Why this bratt pan earns its place
The Falcon G9881 bratt pan is built for kitchens that cook in batches—restaurants, prep facilities and producers who need to brown meat, braise vegetables, reduce sauces or fry in volume without tying up multiple smaller pans. The 80-litre capacity sits between the full stockpot and a full range, and the dual-temperature range (gentle simmering at 100 °C through to hot-oil frying at 290 °C) covers most professional cooking needs in a single vessel.
The construction matters. 304-grade stainless steel with a duplex steel pan base gives you longevity; the base won't warp or pit under heavy use. Manual tilting lets you decant food precisely—whether you're pouring off braise liquid or sliding a batch of fried items into a draining basket—and the counter-balanced lid lets you monitor progress without losing heat and moisture. The integrated water faucet speeds filling and rinsing between batches.
On castors with a propane connection, this is a portable, self-contained cooking station. Position it where you need it, drain it directly, tilt and transfer your batch. For kitchens where versatility and batch efficiency define the day, the bratt pan is the equipment that earns its space.
