Braising cooking

Obtaining a perfect braising is a matter of technology

Braising cooking is a complex technique, which requires slow cooking in a closed air-tight container without any evaporation, and which can be used for meat, fish and vegetables. This technique, to ensure professional results, requires a special pan, called a bratt pan. If your goal therefore is to brown, cook and braise fish or meat, prepare stews, Bolognese sauce, sauces, risotto, purée, garnishing or jams, you need to equip yourself with one Firex's professional bratt pans (electric or gas-heated).

Professional cooking: braising while saving time

For communities, centralised kitchens, canteens, restaurants and small food companies using a professional bratt pan, whether gas, steam or electrically-heated, translates into significant savings in time, labour costs, energy consumption and into new food possibilities. Firex, therefore, offers customers different models of bratt pans with different heating systems (gas or electric) designed for various volumes of work and which are specific for braising meat, fish and vegetables in a short time and with high quality results.

Browse among the different models and find the bratt pan that best suits your needs.

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