Stop trading durability for capacity. This 40-gallon liquid propane braising pan delivers high throughput with precise thermal control, allowing kitchens to scale production without sacrificing consistency. Designed for continuous use in institutional environments, this unit combines robust stainless construction with commercial controls to meet rigorous service demands.
LongDescription#@#Braising Pan, liquid propane, 40-gallon capacity, 10" deep pan, 38" pan height, IPX6 water rated electronic Classic controls, manual tilt, standard etch marks, faucet bracket, round tubular open leg base, stainless steel construction, bullet feet, electric spark ignition, cCSAus, NSF, IPX6, Made in USA#@@#Cleaning Instructions#@#Unplug and shut off the LP supply before cleaning. Drain and tilt the braising pan, then remove loose food debris. Use a mild detergent and a soft cloth to scrub the 10" pan surface and rounded corners; rinse with clean water. Clean control panel and faucet bracket with a damp cloth; avoid abrasive cleaners on stainless steel. Degrease vents and open-frame base to prevent fires. Inspect seals and spark ignition; dry components fully before restoring power or LP.#@@#Additional Info#@#Groen BPM-40GC LP braising pan has a 40-gallon capacity, 10" depth, and 38" height. It features 144,000 BTU propane input, 115 volts electronic controls, manual tilt, electric ignition, stainless steel, open-frame base, and NSF/cCSAus certifications.#@@#General Info#@#Description #@#
Stop trading durability for capacity. This 40-gallon liquid propane braising pan delivers high throughput with precise thermal control, allowing kitchens to scale production without sacrificing consistency. Designed for continuous use in institutional environments, this unit combines robust stainless construction with commercial controls to meet rigorous service demands.
#@@# Stainless Construction#@#
The stainless steel shell and open frame base provide structural integrity for heavy daily use. The body is designed to resist corrosion and simplify sanitation procedures for regulated kitchens.
#@@# Large Capacity#@#
With a capacity of 40 gallons and a pan depth of 10 inches, this unit handles large batches and reduces batch changeover frequency. Operators achieve predictable yields when preparing stews, stocks, and braises for cafeterias or catering lines.
#@@# High Heat Output#@#
The unit produces 144,000 BTU to bring large volumes to target temperatures rapidly. Chefs can accelerate cook cycles while maintaining thermal stability across the entire pan surface.
#@@# Electronic Control Package#@#
IPX6 water-rated electronic Classic controls with electric spark ignition deliver reliable startup and precise setpoint management. Kitchen staff can maintain repeatable results and reduce energy waste through accurate temperature regulation.
#@@# Manual Tilt System#@#
A manual tilt mechanism pairs with standard etch marks for controlled draining and portion transfers. Line crews can minimize strain and improve portion accuracy during service periods.
#@@# Plumbing and Mounting#@#
The faucet bracket and round tubular open leg base with bullet feet support secure installation and provide clearance for cleaning. Installers benefit from a floor model design that integrates seamlessly with existing kitchen plumbing and sanitation workflows.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and gas connections weekly; tighten fittings and replace damaged hoses immediately to prevent leaks. Drain and flush the 40 Gal. pan monthly to remove residue; scrub with nonabrasive cleaners to protect stainless steel. Calibrate IPX6-rated electronic controls quarterly and test electric spark ignition before service hours. Lubricate manual tilt pivot points monthly and verify bullet feet for stability. Retain CSA and NSF documentation on site.