Professional equipment for browning and sautéing

Firex has designed a range of professional pans designed to brown and sauté ingredients to create a protective outer layer that prevents the loss of nutrients and gives dishes a unique flavour. Firex equipment is suitable for the needs of both the food service and the food processing industries.

Browning and sautéing with Firex equipment

In the browning process, as in the sautéing process, the food is cooked in a small amount of heated fat until it is evenly golden brown. The difference between the two methods lies in the temperatures used: between 284 °F and 320 °F for browning, and slightly lower, between 248 °F and 284 °F for sautéing.
While cooking, sugars and proteins react with each other to form a darker coating.
This phenomenon, known as the Maillard reaction, gives food a distinctive and more appealing flavour, whilst also making it sweeter and more tender.

Ingredients and applications

With Firex professional cookers for browning and sautéing, you can cook meat, fish and vegetables, enhancing the flavour and colour of the ingredients.

Advantages and key features of the Firex cookers for browning and sautéing

Firex bratt pans are user-friendly even for inexperienced operators and guarantee perfect browning of ingredients thanks to the FCT (Firex Touch Control) electronic control board, which allows you to set, save and monitor every step of the cooking process.
This ensures that the product does not burn, thanks both to the temperature probes and to the integrated mixer, which guarantees uniform processing.

Contact us to learn more about the processes and applications of our equipment, we will be happy to help you!