HCT WJ-1501 Tea Egg Pot — Operation Manual (English)
▶HCT
HO CHIU TAI CO., LTD. · 禾久代股份有限公司 · Taiwan
Operation Manual
All-Stainless-Steel Separable Tea Egg Pot
MODEL WJ-1501 · 5 L
全不鏽鋼分離式茶葉蛋鍋
Thank you for your purchase. For your safety, please read this manual
carefully and keep it for future reference.
謝謝您的購買，為了使用安全，請詳讀並保存此說明書。
English translation of the original Traditional Chinese manual (ISO 9001:2015)
Translated 24 August 2026 · Revision 2, 25 August 2026
ABOUT REVISION 2
The original booklet is an appliance manual: it documents the machine and assumes
you already know how tea eggs are made. Revision 2 keeps every word of that
translation and adds the operating knowledge it takes for granted — how the eggs are
cracked, what “cold boiled water” means, what the cloth actually is, how much
marinade to mix, how to keep the marinade between batches, and how long the eggs
may be held. Those additions are drawn from Taiwanese convenience-store practice
and Taiwanese home-cooking sources, and are marked as such. Sections 1–7 are
added; sections 8 onward are the original manual. Where the two conflict, the
original Chinese manual governs the machine and the added sections govern the
cooking.
Contents
1. Quick Start — Tea Eggs 10. Safety information
2. Three terms the manual assumes 11. Installation
3. Cracking the eggs 12. During use
4. Full walkthrough 13. Cleaning
5. Marinade ratios and scaling 14. Precautions on the machine body
6. Keeping the marinade ( 老滷) 15. Troubleshooting
7. Holding time and shelf life 16. Specifications
8. The Keep Warm cycle 17. Your unit · Warranty · Contact
9. Parts and controls 18. Sources for the added sections
1 · Quick Start — Tea Eggs 預煮作業 SOP
BEFORE YOU PLUG IN
Confirm you are using a dedicated 110 V circuit outlet. Do not use an extension cord
or a multi-way adapter.
！請確認使用 110V 專屬電壓迴路插座！
The manual's procedure, in full:
1 Load the eggs and marinade. Place 60 commercial-grade eggs in the inner pot and
pour in 2 packets of tea-egg marinade (茶葉蛋專用滷汁).
2 Add water and cover. Add cold boiled water until the eggs are covered, then lay the
dedicated tea-egg sediment-absorbing cloth (吸渣布) over the top and begin heating.
3 Cook, then switch to Keep Warm. After it reaches a rolling boil, cook for 4 hours, then
manually flip the selector switch to Keep Warm (保溫) for holding and serving.
THREE THINGS STEP 1 AND 2 LEAVE OUT
The eggs go in raw, and they are cracked first. One tap at the blunt end. See section
3 — this is the step Taiwanese store staff treat as the whole job.
“Cold boiled water” is not a contradiction. See section 2.
The pot is filled to 80–90 %, not to the brim. Covered eggs and a full pot are not the
same instruction.
TRANSLATOR'S NOTE ON QUANTITY
The manual's SOP says 60 eggs. The manufacturer's published specification for the WJ-
1501 gives the 5 L pot a capacity of roughly 40–50 eggs (about 10 servings). Both figures
are correct for different eggs: Taiwan's foodservice eggs are S grade or smaller (48–54 g),
while a US large egg is 57 g. Treat 60 as a maximum commercial load, plan on about 48
with US large eggs, and start lower — the eggs must stay covered by liquid.
2 · Three terms the manual assumes you know
冷開水 — “cold boiled water”
This reads like a contradiction in English because English has no word for it. Chinese draws a
three-way distinction where English draws none:
TERM LITERALLY WHAT IT IS
生水 shēng shuǐ “raw water” Straight from the tap. Never boiled.
開水 kāi shuǐ “opened water” Water that has been brought to a rolling boil. May be
any temperature now.
冷開水 / 涼開水 lěng “cold opened Boiled water that has been allowed to cool back to
kāi shuǐ water” room temperature.
So 冷開水 names the water's history, not its present state. It is water that was boiled and is
now cool. The English phrase “cold boiled water” is a literal calque of a Chinese category,
which is why it sounds wrong.
The term bundles two separate requirements, and only one of them is negotiable:
WHAT ACTUALLY MATTERS
Boiled — the sanitary half. This is a long-standing Chinese and Taiwanese
convention for any water added to food that will then sit for hours. If you are on
treated municipal water you would drink cold from the tap, this half is a tradition
rather than a hazard control.
Cold — the half you must not skip. Hot water poured over raw, cracked shells makes
them burst and dumps white into the marinade. Every Taiwanese source is
emphatic: 加的水要是常溫水 — the water you add must be room temperature.
