MKN Tilting Bratt Pan / Griddle 7EGPF060XF – Electric

Two working zones across the pan surface and a 26 litre stated capacity define the MKN 7EGPF060XF. That combination points it at split-duty work where one appliance has to cover more than one temperature or product at the same time.

On a vessel, a 26 litre bratt pan slots naturally into smaller main galleys, aux galleys or specialist sections such as diet or officers’ cooking, where very large batches are not the norm. Deck area, extraction and electrical loading are always budgeted against the menu, and a compact tilting pan like this avoids tying up the footprint and services that a much larger body would demand. The two zones mean the space it does occupy is used intensively, which helps when the galley line is already crowded with other cooking and prep equipment.

In use, the 26 litre capacity keeps the working depth manageable for shallow frying, searing or wet dishes without moving into the volumes associated with dedicated kettles. The pan can hold a sauce or braise on one part of the surface while the second zone is run hotter for browning or griddle-style work. Because both areas share a common tilting body, product can still be poured or scraped out in one controlled movement when the batch is finished, rather than being lifted in separate heavy containers.

Tilting is also a cleaning and safety tool. Emptying hot fat or liquid from a fixed pan demands manual lifting from depth; being able to tilt 26 litres out of the body reduces handling and splashing risk, which is relevant when the ship is moving and the deck underfoot is not stable. A body of this size can be drained and wiped down quickly between tasks, so the same appliance can cycle through different recipes in a single service without long stand-down periods. IP-rated water protection supports wet cleaning practices, giving the galley team more latitude with hose-down or spray cleaning regimes, within the limits of the published protection class.

Thermostatic temperature control underpins repeatability. Once the setpoint is chosen on a zone, the control works to hold that temperature at the pan rather than leaving the cook to chase fluctuating heat. In a marine galley where shifts rotate and different people take over the same line, that stability matters more than it might in a small shore kitchen built around a single chef, because recipes and house standards are executed by a wider group.

Build and control

• IP-rated water protection
• Thermostatic temperature control
• Working area divided into 2 zones
• 26 litres stated capacity

This model is a strong candidate where menu volume is moderate and the priority is flexibility across two zones on a compact tilting pan. It is the wrong choice for a main production galley that needs to push large one-pot batches or high volumes of sauces through a single vessel; in that case, larger bratt pans or separate boiling kettles from the same manufacturer give more headroom. Ordered under MKN product number 7EGPF060XF.