Bratt Pans

The Rational iVario Pro L is a large-capacity electric cooking centre that consolidates several cooking functions into a single unit. It operates as a bratt pan, boiling pan, deep fryer, and low-temperature cooking appliance, making it a genuinely practical choice for kitchens looking to reduce their equipment footprint without reducing output or flexibility.

In high-volume service environments, the iVario Boost system is where this unit distinguishes itself from conventional tilting bratt pans. Ceramic heating elements and a fast-response pan base combine to deliver rapid heat-up and consistent temperature recovery, which means searing remains effective even when large quantities of cold product are loaded. This is a meaningful operational advantage during busy service periods where temperature drop is a common problem with standard equipment. The iZone Control feature — available as an optional addition at extra cost — allows the pan base to be divided into up to four independently controlled cooking zones, enabling multiple dishes to run simultaneously at different temperatures without interference.

The integrated iCooking Suite provides automated cooking intelligence that monitors and adjusts processes in real time, handling everything from delicate low-temperature work and confectionery to high-intensity blanching and frying with minimal manual oversight. The Auto Lift function raises pasta baskets automatically, which reduces the need for constant attendance and frees up kitchen staff during service.

• Rapid temperature recovery under continuous load via iVario Boost ceramic elements
• Optional multi-zone base for simultaneous cooking at independent temperatures
• Automated iCooking Suite with real-time process monitoring and adjustment
• Auto Lift function for unattended pasta and blanching operations
• Electric tilting pan base for safe, controlled emptying

Installation planning is essential before purchase. As a large-format electric unit, it draws considerable power and requires a suitably rated electrical supply confirmed by a qualified electrician. The unit also needs adequate floor space, load-bearing capacity, and an appropriate ventilation assessment as part of a site survey. An optional height-adjustable stand is available and is worth considering for ergonomic and workflow reasons. Commissioning should be carried out by Rational or a qualified engineer, and a site visit prior to ordering is strongly advisable.

The iVario Pro L is well suited to high-volume operations — contract catering, central production units, large staff restaurants, hotels, and institutional catering — where a single versatile cooking system can realistically replace several individual appliances. For smaller or lower-volume kitchens, a smaller model within the iVario range is likely to be a more appropriate and cost-effective specification. For very large centralised production sites with exceptional throughput demands, a higher-capacity configuration may be worth considering.

If you are assessing whether the iVario Pro L is the right fit for your operation, or weighing it against other models in the range, the team is happy to talk through your requirements. A live cooking demonstration can also be arranged — often the most useful step before making a decision at this level of investment.

The Blue Seal E580-12 is a 120-litre electric tilting bratt pan designed for sustained, high-volume batch cooking in professional catering kitchens. As a category, the bratt pan is one of the more genuinely versatile pieces of equipment a busy kitchen can invest in — a single unit handles boiling, braising, stewing, shallow and deep frying, poaching, steaming, and roasting. That breadth of function is particularly valuable where floor space is limited but output demands remain high throughout service.

The pan body is manufactured from heavy-gauge stainless steel, with a thick base engineered to distribute heat evenly across the cooking surface and hold temperature consistently through long cook cycles. Even heat distribution reduces hotspots, which in bulk cooking translates directly into more uniform results and less intervention from kitchen staff. The counterbalanced lid makes it practical to use as an additional working surface when open — a useful detail in kitchens where bench space is tight.

Tilting is operated manually via a handwheel with a fold-away handle, allowing controlled, measured pouring through the integral spout without the physical effort of managing a full pan directly. Practical operational advantages include:

• One unit covers multiple cooking methods, reducing overall equipment footprint
• Manual tilt mechanism gives controlled pouring at full capacity without strain
• Counterbalanced lid acts as additional bench space during service
• Stainless steel construction and enamelled front panel simplify daily cleaning
• Adjustable feet allow level installation on uneven kitchen floors

Installation will require a suitable three-phase electrical supply. Given the unit's size and overall weight, access routes and floor loading capacity should be assessed before delivery is arranged. As a floor-standing unit, adequate clearance around the pan for safe operation, cleaning, and servicing should be factored into the kitchen layout from the outset.

At 120 litres, the E580-12 is well suited to contract caterers, large hotel and leisure kitchens, schools, hospitals, and event catering operations where batch cooking is a routine part of daily service. It sits toward the upper end of standard bratt pan capacities — operations running continuous service across multiple sittings or very high daily throughput may benefit from discussing whether a heavier-duty configuration would serve them better. For smaller operations, a lower-capacity model within the range is likely to be more practical and more economical to run.

If you are working through whether the E580-12 is the right fit for your service volume, kitchen layout, or electrical infrastructure, the team is happy to go through the details with you before you commit.

The Blue Seal G580-8 is an 80-litre gas-fired tilting bratt pan built for high-volume batch cooking operations. It accepts both natural gas and LPG, giving it practical flexibility across different site setups. Tilting is managed via a hand-wheel mechanism with a fold-away handle, allowing operators to pour large volumes safely and in a controlled manner — an important consideration at this capacity.

In a busy kitchen, a bratt pan justifies its footprint through range of function. A single unit of this size can handle boiling, shallow frying, deep frying, braising, stewing, poaching, steaming, and roasting, consolidating several cooking processes without requiring separate equipment for each. The burner brings large volumes up to temperature efficiently, and the operating range is broad enough to hold a gentle poach as reliably as it reaches searing heat. Piezo ignition and integrated flame failure protection keep day-to-day operation straightforward and safe.

