Commercial Egg Boiler 2600W 45 Pcs Capacity Stainless Steel Electric Egg Cooker with Mesh Basket, Adjustable Temperature Control and Timer, Hard Soft Poached Egg Maker

This commercial egg boiler employs a 2600 watt ring shaped heating element to bring water to temperature within a stainless steel cooking chamber. A removable wire mesh basket accommodates up to 45 shell eggs per batch, with a capacity suited for breakfast service in restaurants, morning tea establishments, and food court operations.An adjustable thermostatic control spans a 30 to 110 degrees Celsius range, paired with a digital timer for cycle management. The 304 grade stainless steel vessel and lid resist oxidation from repeated exposure to hard water deposits and commercial cleaning solutions. A formed pouring spout directs heated water away from the cooking vessel after cycle completion, while the lid incorporates a vent aperture for steam pressure release during operation.SpecificationsProduct Type: Commercial Electric Egg Boiler / Poached Egg MakerRated Power: 2600 W (2.6 kW)Voltage / Frequency: 50 Hz CompatibleTemperature Adjustment Range: 30–110 °C (86–230 °F)Capacity: Up to 45 Shell Eggs per BatchPrimary Material: 304 Stainless Steel (Vessel, Lid, Wire Basket)Heating Method: Ring Shaped Immersion ElementUnit Dimensions: 32 × 26 × 30 cm (12.6 × 10.2 × 11.8 in)Net Weight: 6 kg (13.2 lbs)Condition: NewPackage Contents1 × Commercial Egg Boiler Main Unit1 × Stainless Steel Lid with Vent Aperture1 × Removable Wire Mesh Basket (45 Egg Capacity)1 × Instruction Manual

• 1. 2600 Watt Heating System with Ring Shaped Stainless Steel Elements
• A circular heating array distributes thermal energy across the water bath, limiting temperature variation within the cooking chamber. The 2600 watt output reduces time to boiling from ambient starting conditions in commercial kitchen workflows.
• 2. 45 Piece Mesh Basket with Single Batch Capacity for High Volume Preparation
• A removable stainless steel wire basket accommodates up to 45 shell eggs simultaneously during hard cooked, soft cooked, or poached cycles. The basket design permits water circulation around individual eggs and facilitates draining after cycle completion.
• 3. Adjustable Thermostatic Control with Digital Timer Interface
• A temperature regulation dial and numeric countdown display allow selection of cooking parameters corresponding to soft set yolks, medium firmness, or fully solidified centers. Consistent thermal maintenance across successive batches relies on the thermostatic feedback circuit.
• 4. 304 Grade Stainless Steel Construction for Food Contact Surfaces and Exterior Panels
• The cooking vessel, lid, and wire basket utilize 304 stainless alloy, which resists oxidation from repeated exposure to hard water minerals and cleaning solutions used in restaurant dishwashing operations. Exterior surfaces maintain surface finish after routine wipe down procedures.
• 5. Drainage Spout and Ergonomic Lid Configuration for Post Cycle Water Removal
• A formed pouring channel directs heated water away from the cooking vessel after cycle completion. The lid incorporates a vent aperture to release steam pressure during operation and a handle positioned for one handed removal with thermal protection.