LOTUS Electric Multi-Function Fixed Braising Pan BRF-94ET

A fixed braising pan heats a shallow stainless-steel tank from below, transferring energy evenly across the base so that large batches of meat, vegetables or sauces cook at a steady temperature without scorching. The broad, flat surface allows liquids to reduce quickly while solids brown or tenderise, and the low sides make it easy to stir, turn or remove food with long-handled tools.

The operator loads the 32.5 × 64.5 cm tank to the required depth, sets the thermostat anywhere up to 300 °C, and starts the heating cycle. A front-mounted control panel displays the current temperature and lets the user adjust it while the pan is in use. Once the food reaches the desired doneness, it is lifted out with a perforated spoon or strainer, and any cooking liquid can be drained into the removable collection tray beneath the tank.

The tank is made of 2 mm thick 18/10 AISI 304 stainless steel with a Scotch-Brite satin finish, rounded edges and chrome-plated details. The base is designed for high thermal conductivity, ensuring even heat distribution across the entire cooking surface. Water-resistant IPX5-rated control handles protect the electronics from splashes and steam, while adjustable legs allow the unit to be levelled on uneven floors.

A 7.5 kW power rating means the pan draws a significant load, so it must be connected to a dedicated 400 V three-phase circuit with neutral. The 79 kg weight requires two people to move and position the unit safely, and the 400 × 900 × 900 mm footprint takes up a full metre of worktop space, so it is best placed where it can remain in position during service.

Cleaning is straightforward: the front control panel lifts off to give access to all internal parts, and the removable liquid-collection tray can be emptied and washed separately. The stainless-steel tank and rounded edges prevent food from sticking, reducing scrubbing time between uses.

The BRF-94ET is a fixed model with a 100 mm deep tank, designed for high-volume braising, shallow frying and sauce reduction in professional kitchens.