• Hygienic design: Smooth surfaces and a well-thought-out design allow for particularly hygienic and fast cleaning.
• Durability: The reinforced body and AISI 304 stainless steel ensure an extremely long service life, even with intensive use.
• High efficiency: The burners are positioned directly beneath the basin, ensuring optimal heat transfer.
• High safety: Safety thermostat and thermocouple monitoring provide maximum protection during operation.

Professional Gas Tilting Bratt Pan for the Catering Industry

This gas tilting bratt pan with a capacity of 60 litres is ideal for professional use in the catering industry. It has been specially designed for large quantities and demanding cooking processes. The robust freestanding unit impresses with its high-quality workmanship and is perfect for restaurants, large kitchens, and catering companies.

High-Quality Materials and Thoughtful Technology

The reinforced body made of AISI 304 stainless steel guarantees durability and easy cleaning. The pan bottom consists of a 10 mm thick AISI 310 stainless steel plate, ensuring optimal heat distribution. A powerful tubular burner with 20.5 kW provides strong and even heat. The piezo ignition and Novasit 820 gas valve enable safe and comfortable operation. The manual tilting system with handwheel facilitates emptying, while the integrated water connection directly on the front panel supports cleaning.

Conclusion and Areas of Application

This tilting bratt pan is an ergonomically designed and maintenance-friendly kitchen appliance that stands out for its high safety and efficiency. The integrated safety thermostat protects against overheating, and the height-adjustable feet ensure a stable stand. Perfectly suited for preparing large quantities of food in the catering industry, especially for frying and braising dishes in hotels, canteens, and large kitchens.

• ⚠️ All gas appliances must be installed by a qualified professional.
• ⚠️ An extraction system is recommended to optimise performance.

• Allow the pan to cool down to approximately 50 °C to 60 °C before cleaning to avoid material damage caused by temperature shocks.
• Soak crusts with warm water. Never use steel wool or knives, only soft sponges, brushes, or plastic scrapers.
• After cleaning, thoroughly remove all detergent and cleaner residues with clear water to prevent any residues from entering the food.
• Clean the spout, nozzle, and lid seals particularly thoroughly, as germs and grease residues tend to accumulate there.
• Never rinse the device with a high-pressure cleaner or a strong water jet, as this can damage the electrical and mechanical components.
• Leave the lid slightly open after cleaning to allow it to dry.