In practice: use room-temperature water. Boiled and cooled, or filtered, or bottled —
your choice. Never hot water from a kettle or the hot tap.
吸渣布 — the “sediment-absorbing cloth”
Literally absorb-dregs-cloth (吸 absorb · 渣 dregs · 布 cloth). Also sold and referred to as 吸渣紙
(paper), 濾渣布 (filter cloth), 煲湯吸油布 (soup oil-absorbing cloth), 濾油紙 or 吸油膜.
It is a disposable food-grade non-woven sheet — 不織布, usually polypropylene — cut round
or square to sit inside the pot rim, and sold in packs of about thirty. It is not a tea towel and
not cheesecloth.
Functionally it is a drop lid — the same object as a Japanese 落し蓋 (otoshibuta), which is exactly
what Taiwanese cooks call it when asked. It does three jobs at once:
1. Keeps the top layer of eggs wetted. In a packed pot the uppermost eggs sit proud of the
liquid. A wetted sheet lying directly on them keeps them in contact with marinade so they
colour and season evenly instead of drying into a pale ring.
2. Absorbs the scum. Protein foam (浮沫) and fat rise through a long boil. Lift the sheet out
and the scum goes with it.
3. Stops spatter at a rolling boil in an open commercial pot.
IT IS NOT FILTERING THE TEA
The cloth sits on top of the eggs; tea leaves sink. Keeping tea out of a long braise is a job
for a muslin bag and a timer (see section 4, step 6), not for this sheet.
SUBSTITUTES, BEST FIRST
SUBSTITUTE VERDICT
Parchment paper, cut Best home substitute. Inert, cheap, holds up for a whole batch. This is
to fit, holes punched the drop-lid technique proper.
A wooden or stainless Reusable and effective as a lid, but absorbs no scum — you will skim by
otoshibuta (drop lid) hand. See Sheet or drop lid below: for this pot that is the wrong trade.
Kitchen paper towel What several convenience-store chains actually use. It works, but paper
towels carry wet-strength resins not intended for four hours of contact
with hot food. Avoid for a long boil.
Cheesecloth or muslin Works as a drop lid, poor at absorbing scum, needs washing.
( 胚布)
WHERE TO BUY THEM
They are not sold under the Taiwanese name in the US. Search instead for “oil absorbing
sheets soup”, “oil blotting paper kitchen”, “fat skimming sheet” or “scum absorbing
cooking sheets” — it is the same product sold for hot pot, curry and stock.
WHAT TO LOOK FOR TYPICAL WHERE
Round oil/scum absorbing 18–20 cm, packs of Amazon — the generic multi-packs (e.g.
sheets, food-grade non-woven 100–200, heat rated NUANNUAN 120-sheet, 20 cm; or a
PP (some are PP+PE) to 120 °C 200-sheet 18 cm pack)
Japanese “fat skimming” / “oil 20 cm, packs of 12– Lion, Kokubo — Japanese-goods shops
& scum blotting” sheets — the 20 (greatzakka.com and similar)
better-made version
Reusable alternative: an Expands ~5.5–9 in Amazon — TIKUSAN and similar. Drop-
adjustable stainless otoshibuta lid function only; absorbs no scum.
Free alternative: parchment cut Any width Already in your kitchen. Cheapest and
to fit, holes punched works.
CHECK THE SIZE BEFORE YOU BUY A PACK OF 200
The sheets sold for domestic hot pot are 18–20 cm. This is a 5 L commercial pot — its
inner pot is meaningfully wider than that, so a single 20 cm sheet will not span it and
will leave a ring of eggs uncovered at the rim. Measure your inner pot first. If it is
much over 20 cm you want two sheets overlapped, a larger catering size, or simply
parchment cut to the actual diameter.
The 120 °C heat rating is fine — a rolling boil is 100 °C and the keep-warm band is 70–
80 °C, both comfortably inside it. Do check the rating on whatever you buy, though; the
sheets sold purely for blotting fried food are not all rated for simmering.
⚠ That size warning applies to the SHEET, not to a drop lid. A traditional otoshibuta
is meant to be a couple of centimetres narrower than the pot, so liquid can circulate up
around its rim. Undersize is a fault in a sheet and a feature in a lid.
SHEET OR DROP LID — WHICH ONE FOR THIS POT?
They look interchangeable and are not. They solve the same problem by opposite means: a
sheet keeps the top eggs wetted; a drop lid pushes them under. Submerged beats wetted, so
on that job the lid actually wins.
