Electric Bratt Pans

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.

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 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 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 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 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 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 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.