The design reflects the demands of sustained, heavy use:

• Seamless pan with rounded internal corners for thorough, easier cleaning
• Spring-assisted lid reduces physical effort during frequent lifting
• Stainless steel lid doubles as a work surface when the pan is open
• Enamelled control panel wipes down quickly between services
• Full-width pouring spout supports safe, controlled transfer of hot contents

Installation requires an adequate gas supply — natural gas or LPG — and a suitable overhead extraction system, typically a commercial canopy. At 80 litres this is a substantial floor-standing unit, so access routes and available floor space should be confirmed at the planning stage. A Gas Safe registered engineer should assess your supply pipework before installation proceeds to ensure it can adequately support the appliance.

This pan is well suited to contract caterers, central production kitchens, and institutional operations such as hospitals, schools, and large hotel kitchens where batch cooking runs across sustained service periods. Sites with more modest throughput may find a smaller-capacity pan a more proportionate choice, while operations running continuous multi-shift production at very high volumes may benefit from reviewing heavier-duty alternatives before committing.

If you would like to talk through capacity requirements, gas supply compatibility, or how this pan might work within your kitchen layout, the team is happy to help.

The Blue Seal E580-8 is a floor-standing electric bratt pan with an 80 litre capacity and a hand-wheel operated forward-tilting mechanism with a fold-away handle. It is a multi-method cooking unit designed to handle the full range of wet and dry cooking tasks within a single piece of equipment — boiling, poaching, steaming, braising, stewing, shallow frying, and roasting. A spring-assisted tilting action allows controlled pouring through a large spout, which keeps the process manageable given the volume a fully loaded pan carries.

In a high-volume kitchen, a unit at this capacity earns its floor space by consolidating tasks that would otherwise require multiple pieces of equipment. It is well suited to batch cooking across multiple services — braised meat or bulk sauce production in the morning, then cleaned down and switched to a different task for service. The seamless pan construction with rounded internal corners supports thorough cleaning between tasks, which matters in kitchens running continuous output through the day. The stainless steel body is built for sustained commercial use rather than occasional deployment.

• Handles boiling, braising, stewing, poaching, roasting, and shallow frying in one unit
• Spring-assisted manual tilt for controlled, manageable pouring at volume
• Seamless pan with rounded internal corners for efficient cleaning between tasks
• Overheat safety cut-out provides protection during unattended or extended cooking runs
• Heavy-duty lid doubles as a work surface when the pan is open and in active use

A unit of this size carries a significant electrical load, so confirming your kitchen's supply capacity before ordering is an important step. The pan is mounted on front legs with rear castors, which allows repositioning for access and cleaning, but a fixed electrical connection point needs to be factored into the installation plan. Proximity to a floor drain is worth considering at the planning stage — drainage access makes cleaning a fully loaded pan considerably more straightforward. Floor loading should also be assessed, particularly in older buildings.

This unit is a practical fit for contract catering operations, central production units, hospital and care home kitchens, and larger restaurant or pub kitchens where batch cooking is a consistent part of the workflow. It is less well suited to smaller à la carte environments where output volumes would not justify the capacity. For sites with very high or near-continuous production demands, a larger-capacity model in the range may be worth considering.

If you would like to talk through whether 80 litres is the right fit for your operation, or need to work through the installation requirements before committing, the team is happy to help you think it through.

The Blue Seal G580-12 is a 120-litre gas-fired tilting bratt pan designed for sustained, high-volume cooking across a wide range of methods. The pan body and lid are fabricated in stainless steel with a seamless, rounded-corner interior. Tilting is controlled by a hand-wheel with a fold-away handle, giving precise, safe pouring without the need for mechanical assistance. The unit is available on natural gas or LPG, and the correct fuel type must be confirmed before ordering.

In a working kitchen, a bratt pan at this capacity earns its place by consolidating several functions into a single unit. It handles bulk braising, large-batch shallow frying, poaching, stewing, and boiling depending on what service demands. The burner output supports solid heat recovery after loading, which matters when you are working through large quantities of protein or root vegetables in continuous batches. The operating range runs from low, slow sauce work through to higher-temperature searing.

The key operational advantages are:

• Multi-method cooking in one unit reduces equipment footprint and transition time between cooking stages
• Manual tilt mechanism allows controlled, safe decanting directly into serving vessels or transport containers
• Seamless rounded interior simplifies daily cleaning and reduces residue build-up
• Spring-assisted lid reduces physical effort during extended prep and service periods
• Rear castors allow repositioning during installation, though the unit is not intended for routine movement once in place

Installation requires a hard gas connection rated for the chosen fuel type and adequate overhead extraction — a canopy directly above the unit is standard practice. The pan carries a significant operating weight when filled, so floor loading capacity and delivery access routes are worth assessing before the unit arrives on site. Clearances to adjacent equipment and walls should follow manufacturer guidance and applicable gas safety regulations.

This bratt pan is well suited to central production kitchens, large contract catering operations, hospital and care home kitchens, and busy restaurant or pub kitchens where batch cooking is a regular part of the workflow. At 120 litres it represents a serious commitment of space and gas supply — kitchens with lower throughput may find a smaller-capacity model more practical, while very high-volume cook-chill facilities may benefit from a larger option within the range.

If you want to talk through whether this capacity fits your service volumes, or have questions about gas supply and installation before placing an order, the team is happy to work through it with you.

The Rational iVario Pro XL is a large-capacity electric cooking centre built around a single 150-litre pan. Rather than functioning as a conventional bratt pan with fixed temperature control, it uses ceramic heating technology combined with an intelligent control system that monitors the cooking process in real time and adjusts accordingly. Frying, boiling, blanching, deep frying, poaching, pressure-free braising, and overnight low-temperature cooking are all handled within the same unit, which has a direct bearing on how much equipment a kitchen needs to operate a full production programme.

In practical terms, the most significant performance characteristic is heat recovery under load. When cold product is added in bulk — as happens routinely in high-volume production — a conventional pan loses temperature and quality variation follows. The iVario's ceramic heating element recovers quickly enough to maintain consistent results without the operator needing to compensate manually. For a kitchen running the unit continuously through a long service or production shift, this reduces both quality variation and the level of attention the equipment demands.

