Pressure Cooker
110L

During pressure cooking, food and water are sealed inside, but the upper portion must always have a space (air layer) for pressure to safely build up and for the broth to convect and emulsify vigorously. As a result, the optimal broth volume for the 110L vessel is 60–80L.

Yes, this is a very smart operating method. You can cook up to 80L (about 200–260 servings) in one batch, so by running the pressure cooker once every three days, then rapidly chilling and stocking the finished broth, you can dramatically reduce daily prep work.

There is no significant difference in crushing power. Because the 110L model has a much larger interior volume, a tremendous amount of thermal energy still accumulates at 0.15MPa. Even large quantities of carcasses and knuckles are thoroughly heated to the core, extracting umami until the bones crumble, just as with the 90L model.

In principle, no reinforcement is required. The 110L model’s body weight is approximately 60kg, and with water and ingredients the total weight is around 150kg—equivalent to or less than the floor load of a typical commercial refrigerator or upright ice maker. Please consult us in advance if your floor is in an extremely deteriorated condition.

Yes, standardization is easy. There’s no need for skilled techniques like watching the heat for hours and stirring constantly, or continuously skimming foam. Just add ingredients, close the lid, and time it—easy to systematize, so anyone produces the same high-quality broth every day.

Yes. The liquid-transfer system allows you to extract broth as a clear chintan soup by controlling the valve opening and pressure release, or draw it out as a richly emulsified paitan soup by releasing pressure all at once. One unit covers a wide range of genres.

Actually, it’s easier. During pressurization, foam naturally adheres to the inner walls rather than mixing into the broth, keeping the flavor clean and mellow. The adhered foam can be wiped off quickly with a sponge and detergent after cooking—far simpler than spending hours skimming foam from a conventional stockpot.

Yes. We accept broth-making trial sessions using actual units at the Tokyo test kitchen (inside Tempos, Adachi Ward) and our Osaka partner kitchen. You’re welcome to bring your own bones and ingredients to see the actual result and flavor (advance reservation required).

When exporting overseas, you will need to comply with local regulations for pressure vessel standards. Meiwa Seisakusho, the manufacturer behind this site, is able to produce custom units that comply with the globally recognized ASME standard, so if you plan to export, please consult the manufacturer directly before purchasing.

Yes, we accept quotation requests for outright purchase and sales. However, because pressure cookers require mandatory annual inspections under applicable laws, we will also provide guidance on appropriate maintenance arrangements (Kitchen Techno after-sales support, etc.) after purchase.