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Pre-installation check to avoid “it won’t fit” or “we can’t use it”
“Cut prep time by 75%.” “Halve the gas bill.” With goals like these, more and more ramen shops and soup specialists are introducing commercial pressure cookers. Yet even after deciding to buy one, many owners stall on equipment questions: Will it fit in our kitchen? Is our current gas supply powerful enough? Can it get through the delivery route?
Compared with a standard open stockpot, a pressure cooker has a thicker body and safety devices such as a safety valve and a residual-pressure valve, so its outer dimensions and infrastructure requirements are different. To help you avoid failures such as “we couldn’t install it” or “the burner wasn’t strong enough,” this column sums up the five essential checkpoints to confirm in advance. For choosing the capacity itself (50L–130L), see How to Choose a Commercial Pressure Cooker.
1. Dimensions, weight and soup yield by model
First, confirm the volume of soup you need and the physical size and weight of the model that delivers it. Unlike an ordinary pot, a pressure cooker needs headspace (an air layer) to build pressure and is loaded with large amounts of bones (pork bones, chicken carcasses, etc.), so the finished soup yield is smaller than the capacity (about 20–25 L for the 50L model). Choose according to the bone ratio of your recipe.
| Model | Approx. soup yield | Inner diameter | Outer dimensions (W × H) | Body weight |
|---|---|---|---|---|
| 50L model | approx. 20–25 L | Φ 450 mm | W590 × H636 mm | approx. 48 kg |
| 90L model | approx. 40–55 L | Φ 450 mm | W590 × H826 mm | approx. 52 kg |
| 110L model | approx. 60–80 L | Φ 510 mm | W644 × H900 mm | approx. 63 kg |
| 130L model | approx. 66–100 L | Φ 510 mm | W644 × H990 mm | approx. 66 kg |
2. Five installation checkpoints to confirm before you buy
[Check 1] Gas supply and heat output (recommended burner capacity)
- Recommended heat output: A burner of 33,000 kcal/h or less is recommended. (Please confirm in advance with your gas supplier or equipment contractor that your gas pipe diameter and air supply/exhaust equipment can handle it.)
- What to check: The key to shorter prep time is how quickly the pot reaches a boil and full pressure. If your existing gas burner lacks heat output, it will take extra time to build pressure, so review the gas type (natural gas / LPG), pipe diameter and burner capacity as needed.
[Check 2] Kitchen space and clearance (height)
- Width and depth: Can you secure a safe working area around the body (outer width W590 mm to W644 mm)?
- Ceiling and hood height: Don’t rely on the body height alone (e.g. 990 mm for the 130L model). Allow for the overhead height needed to open the lid and lift it out at an angle. If the skirt of the exhaust hood hangs low, the lid can hit the edge of the hood when opened and cannot be removed — this has happened in practice. When measuring, always include the clearance above the pot for opening the lid.
[Check 3] Floor load capacity and a level surface
- Reinforcement: A floor built to normal restaurant fit-out standards does not need any special reinforcement work.
- Installation surface: Once water and bones are added to the body weight (about 48–66 kg), the total weight increases. For safe pressure cooking, install the pot on a flat floor without any significant slope.
[Check 4] Ventilation (exhaust hood)
- Ventilation capacity: No dedicated duct is specified, but because the pot is heated with a high-output burner and releases steam when depressurized, a layout that places it under a standard commercial exhaust hood is recommended.
[Check 5] Delivery route (entrances and door widths)
- Opening size: At minimum, you need an opening wide enough for the body width (590 mm or more for the 50L/90L models, 644 mm or more for the 110L/130L models). Check the kitchen door width, corridor corners and elevator door dimensions in advance.
Frequently asked questions
What should I check before installing a commercial pressure cooker?
How powerful a gas burner do I need?
Does the floor need reinforcement?
What should I watch out for regarding height at the installation site?
How wide does the delivery opening need to be?
Summary: Check in advance for a smooth kitchen upgrade
With proper installation planning, a commercial pressure cooker can run safely and efficiently from day one. Choose the size that matches the number of servings you provide, and check your gas supply and installation space in advance.
▼ Questions about installation conditions, overseas purchases, export, or ASME — contact Kitchen Techno here
https://pressurecooker.pro/en/contact-en/