AMT Multipurpose Tray Gastronorm - 1/1 - 2mm thick

A: Everything that is not a cooking vessel: baking, transporting, holding, prepping and staging. It is the flat working surface of a GN kitchen rather than a pan.

A: It heats and cools quickly, which suits baking where responsiveness matters more than heat retention. It is also lighter to handle and cheaper to replace, which matters on an item used constantly.

A: It is a different durability. A thin tray can distort under sudden temperature change, so the thing to avoid is putting a hot tray under cold water. Handled normally it lasts.

A: More than any other GN item. Trays are used for everything and are always the first thing a kitchen runs short of, particularly across a service with heavy prep.

A: No, and customers occasionally try. It has no meaningful wall, so anything with liquid or anything that needs containing belongs in a pan rather than on a tray.

A: It removes lining for most baked and roasted items, which on a high-turnover item saves both the parchment and the time to fit it every cycle.

A: Yes. The GN1/1 baking trays are specified for baking, flat or perforated. This is the general-purpose tray, and a kitchen that bakes seriously should hold both.

A: Regular replenishment. Trays are consumable in practice rather than capital, and a customer who buys once will buy again within the year.

A: Yes, and that is part of the value. A flat light tray stacks closely, so a kitchen can hold many without the storage burden a deep pan brings.

A: By gauge and footprint. This is 1/1 at 2mm for general work; the 2/3 at 3mm is heavier and smaller, and suits stations that need a sturdier tray in a part-size format.