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Commercial Electric Bratt Pans

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An electric bratt pan braises, shallow fries, boils and holds food in one large tilting pan, so a production kitchen cooks in it directly instead of working across several pots and pans.

Commercial electric bratt pans tilt to empty, so a full pan of stew or sauce is poured out rather than ladled. See commercial gas bratt pans and commercial boiling pans.

Spread the cost of production equipment with SilverChef Rent-Try-Buy.

These are the top FAQs for Commercial Electric Bratt Pans

What can a bratt pan do that a stock pot cannot?

It browns, braises and boils in the same vessel at controlled temperature, and tilts to empty. For a kitchen producing in batches, that replaces several pots and a lot of lifting.

Electric or gas bratt pan?

Gas heats up quickly and gives you precise control. Electric gives more direct heat and keeps the kitchen more comfortable to work in, though it can cost more to run.

What capacity do I need?

Size to a full batch of your highest-volume dish. Capacities are listed in litres on each product page.

Cooked food is chilled in blast chillers.

What electrical supply does it need?

Check the requirement on the product page before you buy. Larger units often need three-phase or a dedicated circuit, and finding that out after delivery is an expensive delay.

Our installation partner can confirm what your site can support.

Does it need water and drainage?

Most need a water supply for filling and a drain for emptying and cleaning. Plan both before installation.

Our installation partner can advise.

Does it need extraction?

Commercial cooking equipment generally needs extraction over it, and the requirement is set locally rather than by the appliance.

See commercial kitchen exhaust hoods.