The iCooking Suite control system tracks the cooking process and prompts the operator when an action is required — turning product, adding liquid, adjusting — rather than leaving timing entirely to individual judgement. This is particularly relevant for operations with mixed-skill brigades or where consistency across different shifts matters. The Auto Lift function for pasta cooking is a straightforward example of automation that removes a routine task without adding unnecessary complication. An optional iZone Control function allows the pan base to be divided into independently controlled areas for simultaneous preparation of different products or smaller batches; this is a separate configuration option and should be discussed at the point of enquiry.

• Single pan handles multiple cooking methods, reducing overall equipment footprint
• Fast ceramic heat recovery maintains consistent results when bulk-loading cold product
• Intelligent prompts reduce dependence on individual operator skill and experience
• Optional iZone Control enables simultaneous cooking of different products in one pan
• Overnight and low-temperature cooking extends production scheduling beyond service hours

Installation requires a three-phase electrical supply with capacity appropriate to a unit of this scale. The equipment is substantial in both footprint and weight, so access routes for delivery, floor loading capacity, and extraction provision all need to be confirmed before ordering. A stand is not included as standard; height-adjustable options are available and worth discussing in terms of operator ergonomics and kitchen workflow. Given the configuration options involved and the level of capital investment, working through the installation requirements before placing an order is genuinely worthwhile rather than a formality.

The iVario Pro XL is well suited to contract catering operations, large staff and hospitality restaurants, hospital and education catering, and production kitchens where throughput, multi-method flexibility, and consistency across shifts are the primary requirements. For lower service volumes or smaller kitchens, other models within the iVario range offer reduced capacity with the same control approach. For sites with exceptionally high output demands, it is worth discussing whether a single XL unit or a combination of smaller units better fits the actual workflow before committing.

If you would like to talk through how the iVario Pro XL would fit your kitchen — including configuration choices, installation requirements, or how it compares with other options in the range — the team is available to help. Equipment at this level tends to repay a conversation before the order is placed.

The Rational iVario 2-XS is a dual-pan electric cooking centre designed to consolidate several conventional appliances — bratt pan, boiling pan, deep fryer and pressure cooker — into a single compact footprint. Its two pans operate entirely independently, meaning different cooking methods can run simultaneously without one task interfering with the other. As the smallest model in the iVario range, it is particularly relevant for operations where floor space is limited but the menu demands a broad range of cooking techniques.

Performance centres on Rational's iVario Boost system, which pairs ceramic heating elements with a fast-response pan base. Temperature recovery after loading cold ingredients is noticeably quicker than with conventional pan technology — a practical advantage during a busy service when throughput needs to remain consistent. The scratch-resistant pan bases are built to withstand daily commercial use and clean down efficiently at the end of service.

The iCooking Suite brings automated cooking intelligence to both pans. The system monitors the cooking process continuously, adjusts parameters as needed, and calls for operator input only when necessary. For a small kitchen team managing multiple stations, this reduction in sustained attention has real operational value. An optional iZone Control add-on allows each pan to be divided into up to four independently controlled zones, which suits operations running smaller batches, dietary separations or special menu items within the same service window.

• Two independent pans support simultaneous cooking across different methods
• Replaces multiple standalone appliances, recovering valuable kitchen floor space
• Automated cooking intelligence reduces the need for constant operator attention
• Fast temperature recovery maintains throughput during peak service periods
• Optional iZone Control enables separated or smaller-batch cooking within each pan

As an electric unit, the iVario 2-XS will typically require a three-phase electrical supply. Ventilation provision, available floor space and site electrical infrastructure should all be confirmed before ordering — installation requirements for this class of equipment warrant early assessment. The 2-XS is the entry point to the iVario range; operations with higher volumes or a need for greater single-pan capacity may find a larger configuration within the range a better fit.

This unit is well suited to contract caterers, hotel kitchens, staff restaurants and similar operations running varied daily menus across multiple cooking methods — particularly where kitchen teams are lean and consistent, reliable output is a priority. If you would like to talk through whether the 2-XS is the right match for your service volumes and site conditions, our team is happy to work through the options with you.

The Blue Seal E580-8E is a floor-standing electric bratt pan with an 80-litre capacity and a motorised tilting mechanism operated from a front-mounted control panel. Bratt pans are among the most versatile pieces of equipment a commercial kitchen can invest in — capable of boiling, braising, stewing, shallow frying, poaching, steaming, and deep-fat frying from a single unit. The E580-8E sits at the mid-to-large end of the category and is built for kitchens running sustained, varied service across extended periods.

Three stainless steel sheathed heating elements are clad directly to the pan base, which promotes consistent heat distribution across the cooking surface and supports reliable recovery between batches. The wide temperature range allows operators to move between delicate poaching and high-heat searing within the same service without switching equipment. The motorised tilt is particularly useful when decanting large volumes of hot liquid — it reduces physical strain and supports safer working practice during busy service.

Several design details make a practical difference in day-to-day operation:

• Seamless interior with rounded corners simplifies cleaning and reduces food trapping between services
• Spring-loaded lid with a full-width handle allows straightforward single-handed operation
• Lid doubles as a work surface when the pan is open and in active use
• Enamelled control panel is robust and easy to wipe down between sessions
• Overheat safety cut-out provides an additional layer of protection during heavy continuous use

The unit is supplied with fixed legs to the front and castors to the rear, which makes repositioning for thorough cleaning more manageable. Being electric, there is no gas supply requirement, but three-phase power is essential — confirm available supply and adequate circuit capacity with a qualified electrician before ordering. The unit carries a substantial footprint and weight, so floor loading and access route dimensions are worth checking during your planning. It operates as a free-standing unit and does not require connection to an extraction canopy, though adequate general kitchen ventilation remains good practice.

