AMT Gastronorm 2/3 - 2cm deep with BBQ surface (Induction)

Item # A23733BBQI

Contact Us To Order
CA$264.00

Details

Details


The surface of the pan features raised BBQ grill, texture pattern for perfect grill lines.

AMT Gastronorm essential baking trays are available in a range of industry standard sizes. Great for baking at home and for professional baking in commercial ovens. With unmatched quality, AMT baking trays are durable, versatile and made to last a life time.

The non-stick characteristics of our Lotan® coating makes the baking experience effortless, while also simplifying the cleaning process.

FAQ & Technical

FAQ & Technical


   
People Also Ask:

Q: Why buy a ridged pan in 2/3 rather than 1/1?

A: Because the volume does not justify a full pan. A 2/3 marks a useful batch and leaves the remaining third of the space for something else, which suits a la carte rather than banqueting.

Q: Does the induction base make sense at this size?

A: More than at 1/1. A 2/3 is closer to the size an induction zone can heat, so a larger share of the ridged surface actually reaches searing temperature.

Q: How hot does a ridged surface need to be?

A: Hot enough to mark on contact. Marking is a contact-temperature effect, so an underpowered zone gives pale food rather than slow food, which is worth setting expectations on.

Q: Can it go from hob to oven?

A: Yes, and that is the usual sequence: mark on the induction zone, finish in the oven, all in one pan and one GN space.

Q: What sits alongside it in the remaining 1/3 space?

A: Whatever the dish needs. That flexibility is the reason to buy fractional rather than full size, and it is worth putting to a customer that way.

Q: Does the shallow depth limit what it can do?

A: It holds rendered fat and juices, not sauce. Anything that needs liquid belongs in a deeper pan; this one is a cooking surface with a lip.

Q: What should not go on it?

A: Small or loose items that fall into the channels, and anything delicate enough to tear when lifted off the ridges.

Q: How is it cleaned?

A: Along the channels with a soft brush, never across them and never with abrasives. The ridge tops wear first on any ridged pan, and that is where the coating matters most.

Q: Which operators buy the 2/3 ridged pan?

A: Restaurants and gastropubs cooking to order at moderate volume, where a full ridged 1/1 would be more pan than the service needs.

Q: What is the difference between this and the A23733GBBQ?

A: The base and the handles. This is the induction specification; the A23733GBBQ is the handled non-induction version for oven and gas work.

To top