Food Processing Techniques: Braising
Braising cooking is a complex technique, which requires slow cooking in a closed airtight 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).
"Obtaining a perfect braise in a short time and with high quality results is a matter of technology"
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.
CUCIMIX 30
Small electric multifunction pan
CUCIMIX 70
Compact all-in-one multifunctional industrial sauce maker
CUCIMIX
The best in large scale tilting braising pans
BETTERPAN
Versatile and efficient tilting bratt pan
EASYBRATT
Tilting braising pans
If you are looking for high quality braising pans and catering equipment which will allow you to produce braised fish or meat, sauces, stews, risottos or other foods where braising is required, our specialised sales staff will be able to assist you through the entire process.
posted by scotsiceaustralia on 29/09/2020
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