Triple-Layer Stainless Steel Milk Steamer Pot

Triple-layer clad construction pairs a 430 stainless steel induction-ready outer shell with a food-grade 304 stainless steel interior, delivering controlled milk steaming performance for café operations, hotel kitchens, and foodservice supply chains. CharmsCook (est. 1989) supplies wholesale and OEM orders from its Chaozhou, Guangdong manufacturing facility.

Product Specifications

The 16 cm / 1.6 L triple-layer milk steamer pot is available in natural mirror or brushed finish, with OEM sizing and configuration available on inquiry.

Material & Construction

Each layer of this triple-clad milk steamer uses a grade selected for its specific functional role — food contact, heat distribution, and structural economy are handled by separate alloys.

Outer shell — 430 Stainless Steel

Grade 430 is a ferritic chromium alloy (16–18% Cr, ≤0.12% C, no nickel) that provides a magnetic base, a prerequisite for induction cooktop compatibility. Its lower thermal expansion relative to austenitic grades reduces warping under repeated heating cycles. The nickel-free composition makes 430 a stable-cost material for exterior layers where no direct food contact occurs.

Inner layer — 304 Stainless Steel (18/8)

The food-contact surface uses grade 304, an austenitic alloy containing 18% chromium and 8% nickel. Grade 304 meets food-contact requirements under FDA 21 CFR and EU Regulation No. 1935/2004. At milk-steaming temperatures, the 304 interior resists pitting from lactic acids and maintains surface integrity under repeated thermal cycling. Dairy proteins and fats interact directly with this surface during heating, and alloy selection at this layer directly affects long-term hygiene performance.

Lid frame, handle, and top knob — 201 Stainless Steel

Grade 201 substitutes a portion of nickel with manganese (5.5–7.5% Mn, 3.5–5.5% Ni) to reduce alloy cost on non-food-contact components. The tempered glass lid panel enables visual monitoring of milk temperature and foam formation without lifting the lid — a practical requirement in fast-turnaround café and catering environments.

The composite clad structure distributes heat from the induction-ready 430 base through to the 304 interior, reducing the base hotspots that cause milk fat scorching at the contact surface.

OEM & Custom Manufacturing

CharmsCook’s Chaozhou facility supports full OEM and ODM production for the triple-layer milk steamer pot, covering specification changes, branding, and custom packaging from a single source.

Customization options:

• Logo engraving, laser etching, or embossing on pot body or handle
• Custom diameter and capacity configurations (beyond standard 16 cm / 1.6 L)
• Surface finish: mirror polish, brushed satin, or matte
• Handle material and form factor modifications
• Retail-ready or foodservice-specification packaging design
• Private-label OEM documentation — FDA and LFGB test reports issued under the brand’s name

Production timeline:

• Sample lead time: 7–15 business days after specification confirmation
• Bulk production: 30–45 days after sample approval
• Minimum order quantity: Contact the sales team with target volume and configuration

Brands and importers requiring third-party test reports (SGS, Intertek, or BV) can request these as part of the OEM package. Existing certification documentation for 304 SS food-contact compliance is available on request.

Applications

The triple-layer milk steamer pot serves procurement teams across commercial foodservice, branded kitchenware, and hospitality supply verticals.

• Café and espresso equipment suppliers — Compact 1.6 L format suits barista workstation sourcing for specialty coffee operations.
• Hotel and catering operators — Bulk procurement for breakfast service, room service, and banquet milk station setups.
• Retail and private-label kitchenware brands — OEM sourcing for home-barista and specialty cooking product lines.
• E-commerce and Amazon sellers — FOB or DDP wholesale purchase for branded cookware SKUs targeting the home café segment.
• Foodservice distributors — Stocking induction-compatible milk pots for restaurant and café clients requiring compliant dairy equipment.
• Barista and culinary training schools — Equipment procurement for student workstations requiring durable, repeatable steaming tools.

FAQ

Q: What stainless steel grades are used in the triple-layer milk steamer pot?
A: Three grades are used by function: 430 SS (16–18% Cr, ferritic) for the outer shell, 304 SS (18/8 — 18% Cr, 8% Ni) for the food-contact inner layer, and 201 SS (16–18% Cr, 3.5–5.5% Ni, 5.5–7.5% Mn) for the lid frame, handle, and fittings.

Q: Is this milk steamer pot induction compatible?
A: Yes. The 430 stainless steel outer layer is ferritic and magnetic, satisfying the induction compatibility requirement. The pot operates on gas, electric radiant, halogen, and induction heat sources.

Q: What is the MOQ for wholesale orders?
A: MOQ depends on the product configuration and customization level. Contact the CharmsCook sales team with target quantity and specifications to receive a quote.

Q: Do you provide OEM and private-label services?
A: Yes. CharmsCook supports logo engraving, custom capacity and diameter, surface finish selection, and branded retail packaging for OEM orders. Sample production is 7–15 business days after spec confirmation.

Q: What certifications does this product comply with?
A: The product is manufactured to FDA (21 CFR) and LFGB food-contact standards. Third-party test reports (SGS, Intertek) are available for OEM orders on request.

Q: What is the lead time for bulk orders?
A: Standard bulk production runs 30–45 days after sample approval. Procurement teams with volume requirements above standard runs should confirm timeline adjustments during the inquiry stage.

Q: Can a sample be requested before placing a bulk order?
A: Yes. Samples are available with a 7–15 business day lead time. Contact the sales team for sample terms and shipping arrangement.

Q: How does 304 stainless steel perform differently from 201 for dairy contact surfaces?
A: Grade 304 (18% Cr, 8% Ni) provides higher resistance to the organic acids and fats in dairy products at elevated temperatures compared to 201, which uses manganese to reduce nickel content and alloy cost. For surfaces in sustained contact with milk, 304 is the standard food-service specification; 201 is appropriate for structural and non-contact components.