Bratt Pans
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A bratt pan gets its name from the German word “to fry”, though in German they are called tilting pan, & do far more than fry. Bratt pans are deep, rectangular cooking pots with a counter-balanced pull down lid. The heat source to the base of the pan can be gas or electric. They all have a tilting feature, operated electrically or by a hand-driven mechanism.
Bratt pans are a versatile piece of high production equipment, able to perform up to eight cooking functions: braising, boiling, steaming, poaching, stewing, roasting, deep-fat frying & shallow frying.
At the end of cooking the tilt feature is very useful for emptying the contents out & helps with washing the pan. Most bratt pans offer the option of being plumbed in so that a swivel tap is connected to the unit to allow water to be added both for adding liquid for the cooking & for washing out.
A pressure bratt pan performs all the same functions as a standard bratt pan, but the lid can be clamped tightly shut for cooking at a higher water temperature than 100 Deg C. As with any pressure cooker, the increase in pressure means the food is cooked much quicker & tenderised, so is very suitable for dishes which use tougher cuts of meat. A pressure bratt pan can also be used in atmospheric mode.
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