• Can discharge steam for up to 8 minutes
• High temperature inhibits bacteria up to 99.9%
• 110ml detachable water tank
• Steam garment ironing and traditional flat ironing

• Suitable for simultaneous conditioning of different flavors, dry and wet foods
• Such as Chinese Mandarin Duck Hot Pot, Japanese Shabu Shabu (Shabu Shabu), Japanese Oden, etc.
• The thick pan material helps heat transfer and keep warm
• The fluoride coating treatment on the surface has the characteristics of non-sticking and easy cleaning

4-layer structure, separate heating layer component design, to prevent the heat of the pot body from causing burns; extra-thick conditioning pot layer components, with good heat transfer, heat preservation and durability

Meet the needs of restaurants: clean air output ratio (CADR): 203.6 cubic meters / hour, 34 cubic meters (about 1,200 cubic feet) space purification no less than 6 times per hour.