Food Processing Techniques: Braising

Professional cooking: braising while saving time

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.

Slow and low cooking for the perfect stew

Braised lamb shanks, ready to fall off the bone

CUCIMIX 30

Small electric multifunction pan

CUCIMIX

Compact all-in-one multifunctional industrial sauce maker

CUCIMAX

The best in 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.

Browse Firex equipment range

posted by scotsiceaustralia on 14/03/2019

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