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 texture.
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 flatbed, 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.
– Flat heated base with vertical or sloping front face, which enables all cooked products to be easily discharged into trays.
– Tips both ways – forward into high care for product discharge and backwards into low risk for removal of wash water via the liquid outlet valve
– A second outlet valve can be fitted so liquids can be drained easily into high care.
-Hinged covers to retain heat and minimise steam emissions
– Simper operation – the pan is manually tiled using hydraulic pump action power pack and cylinder. Manual stirring operations
-Temperature control either manually operated via isolation valve, or using one of the control options available
Automatic temperature and time
PLC controlled with recipe manager