AMT GN1/1 Baking Tray, Universal, Perforated, 53 x 32cm

Item # A5333BBL1

20 (EACH) in Stock
CA$99.00

Details

Details


AMT Gastronorm 1/1 Baking Tray, Universal, Perforated.
53cm x 32cm (0.2cm depth).

This specialized baking tray for gastronomy is the ideal tool when baking buns, rolls and croissants. The perforations in the tray allow steam to escape for better browning and crispier crusts.  AMT’s aluminum baking tray allows for even heat distribution that results in optimum baking results with the added benefit of non-stick. This extremely durable piece is perfectly suited for everyone from the professional to the home cook. The ultra-resistant Lotan® coating makes baking and clean-up quick and easy. 

> 53cm x 32cm (0.2cm depth).
> Specialized baking tray for gastronomy (GN1/1).
> Produces even heat distribution for perfect cooking results. 
> Featuring revolutionary non-stick, Lotan® coating.
> Non-stick surface assists with quick and easy clean-up.
> Excellent culinary results.
> Used by foodies and chefs world-wide.
> *“The world’s best pan”, according to VKD, largest German Chefs Association.

FAQ & Technical

FAQ & Technical


   
People Also Ask:

Q: What does a perforated base change about the result?

A: The underside. Air reaches the base instead of it sitting sealed against metal, so it colours and firms rather than steaming in its own moisture. On bread and pastry that is the whole difference.

Q: Is this a bakery tray or a Gastronorm one?

A: Gastronorm. At 53 x 32cm it is GN1/1, so it goes into foodservice racking and ovens. The 60 x 40cm Bakernorm trays are the bakery-standard equivalent and are not interchangeable.

Q: What suits it?

A: Breads, rolls, pastry and anything where base colour matters, in a kitchen that runs GN equipment rather than bakery racking.

Q: What has to stay off a perforated tray?

A: Batters, wet mixes and anything small enough to drop through. There is no way to work around it, which is why a kitchen buying perforated trays needs flat ones as well rather than instead.

Q: Does it need a solid tray underneath?

A: For anything that will drip, yes. What passes through the perforations otherwise reaches the oven floor and burns there, which is a cleaning and a smoke problem.

Q: Why is it only 0.2cm deep?

A: Because it is a tray rather than a pan. The gauge is chosen for fast, even response in the oven, not for holding anything.

Q: Does a thin tray warp?

A: It can if it is thermally shocked, which in practice means putting a hot tray under cold water. Let it cool and it holds its shape through normal use.

Q: What does the coating replace?

A: Parchment, for most items, along with the time to cut and lay it on every cycle. On a tray used repeatedly through a day that is both a consumable and a labour line.

Q: How many would a kitchen order?

A: By oven rack count plus a margin for the wash. Trays are the item kitchens run short of first, and a customer ordering exactly the rack count will be back.

Q: What is the difference between this and the A5333BBL3?

A: Perforation. The A5333BBL3 is the flat version at the same footprint, for anything that would run through this one.

To top