The E580-8E is well suited to mid-to-large volume operations: contract caterers, hotel kitchens, hospital catering departments, and busy restaurant or pub kitchens that need a single piece of equipment to handle a broad range of cooking methods across the day. Smaller-capacity bratt pans are available for operations with lower throughput or tighter space constraints. For very high-volume central production kitchens, it is worth considering whether a larger-capacity unit would better match sustained demand.

If you're working out whether this pan is the right match for your kitchen's volume, menu, or available power supply, the team is happy to talk it through with you before you commit.

The Rational iVario Pro 2-S is a twin-pan cooking centre housing two independent 25-litre pans within a single unit. It is designed to handle the full range of primary cooking tasks — frying, boiling, braising, blanching, deep frying and low-temperature cooking — across both pans simultaneously and independently. It is not a conventional bratt pan; it is a more technically sophisticated cooking system capable of replacing several individual pieces of equipment.

In busy kitchen environments, the iVario Pro 2-S performs consistently through long and demanding service periods. The iVario Boost system uses ceramic heating elements paired with a fast-response pan base to deliver rapid heat recovery after cold ingredients are added — a recognised weakness of traditional bratt pans and tilt skillets. Temperature stability during high-volume searing or continuous boiling is noticeably more controlled than older pan technology, helping maintain consistent food quality across a full service. The iCooking Suite adds an automated cooking intelligence layer that monitors and adjusts the cooking process in real time, prompting the operator only when action is actually required.

The operational advantages for kitchens running diverse menus or feeding large numbers are considerable:

• Both pans run fully independently — different processes, different temperatures, simultaneously
• iZone Control (specified at point of order) divides a single pan into up to four separately controlled zones, useful for smaller batches or dietary variants
• Auto Lift functionality handles pasta and delicate items automatically, reducing operator attention during busy periods
• Intelligent energy management limits draw relative to actual demand rather than running at full load continuously
• Integrated cooking programmes support consistency across shifts and reduce reliance on individual operator skill

Installation requires a dedicated electrical supply, and the electrical infrastructure should be assessed before ordering given the power demand at this level. The unit is substantial in both footprint and weight, so delivery access and final positioning need consideration at the planning stage. An optional height-adjustable stand and integrated shower are available. iZone Control must be specified at the point of order and cannot be retrofitted. A site visit from a Rational representative or from our team is strongly advisable before committing, as configuration choices affect both the operational fit and the overall cost.

The iVario Pro 2-S is well suited to high-volume operations — contract caterers, large hotel kitchens, central production units, busy restaurant kitchens and staff feeding operations where throughput, consistency and reduced labour are priorities. For smaller kitchens or lower service volumes, single-pan models within the iVario range may be a more proportionate choice. For very large central production environments, higher-capacity configurations within the range are worth exploring.

If you are weighing up whether the 2-S configuration fits your operation, or need guidance on which options to include at the point of order, our team have hands-on familiarity with the iVario range across real kitchen environments — it is worth a conversation before you finalise anything.

The Blue Seal E580-12E is a floor-standing electric bratt pan with a 120-litre pan body and a motorised tilting mechanism. It is a large-format, multipurpose cooking vessel capable of handling boiling, braising, stewing, poaching, shallow frying, deep frying, steaming, and roasting within a single unit — making it one of the more practically versatile pieces of equipment a production kitchen can invest in.

In a high-volume environment, consistent temperature across the pan base is what separates reliable batch cooking from unpredictable results. The heating elements are cladded directly to the base of the pan, promoting even heat distribution and supporting solid recovery when large quantities of cold product are loaded in succession. At 120 litres, the motorised tilt is a genuine operational and safety consideration, not a minor convenience — manually decanting batches of this size is physically demanding and carries real risk during a busy service.

Several design details contribute to day-to-day efficiency in a working kitchen:

• Seamless interior with rounded corners reduces food trapping and speeds cleaning between batches
• Sprung-balanced lid reduces effort during frequent access throughout service
• Heavy-gauge stainless steel lid doubles as a work surface when the pan is not in use
• Large pouring spout allows controlled decanting without needing secondary transfer vessels
• Enamelled control panel is straightforward to wipe down and maintain hygienically

The unit is floor-standing with fixed front legs and rear castors, which allows some repositioning for cleaning access without requiring a full installation move. As an electric model, a three-phase supply is required — this should be confirmed with a qualified electrician before purchase. Given the size and weight of the unit, floor loading capacity and delivery access should be assessed early in the planning process, particularly for basement kitchens or upper-floor installations.

The E580-12E is well suited to central production kitchens, contract catering operations, hospital and care sector facilities, and high-volume restaurants where batch cooking versatility is a daily requirement. At 120 litres it sits towards the upper end of the standard bratt pan range — smaller operations or kitchens with limited floor space may find a lower-capacity model more appropriate, while sites with consistently high batch demands may benefit from a heavier-duty option.

If you would like to talk through whether this capacity fits your service volumes, or need guidance on the electrical requirements for your site, the team is available to help you work through it before you commit.

The Blue Seal G580-12E is a floor-standing gas bratt pan with a 120-litre capacity, built for sustained production cooking across a broad range of methods. A single unit handles boiling, poaching, stewing, braising, shallow frying, deep frying, steaming, and roasting — consolidating functions that would otherwise require several separate appliances. It runs on natural gas or LPG, which makes it a practical choice for sites where electrical supply is limited or where a gas infrastructure is already in place.