But that is not the job that matters most here. This pot's SOP loads cracked raw eggs and
boils them for hours. Cracked raw shells leak albumen, and forty-odd of them leaking
through a four-hour boil is a real scum load — which ends up on the eggs and in the liquid
you are keeping as 老滷. A stainless drop lid absorbs none of it. The sheet's absorbency is the
whole reason the Taiwanese name is 吸渣布, “absorb the dregs”, and not simply “lid”.
RECOMMENDATION
Start with parchment cut to your inner pot's real diameter, holes punched. Free,
already in the kitchen, and it tells you whether you actually want a consumable.
Then buy the sheets if you run the pot often. Scum removal is the job this
machine's method creates.
The otoshibuta is the wrong single purchase for this pot — it does the lesser half of
the job and none of the greater. It is a good second item if you find the top layer of
eggs bobbing proud of the liquid: run the lid and a sheet under it. Use tongs;
stainless over an 800 W element gets hot.
茶葉蛋專用滷汁 — the marinade packet
A proprietary Taiwanese tea-egg braising concentrate, sold either as a dry spice sachet (滷包,
typically 20–30 g) or as a liquid. A representative dry blend contains Assam black tea, oolong,
cassia twig, cinnamon, star anise, Sichuan pepper, liquorice, dried tangerine peel, fennel and
sand ginger.
Published guidance runs about one packet per 10–20 eggs, which is consistent with the
manual's two packets for a commercial load. See section 5 for a scaled table and a from-
scratch alternative.
3 · Cracking the eggs
The manual never mentions this step. Taiwanese convenience-store staff
describe it as the one thing you must not get wrong. There are two different
cracking operations, done at different times, for different reasons — and
confusing them is the usual cause of a disappointing pot.
A · The store crack — raw egg, one tap, blunt end
This is the operation the manual's SOP assumes.
1 Find the blunt end. Every egg has a rounded end and a pointed end. The air cell sits
under the rounded end — it forms as the freshly laid egg cools and its contents contract,
pulling the two shell membranes apart.
2 Tap once, over the air cell. Use the back of a spoon or the rim of the pot. You are
listening for a single clean crack — 喀. A four-year veteran of a Taiwanese convenience
store put it exactly this way: 只要聽到清脆的「喀」一聲，那就表示 OK 了 — as soon as you hear
the crisp ‘crack’, it's right.
3 Stop. One tap. Not a stipple of taps, not a crushed end. The membrane should still be
holding the shell together.
WHY — AND IT IS NOT WHAT MOST PEOPLE ASSUME
The tap is a vent, not a flavour channel. As the egg heats, the air in the cell expands.
With nowhere to go it splits the shell violently and white streams out into the marinade.
Pre-venting gives the gas an exit and the egg stays intact.
The flavour gets in through the shell itself. As the same clerk explains: 雞蛋殼本身就有毛
細孔，滷久了滷汁一定會滲透進去 — the shell has its own pores; over a long braise the
marinade will certainly seep in. Four hours is long enough that the crack contributes
very little.
Consequence: a store-method tea egg is uniformly dark, not marbled. If you want
marbling, use method B.
IS A PIN OR THUMBTACK HOLE THE SAME THING?
For the purpose that matters here, yes. Pricking the blunt end of a raw egg with a pin or tack
and tapping the blunt end with a spoon are two ways of doing the same job: venting the air
cell so expanding gas has somewhere to go instead of splitting the shell. If you already prick
your eggs, you are already doing the manual's missing step.
Three differences worth knowing:
PIN / TACK HOLE BLUNT-END TAP
Vents the air Yes Yes
cell
Opening One channel, under ~1 mm A short fracture across the
air-cell dome
Marinade A direct channel into the air-cell pocket — expect a Slightly more, spread
ingress small dark spot at the fat end along the fracture
Marbling None None
Neither produces the marble pattern — that needs method B, on a cooked and chilled egg.
And neither is doing much for flavour: over a four-hour braise the marinade goes in through
the shell's own pores regardless.
DOES PRICKING ACTUALLY REDUCE CRACKING?
The mechanism is sound; the effect size is genuinely contested, and the confident
numbers online are not trustworthy. Searching this turns up a cluster of pages
quoting precise-sounding figures — “68 % fewer cracks per FDA trials”, “73 % less in
blind trials across 500 eggs”, and, from the other direction, “pricked eggs cracked 33
% more often”. None of them cites a study that can be found, several contradict each
other outright, and they carry the signature of content-farm invention. No figure is
quoted here, because there is not an honest one to quote. Prick if it works for you; it
will not hurt.
ONE REAL DISTINCTION — AND IT IS THE REVERSE OF WHAT YOU MIGHT FEAR
There is a documented botulism case involving punctured eggs (MMWR 49(34):778–
780, Illinois 1997), and the CDC's conclusion was blunt: “Pricking cooked eggs may
introduce C. botulinum spores into the yolk.”
