Bratt Pan Cooking Vessel

Applications & Use Cases

• Large-scale frying, braising, stewing, and boiling in commercial kitchens.
• Batch cooking of sauces, gravies, and curries in food manufacturing.
• Preparation of bulk quantities of scrambled eggs, chilli, or pasta dishes for catering.
• Reducing liquids and simmering stocks in institutional kitchens.

Typical Specifications

Typical capacity

Commonly ranges from 60 to 150 litres, though larger units exist.

Power supply

Typically electric (3-phase, 400V) or gas-fired, requiring appropriate utility connections.

Pan material

Generally constructed from stainless steel, often with a robust cooking surface for durability and hygiene.

Tilting mechanism

Units of this type commonly feature a manual or motorised tilting mechanism for easy emptying.

Temperature control

Typically includes thermostatic control for precise cooking temperature management.

Footprint

For this class of equipment, dimensions vary significantly but expect a substantial floor-standing unit requiring adequate kitchen space.

Frequently Asked Questions

• What is a bratt pan used for?

  A bratt pan is a versatile piece of commercial kitchen equipment designed for multiple cooking functions including frying, braising, boiling, stewing, and simmering large quantities of food.

• What are the common power options for bratt pans?

• How do I clean a bratt pan?

• Can a bratt pan be used for shallow frying?

• What maintenance is typically required for a used bratt pan?