Braising Pan Versatility

Griddle Pancakes, Sausage and Eggs

Cook Soup and Grill Hamburgers

Boil Pasta & Sauce and Steam

Vegetables

Stir-Fry an Entrée or Slow-Cook a

Roast

Make Pudding

Braising Pan Sizing• Working vs. Nominal Capacity – surface area

or pan volume• Allow for Growth• Multiple Pans add Flexibility

Floor Model Braising Pans

30 & 40-Gallon Capacity

Electric, Natural Gas and Propane

Electronic Ignition or Standing Pilot (Gas, Manual-Tilt

Only)

Center Tilt

Open Frame – Tubular Leg

Available on CASTERS

TD/FPC Table Top Braising Pan

Manual-Tilt 10-Gallon

Electric OnlyOptional

Stand and Drain Cart

Lid Features

One-Piece Cover

Wrapped-Edge Design

4”Adjustable Vent

Seamless condensate

Lip

Torchen spring hinges Safety First

Inside Brodgett Gas Braising Pans

Control Box

Thermostatically controlled

Tilting Cut-Off Switch

24 turn worm gear

Power tilt available

Water resistant controls

Faucet bracket standard

Tilting control “Worm Gear”

Gas units – Uses fins to distribute energy

Short and Long Fins that Capture

Burner Assembly

Uneven cooking in competitive models

Electric elements attach directly to the bottom of the pan

Electric ElementsBraising Pans

Cooking Surface

Sanded Finish

Holds the oil

3” Radius Corner

Prevent corner

scorching

Coved Sides

Use rounded utensils

Gallon Etch-Marks

Volume control

5/8 inch clad plate Even Heat

Cooking Surface

Which Braising Pan Would You Rather Spend The Next 20 Years Cleaning???

Why open legs?

Why open leg stands vs cabinet style

1) No Pinch Points for accidents to happen.2) No hiding places for vermin or

infestations.3) Far easier to clean (saving Time)

Accessories

Steamer Insert

Pan Carrier

Tangent Draw Off

Competitive features sheet