This product is designed to remain within the legal definition of a “small pressure vessel,” so there is no need to assign a dedicated certified boiler technician or similar qualified worker.

Running multiple conventional stockpots requires a corresponding number of high-power soup ranges (gas burners), large exhaust hoods, and significant floor space (rent). Consolidating into one 130L model can substantially reduce those ancillary equipment costs and optimize your initial capital investment.

Using the residual internal pressure to push the broth out all at once, even a large volume of broth can be transferred to another stockpot or storage tank in just a few minutes (approximately 3–5 minutes). It completes quickly and safely, with no heavy lifting required.

It is most effective for slow-extracted broths such as chicken paitan and beef bone, as well as large batches of chashu (braised pork) or fond de veau. By deliberately keeping pressure at 0.13MPa, even massive quantities of ingredients can be processed without excessive stress, extracting deep, refined umami free of off-flavors.

No need to worry. The 130L model’s inner basket is welded and reinforced by skilled craftspeople using premium extra-thick stainless steel, designed to withstand the weight of large quantities of bones and meat. It’s built to professional-grade robustness that resists deformation and damage even under daily heavy loading and the harsh high-pressure environment.

Yes, it is fully capable. Meiwa Seisakusho, the manufacturer behind this site, is a specialist maker of equipment for food processing plants and pharmaceutical factories where high precision and durability are essential. Manufactured to those exacting quality standards, the unit is designed to endure harsh continuous operation such as cooking broth for multiple restaurant locations around the clock.

Yes. Meiwa Seisakusho has a manufacturing line compliant with ASME BPVC Section VIII Division 1, which is required in more than 100 countries including the United States and across Asia. Custom manufacturing and the relevant documentation (U-1 form, etc.) for your destination’s regulations are available—please contact the manufacturer directly.

Safety must come first: the unit must be firmly fixed or stably placed on the floor during pressurized cooking. However, options for moving the unit during cleaning or layout changes—and other custom specifications (OEM support)—can be discussed. Because we handle everything from drawing design to production in-house, we can respond flexibly to your needs.

Yes, it is the same. Regardless of capacity, the periodic inspection cycle under Japanese law is once per year. Following the dealer’s support plan, our specialist staff will regularly check worn parts such as gaskets and verify the safety valve operation, so the large model requires no extra effort on your part.

Yes, we welcome inquiries. We are a stainless-steel fabrication manufacturer that handles everything from design to production in our own factory in a one-stop process. We can accommodate custom orders for extra-large sizes or special shapes—such as for central kitchens of chain restaurant groups—as well as OEM manufacturing, while confirming specifications and applicable regulations.