Professional braising pans are among the most versatile pieces of equipment in a multifunction professional kitchen. Designed to handle large volumes and continuous cooking, they are used primarily in contract catering establishments and everywhere efficiency and the even cooking of food are essential. In this guide, we look at the various types and how they work, along with the technical developments that characterise the latest models.
Professional braising pans: what they are and where they’re used
Professional braising pans can be described as large, multi-purpose pans with a built-in heating system, designed to brown, braise and cook large quantities of food evenly.
They are particularly well-suited to a variety of kitchen tasks: browning meat and preparing sauce bases, braising and slow-cooking stews, preparing risottos and starchy dishes in large quantities, and cooking vegetables and side dishes.
In terms of size and capacity, they fall within the category of contract catering equipment. They are used in settings where the standardised preparation of large quantities of food is necessary, such as school and staff canteens, hospitals and hotel kitchens.
In these settings, the braising pan is one of the key instruments required in a modern and efficient kitchen and, as such, it plays a central role, allowing the preparation of a variety of foods with a single piece of equipment, making the best possible use of time and energy, and optimising operations.
They are extremely popular also on international markets, particularly in Central and Eastern Europe, where they are used to prepare traditional dishes that require slow cooking, such as stews and other recipes featuring meat and vegetables.
The main technical features of professional braising pans
These pieces of equipment, which are invaluable in professional multifunction kitchens, are distinguished by a range of technical features that determine their performance, reliability and user-friendliness. Let’s look at some of them:
Cooking pan and heat distribution
Our professional braising pans are equipped with a cooking pan with a stainless steel bottom, designed to guarantee strength, durability and the highest standard of hygiene. The heat-diffusion bottom ensures the even distribution of heat, achieving consistent cooking results even with large quantities of food.
Power systems: gas braising pans vs electric
Our braising pans are available in various configurations to suit different kitchen layouts, production volumes and types of preparation. The gas braising pan, is ideal for those seeking high heat output and fast response times, making it suitable for intensive use, while the electric braising pan guarantees greater precision in terms of temperature control and stability, making it suitable for tasks requiring meticulous control.
Pan titling systems
A key feature is the pan tilting system, which makes it easy to pour out the product safely and ergonomically. You can choose between manual tilting braising pans and motorised tilting braising pans. Manual tilting, activated by a handwheel or lever, is suitable for kitchens with low to medium output or less frequent use. Motorised tilting reduces the physical strain on the operator, improves safety and allows more precise and gradual control of the pouring process. Ideal for high-volume kitchens, where the braising pans operate at full capacity.
The evolution of professional braising pans: the Lotus cooking case
Professional braising pans have undergone extensive evolution in recent years, aimed at improving ergonomics, simplified use and easy maintenance.
At Host Milano 2025, we unveiled a new generation of braising pans, introducing tangible improvements to the Superlotus 70 range (50-litre models) and the Iperlotus 90 range (80- and 120-litre models).
These innovations have been developed on the basis of direct feedback from industry professionals and provide practical solutions for everyday use:
Double-walled lid: improved safety and functionality
Sturdier and insulated, it reduces the outside temperature. The front handle makes it easy to use and, when closed, it can be used as a handy resting surface.
New cooking pan geometry: greater capacity and hygiene
Optimised curves and redesigned corners increase the usable space, with up to 20% more cooking area, simultaneously simplifying cleaning operations.
Easy ignition (gas versions): faster and safer
The introduction of the electric starter makes machine start-up quicker, safer and more practical, optimising operating times.
Built-in spray tap: faster cleaning, time-saving
Available as standard in the Iperlotus 90 range and as an optional accessory in the Superlotus 70, it offers a direct water supply, simplifying and speeding up washing operations.
The incorporation of the technical solutions described above brings tangible benefits to the multifunction professional kitchen:
- greater uniformity and control over cooking processes
- reduction of operating times and machine downtime
- improved ergonomic conditions for the operator
- optimisation of power consumption
Would you like to know more about the features of Lotus cooking’s professional braising pans and find the best solution for your kitchen? Contact us at lotus@lotuscookers.it or fill in the contact form