28cm 11L Aluminum Alloy Pressure Cooker Product Details

I. Basic Specifications

Product Name: Aluminum Alloy Pressure Cooker

Material: Food-grade thickened aluminum alloy (fast heat conduction, corrosion resistance, lightweight and durable)

Pot Diameter: 28cm

Rated Capacity: 11L

Suitable Scenarios: Home cooking for multiple people, commercial catering, bulk food preparation (such as stewing meat, making soup, cooking rice, cooking beans, etc.)

Suitable Stoves: Gas/Pulley flame only (some models support induction cookers, please refer to the actual product specifications)

II. Core Functions and Features

1. Efficient Cooking, Time and Energy Saving

The high thermal conductivity of aluminum alloy, combined with the high-pressure cooking principle, allows the pot temperature to reach approximately 120 . Compared to ordinary cookware, stewing and braising times can be reduced by 50%-70%, significantly saving cooking time and gas consumption, while also reducing nutrient loss and preserving the original flavor of the ingredients.

2. Extra-Large Capacity Design

With an 11L large capacity and a 28cm wide opening, this pot easily accommodates whole chickens, large ribs, pork hocks, and other ingredients, catering to 6-10 people at once. Ideal for family gatherings, small restaurants, or bulk food preparation.

3. Multiple Safety Protection Systems

Locking Lid Design: The lid and pot body use a snap-lock structure, preventing the lid from opening when there is pressure inside, thus avoiding safety risks due to accidental operation.

Pressure Relief Device: Equipped with a main safety valve and a secondary pressure relief valve, it automatically releases pressure when the pressure inside the pot exceeds the safe level, preventing abnormal pressure rise.

Visual Pressure Indicator: Some models feature a red pressure float. When the pressure inside the pot reaches the target level, the float rises, providing a clear indication of the cooking status and reducing the risk of accidental opening.

Thickened Pot Body: The pot body is made using a one-piece die-casting process, resulting in uniform wall thickness, strong impact resistance and deformation resistance, improving safety and durability.

4. User-friendly design

Scalding and heat-resistant handles: The handles on both sides are made of high-temperature resistant material (bakelite/engineering plastic), providing a comfortable grip and preventing scalding. They also allow for easy handling even when the pot is full of food.

Wide opening for easy cleaning: The 28cm wide opening and smooth inner wall make it easy to clean food residue, reducing the possibility of dirt and grime buildup.

III. Applicable and Contraindications

Recommended Use Scenarios

Stewing: Beef brisket, ribs, pig's trotters, old hen, beef and mutton, and other meats that are difficult to cook.

Simmering: Mixed grain porridge, white fungus soup, bone broth, seafood soup.

Braising: Red beans, mung beans, peanuts, and other legumes, or braising rice and mixed grain rice.

Commercial Use: Porridge making in breakfast shops, bulk stewing of ingredients in fast food restaurants, food preparation in restaurant kitchens.

Prohibited/Not Recommended Use Scenarios

Do not dry-heat the pot. Sufficient water/broth must be added during cooking (water should not exceed 2/3 of the pot's capacity; for easily expanding ingredients, no more than 1/2).

Do not over-pressure or over-time cooking to avoid clogging the vent valve.

Not recommended for use on induction cookers (non-universal models) or ceramic cooktops, as uneven heating may affect the pot's lifespan.

Do not use in microwave ovens or ovens.

IV. Daily Maintenance and Safety Precautions

1. 1. Before First Use: Wash the pot with dish soap and warm water. After drying, apply a small amount of cooking oil to the contact surfaces of the rubber seal and lid to improve the seal.

2. Regular Inspection:Before each use, check the exhaust valve and safety valve for blockages, and check the rubber seal for aging or deformation. Clean or replace any blocked or damaged seals promptly.

3. Opening the Lid: After cooking, turn off the heat and allow the pressure inside the pot to naturally drop (the float to fall) before opening the lid. If you need to open the lid quickly, manually release the pressure slowly; never force the lid open.

4. Cleaning Method:Use a soft sponge and neutral detergent to clean. Avoid using steel wool or hard-bristled brushes to avoid scratching the inner wall of the pot and damaging the oxide layer.

5. Storage Requirements:xx When not in use for a long time, dry the pot thoroughly and remove the rubber seal for separate storage to prevent rust and aging.

V. Warm Tips:

This pressure cooker is designed for open flame cooking. Please ensure it is compatible with your stove before purchasing.

When cooking ingredients that are prone to foaming or expanding (such as beans or millet porridge), reduce the amount of ingredients used to avoid clogging the vent valve.

What's in the box
2 x Pressure Cooker
2 x Lid
2 x User Manual