Bratt Pans
A bratt pan (also called a tilting skillet or brat pan) is a large, shallow tilting pan used for frying, braising, stewing, boiling and shallow-frying large batches of food, popular in care homes, hotels, schools and central production kitchens that need one appliance to replace several hobs and pots. The tilting mechanism makes emptying large quantities of food fast and reduces manual lifting risk.
Key specifications
Bratt pans typically hold 60-120 litres, with a flat cooking bed 600-1200mm wide, and a shallow lip suited to frying, braising and reducing sauces as well as boiling. Gas versions commonly run 9-20kW on natural gas or LPG, while electric models need a three-phase supply for larger sizes. Look for 304 stainless steel construction, a manual or powered tilt mechanism, a lid for boiling and steaming tasks, and a temperature range up to around 300°C for frying duties. Extraction is generally required given the range of cooking methods involved.
Bratt Pans — FAQs
Gas or electric bratt pan — which is right for you?
Gas suits sites wanting fast, high-heat frying and existing gas infrastructure; electric suits sites without gas access or wanting more precise, even temperature control for braising and simmering.
What’s the difference between a bratt pan and a boiling pan?
A bratt pan is shallow and flat-bottomed, suited to frying, braising and reducing as well as boiling, while a boiling pan is deeper and rounded, designed mainly for boiling and steaming liquid-heavy dishes.
Typical brands run to Falcon, Blue Seal and Giorik, suiting care home, hotel, school and central production kitchens.