Commercial Pressure Cooker · Product Details
ASME Compliance Available
Commercial Pressure Cooker 50L
Our compact 50L commercial pressure cooker delivers rich, concentrated broth in a fraction of conventional cooking time. The Φ450mm heating chamber provides stable, even heat distribution — ideal for small ramen shops and test kitchens seeking ASME-grade reliability.
0.3 MPa
MAX PRESSURE
40L
CAPACITY
48kg
WEIGHT
50L MODEL
Summary
50L model at a glance
The 50L commercial pressure cooker is designed for ramen specialty shops and small restaurants. With a working pressure of 0.3 MPa and a water capacity of 40 L, it yields about 20–25 L of broth per batch (estimate). It is manufactured by Meiwa Seisakusho.
- Best suited forRamen specialty shops and small restaurants
- Broth yield per batch (est.)20–25 L
- How it differs from other sizesThe highest working pressure in the series (0.3 MPa) and the most compact size in the lineup (W590 × H636 mm)
Specifications
Technical Specifications
High-pressure commercial cooker engineered for ramen and soup production. ASME-compliant manufacturing available for export.
Working Pressure
0.3 MPa
Inner Diameter
Φ450 mm
Dimensions (W×H)
W590 × H636 mm
Material
Stainless Steel (SUS304)
Weight
approx. 48 kg
Water Capacity (max fill)
40 L
Broth Yield (est.)
20–25 L
Certification
ASME Compliance Available
Included
Liquid transfer hose
Options
Stand, dedicated frame
Manufacturer
Meiwa Seisakusho
Features
50L Model Highlights
01
Center-Top Cap Design
Compact enough to install even in small restaurants. The lightweight build makes disassembly and relocation smooth, and daily cleaning and maintenance can be handled easily with a small team.
02
Φ450mm Large Heating Chamber
The highest pressure in the series breaks bones down until they crumble in a short time. The double-layer construction prevents scorching while extracting an ultra-rich, fully emulsified broth.
03
Low-Heat Operation Cuts Fuel and Labor Costs
After reaching pressure, cooking continues on low heat — dramatically cutting gas costs. No constant stirring or skimming required, reducing the time and labor involved in broth preparation.
How to Use
5 Simple Steps
Simple 5-step process. Even first-time operators can produce consistent, restaurant-quality broth from day one.
1
Ingredient Prep
Load ingredients into the cooker. Max fill for the 50L model (40L) — do not overfill to allow proper pressure build-up.
2
Soak & Activate
Submerge ingredients fully and secure the lid. Check gasket seal before applying heat.
3
Pressure Cooking
Bring to 0.3 MPa and maintain. The automatic relief valve regulates pressure throughout the cook cycle.
4
Cool & Release Pressure
After cooking, allow natural cool-down before opening. Confirm pressure gauge reads zero before removal.
5
Remove & Serve
Disconnect pressure hose, open lid, and serve or transfer broth. Clean with the included hose assembly.
Package
What’s Included
Standard Equipment
Pressure Hose
Included
Safety Valve Assembly (with Certificate)
Included
Specification Sheet
Included
Documentation
Name Plate (calibration date)
Optional
Operation Manual
Optional
Assembly & Installation Support
On Request
Product Lineup
Full Model Range
| Model | Max Pressure | Diameter | Dimensions (W×H) | Capacity | Broth Yield (est.) | Best Suited For | Weight | Certification | |
|---|---|---|---|---|---|---|---|---|---|
| 50L | 0.3 MPa | Φ450 | W590×H636 | 40L | 20–25 L | Small shops / ramen specialty shops | 48kg | ASME Compliance Available | ↑ Current |
| 90L | 0.2 MPa | Φ450 | W590×H826 | 75L | 40–55 L | Mid-sized shops / multi-concept dining | 52kg | ASME Compliance Available | View → |
| 110L | 0.15 MPa | Φ510 | W644×H900 | 100L | 60–80 L | Large chains / central kitchens | 63kg | ASME Compliance Available | View → |
| 130L | 0.13 MPa | Φ510 | W644×H990 | 120L | 66–100 L | Central kitchens / high-volume facilities | 66kg | ASME Compliance Available | View → |
Frequently Asked Questions
With the 50L size, how many servings of ramen broth can I make per day?
Each batch starts with 40 L of water, which reduces down to roughly 20–25 L of finished broth. Figuring 300–400 ml of broth per bowl, that comes to about 60–80 bowls of ramen per batch.
I run the shop solo and struggle with heavy lifting. Can one person lift and wash it alone?
Yes, maintenance is possible solo. While the total weight is heavier than a standard stockpot, the lid, inner basket, and other parts are designed for easy disassembly. Once the parts are removed, the body weight drops significantly, so even a single person or female staff can clean it comfortably in about 15–20 minutes.
I hear the pressure is higher (0.3MPa) than larger models—is it safe?
We have engineered thorough safety measures, so please rest assured. The unit is manufactured entirely in a domestic factory with precision stainless-steel processing technology for the food and pharmaceutical industries, and is equipped with a safety valve that releases pressure above the specified level. Used according to the instruction manual, it is extremely safe.
Can I use it to prepare just 20–30L of a “limited paitan broth” in addition to my regular ramen?
Yes. As long as you stay at or below the maximum capacity (40L of water), you can prepare smaller batches of 20L or 30L. It’s ideal for flexible menu planning—such as “standard broth on weekdays, a small batch of limited broth on weekends.”
Can I request an on-site demonstration or trial cooking session from Kitchen Techno even for the 50L model?
Absolutely. Kitchen Techno holds broth-making trial sessions using actual units at test kitchens in Tokyo and Osaka, and also accepts requests for on-site demonstrations nationwide. No matter the size of your establishment, you’re welcome to try the 50L model in advance—feel free to contact us.
It’s the smallest size, but can it really crush and emulsify bones thoroughly?
In fact, because it cooks at the series’ highest pressure—0.3MPa (boiling point over 120°C)—its bone-crushing power and umami extraction efficiency exceed those of larger models. In a short time, knuckle and carcass bones are driven to the core, producing a richly emulsified, premium broth.
If used near the dining area during service, will steam or noise disturb guests?
Because the cooker is completely sealed during pressurized cooking, violent steam or loud noise virtually never occur. Even in open-kitchen layouts where the kitchen is close to diners, you can prepare broth quietly without causing any discomfort to customers.
*Once the cooker reaches its rated pressure, turning the gas down to low significantly reduces the pressure-release noise.
*Once the cooker reaches its rated pressure, turning the gas down to low significantly reduces the pressure-release noise.
Can it run on a standard 100V household outlet or electricity only? (Is gas essential?)
This product heats and pressurizes using the powerful flame of gas (city gas or LPG), so gas is essential. No electrical outlet is required.
If it breaks down, can someone come quickly for repairs or gasket replacement even at a regional independent shop?
Yes, we have a nationwide after-care system in place. Domestic sales and support are handled by the manufacturer, Meiwa Seisakusho; for overseas customers, Kitchen Techno responds promptly to any trouble or maintenance needs. Consumable parts such as lid gaskets are easy to replace, and you can keep spare parts on hand in advance.