In demanding kitchen environments, a bratt pan's real value is how consistently it performs during extended batch cooking and how quickly it recovers heat when cold product is loaded in quantity. The G580-12E handles both well, with a burner output that sustains production-level throughput without significant temperature lag. The wide pan base gives useful surface area for browning and searing at the start of a braise or stew, and the seamless pan body with rounded internal corners reduces cleaning time meaningfully when the vessel is being turned around between tasks.

Operational features that make a difference during a working service:

• Spring-assisted lid reduces operator fatigue across long production shifts
• Large pouring spout allows controlled, safe decanting of hot liquids
• Piezo ignition with flame failure device for reliable, safe start-up
• Overheat safety cut-out provides protection during unsupervised cooking cycles
• Enamelled control panel resists heat and moisture in heavy-use environments
• Lid functions as an additional worksurface when the pan is not in active use

Installation requires a gas supply rated appropriately for the unit's burner output, and in most kitchens the unit will need to sit beneath an extraction canopy to meet ventilation requirements. Given the floor-standing format and overall weight, it is worth confirming access routes and floor loading capacity before arranging delivery. Rear castors allow a degree of repositioning flexibility, but any significant relocation will require a qualified gas engineer to disconnect and reconnect the supply.

At 120 litres, this unit is well suited to school catering operations, hospital and care facility kitchens, contract catering production environments, and large restaurant or pub kitchens running substantial covers. For smaller à la carte operations, a 60- to 80-litre model would generally offer a more proportionate footprint and lower running cost. Sites running continuous high-volume batch cycles may find it worth considering a larger-capacity unit or a twin-pan configuration to avoid bottlenecks during peak periods.

If you want to talk through whether this capacity is the right fit for your production volumes, or need to go over gas supply and ventilation requirements before making a decision, the team is happy to work through those details with you.

The Blue Seal G580-8E is an 80-litre gas-fired bratt pan with an electronic tilting mechanism, built for sustained heavy use in professional kitchens. Bratt pans are among the most operationally versatile pieces of cooking equipment available — a single vessel handles boiling, braising, stewing, poaching, shallow frying, deep frying, and roasting, which materially reduces the number of separate appliances needed during a busy service. The G580-8E runs on natural gas or LPG, and the fuel type should be confirmed at the point of order.

At 80 litres, this pan is well suited to large-batch cooking without splitting production across multiple vessels. The electronic tilting mechanism allows controlled, gradual emptying during service — an important safety consideration when handling large volumes of hot liquids or stocks. The seamless stainless steel interior with rounded corners makes end-of-service cleaning noticeably faster and more thorough than pans with welded seams. The spring-assisted lid is designed for one-handed operation, and the flat lid surface doubles as useful worktop space when the pan is not in use.

Key operational advantages include:

• Electronic tilting for safe, controlled pouring during busy service periods
• Multi-function capability reduces dependency on separate braising, boiling, and frying vessels
• Seamless interior and rounded corners for fast, thorough cleaning at end of service
• Compatible with natural gas and LPG, useful where mains gas is unavailable
• Piezo ignition with flame failure protection for reliable, safe daily operation

Installation requires a gas supply connected by a Gas Safe registered engineer in line with current regulations. The unit is floor-standing on heavy-duty front legs with rear castors, which assists with positioning and allows the unit to be moved for cleaning underneath. Floor load-bearing capacity should be assessed before installation — a fully loaded vessel of this size carries considerable weight. Adequate overhead extraction and ventilation are required, as with all gas cooking equipment of this output.

This model is commonly found in contract catering operations, hotel banqueting kitchens, large institutional facilities, and busy restaurant kitchens where batch cooking forms a core part of daily production. Sites with significantly higher throughput requirements may find a larger-capacity model a more practical fit, whilst smaller operations producing modest batch volumes might be better served by something more compact.

If you have questions about capacity for your service volumes, gas supply requirements, or whether this model is the right fit for your kitchen, the team is happy to talk it through before you commit.

The Fagor SB-E910 IM is a large-capacity electric bratt pan from the 900 Series range, designed for professional kitchens that need a single, dependable piece of equipment to handle a wide variety of cooking methods. With a 90-litre pan capacity and a 15kW three-phase heating element, it is built to griddle, fry, shallow-poach, boil, stew, roast, and braise — covering the kind of multi-function workload that would otherwise require several separate appliances.

In a busy service environment, the 15kW element delivers strong initial heat-up and maintains consistent pan temperatures even when a full load of product is introduced. Recovery is notably prompt, which matters during continuous service when the pan is being cycled through multiple batches. The stainless steel construction throughout is well suited to the demands of daily commercial use, and at 195kg this is a substantial, stable unit built for a fixed position in the kitchen.

From a practical standpoint, the motorised tilting system is one of the more operationally significant features. Emptying a pan carrying close to 90 litres of hot liquid or food manually is both physically demanding and carries genuine safety risk; the motorised mechanism removes that entirely. Rounded internal corners reduce the time spent cleaning, and the smooth stainless steel surfaces throughout are straightforward to bring to hygiene compliance at the end of service.

• Motorised tilt removes the manual effort and safety risk of emptying a full pan
• Multi-method cooking reduces the number of separate appliances required on the line
• Strong heat output supports continuous batch cooking during extended service periods
• Rounded internal corners speed up end-of-service cleaning
• Stainless steel construction throughout supports long-term durability in commercial use

Installation requires a three-phase electrical supply, and given the unit's footprint and weight, positioning and access should be planned carefully before delivery. This is not a unit that lends itself to frequent repositioning once installed. It integrates well with other Fagor 900 Series equipment where a coherent suite is being built out.

The SB-E910 IM is best suited to high-volume operations — contract caterers, large institutional kitchens, central production units, and busy restaurant or hospitality kitchens where bratt pan cooking features regularly in the workflow. Operators running lower volumes, or those with limited three-phase capacity, may find a smaller-capacity model a more practical fit. For sites with significantly higher throughput demands, it is worth discussing whether a heavier-duty configuration would be more appropriate.

