Automatic Roast Duck Oven
全自动烤鸭炉 / 烧鹅炉
The headline seller. Roast meats on one side of the counter, poached chicken on the other.
Poaching Equipment
Chicken Poaching Tank
浸鸡箱（俗称经济箱）
Holds a precise low simmer hour after hour, so white-cut chicken comes out silky instead of stringy — and nobody has to stand over the pot to make it happen.
What it does
White-cut chicken looks like the simplest dish on a Cantonese BBQ counter and is one of the easiest to ruin. The whole technique sits in a narrow band of water temperature: too cool and the bird does not cook through, too hot and the skin splits and the breast tightens into something dry and stringy. What you want is water that barely trembles, held there for the full cooking time.
On a stove, holding that band is a person's job. Someone watches the flame, tops up water, lifts and dips the bird, and judges temperature by looking at the surface. It works until the rush starts, and then the chicken is the first thing to suffer.
The poaching tank takes the watching out of it. You set the temperature once in the morning and the tank holds it for the whole service. Cold birds go in, the water dips and recovers on its own, and the next batch goes in when the first comes out. Volume is large enough that dropping a full load does not stall the line.
In the trade this machine is called the economical tank — 经济箱 — because it costs little, occupies a modest footprint and quietly covers several jobs: poaching, blanching, and holding product at temperature while the roast side of the kitchen runs hot.
Why the tank matters more than the pot
Poaching is a control problem, not a heating problem. Four things decide whether the chicken comes out right, and three of them are about staying steady under load.
01
Holds the band
A thermostat keeps the water in the narrow working range instead of drifting up as the burner keeps firing.
02
Recovers after a cold load
Enough heating capacity and water volume that a full batch of cold birds does not stall the line for ten minutes.
03
No hot spots
Heat is spread across the tank, so birds at the ends cook at the same rate as those in the middle.
04
Frees a pair of hands
Whoever used to watch the pot is now free for prep, packing or the counter during the rush.
Specifications
Standard configuration below. Tank length, depth, heating type and voltage are built to your requirement — tell us your batch size and local supply when you enquire.
| Item | Specification |
|---|---|
| Product name | Chicken Poaching Tank (浸鸡箱 / 经济箱) |
| Application | White-cut chicken, poached poultry, blanching, holding |
| Heating options | Electric, LPG or natural gas |
| Voltage | 220V / 380V, 50–60Hz — configurable per destination |
| Control system | Digital thermostat with set-and-hold operation |
| Tank material | 304 stainless steel, weld-cleaned seams |
| Capacity | Multiple tank sizes available — quoted against your batch volume |
| Drainage | Drain outlet fitted for end-of-service cleaning |
| Included | Tank body and controls; poaching parameters covered in training |
Built for Service
Why shops run a tank instead of a pot
01
Same chicken at 6pm as at noon
The set point does not drift when the kitchen gets busy, so the last batch matches the first.
02
304 stainless throughout
Food-contact surfaces in 304 stainless — washable, corrosion resistant, built for daily use.
03
One machine, several jobs
Poach, blanch and hold on the same unit. The reason the trade calls it the economical tank.
04
Training included
Timing, temperature and the resting and chilling step for white-cut chicken come with the machine.
Usually bought together
Poached chicken is the quiet half of a Cantonese BBQ menu — it sells alongside roast meats rather than instead of them. These are the machines that cover the other half.
Automatic Roast Pig Oven
全自动烤猪炉
For shops that cater as well as counter-sell — whole hog alongside the daily menu.
Questions About This Machine
Poaching tank FAQ
A pot works for one batch and then becomes a job. Someone has to watch the flame, top up water and judge the temperature by eye all through service. A tank holds the water at the set point on its own, recovers quickly when cold birds go in, and holds enough volume to run continuously during a rush.
Gas gives fast recovery when a cold load drops the water temperature, which matters when you are poaching batch after batch. Electric holds a steadier line with less overshoot and avoids gas in the kitchen. Both are available; tell us your supply.
We build several tank lengths rather than one fixed size. Tell us how many birds you poach per batch and how many batches per service, and we size the tank and the heating to that.
No. Shops use it for poached poultry generally, for blanching, and as a holding bath at controlled temperature. In the trade it is called the economical tank because one machine covers several quiet jobs on the line.
Yes. The tank is 304 stainless with weld-cleaned seams and a drain, so it empties and wipes down at closing time without scrubbing corners.
Next Step
Get a quote for this tank
Tell us your batch size, heating preference, voltage and destination port. We will send back a spec sheet and a landed-cost quote.
Request a Quote Read our roasting guides