S&W - Brat Pan - 200 Litre

Applications & Use Cases

• Large-scale batch cooking of stews, curries, and sauces in commercial kitchens.
• Browning and braising meats for catering and food manufacturing operations.
• Reducing liquids and preparing gravies in institutional food service.
• Cooking and holding bulk quantities of vegetables or pasta.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 100 to 500 litres, with this unit being at the lower end of the larger scale.

Power supply

Brat pans of this size typically require a 3-phase electrical supply (e.g., 400V, 50Hz) or can be steam-heated, depending on the specific model.

Heating method

Common heating methods include direct electric, indirect electric (oil jacketed), or steam-heated (jacketed).

Construction material

Typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Temperature range

Units are typically capable of reaching temperatures suitable for searing (up to 250°C) and simmering.

Footprint

For a 200-litre unit, a typical footprint might be around 1000mm x 1000mm, though this can vary significantly with design.

Frequently Asked Questions

• What is the typical lifespan of a used brat pan?

  With proper maintenance, a well-built used brat pan can offer many years of reliable service. Key factors include the quality of original construction and how well it has been maintained.

• Are spare parts readily available for older or unknown manufacturer units?

• What are the common maintenance requirements for a brat pan?

• Can this equipment be used for frying?

• What are the safety considerations when operating a brat pan?