Bratt pan is a heavy-duty industrial cooking appliance that can perform multiple functions:

boiling Boiling or ebullition is the rapid phase transition from liquid to gas or vapor, vapour; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point, so that the vapour pressure of the liquid is equal to ...

steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking ha ...

stewing A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, ...

simmering Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...

roasting Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizat ...

poaching Poaching is the illegal hunting or capturing of wild animals, usually associated with land use rights. Poaching was once performed by impoverished peasants for subsistence purposes and to supplement meager diets. It was set against the huntin ...

braising Braising (from the French language, French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first Browning (cooking), browned at a high temperature, then simmered in a covered pot in cook ...

shallow frying Shallow frying is a hot oil-based cooking technique. Pieces of food are cooked by partial submersion in hot oil. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be ...

and

deep frying Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly Cooking oil, oil, as opposed to the shallow frying used in conventional frying done in a fryi ...

. They all possess a tilting feature, which is either electrically or hand operated. Bratt pans are typically found in commercial establishments where mass

catering Catering is the business of providing food services at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio. History of catering The earliest account of major service ...

is required such as

restaurants A restaurant is an establishment that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in app ...

, canteens,

hospitals A hospital is a healthcare institution providing patient treatment with specialized health science and auxiliary healthcare staff and medical equipment. The best-known type of hospital is the general hospital, which typically has an emergency ...

and schools. The term ‘bratt pan’ stems from the German word for fry – . Bratt pans contain

rectangular In Euclidean plane geometry, a rectangle is a rectilinear convex polygon or a quadrilateral with four right angles. It can also be defined as: an equiangular quadrilateral, since equiangular means that all of its angles are equal (360°/4 = 90 ...

deep pots with counter-balanced lids which you can pull down. The heating source is powered through gas or electrical means.

References

Cookware and bakeware {{cooking-tool-stub

See also

References