Note the word cooked. In that case the eggs were hard-boiled, peeled, punctured with
toothpicks, and then held at room temperature in sunlight — puncture after the kill
step, with nothing but a slow-travelling acid between the contamination and an
anaerobic yolk. Pricking a raw, shell-on egg before it is cooked is not that situation:
the hours of boiling that follow are the kill step.
What it does mean: a vented egg makes the pot's existing rule matter more, not less.
Either the pot stays on Keep Warm, or the eggs and marinade go in the refrigerator.
Never a switched-off pot cooling on the counter. And use a clean pin rather than the
tack off a corkboard.
B · The marble crack — cooked egg, chilled, all over
This is the home method, and it is what produces the 大理石紋 marble pattern.
1 Boil from cold. Eggs into cold water, bring to a boil, then time 6 minutes.
2 Ice bath. Straight into ice water. This matters mechanically, not just for handling: the
cooled white firms and contracts slightly away from the shell, so the shell will craze
without the white tearing with it.
3 Tap all over, evenly, with the back of a small spoon — every part of the shell. Finer and
denser crazing gives a finer marble.
4 Do not peel. The membrane holds the egg together and the marinade travels along the
cracks beneath it.
WHICH METHOD FOR THIS POT?
The SOP assumes A. But this machine is 分離式 — separable, and that is the whole point
of the design: you can lift the inner pot straight out, drain, ice the eggs, crack them all
over, return them and marinate, all in one appliance. See section 4, which gives both
routes.
4 · Full walkthrough
Route A — the commercial method (one loading, 2–4 hours)
1 Wash the pot. Inner and outer pot clean and dry; the inner pot's base dry before it goes
on the heater.
2 Crack the raw eggs — one tap at the blunt end each, per section 3A.
3 Load the eggs. About 48 US-large eggs for this 5 L pot; up to 60 if you have small
Taiwanese-grade eggs.
4 Add the marinade. Two packets, or the scaled from-scratch list in section 5. Order does
not matter much — the Taiwanese chains each do it differently.
5 Add room-temperature water to cover the eggs, filling the pot to 80–90 % of capacity.
Never hot water.
6 Bag the tea if you are using loose leaf or want to control bitterness — put the tea in
muslin so you can lift it out at the one-hour mark. Whole spices can stay in for the
duration.
7 Lay the 吸渣布 (or parchment with holes punched) flat over the top of the eggs. Fit the
lid.
8 Power on, selector to 燉煮 (up). Red lamp lights. Bring to a rolling boil.
9 Pull the tea after about an hour — see the caution below.
10 Cook. The chains run: 7-Eleven 4 hours · FamilyMart 3 hours · Hi-Life 2 hours. The
manual specifies 4.
11 Switch the selector to 保溫 (down) for holding. Read section 8 first — the pot goes dark
for thirty minutes and that is normal.
PULL THE TEA OUT
Tea left steeping through a multi-hour braise releases tannin and turns the whole pot
astringent and mouth-drying (澀). Taiwanese home recipes remove the tea as soon as
the colour and aroma come up — some after as little as five minutes of the aromatics
boiling; one widely used electric-cooker recipe says plainly 把茶包拿起來（因為煮久會苦）,
take the tea bag out, because a long boil makes it bitter, while keeping the medicinal
spice packet in.
This is the single most common cause of a pot that “tastes wrong”, and the
original manual does not mention it at all.
Route B — the marble method, using the separable inner pot
1 Boil. Inner pot, eggs, water to cover, selector to 燉煮. Six minutes from the boil.
2 Lift the inner pot straight out, drain, and tip the eggs into ice water. This is what the 分
離式 design exists for.
3 Crack every shell all over with the back of a spoon. Do not peel.
4 Build the marinade in the inner pot: seasonings and water, brought to a boil for five
minutes to open the spices.
5 Return the eggs, top up with room-temperature water to cover, drop the tea bag in and
take it out again once the colour comes up.
6 Sheet on, lid on, simmer 30 minutes, then switch to Keep Warm, or take the inner pot
off entirely and refrigerate overnight.
STEEPING BEATS BOILING
Taiwanese cooks are consistent that flavour comes from the soak, not the boil. Typical
advice is to steep at least four hours after the heat goes off; the Liberty Times version
says 最好浸泡兩天，要吃時再次煮滾則味道更佳 — steep for two days ideally, then bring back to a
boil when you want to eat them. Overnight in the refrigerator, eggs and marinade
together, is the standard home finish.
Note the safety fork: eggs may be steeped hot on Keep Warm or cold in the
refrigerator. Not warm on a switched-off counter — see section 7.
