The pan body shall be of type 304 stainless steel, solid one-piece welded heavy-duty construction, with 8” pan depth. All exposed surfaces shall be stainless steel.
The cooking surface is a heavy 5/8” thick stainless steel clad
plate fitted with flat bar electric heating elements, ensuring
efficient heat transfer over the entire cooking surface. The
heavy plate prevents warping or distortion. Controls and tilt
mechanism are mounted in a stainless steel water resistant
IPX6-rated housing, on right side of the pan body. Braising pan
shall come standard with mounting bracket for either rightside, left-side or right-rear faucet mounting. Graduated fill-level
marks in both gallons and liters are standard.
Interior of braising pan shall be polished to a 100
emery grit finish on C/A models, 180 emergy grit on C2T
models. Exterior of braising pan shall have a #3 finish, ensuring
maximum ease in cleaning and maintaining appearance.
Braising pan shall be designed and constructed to be NSF-listed, meeting all
known health department and sanitation codes. True open leg
tubular stand design and 3” radius pan interior make cleaning
easier