80.
- Trial and small-batch work: Model 35 keeps recipe development cheap, with no excess inventory and no waste.
- Single-store daily cooking: Model 40 handles heavy beef tallow bases and braised sauces in one batch per day.
- Multi-store supply: Model 50 and Model 60 cover two to three outlets or a full day of continuous batches.
- Industrial base production: Model 70 and Model 80 use thickened tanks and heavy-duty motors for long cooking cycles.
Materials and Stirring Design
Tanks are built from thickened stainless steel, with the Model 50 and above specified as 304 SS thick tanks. The material resists high temperature, acid, alkali and grease, and cleans down without trapping residue. The double-layer bottom spreads heat across the full barrel face rather than concentrating it under the stirrer.
Stirring is handled by four-blade, double-layer paddles that move in three dimensions. The blades reach the bottom and wall of the tank, which is where scorching and bitter notes start in beef tallow and thick chili pastes. Stirrers are detachable, so the paddle and shaft lift out for cleaning and can be replaced as a wearing part.
Speed Control and Heating Compatibility
A pure copper-core variable-speed motor drives every model. Low speed suits slow simmering of tallow and spices where aroma release matters; high speed suits rapid blending of fruit jams, meat sauces and thick bean pastes. Operators switch between the two within a single recipe, which is why we treat speed range as a configuration item rather than a fixed setting.
The cooking barrel is compatible with mainstream heating sources: benchtop gas cookers, induction cooktops, commercial high-power gas ranges and ceramic infrared hobs. That flexibility matters for indoor kitchens where open flame is restricted, and for sites that already have a wok burner in place. The barrel retains heat well, so slow-simmered bases hold temperature between firing cycles.
Configuration Options We Build
- Voltage: 220 V 50 Hz or 110 V 60 Hz, matched to the destination market.
- Tank and stirrer: batch size, tank thickness and detachable paddle geometry selected against the base recipe.
- Appearance and dimensions: customized machine appearance and sizing for kitchens with fixed worktable or floor footprints.
- Motor duty: standard or enhanced heavy-duty motor for sites running multiple batches from morning to night.
- Support frame: raised frame for easier loading and discharging of heavy batches.
Installation, Utilities and Operator Safety
The machines are electrically driven and need a single-phase supply at the configured voltage. The fully enclosed motor housing keeps steam out of the electrical section, which is the main failure point when a cooker sits beside an open stockpot. The raised support frame positions the tank at a workable height for loading ingredients and discharging finished base.
Because the stirrer is detachable, cleaning and inspection can be done without dismantling the drive. We supply operation manuals, exploded part diagrams and maintenance guides with each unit so kitchen staff can run daily checks and identify wearing parts before they fail.
Quality Control and Documentation
Ruilong completes structural design, sheet metal processing, motor matching and assembly in-house, drawing on Yongkang's hardware and electromechanical supply chain. Stainless steel bodies and copper motors are specified across the range for corrosion resistance and cleaning, meeting commercial food hygiene requirements.
Documentation sets include operation manuals, exploded part diagrams, maintenance guides and compliance certificates. Standardized, dimension-matched wearing parts are held in stock so replacement does not require re-machining, and the same part fits across models where the design allows.
Maintenance, Spare Parts and Upgrades
Wearing parts are the stirrer assembly, seals and motor components. Because paddles are detachable and dimension-standardized, a replacement can be fitted on site without specialist tooling. We also support retrofit work on existing machines, including precision blade upgrades, constant-temperature control updates and capacity expansion, which extends service life at a fraction of new-equipment cost.
Information We Use to Configure Your Solution
A workable proposal needs the cooking point, not just a model number. We prepare the configuration and quotation from the following inputs:
- Base type and recipe — beef tallow, clear oil, chili paste, mushroom or bean-based, and how thick the finished base is.
- Batch size and daily output — kilograms per batch and batches per day, including peak-season demand.
- Heating source available on site — gas, induction, high-power gas range or ceramic hob.
- Electrical supply — voltage, frequency and phase at the installation point.
- Footprint and handling — worktable or floor placement, clearance for loading and discharging, and how the tank will be emptied.
- Operating pattern — continuous multi-batch cooking or single daily batches, which determines motor duty.
- Destination market requirements — plug type, labeling and documentation language.
Our range also covers the wider back-of-house flow, including the Fruit And Vegetable Slicer Machine and Meat Grinder lines, so a kitchen can be equipped from one source. Full listings sit under Products, and the base cooking range is detailed on our Custom Hot Pot Base Stir Frying Machine Suppliers page.
Frequently Asked Questions
Which model suits a single hot pot restaurant?
The Model 40 with a 20–35 kg batch is the standard single-store choice. One batch per day typically covers daily base and braised sauce consumption, and the barrel fits on a back-kitchen worktable without a dedicated stove.
Can the machine use an induction cooktop instead of gas?
Yes. The cooking barrel is compatible with benchtop gas cookers, induction cooktops, commercial high-power gas ranges and ceramic infrared hobs. Induction suits indoor and mall kitchens where open flame is not permitted.
How does the stirrer prevent scorching?
Four-blade double-layer paddles move in three dimensions and sweep the bottom and wall of the tank, so thick tallow and chili paste are continuously lifted off the heated surface. Variable speed lets the operator slow the stirrer for simmering and raise it for blending.
Is the stirrer removable for cleaning?
The stirrer is detachable on the range. The paddle and shaft lift out for cleaning and inspection, and because wearing parts are dimension-standardized, replacements fit without re-machining.
What voltage can you supply?
Standard builds are 220 V 50 Hz or 110 V 60 Hz. We match the supply to the destination market, and customized voltage is available as part of the configuration.
What documentation ships with each machine?
Each unit ships with operation manuals, exploded part diagrams, maintenance guides and compliance certificates, which supports staff training and import handling.
