Bratt Pans

The term ‘Bratting’ is usually associated with the rapid
sealing or searing of meat and vegetables. It is often
also referred to as pan frying, stir frying or sautéing.
This quick, hot cooking method seals in the flavours
of the foods, as well as preserving their colour and
BCH’s bratt pans can be utilised for a wide range of
cooking functions including shallow or stir frying,
braising, boiling, steaming, poaching or stewing.
This versatile pan is also used extensively in the ethnic
ready meals industry for cooking basmati and pilau
rice using the total absorption cooking methods, and
also for the production of curry sauces


The manual Bratt Pan comprises of a flat bed, rectangular-shaped
vessel with a jacket on the underside for heating the product. Liquid
draw-off valves are provided front and rear, and the vessel is supplied with hinged covers to retain heat and minimise steam emission. A hydraulically operated tipping mechanism is used to empty the pan.

Heating is achieved using either a high pressure steam supply, or
thermal oil media.

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