Unified Brands Braising Pan Manual De Usuario
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Kettle
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Braising Pan
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Steamer
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Convection Combo Steamer Oven
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Eclipse™ Ergonomic Tilting Braising Pans
The best is now even better. The Eclipse takes a great braising pan concept to a new level.
Features:
• Performance, water resistance and improved ergonomics in a streamlined design.
• Narrow-width and single point utility connections.
• Rounded-leg stands and one-piece covers are easier to clean.
• High performance—fast, high-capacity pan heats to 350ºF in just 4 minutes.
• Faster cook times with more even cooking.
• Precision thermostat regulates temperature for accurate cooking.
• Water-resistant pan shell and control housing—less problems with splash back and spray.
• Center tilt design optimizes pour path and floor/aisle space.
• Smooth-action, quick-tilting body on manual and power tilt models.
• Counterbalanced cover design improves operation and cleaning.
• Easy to reach right-hand, left-hand, or rear faucet mounts.
• Easy-to-clean, 3-inch radius, rounded interiors—no tight corners to clean.
• Table top electric model braising pan features the same proven design as the larger floor
• Narrow-width and single point utility connections.
• Rounded-leg stands and one-piece covers are easier to clean.
• High performance—fast, high-capacity pan heats to 350ºF in just 4 minutes.
• Faster cook times with more even cooking.
• Precision thermostat regulates temperature for accurate cooking.
• Water-resistant pan shell and control housing—less problems with splash back and spray.
• Center tilt design optimizes pour path and floor/aisle space.
• Smooth-action, quick-tilting body on manual and power tilt models.
• Counterbalanced cover design improves operation and cleaning.
• Easy to reach right-hand, left-hand, or rear faucet mounts.
• Easy-to-clean, 3-inch radius, rounded interiors—no tight corners to clean.
• Table top electric model braising pan features the same proven design as the larger floor
models.
Eclipse Ergonomic Tilting Braising Pans From A Chef’s Perspective
by Chef Michael Williams
The greatest chefs of the world have known for years that the most versatile piece of equipment
in the kitchen is the braising pan, or some call it the “tilt skillet”. Regrettably, most foodservice
operators do not realize their versatility. The best part of having a braising pan is the versatility. You
can utilize the pan to make a few hundred flap jacks in the morning, cook salisbury steaks with gravy
for lunch, and finally, make a great stir fry for dinner. Now that’s versatility!
in the kitchen is the braising pan, or some call it the “tilt skillet”. Regrettably, most foodservice
operators do not realize their versatility. The best part of having a braising pan is the versatility. You
can utilize the pan to make a few hundred flap jacks in the morning, cook salisbury steaks with gravy
for lunch, and finally, make a great stir fry for dinner. Now that’s versatility!
I am often asked “just what is a braising pan used for, is it like a skillet?”. I relate it more to one of
those electric skillets many of us had in our first apartment. It works in just about the same way. The
pan has a heater coil attached to the outside of the bottom. When it is heated you can cook almost
anything in a snap, and clean-up is a breeze.
those electric skillets many of us had in our first apartment. It works in just about the same way. The
pan has a heater coil attached to the outside of the bottom. When it is heated you can cook almost
anything in a snap, and clean-up is a breeze.
When you first got the electric skillet and burned a few batches of chicken, you realized that this
method of cooking was pretty efficient. It did not require everything to be cooked on “HIGH” because
the heat source was part of the equipment and truly provided highly efficient conductive heat. During
the life of this trusty friend you began to notice that some things, like cream or high sugar items,
stuck or burned in the area around where the element was located, but the products in the middle
of the pan were just right. This is because the element typically ran about 2 inches from the outside
method of cooking was pretty efficient. It did not require everything to be cooked on “HIGH” because
the heat source was part of the equipment and truly provided highly efficient conductive heat. During
the life of this trusty friend you began to notice that some things, like cream or high sugar items,
stuck or burned in the area around where the element was located, but the products in the middle
of the pan were just right. This is because the element typically ran about 2 inches from the outside