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Which tilting bratt pan is the best for your kitchen?

Tilting bratt pans are one of the most frequently used cooking equipment in the professional kitchen. 
As a producer with 28 years of experience we will explain how can tilting bratt pans help you in the kitchen, what options, volume and functions you can choose.
 

For what type of cooking are tilting bratt pans used?

Tilting bratt pan is used for cooking a large volume of different kind of dishes, prepared with frying on oil or stewing in water. 
Bratt bans can be tilted by using a rotating wheel, and at the same time, similar to cooking boilers, the cooking tank can be easily covered with a lid.
The most frequently prepared dishes in bratt pans are: ragout, saute, cutlets, steaks, schnitzel, stews, rice, pancakes and other.
 

What are the differences between each types of bratt pans?

VOLUME IN LITERS
50l = 50-80 diners
80l = 100-120 diners
120l = 150-200 diners
Our high quality bratt pans are not produced in larger volumes than we have mentioned, because handling both the food and the pan would be very difficult and impractical for the cooks.
If the quantity of diners are higher than 200, the kitchens frequently use in the same time several frying pans. Our recommendation is to use frying pans of the same size, so you can more easily measure the volume of ingredients.
Most frequent combinations:
2x 80l = 200-240 diners
2x 120l = 300 – 400 diners
3x 120l = 400 – 600 diners
 
Our bestseller is the 80 liter electric tilting bratt pan, especially due to the capacity of the kitchen. Cooking on this model is practically simple.
 
ELECTRIC OR GAS POWER SUPPLY
Electric bratt pans are equipped with heating elements located under the cooking tank. 
Gas bratt pans are equipped with a powerful burner located in the combustion chamber under the working tank. (Natural gas only)
Ventilation and extraction are important, especially with gas cooking appliances. Therefore, make sure that the space where you situate the gas bratt pan is sufficiently ventilated to prevent the accumulation of harmful substances. A steam hood should be present.
 
CAST IRON TANK OR STAINLESS STEEL TANK - WHICH IS THE BEST FOR YOU?
The tank of the bratt pan = an area in which food is cooked. In Gastro-Haal we make stainless steel or cast iron tank.  
What is the practical difference?
1. The visual difference
tilting bratt pan tank
2. Method of cooking 
In the stainless steel tank bratt pan is recomended to fry at 190 and more degrees and stew under 190 degrees.
If you use stainless steel tank for pancaces, it´s necessary to use more oil. 
In the cast iron tank bratt pan is necessary to treat and burn the tank with vegetable oil to prevent it from corroding. The cas iron tank is perfect to prepare pancakes. 
 
While the cast iron tank is not suitable for water-based cooking (dumplings), the stainless steel pan allows this. On the other hand, the cast iron tank has a very good thermal conductivity, but you must always start cooking with oil, never without. We can therefore say that stainless steel tank is more suitable for dishes with a juicier base, and cast iron for dishes that require a sufficient fat base.
With both versions, you never try to cook without fat, never turn on the equipment without oil/water. Otherwise the material may deform.
Both types of materials used are characterized by high resistance, long product life time and do not release any toxic substances into the food during cooking.
 

How to treat the cast iron tank bratt pan?

Pred tým ako panvicu začnete používať je nevyhnutné nádobu panvice vypáliť. Before first using of tilting bratt pan, it is necessary to burn the tank. Coat the whole tank (sides and bottom) with standard kitchen oil, the sunflower oil is preferred. Turn ON the equipment on temperature 150 °C and keep it on for at least 20 minutes until all oil has burned out. This procedure is source of the strong smell of burnt oil, so it is necessary to ventilate and air the place of installation. After switching off, let the container cool down and then wipe off the excess oil. The bratt pan is ready tu use. 
After cooking it is not necessary to burn the container again. Just clean with hot water without any detergent and dry it thoroughly. After wiping the container to dry, apply a thin layer of kitchen oil to the bottom of container to prevent unpleasant corrosion. In case of the container starts to rust, don´t worry, just use the soft brush to remove the rust and burn again. ALWAYS START THE COOKING WITH OIL. 

 

Check Gastro-Haal tilting bratt pans here: 

https://gastrohaal.sk/en/products/2_tilting-bratt-pans

 

 
 

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