AMT Speed Oven Square Tray with Grill Surface 28 x 29 cm

Item # ASO300H

38 (EACH) in Stock
CA$106.00

Details

Details


This non-stick and conveniently stackable square speed oven tray from AMT allows you to achieve incredible grill marks on your various proteins. Perfect for warming, browning and baking in fast service.
 
> Compatible size for all conventional speed ovens.
> Produces even heat distribution for perfect cooking results. 
> Perfect for warming, browning and baking in fast service.
> Featuring revolutionary non-stick, Lotan® coating.
> Non-stick surface assists with quick and easy clean-up.
> Stackable for space saving.
> Constructed from extremely robust, ultra-resistant layers.
> Used by foodies and chefs world-wide.
> *“The world’s best pan”, according to VKD, largest German Chefs Association.
 
 
28cm x 29cm
11.02” x 11.41” inches

FAQ & Technical

FAQ & Technical


   
People Also Ask:

Q: What does a grill surface add in a speed oven?

A: Marking. The ridged surface puts grill lines on food that would otherwise come out of a speed oven looking baked, which is often the difference between selling it and not.

Q: Which sites does that matter most to?

A: Those with no hood and no grill. A speed oven plus a ridged tray is how a lot of small sites got hot grilled items onto a menu at all.

Q: How should the size be confirmed?

A: Against the oven manufacturer's stated cavity dimensions, before ordering. Speed oven cookware is bought to fit a specific cavity, and near enough is not usable.

Q: Are there material restrictions to check as well?

A: Yes, and they matter as much as the size. Speed ovens combine heating methods and the manual states what is permitted inside the cavity. That instruction governs.

Q: What cooks well on it?

A: Proteins, halloumi, vegetables and anything with the structure to sit across the ridges and take a mark in a short cycle.

Q: What does not?

A: Small, loose or very delicate items. They fall between the ridges or tear on lifting, and a fast cycle leaves little room to recover the situation.

Q: What happens to the rendered fat?

A: It collects in the channels under the food, which keeps the item out of it. Pour it off between cycles rather than letting it accumulate through a service.

Q: How is it kept clean on a fast turnaround?

A: Brushed along the channels while still warm. Residue on a ridged surface is far easier to remove before it goes through another cycle.

Q: Does it stack with the rest of the speed oven range?

A: The range is designed to stack, which is the practical answer to storing several trays beside an oven that is usually on a counter.

Q: How should it be sold?

A: As menu capability for a site with equipment limits. The customer usually knows exactly what they cannot currently offer, and that is the conversation.

To top