5 · Marinade ratios and scaling
Using commercial packets
Published packet guidance clusters around one 20–30 g packet per 10–20 eggs. A commonly
given single-packet ratio is:
1 packet · 10 eggs · 1000 ml water · 100 ml soy sauce · 20 g rock sugar
Scaled to this pot:
EGGS PACKETS WATER SOY SAUCE ROCK SUGAR
10 1 1.0 L 100 ml 20 g
20 1–2 2.0 L 200 ml 40 g
30 2 2.5 L 250 ml 50 g
48 (full pot) 2–3 3.5–4 L 400–500 ml 80–100 g
60 (small eggs) 3 4L 500 ml 100 g
SCALE THE MARINADE TO THE WATER, NOT TO THE EGG COUNT
In a packed pot the liquid only fills the gaps between the eggs — roughly 38 % of the
bed, not the whole volume. Work out how much water it actually takes to cover your
eggs, then scale the seasoning to that. Scaling by egg count from a small-batch recipe
mixes far more marinade than will physically fit.
Flavour here is set by concentration, not total quantity — the eggs sit in a bath, and
what matters is how salty the bath is.
From scratch, without packets
A published Taiwanese reference formula, given here at its original scale — multiply by your
water volume ÷ 1.4 L:
INGREDIENT PER 1.4 L WATER SCALED TO ~4 L (FULL POT)
Water 1400 g 4.0 L
Soy sauce 220 g 630 g
Black tea leaves 50 g 143 g
Sugar 20 g 57 g
Salt 6g 17 g
Star anise 4g 11 g
Liquorice root 4g 11 g
Method: boil the aromatics, tea, soy, sugar and salt together for five minutes, then remove the
tea and add the eggs.
A SMALLER REFERENCE BLEND
Taiwan's Taoyuan District Agricultural Research and Extension Station publishes a
home-scale version for 5 eggs: 1 five-spice braising packet · 5 g oolong tea · 20 g soy
sauce · 5 g salt · 15 g star anise, with the eggs steamed first, cracked, then boiled in the
marinade and steeped 2–3 hours.
6 · Keeping the marinade 老滷
The marinade is reusable, and in Taiwan it usually is reused. A kept marinade
is called 老滷 — old braise. The original manual does not discuss this at all,
and the handling rules are what keep it safe.
THE RULES
1. Reuse only while it is sound. No mould, no sourness, no off smell. Any of those and
it is finished — discard it.
2. Strain out the spent tea and spice debris between rounds. Tea left sitting in the
liquid keeps releasing tannin and the marinade turns astringent.
3. Bring it back to a full boil before you store it, every time. This is the step that
matters, and skipping it is what makes people ill. The Taiwanese cooking forums are
unanimous: 記得要先滾過才可以冷藏 — remember it must be boiled before it can be
refrigerated.
4. Cool it uncovered, then refrigerate. A tightly covered pot of hot marinade left to
cool slowly is exactly the wrong condition. Let it cool before the lid goes on.
5. Re-boil on a schedule even when idle. Every 2–3 days in winter; every day in
summer.
6. Keep raw water and un-sanitised utensils out of it. Do not stir it needlessly.
DO NOT TOP UP A RUNNING POT WITH FRESH RAW EGGS
This is the practice Taiwanese consumer-affairs reporting has repeatedly criticised in
convenience stores: dropping new raw eggs into a pot of old marinade so that the batch
is permanently half new and half old, with no egg's age actually known. Cook a batch,
sell or eat the batch, then start again. The same reporting notes that the tongs are the
other uncontrolled variable — clean them.
7 · Holding time and shelf life
In the pot, on Keep Warm
The keep-warm band is 70–80 °C (158–176 °F), comfortably above the 60 °C / 140 °F hot-
holding line. A pot on Keep Warm is microbiologically safe more or less indefinitely; what
continues to happen to the eggs is a quality change, not a safety one — they keep taking up
salt and colour.
THE HAZARD IS SWITCHING IT OFF AND WALKING AWAY
Cracked eggs in a warm, low-acid, barely-aerobic liquid, cooling slowly through the
danger zone on a counter overnight, is a genuinely dangerous situation. Either it stays
on Keep Warm, or the eggs and the marinade go in the refrigerator. There is no third
option and the pot will not warn you.
Trade practice in Taiwan
There is no unified legal standard for tea eggs held in a warmer — as a ready-to-eat prepared
food they fall outside even the bulk-food labelling rules, and Taiwanese consumer-protection
officials have said so publicly. Each chain sets its own limit. Reported practice:
LIMIT WHAT IT GOVERNS
10 hours Maximum time in the marinade ( 加滷時間), at some operators
24 hours “Best before” ( 賞味期限)
48 hours Best selling period; beyond this, discarded
For home use the 10-hour figure is the useful one — it is the only limit that is about the eggs
rather than about a shop's stock rotation.
