AMT Gastronorm 2/3 - 2cm with Grill surface & Handles (Induc

Item # A23733GGI

4 (EACH) in Stock
CA$300.00

Details

Details


The surface of the pan provides perfect grilling 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: What is the difference between a grill surface and a BBQ surface?

A: The pattern and the depth of it. A grill surface produces clean lines; the BBQ surface uses a heavier raised texture for a more pronounced mark. Both ridge, and they finish differently.

Q: Which should a customer choose?

A: Grill for a defined, even line on plated food. BBQ where the look should read as charred and rustic. It is a presentation decision and the customer usually knows their plate.

Q: Does the finer pattern change the cooking?

A: A little. More of the food touches the surface on a finer pattern, so it colours more broadly and drains slightly less. Neither is better; they suit different plates.

Q: Why does this version pair grill lines with induction?

A: Because line-marking rewards control. Induction holds a set temperature closely, and consistent lines across a service depend more on stable heat than on peak heat.

Q: Will the whole 2/3 surface mark evenly on one zone?

A: No. The area over the zone marks hardest. Work items across the pan deliberately rather than filling it and expecting uniformity.

Q: Can it finish in the oven?

A: Yes, and that is the normal sequence. Mark on the hob for the lines, move to the oven to cook through, without changing pan.

Q: Does it suit holding after cooking?

A: Better than a flat pan, since the ridges keep food clear of its own liquid. It is still a cooking pan rather than a holding one.

Q: What is the most common complaint about ridged pans generally?

A: Pale marks, and the cause is almost always insufficient heat or a crowded pan rather than the pan itself. Worth pre-empting when selling.

Q: How is the grill pattern cleaned?

A: Along the lines with a soft brush. A finer pattern traps less than a heavy BBQ texture, so it is marginally easier to keep.

Q: What is the difference between this and the A23733BBQI?

A: The surface pattern only. Both are 2/3, 2cm, induction. This gives grill lines, the other gives BBQ texture.

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