Electric Bratt Pans

A bratt pan is a large, shallow, tilting cooking vessel with a flat heated base, used in volume kitchens. One unit can fry, braise, boil, simmer and hold food, and the pan tilts to pour out contents without staff lifting hot pots.

An electric bratt pan heats through elements in the base and needs an adequate power circuit but no gas point. A gas model needs a gas connection and suits kitchens already piped for gas cooking on the same suite.

Size a bratt pan by the largest single batch it has to cook, not by daily covers, because it usually runs one dish at a time. Allow for the pan working best when filled without being crowded to the rim.

A bratt pan handles braises, stews, curries, bolognese, stocks, soups, shallow frying, sauteing and rice dishes, and can hold cooked food at temperature. Aged care, institutional and function kitchens use one unit to replace several stockpots and pans.

The electric bratt pan range at Hospitality Connect includes models from Waldorf, Baron and Electrolux Professional, among other commercial cooking brands. All 45 lines are supplied Australia-wide with trade pricing for hospitality and institutional kitchens.