AMT Bakernorm Universal/Baking Tray - 60 x 40cm Perforated

Item # A6040BBL1

12 (EACH) in Stock
CA$82.00

Details

Details


AMT’s aluminum baking tray provides even heat distribution resulting in excellent baking results with the added benefit of non-stick Lotan® coating. The durable construction makes this piece ideal for professional kitchen environments. And clean-up is quick and easy thanks to the non-stick coating. 

> 60cm x 40cm (0.2cm depth)
> Perforation Size 3mm diameter
> Even heat distribution for excellent cooking results. 
> Featuring revolutionary non-stick, Lotan® coating.
> Non-stick surface assists with quick and easy clean-up.
> Superb culinary results.

FAQ & Technical

FAQ & Technical


   
People Also Ask:

Q: Is a 60 x 40cm tray a Gastronorm size?

A: No, and this is the point to be clear on. 60 x 40cm is the bakery standard, not the Gastronorm one. It will not fit GN racking, and GN pans will not fit a 60 x 40 rack.

Q: So who is this tray for?

A: Bakeries, patisseries and any kitchen running bakery ovens and racking. Those are built to 60 x 40, which is why the tray exists in this size at all.

Q: What should be confirmed before ordering?

A: Which standard the customer's oven and trolleys are built to. A kitchen with both bakery and foodservice equipment runs both standards, and the order has to say which.

Q: What does perforation do on a baking tray?

A: It lets heat and moisture reach the underside. Bases set and colour rather than steaming, which is the difference between a crisp bottom and a pale soft one.

Q: What is it used for specifically?

A: Bread, rolls, baguettes, pastry and anything where base colour matters. Enriched and laminated doughs benefit most.

Q: What should not be baked on it?

A: Anything loose or very wet that will run through the perforations. Batters and soft mixes belong on the flat tray.

Q: Why aluminum?

A: Because it conducts quickly and evenly, which is what a baking tray is asked to do. It responds to the oven rather than lagging behind it.

Q: What does the Lotan coating add?

A: Release without greasing or lining. On a bakery tray turned over many times a day, that is a consumable cost and a labour step removed on every cycle.

Q: Does the coating change baking times?

A: Not materially. It affects release rather than heat transfer. Any adjustment a baker makes is to the tray material and gauge, not the coating.

Q: What is the difference between this and the A6040BBL2?

A: Perforation. This one is perforated for base colour and airflow; the A6040BBL2 is flat, for anything that would run through.

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