AMT Gastronorm 1/1 - 5.5cm with 1 segment/grill + smooth sur

A: Cooking two things at once in one pan. Part of the surface is ridged for marking and part is smooth for flat cooking, so a single GN space handles two techniques.

A: On a station short of equipment or short of space. Breakfast is the obvious case: marked items and flat items going out together without occupying two pans and two zones.

A: It trades surface area for flexibility. Where volume on either technique is high, two pans are better. Where the station is space-limited or the volumes are modest, this is the more practical purchase.

A: As two zones with different jobs rather than one pan. Mark on the ridged side, hold or finish on the smooth side, and expect them to behave differently at the same setting.

A: It can, which is worth managing. Rendered fat runs into the ridge channels and, on a tilted or overfilled pan, across to the smooth section. Drain between batches.

A: Usually those who have already run out of space rather than those specifying a new kitchen. It solves a constraint, so it sells to operations rather than to projects.

A: Yes, at the 1/1 footprint, so it drops into existing racks and ovens like any other pan in the range.

A: The ridged section needs the same attention as any grill surface: work along the channels rather than across them, and avoid abrasives which wear the ridge tops first.

A: A shortage of space or stations, not a shortage of capability. Customers who are already running two pans where one would do recognise it immediately; customers specifying a new kitchen rarely need it.

A: Shallow depth. It sells steadily to a specific need rather than broadly, so one or two on the shelf is usually right.