AMT Gastronorm Basket 1/1, coated

A: Anything needing air or liquid to move around the food: steaming, blanching, draining, drying, or holding fried items clear of their own fat.

A: What stays in. At 11 x 5mm it holds most prepared items and lets liquid and fat through. Anything smaller than the mesh needs a solid pan, which is worth checking against the customer's menu.

A: Because uncoated mesh is one of the hardest things in a kitchen to clean. Residue binds around every wire and cannot be wiped, so the coating turns a labour problem into a rinse.

A: As a pair. The basket holds the food and a solid pan beneath catches what drains. Both share the 1/1 footprint, which is precisely why the standard exists.

A: Steaming in a perforated container is standard combi practice, and a GN1/1 basket is the format for it. Direct the customer to their oven's guidance for cycles and temperatures.

A: The tapered profile lets baskets nest, which saves considerably more space than stacking solid pans of the same footprint. A useful point for kitchens with storage pressure.

A: 53 x 32.5cm at the rim with 4cm depth, and a base of 44 x 22.5cm. The taper is what allows the nesting and it also means usable capacity is less than the rim suggests.

A: Those doing volume blanching, steaming or frying: contract caterers, hotels, production kitchens. It is rarely a first GN purchase and often a second or third.

A: Warm water and a soft brush along the mesh. Abrasives damage the coating on the wires first, and that is the one place it cannot be repaired.

A: Yes, and it sells as an addition rather than an alternative. A customer buying baskets already owns the pans they sit in.