If you're working through the specification for a new kitchen or replacing existing equipment, we're happy to talk through whether the SB-E910 IM is the right choice for your service volumes and installation setup.

The Fagor SB-G910 IM is a large-capacity motorised gas bratt pan from the 900 Series range, built for commercial kitchens with consistently high output demands. At 90 litres, it is one of the larger formats available and is capable of handling a broad range of cooking methods — griddling, frying, boiling, braising, roasting, and poaching — within a single piece of equipment. The motorised tilting mechanism allows controlled, powered emptying without manual handling, which matters when the pan is loaded to working capacity.

In a busy kitchen environment, a bratt pan at this scale earns its place through sheer versatility and throughput. The 18kW gas output delivers strong initial heat-up performance and good recovery when cold ingredients are introduced in volume — important during continuous batch cooking across a long service. The stainless steel construction throughout is suited to heavy daily use, and the rounded internal corners of the pan reduce the areas where food or residue can accumulate, which makes end-of-service cleaning more straightforward than it might be with a squared-off pan.

Practical advantages for kitchen operators include:

• Multi-method cooking in a single footprint, reducing the need for multiple appliances
• Motorised tilt eliminates manual handling of a heavily loaded pan
• Rounded internal corners support faster, more thorough cleaning
• Consistent heat across the pan base supports even cooking at scale
• Part of the 900 Series range, so it aligns with other Fagor suite equipment if you're building or expanding a line

At 211kg, installation planning is essential before purchase. The unit requires a firm, level floor capable of supporting that load, adequate gas supply to the connection point, and sufficient clearance for the tilt action to operate safely. Ventilation requirements will depend on your canopy setup and local building regulations — it is worth confirming this with your installation contractor early in the process. The 800mm width is fairly compact for a pan of this capacity, but access for servicing and the full tilt arc should be factored into your kitchen layout.

This model is well suited to schools, hospitals, large contract catering operations, and any site producing high volumes of batch-cooked food on a daily basis. It is a substantial piece of equipment and is best justified where cooking volume and menu variety are both high. For smaller operations or sites with lighter throughput, a reduced-capacity bratt pan may represent a better fit; for very high-volume central production units, it is worth discussing whether a larger format would serve you better.

If you're unsure whether this model suits your kitchen layout, gas supply, or production volume, the team is happy to talk it through before you commit to anything.

The Fagor SB-E915 IM is a large-capacity tilting electric bratt pan from the 900 Series range, designed for high-output commercial kitchens that need versatility and reliable throughput from a single piece of equipment. With a 120-litre pan capacity, it handles bulk cooking across a wide range of methods — braising, frying, boiling, poaching, roasting, and shallow frying — making it well suited to operations where space at the range is at a premium but service volumes are substantial.

In a busy kitchen environment, the ability to recover temperature quickly after loading a cold or large batch of product is critical to maintaining consistent output. The 22.5kW three-phase heating element supports rapid heat recovery, which matters during back-to-back service periods where the pan is being used continuously. The motorised tilting mechanism allows the operator to empty the pan safely and with precision, removing the physical strain and risk associated with manually handling heavy loads at temperature — a practical consideration that also contributes to kitchen safety.

From a day-to-day operational standpoint, the SB-E915 IM offers several genuine advantages:

• Motorised tilt provides controlled, precise emptying without manual effort
• Rounded internal corners reduce food trapping and simplify end-of-service cleaning
• Full stainless steel construction withstands heavy daily use and frequent cleaning
• Multi-method cooking reduces the number of appliances needed on the line
• Integrates with other Fagor 900 Series appliances for a cohesive suite layout

Installation requires a three-phase electrical supply, and at 233kg the unit needs a suitably prepared floor position before delivery. The footprint is substantial, so confirming available space and access routes ahead of installation is advisable. This is not a unit suited to smaller or lighter-use kitchens — it is designed for environments where it will be in near-constant use across a service.

The SB-E915 IM is most appropriate for central production kitchens, large contract catering operations, hospital and institutional catering, and high-volume restaurant or banqueting kitchens. For sites with lower throughput requirements, a smaller-capacity bratt pan may offer better economy. Equally, for sites running multiple shifts with extremely high batch volumes, it is worth discussing whether the wider 900 Series range includes a configuration that better matches the operation.

If you are unsure whether this model is the right fit for your kitchen layout or service pattern, our team is happy to talk it through before you commit.

The Firex Cucimix is a 30-litre automated cooking system that combines a tilting bratt pan with an integrated continuous mixer. Rather than requiring a chef to stand over a batch and stir manually, the Cucimix handles the mixing process independently, allowing staff to manage other tasks while the machine maintains consistent movement through the cook cycle. It is designed for sites producing large quantities of sauces, soups, risottos, custards, mashed potato, ragù, and similar preparations where both heat and agitation are needed simultaneously.

In a busy production kitchen, the practical value of this type of machine lies in consistency and throughput. A chef can programme a cook cycle, set the mixer, and leave the unit to run — the result is the same product batch after batch, without the variation that comes from manual stirring or different members of staff managing the process differently. For kitchens under pressure during service or running extended production shifts, that degree of automation meaningfully reduces labour dependency on repetitive cooking tasks.

The operational advantages this type of equipment offers are worth considering carefully:

• Integrated mixing removes the need for a separate stand mixer or manual stirring during long cook cycles
• Automated processes reduce the skill level required for consistent batch production
• The tilting bratt pan design allows controlled pouring directly into gastronorm containers or transport vessels
• Stainless steel construction throughout supports hygiene standards and withstands daily commercial use
• Frees kitchen staff to focus on other preparation tasks during cook cycles

The Cucimix runs on a three-phase electrical supply, which is a firm installation requirement. Sites without three-phase provision would need an electrical upgrade before installation, and this should be confirmed with your electrician early in the planning process. At 95kg, the unit requires a solid, level floor surface and adequate access for delivery and positioning. Ensure your kitchen layout allows for the full tilting arc when the pan is in use.

