Why this bratt pan earns its place
The Phoenix electric bratt pan delivers the same 81-litre capacity and tilting convenience as its gas counterpart, but powered by three-phase electricity instead. Three-phase supply gives you consistent, responsive heating — the same control and repeatability you'd get from a gas model, but without the flue or gas-line requirements. It's the choice for kitchens that either can't run gas or prefer the simplicity of electric.
Stainless steel throughout means it stands up to the daily rigour of commercial catering — intensive use, aggressive cleaning, and years of service without losing its finish. The tilting mechanism is identical to the gas version: you tilt and pour directly into a serving vessel rather than lifting the heavy pan by hand. That's both safer and faster when you're running a busy kitchen.
Unlike the gas model, there's no flue or extraction requirement for the heating elements, which can simplify installation in some kitchens. The 154 kg weight reflects the heating elements needed for reliable electric performance. At 970 mm wide and 800 mm deep, it fits a standard kitchen layout. Three-phase electric is standard in commercial kitchens, so connection is usually straightforward — but confirm your electrical infrastructure before ordering.
Check the narrowest clear opening, then every corner, landing, step and lift from the kerb to the room.
Stated machine geometry while kept upright. Allow handling room and confirm the complete route.
Measure the clear opening
Enter the usable gap with the door fully open.
This checks straight stated geometry only.
