Stop compromising throughput or control. This commercial gas braising pan delivers precise heat management and rapid production capacity for high-volume kitchens, allowing chefs to scale recipes without sacrificing consistency. Owners gain a durable floor model engineered for continuous operation in institutional and hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the pan before cleaning. Drain residual food and tilt to remove liquids. Use a mild detergent with warm water and a soft cloth to clean the 15-gallon stainless interior and exterior. Rinse thoroughly and dry to prevent corrosion. Remove and clean faucet bracket and gaskets; inspect seals. Clean controls gently; avoid excessive water on the IPX6-rated electronics. Clean grease from vents and burner area to reduce fire risk and maintain 65,000 BTU performance.#@@#Additional Info#@#Groen BPM-15GA NG 30.5" braising pan has a 15-gallon capacity, 65,000 BTU natural gas heat, 8" depth, IPX6 electronic controls, 175°–400°F range, 1 min–10 hr timer, manual tilt, stainless steel base, NSF and cCSAus certified, made in USA.#@@#General Info#@#Description #@#
Stop compromising throughput or control. This commercial gas braising pan delivers precise heat management and rapid production capacity for high-volume kitchens, allowing chefs to scale recipes without sacrificing consistency. Owners gain a durable floor model engineered for continuous operation in institutional and hospitality settings.
#@@# Pan Capacity#@#
This unit holds 15 gallons and serves large-batch production needs while fitting standard kitchen footprints. Operators will scale sauces, stews, and braises efficiently thanks to the 8-inch pan depth and 30.5-inch width that balance volume with manageable stirring and portioning.
#@@# Heat Output#@#
A 65,000 BTU natural gas burner provides aggressive, controllable heat for fast recovery and even searing across the pan surface. Culinary teams will shorten cook cycles and maintain setpoints between 175° and 400°F using preset ranges and manual adjustment for fine thermal control.
#@@# Control Interface#@#
Advanced electronic controls include a digital display and a 1-minute to 10-hour timer, enabling repeatable programmed runs and precise hold periods. Chefs will reproduce menu items reliably while kitchen managers monitor cycle time and reduce product variability.
#@@# Tilt Mechanism#@#
Manual tilt simplifies discharge and transfer operations, reducing labor time when moving finished product to holding or portioning stations. Line staff will handle heavy loads safely and minimize splatter during transfer by controlling tilt angle and flow.
#@@# Construction Quality#@#
Stainless steel fabrication, an open frame base with round tubular legs, and bullet feet combine for structural durability and washdown resilience. Maintenance teams will perform routine cleaning and service with access to robust components that resist corrosion and wear.
#@@# Safety and Compliance#@#
The unit meets cCSAus and NSF certifications and carries an IPX6 water rating for electronic components, supporting rigorous sanitation protocols.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect gasket integrity monthly and replace any seal showing cracks or compression loss to preserve heat retention and reduce gas consumption. Clean the stainless steel pan and exterior daily using a neutral pH detergent and soft cloth; rinse thoroughly to avoid residue. Flush the faucet bracket and supply lines weekly to prevent mineral buildup. Lubricate tilt pivot points monthly with high-temperature food-grade lubricant. Verify spark ignition and thermostat calibration quarterly.