Handle large batch cooking without compromise. This liquid propane braising pan features a 15-gallon capacity and a powerful 65,000 BTU input, delivering rapid, uniform heat ideal for high-throughput kitchens. Operators gain precise control over large-format braising, searing, and simmering tasks while ensuring consistent results across full loads.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut off the propane supply before cleaning. Empty the 15 Gal. pan and remove loose debris. Wash interior with a mild detergent and a soft cloth, scrub etch marks gently, rinse thoroughly and dry. Clean exterior stainless steel with non-abrasive cleaner and polish. Degrease burner area and vent openings; vacuum debris from open frame base. Inspect gaskets and fittings; replace worn parts. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failure.#@@#Additional Info#@#Groen’s BPM-15GSP LP 30.5" braising pan delivers a 15 gallons, liquid propane system with 65,000 BTU output, 8" pan depth, manual tilt and open-frame stainless steel construction; NSF and CSA certified, 115v power, floor model design, Made in USA.#@@#General Info#@#Description #@#
Handle large batch cooking without compromise. This liquid propane braising pan features a 15-gallon capacity and a powerful 65,000 BTU input, delivering rapid, uniform heat ideal for high-throughput kitchens. Operators gain precise control over large-format braising, searing, and simmering tasks while ensuring consistent results across full loads.
#@@# Capacity Management#@#
Specify a 15-gallon working volume and an 8-inch pan depth to process substantial product volumes in a single cycle. Chefs can reduce cycle counts and labor by staging full loads for sauces, stews, and braised proteins, enhancing kitchen efficiency.
#@@# High Heat Output#@#
Provide up to 65,000 BTU to quickly reach and sustain service temperatures, recovering efficiently after load changes. Kitchens requiring continuous production benefit from faster ramp times and stable cooking profiles, ensuring optimal performance.
#@@# Durable Construction#@#
Construct the unit from stainless steel with an open frame base featuring bullet feet for corrosion resistance and easy cleaning. Maintenance teams can access underside components effortlessly, preserving floor clearance for sanitation routines.
#@@# Manual Tilt Control#@#
Equip the unit with a manual tilt mechanism and standard etch marks to pour or transfer contents safely and accurately. Line cooks can maintain ergonomic handling for heavy loads, significantly reducing spillage during service.
#@@# Service Integration#@#
Include a faucet bracket and 115 volts for simple connection to existing backline utilities and water supplies when necessary. Facility managers can minimize retrofit work and align the unit seamlessly with current kitchen workflows.
#@@# Regulatory Compliance#@#
Certify the unit to NSF and CSA standards, including CSA Flame indication to validate performance and safety during inspections. Procurement teams secure a unit that meets institutional requirements and supports adherence to health codes.
#@@#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 the burner assembly weekly and remove carbon deposits using a brass brush to maintain consistent flame patterns. Flush the 8" pan with warm water and mild detergent after each service cycle; rinse and dry thoroughly. Verify manual tilt mechanism and lubricate pivot points with food-grade lubricant monthly. Test standing pilot ignition daily and replace defective thermocouples immediately. Confirm NSF and CSA labels remain legible and document all maintenance actions.