Refrigerated, off the heat
EGG SHELL ON PEELED
Plain hard-boiled 5–7 days within 3 days
Tea eggs / braised eggs 3–5 days 2–3 days
Soft-boiled / marinated soft yolk 2–3 days 1–2 days
Peeling roughly halves the keeping time in every row. The shell and its membranes are a
barrier; once off, the egg picks up bacteria and odours and loses moisture much faster. Store
the eggs in their marinade, shells on.
TOPPING UP DURING A LONG HOLD
Four hours of boiling evaporates a surprising amount. Top up with hot water, not cold
— a jug of cold water will drop the whole pot out of its hold band. (This is the opposite
of the rule for the initial fill, because by now the shells are cooked and set, and the
problem you are avoiding is temperature loss rather than thermal shock.)
SECTIONS BELOW ARE THE ORIGINAL MANUAL
8 · What happens after you switch to Keep Warm
The switch does not take effect instantly. Understanding this cycle prevents unnecessary “it's
broken” calls:
STAGE BEHAVIOUR LAMPS
Immediately after switching The heater cuts power automatically for 30 Red and amber
minutes. both off
Inner pot falls to ≈ 70 °C (158 Keep Warm engages automatically and Amber on
°F) heats.
Inner pot rises to ≈ 80 °C Keep Warm shuts off automatically. Amber off
(176 °F)
保溫功能：電熱爐從加熱狀態切換至保溫狀態時，會自動斷電 30 分鐘（紅、黃燈皆不亮）。待內鍋溫度下降至 70 度左
右，會自動啟動保溫功能（黃色保溫燈亮起加熱）。當內鍋溫度上升至 80 度左右，會自動關閉保溫功能（黃色保溫燈不亮
功能不運作）。
HEATING FUNCTION — THERMAL CUT-OUT
The heater base contains an over-temperature protection device. If the cooking (red)
lamp will not light and the power switch does nothing, the cut-out has tripped. Switch
the power off for about 30 minutes; once the body has cooled, switch it back on and
normal cooking will resume.
加熱功能：電熱爐內有過熱保護裝置，若燉煮燈沒有亮起且電源按鍵切換功能也無作用，請關閉電源約 30 分鐘，
待機體冷卻溫度下降，再重新開啟電源，恢復正常燉煮。
9 · Parts and controls 茶葉蛋鍋配件示意圖
Component diagram from the original manual (items 1–4).
NO. PART CHINESE
1 Stainless-steel lid 不鏽鋼鍋蓋
2 Inner pot 內鍋
3 Outer pot 外鍋
4 110 V heater base 110V 電熱爐
Control panel 面板按鍵功能操作說明
切換開關) · Keep-warm lamp (保溫燈) · Heating lamp (加熱燈) · Power
Panel callouts, left to right: Selector switch (
switch ( 電源開關).
The panel as labelled on the machine. The badge reads 多用途加熱燉煮鍋 — “multi-purpose heating & stewing
pot”. R38485 is the Taiwan BSMI commodity-inspection number.
CONTROL MARKING FUNCTION
Selector Up =燉煮 Up selects Cook / Stew; down selects Keep Warm. This is the
switch Down = 保溫 switch you flip by hand after the 4-hour boil.
切換開關
Keep-warm Amber Lit while the Keep Warm element is actively heating (between
lamp roughly 70 °C and 80 °C).
保溫燈
Heating lamp Red Lit while the pot is cooking. If it stays dark, suspect the thermal cut-
加熱燈 / 燉煮燈 out.
Power switch I= 開 (on) Master power. Always switch off before cleaning.
電源開關 O = 關 (off)
10 · Safety information 確保使用上的安全請注意以下標示
Read the precautions in this manual carefully before operating the machine. Compliance
is mandatory.
Keep this manual somewhere the operator can easily reach it.
The text uses two categories — Caution (注意) and Warning (警告). Both contain important
safety information and must be observed.
CATEGORY MEANING
⚠ WARNING Failure to follow these instructions may result in personal injury or even death.
警告
⚠ CAUTION Failure to follow these instructions may result in property damage or personal
注意 injury, the severity varying with the circumstances.
Symbols used in this manual 符號說明
SYMBOL MEANING CHINESE
! General operating instruction 常規操作說明標示
△🔥 Fire hazard warning 火災危險警示
△⚡ Electric shock hazard warning 觸電危險警示
△♨ High temperature may cause a malfunction 高溫造成故障標示
⊘ Prohibited action (general) 一般操作禁止行為標示
⊘🔧 Do not disassemble the unit yourself 請勿自行拆卸標示
11 · Installation 安裝注意事項
⚠ WARNING
Set the machine up in a safe, level, stable location. An unsuitable position can lead
to the unit falling, to fire, or to electric shock.
