Bratt Pans and Boiling Pans Explained
For high-volume UK catering operations, from hospitals and universities to large banqueting kitchens and cook-chill units, equipment needs to produce large quantities of food efficiently. Bratt pans and boiling kettles are two of the most versatile pieces of equipment for this job, and many manufacturers now offer smaller-capacity versions suited to hotels, staff restaurants and residential schools too.
Bratt pans: the tilting multi-function pan
A bratt pan is a rectangular, deep pan with a counter-balanced pull-down lid, heated by gas or electric, and fitted with a tilting mechanism for easy pouring. The name comes from the German word "brat", meaning to fry (in Germany they're known as a kippentopf, or tilting pan).
Key features
A bratt pan can perform up to eight cooking functions, depending on the model: braising, boiling, steaming, poaching, stewing, roasting, deep-fat frying and shallow frying. Not every model performs all eight, so always check the specification sheet before you buy.
The multi-function design means a single pan can brown meat at a high fry temperature with the lid open, then have liquid added and the temperature reduced with the lid closed to braise. Soups and sauces benefit from the same temperature-controlled, multi-stage cooking.
Cleaning and maintenance
The tilt feature makes emptying and washing the pan straightforward, and many models are plumbed in with a swivel tap for adding cooking water and for cleaning.
Pressure bratt pans
A pressure bratt pan is a more advanced version where the lid clamps tightly shut, allowing cooking above 100°C. This cooks tougher cuts of meat faster and more tenderly, while still being usable in standard atmospheric mode when needed.
Boiling kettles: upright multi-function pans
A boiling kettle is similar in principle to a bratt pan but stands upright, with in-built heating, a tilting mechanism and a drain tap at the base for wet dishes. Despite the name, boiling kettles are used mainly for gently simmering soups, sauces, custards and stews rather than for boiling.
Heat is applied either directly to the underside of the pan, which can risk catching thick sauces, or indirectly via a water jacket or double pan, using hot water or steam. Indirect heating prevents burning and needs less constant attention from kitchen staff. Boiling kettles are usually plumbed in with a swivel tap, and are often available as double units so two products can be cooked in the space of one.
Summary
Bratt pans and boiling kettles are versatile, high-volume cooking equipment that belong in most serious UK commercial kitchens. Choosing the right model, and making full use of features such as tilting mechanisms, indirect heat and pressure cooking, keeps food quality and safety high while saving time and labour.
Browse our full range of bratt pans, or call our team on 01304 873469 to talk through the right specification for your kitchen.
Reproduced with kind permission of the Catering Equipment Suppliers Association (CESA).