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.
Bratt Pans
Sometimes referred to as pan frying, stir frying or sautéing. The term ‘bratting’ is associated with the rapid sealing or searing of meat and vegetables. This quick, hot cooking method seals in the flavours of the foods, as well as their colour and texture.
The BCH Bratt Pan comprises 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. Heating is achieved using either a high-pressure steam supply, or thermal oil media.
For more on what a bratt pan is used for and when to choose one, see our bratt pan FAQs.
- Flat heated base with vertical or sloping front face, which enables all cooked products to be easily discharged into trays.
- Simple operation – the pan is manually tilted using manual or powered hydraulic pump and cylinder
- Manual stirring operation
- Automatic temperature and timer option
- A liquid draw-off valve with bend is provided at the rear side to enable the wash water or contents to be fully drained
- A manually operated hydraulically operated tipping mechanism is used to empty the pan (in the ‘forward’ position)
- Tips both ways – forward into high care for product discharge where manual assistance is required to guide product into trays, etc. and backwards into low risk for removal of wash water via the liquid outlet valve
- Stainless steel construction throughout