Answers and questions: Electric tilting bratt pans

  • The walls of the square-shaped bowls of the tilting bratt pans are made of high-quality stainless steel AISI 304 and are combined with a solid bottom (10 mm thick) made of special steel allowed by Sanitary and Epidemiological Inspection Authorities for use in food industry.
    Why we chose steel and not cast-iron bottom? The best anti-stick and thermal conduction characteristics belong to gray iron castings but high doses of iron migration upon the contact with foodstuffs make it impossible to use them in food industry because of their toxic impact on the human organism. (It is almost impossible to obtain a certificate by Sanitary and Epidemiological Inspection Authorities for gray cast-iron pans). That is why, as a rule, for the production of pan bowls alloyed (with Cr, Ni) iron castings which nave lower thermal conduction characteristics are used; whereas the thermal conduction of the steel bottom we equip our pan bowls with is by 20-25% high. The bowls are heated by tubular electric heating elements located on the solid bottom. 

    The electric tilting bratt pans ЭСК under Abat trademark correspond to international manufacturing specifications.

    As a rule, clients ask for pans with a cast-iron bowl without paying attention to Sanitary Regulations and Norms. Many sanitary-and-epidemiologic institutions of European countries have concerns about cast-iron surfaces connected with the high doses of iron migration to the foodstuffs. That is why it is not for nothing that the majority of the European manufacturers often equip their pans with stainless steel bottoms in spite of the lower thermal conduction and, consequently, lower anti-stick and heating evenness. Thereby, western producers pay much attention to the consumers’ health. In our bowls we use the steel bottom which thermal conduction can be compared with relevant indicators of cast-iron ones. Thermal conductivity coefficient of the steel bottom of the pans Abat at tC=300 is 39.6 Kcal/mІ per hour per °C, for comparison: cast-iron- 40 Kcal/mІ per hour per °C. The temperature distribution over the bottom at a steady state (270C) is 15С according to the international standard IEC 335-2-13-87 <50C.

  • The pan can be tilted over 700.

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