AMT Mould tray (11 moulds) Gastronorm 1/1 - 3mm casted

A: Eleven identical portions per cycle. The moulds fix the size and shape, so portion cost stops being an estimate and becomes a number the operator can rely on.

A: Because portion variance is food cost variance. A kitchen hand-shaping the same item all week is losing margin in both directions, and a mould removes the judgement.

A: Anything that sets or bakes in a shallow round: eggs, rosti, portioned bakes, set mixtures, small tarts. At 1.4cm deep it suits flat items rather than anything with rise.

A: Because a thin moulded tray distorts as it heats and cools, and a distorted mould produces inconsistent portions. The gauge is what protects the thing the tray is bought for.

A: That is what the coating is for, and it matters more here than on a flat tray. A mould gives a cook nowhere to slide a utensil, so release has to come from the surface itself.

A: Eleven, multiplied by however many trays fit the oven. Because it is GN1/1 it goes into standard racking, so capacity is set by the oven rather than by the tray.

A: Anywhere the same item goes out repeatedly: hotel breakfast, contract catering, banqueting, and production kitchens supplying multiple sites.

A: Each recess individually. A machine cycle cleans the flat surface while potentially leaving residue inside a mould, and residue shows on the next portion.

A: Where the item is served regularly, yes, and the payback is in labour rather than in the tray. Hand-shaping eleven portions takes considerably longer than filling eleven moulds.

A: Against labour and portion cost rather than against other trays. The pitch is eleven identical portions per cycle and no hand-shaping. Customers who want it usually arrive knowing exactly what they will make in it.