Commercial Gas Bratt Pans

A bratt pan works like a very large wok or frying pan, a deep dish you cook straight in rather than keeping multiple pots, pans and woks going over a row of hobs. They come in gas and electric, and the shape covers shallow frying, stir-frying and braising through to boiling, steaming and stewing.

It also leaves fewer dishes to wash, and the size of the pan means you can bulk-prepare food. Whether you need it for a major dinner rush hour or want to put pre-prepared meals into a blast chiller before freezing for future use, they make it easier to keep plenty of food on hand.

Pasta, soup, braised and seared meat, stir-fries and vegetables all go in the one pan. You brown in it, then add liquid and stew or simmer in the same vessel, which is what makes it a batch-cooking machine rather than a frying pan.

The size makes batch cooking straightforward, whether you cook and freeze or transfer the food straight into a hot food display. You set and hold a temperature across the whole pan, so a batch comes out the same as the last one.

Tilting is the other half of it. A full pan is poured out rather than ladled, which makes both serving and the clean-down afterwards quicker.

Gas and electric have different requirements. 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.

Either way, one bratt pan can do work that would otherwise need several appliances, including a deep fryer.

The feature to decide on is the tilt: automatic or manual. On a full pan, mechanical assistance makes pouring off easier and faster, and on a smaller pan manual is usually enough.

The pan does not come apart to go in the dishwasher, but cleaning it by hand is straightforward.

First, pour off the contents of the pan. If you have been frying, gently scrape the food residue out before you start cleaning properly.

Next, use a stainless steel-safe cleaner and scrub with a non-abrasive cloth or sponge. Rinse it out and wipe it down, ready for the next use. Have the gas connection checked periodically so it stays safe to use.

The bratt pans we stock range from 60 litres up to 120 litres and more, so there is a size for most kitchens. The one you need will depend on two key factors: how much storage space you have and how much food you want to prepare on any given day.

If you have adequate space in the fridge to keep food chilled before serving it, you may want to consider a larger model. By contrast, if space is limited and you're serving straight from the pan to the plate, a smaller model might be better. For a personal recommendation, you can contact the team at REO, and we'll help you find the best option.

Yes. Vinegar and citrus are fine in a stainless steel bratt pan. Aluminium and cast iron oxidise over time, where stainless steel holds up, and all it needs is proper cleaning between uses.

Depending on the model, bratt pans cook anywhere from 100℃ to 280℃, and reach temperature in as little as three to four minutes. The right temperature depends on what you are making, so check the manufacturer's guide.

Yes, both, to suit the kitchen and the supply you have. Each comes in a range of sizes, so the choice between gas and electric does not limit the capacity you can buy.

It depends on how hard it is worked and how thoroughly it is cleaned. A pan cleaned down properly after every service and serviced on schedule will far outlast one that is not.