Gas Bratt Pans

A gas bratt pan is a large, shallow tilting cooking vessel heated from below by gas burners. One unit can fry, braise, boil, simmer and hold food, and the pan tilts to pour its contents out without staff lifting hot pots.

Gas suits kitchens already piped for gas cooking, or sites without the electrical capacity for a large heated pan. Electric suits positions with no gas point available and a suitable power circuit, and simplifies installation on an existing bench line.

Size a bratt pan by the largest single batch it must cook, because it usually runs one dish at a time. The pan works best filled without being crowded to the rim, so allow headroom for stirring and for the tilt.

Bratt pans handle braises, stews, curries, bolognese, soups, stocks, shallow frying, sauteing and rice dishes, and hold cooked food at temperature. Aged care, institutional and function kitchens use one to replace several large pots and pans.

Confirm the gas type at the site, natural gas or LPG, because burners are configured for one. Check the position sits under the kitchen extraction, and allow floor clearance in front so the pan can tilt and pour safely.