Engineered for continuous heavy use, this liquid propane braising pan delivers consistent heat distribution, rapid recovery, and large-capacity production for demanding food service operations. Operators can handle up to 40 gallons per cycle while maintaining precise temperature control and simplified tilt operation, enabling repeatable results during peak service periods. Installation-ready 115 volts electronics and U.S. construction support long duty cycles and regulatory compliance in institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Drain and cool the pan; remove debris with a plastic scraper. Wash interior with warm water and a mild detergent using a soft cloth; rinse thoroughly. Clean exterior with non-abrasive cleaner. Flush faucet bracket and etch marks with water. Vacuum condenser areas and check burner ports; clear grease from vents to reduce fire risk. Dry all surfaces; inspect seals and fittings. Follow CSA and NSF maintenance schedules to prevent failures and pass inspections.#@@#Additional Info#@#Groen BPP-40GC LP 48" braising pan has 40 gallons capacity, 10" depth, 38" height, and 144,000 BTU propane heat with 115v Classic controls; stainless steel, power tilt, faucet bracket, NSF, cCSAus certified, Made in USA.#@@#General Info#@#Description #@#
Engineered for continuous heavy use, this liquid propane braising pan delivers consistent heat distribution, rapid recovery, and large-capacity production for demanding food service operations. Operators can handle up to 40 gallons per cycle while maintaining precise temperature control and simplified tilt operation, enabling repeatable results during peak service periods. Installation-ready 115 volts electronics and U.S. construction support long duty cycles and regulatory compliance in institutional kitchens.
#@@# Power Tilt#@#
Power tilt provides controlled pouring and transfer of large batch volumes with minimal manual handling. Staff reduce strain and accelerate portioning, improving throughput and safety during high-volume production.
#@@# High Heat Output#@#
The unit produces 144,000 BTU total to achieve fast boil and sear performance across the 10-inch deep pan. Chefs obtain predictable browning and reduced cook times for large batches of stews, sauces, and braises.
#@@# Large Capacity#@#
The pan holds 40 gallons, supporting continuous service for cafeterias, hospitals, and catering operations. Managers can scale recipes and reduce cycle counts, minimizing labor and improving scheduling efficiency.
#@@# Rugged Construction#@#
The stainless steel body with an open frame and round tubular legs provides corrosion resistance and structural stability. Engineers design the chassis to withstand commercial use while offering cleanable surfaces and bullet feet for secure placement.
#@@# Advanced Controls#@#
IPX6 water-rated electronic Classic controls with electric spark ignition deliver reliable startup and simple temperature adjustments. Technicians appreciate the durable components and reduced downtime from sealed controls and straightforward service access.
#@@# Integrated Accessories#@#
The unit includes standard etch marks and a faucet bracket for easy fill and level checks during production.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service personnel should inspect burner ports and pilot orifices weekly and clear debris with a soft brass brush to maintain consistent flame and heat distribution. Replace seals and gaskets at first sign of wear to prevent leaks. Flush the pan and drain assemblies after each shift to remove food solids; use a food-safe descaler monthly. Verify tilt mechanism operation and lubricate pivot points per manufacturer guidelines. Test gas connections and 115v ignition wiring monthly.