Install in accordance with Taiwan's Act Governing Food Safety and Sanitation (食品衛
生法) and Electricity Act (電業法). Unlawful installation invites accidents.
Check the surroundings for flammable gas. A gas leak near the machine can cause
an explosion or fire.
⚠ CAUTION
Never use an extension cord or an “octopus” multi-way plug adapter — this will
cause a fire.
Do not step on the power cord, stack heavy objects on it, or bend it. Doing so
damages the cord and creates a shock hazard.
12 · During use 使用上注意事項
⚠ WARNING
Do not put food unsuitable for this machine into it — this readily causes a
malfunction.
Never touch the switches or the outlet with wet hands; risk of electric shock.
⚠ CAUTION
The machine gets very hot in operation. Do not touch the body or the glass cover
with bare hands. When you have finished, switch the power off and let it stand for
10 minutes before cleaning, to avoid burns.
Keep the lid properly closed while the machine is running, to avoid food-hygiene
problems.
13 · Cleaning 清潔流程
Step 1 — Clean the inner and outer pots 清潔內鍋及外鍋
Switch the power off first. Wait for the heater surface to cool, then wash the inner and outer
pots with a sponge brush and wipe them dry.
Step 2 — Clean the heater base 清潔電熱爐
Switch the power off first. Wait for the heater surface to cool, then wipe it clean with a lightly
dampened cloth only.
★ IMPORTANT
When cleaning, unplug the unit. Never wash the heater base with water — it will
destroy the electronic components.
★注意事項：清潔時，請將電源插座拔除，電熱爐基座請勿水洗，避免零件故障。
1. A factory warranty label is affixed to the underside of every heater base. If a fault occurs,
report it for service — electronic parts must be tested by a qualified technician. Do not tear
off or damage the warranty label, and do not disassemble the unit yourself; damage from
human causes is not covered by the warranty.
2. The inner pot is purpose-made for tea eggs. Do not substitute a different inner pot, as this
affects heating and stewing performance.
3. When cleaning, do not wash with water [i.e. the base], to avoid failure of the electronic
components.
4. After washing the inner and outer pots, dry the bottoms before placing them back on the
base for use.
14 · Additional precautions printed on the machine body
The 【茶葉蛋鍋使用注意事項】 label on the outer pot.
1. Before switching on, check that the inner and outer pots are seated level and true.
2. Do not wash the base/heater assembly with water — this prevents failure of the electronic
parts.
3. Before cleaning, switch off and let the unit cool, then wipe the hot-plate surface and the
outside of the base with a lightly dampened cloth.
4. Both the inner and outer pots detach for washing; clean them normally.
5. When washing the pots, avoid heavy knocks — dents will impair cooking performance.
6. Before reassembling the pots onto the base, wipe any water off the bottom of the inner pot.
15 · Troubleshooting 簡易故障排除
Q1 · The tea egg pot has no power. 茶葉蛋鍋無電源？
Check whether the outlet itself is faulty (use a dedicated 110 V power outlet).
Yes, the outlet is faulty → have an electrician repair or replace the outlet.
Yes — outlet confirmed good → call the service hotline.
No → the over-temperature protection device in the heater has tripped. Wait about 30
minutes; once the body has cooled, restore power and normal cooking will resume.
Q2 · The tea egg pot will not heat. 茶葉蛋鍋無法加熱？
The over-temperature protection device inside the heater has tripped. Wait about 30 minutes;
once the body has cooled, restore power and normal cooking will resume. If it still does not
work, call the service hotline.
Q3 · The tea egg pot trips the breaker. 茶葉蛋鍋跳電？
Confirm the supply is 110 V. The over-temperature protection device inside the heater has
tripped — wait about 30 minutes, and once the body has cooled, restore power and normal
cooking will resume. If it still does not work, call the service hotline.
Q4 · A panel switch has failed. 茶葉蛋鍋按鍵故障？
Store staff must not open the machine or change parts themselves — call the service hotline.
(Opening the heater yourself risks current leakage and compromises public electrical safety.)
