Multi-Function Electric Bratt Pans for Professional Kitchens

A multi-function bratt pan is an electrically heated cooking appliance with a deep grilling and frying well that combines several cooking methods in a single station. It is suitable for searing, braising, boiling and grilling, supporting versatile production workflows in restaurants, hotels, staff canteens and catering kitchens. 

Combined use is particularly useful when food is first seared over high heat and then finished in the same pan. Meat, vegetables, stews or sauces do not have to be moved between different appliances. This shortens routes, reduces unnecessary handling and frees up valuable space on the cookline during busy service. 

Selection starts with the quantities processed within a production phase. Units with 11.5 litres and 4.8 kW are suitable for smaller batches, changing à la carte dishes or compact kitchens. Versions with 24 litres and 9.6 kW offer more scope for higher utilisation, pre-prepared braised dishes or portions needed in parallel. 

However, a larger pan alone is not a reliable advantage. What matters is whether the additional volume is used regularly and fits the team’s working rhythm. An oversized unit takes up more floor space and electrical capacity, whereas one that is too small means several consecutive batches are needed at peak times.

Countertop units can be placed on a sturdy base and can supplement existing workstations. Freestanding units, on the other hand, form a self-contained workstation and, depending on the model, provide additional enclosed storage. The range includes 400 mm wide units with 11.5 litres and 800 mm wide versions with 24 litres. Depths of 700 or 900 mm make it easier to line up with existing cooking appliances. 

Before choosing, it is not just external dimensions and working height that count. Clearance, ventilation, cleaning access and the position of the drain also need to be planned. The required 400 V three-phase supply must match the unit’s power rating and be installed by a qualified professional. Matching extraction and ventilation helps deal with heat, steam and cooking fumes.

A temperature range of 100 to 300 °C covers everything from gentle finishing to hard searing. Even heat distribution makes results easier to reproduce, while digitally controlled Bflex models allow precise settings for recurring processes. 

Top plates made of AISI 316 stainless steel are designed for moisture, heat and intensive commercial use. A collection channel and drain outlet help to route grease, liquids and cleaning water out of the work area in a controlled way. The pan must cool down sufficiently before cleaning. Warm washing-up water, soft sponges and drying afterwards protect the surface; cold water in a hot pan and steel wool can cause material damage.

• define capacity based on your largest realistic batch  

• check a width of 400 or 800 mm against your cookline  

• choose countertop or freestanding based on working height and storage  

• have the 4.8 or 9.6 kW power requirement technically checked  

• align classic or digital controls with your production workflow  

A correctly sized multi-function bratt pan can reduce equipment changes and transport routes between individual work steps. This makes coordination within the team easier, keeps production clear and supports stable workflows when the workload varies. The investment pays off above all when the available cooking functions are used regularly and the unit solves a genuine bottleneck in the kitchen. 

Short routes to prepped ingredients, sufficient landing space and suitable stainless steel furniture complete the station. The result is not an isolated stand-alone appliance, but a work area that logically connects preparation, cooking, emptying and cleaning.