Professional electric braising pans

Professional electric braising pans are professional equipment for simultaneous cooking of several dishes in the kitchen.

When the number of customers is very high and the fires may not support the required speed of service, professional braising pans step in to ensure fast cooking for a much larger number of people than the classic four or six kitchen fires can guarantee.

Optimise time in the kitchen with professional braising pans

The surface of the braising pan is made of fully conductive stainless steel. The heat distribution is homogeneous and is of the same intensity as that of a normal kitchen fire.

This results not only in faster service, but also in safer cooking: while in classic fires increasing the flame, and therefore the heat, could cause the food inside the pots to burn, in braising pans this does not happen. The heat is in fact distributed over the entire surface and not concentrated in the single fire point.

Made entirely of stainless steel, they are equipped with an almost hermetically sealed lid for cooking and prolonged preservation of the heat in food.

The depth of the braising pan can be varied, as can the total capacity, available up to 110 litres, to meet the cooking needs in the kitchen and the different recipes to be prepared, such as sauces, ragouts, soups or meat.

The internal temperature, which can be adjusted by means of an external thermostat, can reach +300°C and maintain the heat for hours afterwards.

In this braising pan model, the power supply is electric. The ideal temperature is quickly reached by the steel plate.

Types of professional electric braising pans

Among professional braising pans we distinguish:

• fixed braising pans, mounted on a cabinet with a stationary plate;
• tilting braising pans, in which the cooking plate can be hoisted up by means of a crank handle to allow the contents to be transferred directly into the pan or pot.

How to cook with professional electric braising pans

The braising pan has a very high and well-distributed heat output. This could mean a drastic change in traditional recipes: the best choice would be to put foodstuffs that tend to lose liquids first, so that contact with the high heat stops this loss, and then drier seasonings, such as vegetables or sautéing mixes.

Professional Electric Cauldrons on Ristoattrezzature

Professional Electric Braising pans are available on Ristoattrezzature, with both counter-top and mobile models.