AMT GN1/1 Baking Tray, Stacking Aid, Flat, 53 x 32.5cm

Item # A5333BP2

25 (EACH) in Stock
CA$159.00

Details

Details


AMT Gastronorm 1/1 Baking Tray with Stacking Aid (flat). 
53cm x 32.5cm (0.3cm depth).

AMT’s aluminum baking tray is specialized for gastronomy, providing even heat distribution that results in optimum baking results with the added benefit of non-stick. This extremely durable piece is perfectly suited for professional kitchen environments. The ultra-resistant Lotan® coating makes baking and clean-up quick and easy. 

> 53cm x 32.5cm (0.3cm 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 stacking aid actually do?

A: It lets loaded trays sit on top of one another without the upper tray resting on what is below it. That is what makes stacking prepared or proved product possible at all.

Q: Where does that matter?

A: Anywhere trays are stacked full rather than empty: prep held before service, product moved between sites, or anything proving or resting under cover.

Q: Why is it a heavier gauge at 0.3cm?

A: Because stacking loads the tray. A tray carrying the weight of others above it needs the rigidity, and a thinner tray flexes in the middle where the product is.

Q: Does the heavier gauge change how it bakes?

A: Slightly. More material means it takes marginally longer to come up and holds heat marginally longer afterwards. For most baked items the difference is not one a kitchen will notice.

Q: Does the stacking feature affect where it fits?

A: No. It is GN1/1 at 53 x 32.5cm, so it goes into the same racking and ovens as the rest of the range. The feature works between trays rather than adding external size.

Q: Is it worth the extra over a plain flat tray?

A: Where trays are stacked loaded, clearly. Where they are used one at a time in an oven and washed, the plain 0.2cm tray does the same job for less.

Q: What should be asked to decide between them?

A: Whether the customer stacks trays with product on them. That single question separates the two products more reliably than anything about baking performance.

Q: Does it help with transport between sites?

A: Considerably. Stacked loaded trays travelling as a block is exactly the case it is built for, and it is common in central production supplying satellites.

Q: How many should a customer order?

A: Enough to stack a full trolley or a full delivery load, since the benefit only appears when they are used as a set. Ordering two or three misses the point of the feature.

Q: Is there anything specific to check when washing it?

A: The stacking feature. It is the one part of the tray that is not a flat surface, so it is where residue sits unnoticed and then transfers to whatever is stacked on top of it next.

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