Cooking Pans

Professional cooking pans are indispensable in high-throughput kitchens — large capacity, precise temperature control and an ergonomic tilting mechanism allow efficient preparation of soups, sauces, sautés and fried dishes in large volumes. BHS offers electric and gas deep pans for HoReCa establishments across Europe.

Types and parameters of cooking pans

The BHS range includes two main types of cooking pans based on the energy source. Electric Deep Pans — electric heating element with precise thermostat control; suitable for kitchens without a gas connection. Gas Deep Pans — gas burner with faster heating and lower operating costs. Large capacity — pan capacity from 40 to 150 litres and more, depending on kitchen needs. Tilting mechanism — manual or electric motor for tilting the pan for easy emptying. Stainless steel body and pan — durable, hygienic and easy to clean daily. BHS helps you choose the right capacity and energy source.

Dishes prepared in cooking pans

A professional cooking pan is a versatile piece of equipment for a wide range of menu items. Soups and broths — preparing large batches of soup for several servings at once. Sautés and stews — long sautéing of meat and vegetables in a pan with precise temperature control. Rice and grains — large volumes of side dishes prepared in one go. Sauces and gravy — sauces prepared in large batches as a base for the menu. Fried and braised meat portions — preparing portioned and large cuts of meat in the pan. Vegetable and root dishes — blanching, sautéing and frying in large volumes. BHS helps configure the pan according to menu requirements.

HACCP and maintenance

Cooking pans with HACCP compliance and regular maintenance ensure safe food preparation. Temperature control — the temperature set on the thermostat must be checked and documented with an external thermometer. Cooking temperature — meat and fish must be cooked to a minimum internal temperature of +75°C. Food separation — allergens and specific-diet foods are safer to prepare separately or after the main batch. Daily cleaning — the pan and body must be cleaned after each shift with food-safe cleaning agents. Preventive maintenance — the heating element and tilting mechanism must be checked once a year or according to the manufacturer’s recommendations. HACCP provides servicing and spare parts for cooking pans.

HoReCa usage scenarios

School or company canteen — the cooking pan as the main piece of equipment for preparing first courses and side dishes for a large number of diners. High-volume restaurant — the pan as a base piece of equipment for preparing sauces, sautés and grain side dishes. Catering business — the pan as a mobile or stationary piece of equipment for preparing food for event catering. Hospital or care home canteen — the pan as a reliable piece of equipment for daily preparation of large batches of food.

Frequently asked questions

Electric or gas deep pan — which to choose? An electric pan is suitable for kitchens without a gas connection and provides more precise temperature control. A gas pan heats up faster and is more economical for intensive use. BHS specialists help you choose based on the kitchen’s existing infrastructure.

What capacity is suitable for a kitchen? Capacity is determined by the number of diners and the menu size. Small kitchens are suited to 40–60 litre pans; large canteens require 100 litres or more. Explore Electric Deep Pans and Gas Deep Pans.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.