This machine is well suited to central production kitchens, cook-chill operations, contract caterers, and large-scale hospitality sites where the same preparations are produced repeatedly in volume. It is less suited to smaller à la carte kitchens where batch sizes are low and the variety of output makes automation less practical. For sites requiring larger batch capacity, higher-output models are available in the Cucimix range.

If you are unsure whether the 30-litre capacity aligns with your production volumes, or want to discuss the installation requirements in more detail, the team is happy to talk it through before you commit to anything.

The Fagor SB-G915 IM is a 120-litre motorised tilting gas bratt pan from the 900 Series range. It is a large-format, floor-standing cooking vessel designed to handle a wide range of cooking methods — including frying, griddling, boiling, braising, roasting, and baking — within a single unit. The motorised tilt mechanism allows the pan to be emptied and discharged without manual lifting, which matters considerably when the vessel is full.

In a busy kitchen environment, the 25kW gas burner provides the output needed to bring a large volume of product up to temperature without excessive wait times, and to recover quickly between batches. This kind of throughput capacity makes the unit a practical choice for operations cooking in volume — whether that is large-batch sauce work, braised proteins for banqueting, or high-output frying during service. The stainless steel construction throughout is well suited to the wear of continuous daily use, and the rounded internal corners of the pan remove the hard-to-reach angles that slow down cleaning at the end of a shift.

From an operational standpoint, the key advantages include:

• Motorised tilt reduces manual handling risk when emptying a full pan
• Rounded internal corners speed up end-of-service cleaning
• Multi-method cooking capability reduces the number of units required on the line
• Gas operation suits kitchens where gas is the preferred or dominant energy source
• Part of the Fagor 900 Series, so it integrates cleanly with other units in that suite

At 228kg and 1200mm wide, this is a substantial piece of equipment that requires careful planning before installation. A dedicated gas supply with appropriate capacity is essential, and the floor loading and positioning relative to ventilation canopy should be confirmed with your kitchen planner or building contractor before ordering. Adequate clearance for the tilt arc at the front of the unit must be factored into the overall layout. This is not a unit suited to small or confined kitchen spaces.

The SB-G915 IM is best suited to high-volume catering operations — contract caterers, large hotel kitchens, central production units, staff canteens, and event or banqueting facilities where batch cooking is a regular part of the workflow. For smaller operations or kitchens with lower throughput requirements, a smaller-capacity bratt pan is likely to be a better fit both operationally and in terms of energy use. For sites with even greater volume demands, heavier-duty alternatives within the wider market may be worth considering.

If you are unsure whether this unit is appropriately sized for your operation or whether your kitchen can accommodate the installation requirements, the team is happy to talk it through before you commit.

The Firex Figaro DFIE100A V2 is a multi-function cooking unit designed to consolidate several large-capacity pieces of equipment into a single machine. Operating at 400V and drawing 24kW, it handles the roles typically covered by a separate braising pan, boiling kettle, fryer and conventional cooker — all within one floor-standing unit with a 102-litre capacity. The electronic control board manages cooking parameters automatically, which reduces the margin for operator error and keeps output consistent across different cooks and shifts.

In a busy production or central kitchen environment, the Figaro's main practical advantage is throughput. Large batch cooking — stocks, sauces, braises, frying — can be carried out in a single vessel without moving product between pieces of equipment. The automatic monitoring system means the unit can be set and left to maintain the correct conditions without constant attention, freeing kitchen staff to focus elsewhere during service or production periods. The steel construction is built for sustained daily use, and Firex's reputation in this class of equipment reflects a long track record in professional kitchen environments.

Key operational advantages include:

• Replaces multiple large-format appliances, reducing equipment footprint
• Electronic control board with automatic process monitoring for consistent results
• Suitable for braising, boiling, frying and general cooking from one unit
• High-volume capacity well suited to central production and batch cooking
• Reduces cross-contamination risk by keeping processes contained in one vessel

At 330kg and with overall dimensions that demand careful planning, this is not a unit to position without a properly surveyed installation. It requires a three-phase 400V supply and sufficient ventilation — whether via a canopy extraction system or alternative means — and the floor loading, access route, and final position should all be confirmed before ordering. The 1296mm depth and 960mm width mean adjacencies and workflow around the unit need considered layout planning.

The Figaro DFIE100A V2 is best suited to central production kitchens, hospital or care catering, large contract catering operations, and any site that runs significant batch cooking volumes across multiple process types. It is less well matched to smaller à la carte kitchens where batch volumes are low and equipment versatility is less of a priority. For sites with more modest output requirements, a smaller-capacity unit in the range may be a more proportionate investment; for very high-volume sites running multiple parallel production lines, it is worth discussing whether a single unit will meet demand or whether two smaller units would offer better operational resilience.

If you're working through the specification for your kitchen or want to confirm whether the Figaro is the right fit for your output volumes and available services, the team is happy to work through the details with you before you commit.

The Firex Figaro DFIE150 is a multi-function cooker designed to consolidate several pieces of cooking equipment into a single, floor-standing unit. With a 157-litre capacity and a 38.5kW output, it is capable of performing the roles of a braising pan, tilting kettle, deep fryer, and conventional cooker, switching between cooking modes through an electronic control board with automatic process monitoring. The V2 designation reflects the updated generation of the Figaro platform.

