Shop Bratt Pan

Commercial Kitchen Company stocks commercial bratt pans, tilting pans and multifunction cookers from Waldorf, Zanussi and Firex — the high-capacity vessels that handle bulk braising, shallow frying, simmering and boiling for banquet kitchens, schools, hospitals and large-volume catering. One tilting pan does the work of a bank of stockpots and frypans, then pours straight into your service vessels.

Our Brisbane and Gold Coast showrooms let you compare tilt mechanism, pan capacity, lid design and pour-spout layout before you commit.

Every bratt pan we supply is built for production-volume daily use — heavy stainless pan bodies, thick even-heat bases, robust tilting mechanisms, thermostatic control and over-temperature cut-outs. Delivery, installation arrangement, gas and electrical connection and ventilation consultation can be quoted alongside the equipment, and SilverChef finance is available on eligible equipment.

Browse the range below, or call us on 1300 CKC 000 to size a pan against your batch volumes.

How to Choose the Right Commercial Bratt Pan

A bratt pan is a large, shallow, tilting cooking vessel with a thick heated base — it braises, shallow fries, sautes, simmers and boils, then tilts to pour. For a production kitchen it replaces several stockpots and frypans and removes most of the lifting. The decisions are capacity, tilt mechanism, heat source, and lid type.

Capacity

Bratt pans are rated by litre capacity, and the range runs from small multifunction cookers of around 11L and 22L up through 30L, 60L and 70L pans to the common production sizes of 80L and 100L, with the largest pans running past 150L. Cabinet width tracks capacity — 800mm, 900mm, 1000mm and 1200mm are the usual footprints. Size to your peak batch, not your average, and check the pan will physically fit your line and your door widths.

Tilt mechanism

Manual tilt uses a hand wheel or fold-away handle. It is simple, serviceable and perfectly workable on smaller pans. Automatic (powered) tilt takes the effort out of emptying a full pan and is worth specifying as capacity goes up, both for consistency of pour and to reduce manual handling. Most of the larger models are offered in either configuration, so decide before you order rather than retrofitting.

Gas or electric

Gas bratt pans use a burner under the pan base — commonly around 75MJ/hr on a 900mm pan — and suit sites with mains gas; installation work must meet AS/NZS 5601. Electric pans need no gas connection, run quieter and hold temperature closely. Either way, look for thermostatic control and an over-temperature safety cut-out.

Lid, pour and pressure

A heavy-duty lid with a solid hinge system retains steam and speeds heat-up. A large-capacity pouring spout matters more than it sounds — it decides how cleanly and safely you can decant a full pan. Some pans are also available as pressure models, which cut cooking times substantially on braises and stocks, and multifunction units add modes such as grilling, steaming, boiling and pressure cooking in a single appliance. Basket-lift accessories are available on some models to lift product out without manual handling.

Brands we stock

Waldorf supplies gas and electric tilting bratt pans with full stainless pan bodies, thick even-heat bases and manual tilt. Zanussi covers manual and automatic tilting pans with compound bases, plus smaller multifunction cookers. Firex supplies pressure and non-pressure tilting pans at the larger end of the capacity range. We also stock multifunction braising pans that combine several cooking modes in a single appliance.

Why Commercial Kitchen Company

Our team has 35 years specifying cooking equipment into hospitals, aged care facilities, schools, banquet kitchens and central catering operations. Both our Gold Coast showroom and Brisbane showroom have working units. Delivery, installation arrangement, gas and electrical connection and ventilation consultation can be quoted alongside the pan, and SilverChef finance is available on eligible equipment.