16 · Specifications 產品規格
Model WJ-1501
Product All-stainless-steel separable tea egg pot 全不鏽鋼分離式茶葉蛋鍋
Input voltage 110 V / 60 Hz 輸入電壓：110V / 60Hz
Power consumption Cooking 800 W · Keep warm 600 W 消耗功率：燉煮 800W／保溫
600W
Capacity 5 litres 容量：5 公升 — approx. 40–50 eggs (about 10 servings)
Dimensions 35 cm diameter × 32.5 cm high 直徑 35cm、高 32.5cm
Inner pot material Food-grade 316L stainless steel 食品級 316L 不銹鋼
Outer pot material SUS-304 stainless steel SUS-304 不銹鋼
Safety approval BSMI R38485 (Taiwan)
Quality system ISO 9001:2015
Electrical, capacity and dimensional figures are from the manufacturer's published product
specification; the printed manual itself does not state them.
17 · Your unit 出廠標籤
Serial number GS-6373 產品出廠編號
Date of manufacture Month 7, year ROC 115 = July 2026 出廠月份／出廠年份
Label on unit EG5-14007
Warranty period 1 year 保固期限：1 年
Warranty 保固說明
1. One year from the date the machine is delivered.
2. For faults arising under normal use within the warranty period, repairs are handled by the
warranty service provider.
3. For faults arising under abnormal use (human causes) within the warranty period, parts
replacement is charged at cost of labour. Do not open the machine and repair it yourself —
if the warranty label is damaged or removed, the warranty no longer applies.
4. The company accepts no warranty liability for faults caused by natural disaster,
earthquake, user error, or overloading the machine.
Contact 聯絡方式
Company HO CHIU TAI CO., LTD. 禾久代股份有限公司
Telephone 04-8833257 (Taiwan) · +886 4 883 3257
Fax 04-8833239
Email [email protected]
Address No. 261, Shunzhen Lane, Nanzeng Village, Tianwei Township,
Changhua County, Taiwan
彰化縣田尾鄉南曾村順圳巷 261 號
Website steamer-hct.com · official LINE account (QR code on back cover
of original)
18 · Sources for the added sections
Sections 1–7 draw on Taiwanese trade practice and Taiwanese cooking sources. The machine
sections (8–17) are translated from the printed booklet and the labels on the unit.
1. 茶葉蛋怎麼煮才入味？釣出超商店員公開「煮法步驟」 ：必做1動作 — NOWnews 今日新聞.
Convenience-store staff describe the full store procedure: cracking, egg counts, per-chain loading order
and cook times, room-temperature water, the absorbent sheet.
nownews.com/news/6748630
2. 超商店員曝光煮茶葉蛋秘技 一動作「不會爆開又能入味」 — 聯合新聞網. The blunt-end tap as an anti-
burst measure; the shell's own pores as the flavour route.
udn.com/news/story/120915/5802776
3. 茶葉蛋滷出「完美大理石紋」這樣做！免顧火也超入味 — 自由時報 食譜自由配. The marble method, the
from-scratch reference formula, and the two-day steep.
food.ltn.com.tw/article/11649
4. 農產知識 — 分享做茶葉蛋的小撇步 — 行政院農業委員會桃園區農業改良場. Home-scale blend and the
steam-then-crack sequence.
tydares.gov.tw/ws.php?id=8456
5. 第一次做茶葉蛋就大成功！ — 愛料理 (iCook). Packet ratios; removing the tea bag while keeping the
spice packet; overnight steep.
icook.tw/recipes/463370
6. [ 問題] 茶葉蛋的滷汁是可以重複使用的嗎? — 批踢踢實業坊 (PTT) cookclub. Marinade reuse and the
boil-before-refrigerating rule.
ptt.cc/bbs/cookclub/M.1484453946.A.286.html
7. [ 問題] 請問茶葉蛋上的紙的名字? — 批踢踢實業坊 (PTT) cookclub. Identification of the sheet as a drop
lid (落蓋); non-woven fabric; parchment as substitute; the objection to kitchen paper towel.
ptt.cc/bbs/cookclub/M.1618901885.A.8E1.html
8. 茶葉蛋專用滷包 — 和春堂 (Hechuntang, est. 1974). Packet composition and size.
hct1974.com/products/茶葉蛋專用滷包
9. 超商、賣場茶葉蛋 消保官：有衛生疑慮 — 元氣網 / 聯合報. The absence of a unified standard; the 10-
hour, 24-hour and 48-hour chain limits.
health.udn.com/health/story/6010/4182205
10. 他不敢吃超商茶葉蛋 一票店員揭SOP作法 — 中時新聞網. Store practice on mixed-age eggs and pot
hygiene.
chinatimes.com/realtimenews/20250309002723-260405
11. 「水煮蛋、茶葉蛋、滷蛋、溏心蛋」冷藏能放多久？專家揭極限期限 — 台視新聞. Refrigerated shelf life,
shell-on versus peeled.
news.ttv.com.tw/news/11503260002300W
12. HCT 5L 全不鏽鋼茶葉蛋專用鍋 WJ-1501 — 全能冷凍餐飲設備. Man