In a busy production kitchen, the Figaro's practical value lies in its throughput. Rather than running separate appliances across multiple stations, operators can batch-cook, braise, fry, and reduce in a single vessel, which reduces both labour demand and the time lost moving product between pieces of equipment. The 38.5kW element supports fast heat-up and maintains working temperatures during sustained service periods, making it well suited to high-volume cook-chill operations, central production units, and large-scale catering environments where consistency across large batches is essential.

Key operational advantages include:

• Replaces multiple appliances, reducing equipment footprint and capital outlay
• Electronic process monitoring helps maintain consistent cooking results batch to batch
• Single vessel reduces cleaning and turnaround time between cooking stages
• Suitable for braising, boiling, frying, and sauce reduction without repositioning product
• Robust steel construction suited to the demands of continuous production use

The Figaro is a substantial piece of equipment at 360kg and with a footprint of 960mm wide by 1648mm deep. It requires adequate floor loading, sufficient service connections for its 38.5kW electrical supply, and clear access for installation — the depth in particular should be factored into any kitchen layout review before purchase. Ventilation requirements will depend on the cooking modes in regular use and should be assessed as part of the installation plan.

This unit is best suited to central production kitchens, large contract catering operations, hospital or education catering facilities, and any site producing high-volume, multi-process menus where consolidating cooking stations brings a clear workflow benefit. It is less suited to smaller kitchens where the scale of the unit would outpace demand. For operations requiring either a smaller working capacity or a larger multi-unit installation, alternative configurations are available within the Firex range.

The Figaro is a significant investment and one that benefits from a considered specification process. If you would like to talk through whether it is the right fit for your operation, the team is happy to work through the details with you.

The Firex Figaro DFIE100 is a multi-function cooker designed to consolidate several cooking processes into a single floor-standing unit. Running on three-phase power with a 24kW output and a 102-litre capacity, it is built to handle the kind of batch cooking demands that would otherwise require a braising pan, a boiling kettle, a fryer, and a conventional hob running simultaneously. The V2 generation brings updated electronic controls and automatic monitoring to a well-established platform.

In a busy production kitchen, the Figaro's practical value comes from its ability to move between cooking modes without the operator needing to transfer food between pieces of equipment. Whether braising, boiling, frying, or shallow cooking, the unit maintains consistent temperatures across large batch volumes, which matters considerably during extended service periods or high-throughput cook-chill operations. Recovery between batches is supported by the 24kW element rating, reducing idle time between production runs.

From an operational standpoint, consolidating multiple appliances into one unit delivers several working advantages:

• Reduced equipment footprint in kitchens where floor space is at a premium
• Fewer items to clean and maintain at the end of service
• Single operator control point for multiple cooking functions
• Consistent temperature monitoring via the electronic control board
• Lower capital outlay compared with purchasing several standalone appliances

Installation requires a three-phase 400V supply capable of supporting the 24kW load, and the unit should be positioned on a level, load-bearing floor — at 300kg, structural suitability is worth confirming before delivery. The footprint is substantial, so access routes and final positioning should be planned in advance with your installer. Adequate ventilation or canopy extraction above the unit will be required in line with kitchen ventilation regulations.

The Figaro is well suited to contract caterers, central production units, hospital or care catering, and large-scale hospitality operations where versatility and batch volume are both priorities. It is less appropriate for smaller sites with limited three-phase capacity or kitchens that do not routinely work at volume. For sites with even greater throughput requirements, larger-capacity alternatives within the Firex range are available.

If you would like to talk through whether the Figaro is the right fit for your kitchen setup and production volumes, our team is happy to help work through the options with you before you commit.

The Firex Figaro is a multifunctional cooking unit designed to consolidate several conventional pieces of kitchen equipment into a single footprint. In practical terms, it replaces the need for a separate braising pan, kettle, deep fryer and traditional range cooker, handling a broad range of cooking processes — braising, boiling, frying, sautéing, steaming and more — within one machine. It is floor-standing and built from steel construction, with electronic controls and automatic process monitoring that allow operators to set cooking parameters and step away with confidence.

In a busy kitchen environment, the Figaro's value becomes clear during sustained service periods. The 28.5kW output supports rapid heat-up and recovery between batches, which matters when throughput demands are high. The electronic monitoring system helps maintain consistent results across repeated cooking cycles without requiring constant manual intervention — useful in kitchens where skilled labour is stretched across multiple tasks simultaneously. The 157-litre capacity is well suited to cook-in-bulk preparation, central production kitchens, and contract catering operations where large batch sizes are the norm.

From an operational standpoint, consolidating multiple appliances into one unit offers several practical advantages:

• Reduced equipment footprint, freeing up floor space in constrained kitchen layouts
• Single point of cleaning and maintenance rather than multiple units
• Consistent, programmable cooking processes that support kitchen consistency
• Potential reduction in energy consumption compared with running several appliances simultaneously
• Versatility across menu types without reconfiguring the cooking line

Installation requires careful planning. At 390kg, the Figaro is a substantial piece of equipment and will need adequate structural floor support and sufficient clear access for delivery and positioning. The footprint is considerable in all three dimensions, so kitchen layout should be assessed before ordering. Electrical supply requirements should be confirmed with a qualified electrician prior to installation. Ventilation provision is important given the cooking power involved, and the unit should be positioned beneath an appropriately rated extraction canopy.

The Figaro is most at home in high-volume operations — contract caterers, central production units, large-scale hospitality kitchens, and institutional catering where consistent batch cooking of large quantities is a daily requirement. It is less likely to be the right fit for smaller à la carte restaurants or kitchens with limited floor area and modest throughput. For sites requiring greater total capacity or multiple production lines, a larger-format or multi-unit configuration may be worth considering.

If you are weighing up whether the Figaro suits your production volumes and kitchen layout, we are happy to talk it through before you commit to a purchase.