AMT Multipurpose Tray Gastronorm - 2/3 - 3mm, casted

A: For stability. A heavier tray holds its shape through repeated heating and holds heat once it has it, which matters where a tray is used as a cooking surface rather than as a carrier.

A: Even heat and no distortion. A thin tray can buckle under a fierce oven or a sudden temperature change; a cast tray at this gauge does not, and it browns more evenly because of it.

A: Weight, time to heat, and price. It is slower to come up to temperature and heavier to handle, and it is not the tray for a kitchen that just needs volume of flat surfaces.

A: Whenever the tray is carrying, staging or holding rather than cooking. The 1/1 multipurpose tray at 2mm covers that work at lower cost and higher count.

A: It suits stations. A 2/3 leaves a third of the space free, and at 3mm a full 1/1 would be heavy to move loaded.

A: Roasting, baking and finishing at station scale, and anything that benefits from a stable, heat-retaining base. It behaves more like a pan than a tray.

A: Generally not. The coating handles release, which on a cast tray also protects the surface from the scraping that would otherwise happen.

A: One or two per station that cooks on them. Unlike the light trays, this is not a consumable and it is not bought by the rack, and a customer ordering a dozen has usually confused it with the 2mm tray.

A: No. Gauge is added within the pan, not outside it, so the 2/3 external footprint matches every other 2/3 in the range and drops into the same racking.

A: As the durable option for a station that cooks on its trays. The comparison to draw is against a pan, not against the other trays.