Angelopo 120L bratt pan

• Large-scale frying, braising, and stewing in commercial kitchens and catering operations.
• Batch cooking of sauces, gravies, and curries in food production facilities.
• Browning and searing of meat products before further processing.
• Reduction of liquids and preparation of stocks in institutional settings.

Typical capacity

This unit is specified at 120 litres, which is a common medium-to-large capacity for commercial bratt pans.

Heating method

Gas heated, offering rapid heat-up times and often preferred for lower running costs compared to electric in some settings.

Temperature control

Variable temperature control up to 200°C is typical for this class of equipment, allowing for diverse cooking processes.

Discharge mechanism

Manual tilt discharge is standard for many bratt pans, providing a straightforward method for emptying contents.

Construction material

Stainless steel construction is universal for food-grade bratt pans, ensuring hygiene and durability.

Power supply

A 1-phase electrical supply is commonly found on gas-heated bratt pans, primarily powering controls and the ignition system.

• What are the main advantages of a gas-heated bratt pan?

  Gas-heated bratt pans typically offer quick heat-up times and can be more cost-effective to operate in areas where gas prices are favourable. They also provide consistent heat distribution across the pan base.

• Is a 120L capacity suitable for my operation?

• What maintenance is typically required for a bratt pan?

• Can this unit be used for deep-frying?

• What are the common installation requirements for a gas bratt pan?

Used cooking vessels and kettles are valued in food processing for reliable thermal performance when properly maintained. Buyers typically prioritise construction quality, material condition, and heating system functionality. Key considerations include capacity specifications, internal surface condition, and seal integrity. These units generally offer good value when sourced from reputable previous operators. Industry sentiment favours equipment with documented service history and minimal corrosion. Stainless steel variants are particularly sought after for durability and hygiene compliance in commercial food preparation environments.

General overview for this equipment type