AMT Speed Oven Snack Bowl 24.5 x 15 cm

Item # ASO32415

37 (EACH) in Stock
CA$66.50

Details

Details


The non-stick and stackable snack bowl from AMT is designed for compatibility with all conventional speed ovens. Quickly and conveniently accelerate cooking times without compromising quality. 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.

24.5cm x 15cm x 5cm High
9.64” x 5.9” x 1.96” High

FAQ & Technical

FAQ & Technical


   
People Also Ask:

Q: What does a bowl do that a tray cannot?

A: Contain. Anything loose, wet or in sauce needs walls, and a flat speed oven tray gives it none. That is the whole reason the bowl exists in the range.

Q: What is typically cooked in it?

A: Snack and small-plate items with liquid or loose components: baked dishes, sauced items, melts and anything served in the vessel it cooked in.

Q: Can it go straight to the customer?

A: Where the operator wants it to, yes, and that is part of the appeal at a counter. It removes a plating step and a plate from the wash.

Q: Does that mean it needs to be handled hot?

A: It does, and staff should be briefed on it. A speed oven produces a hot vessel in a very short time, which is exactly when people are least expecting it.

Q: Does the shape change how it cooks?

A: Yes. Contents heat from the sides as well as the base, so a bowl brings a wet dish up more evenly than a shallow tray would.

Q: What is the size question here?

A: The same as the rest of the range: whether the oven cavity takes it. Confirm dimensions and permitted materials against the oven manufacturer's guidance before ordering.

Q: Does it stack for storage?

A: Yes, and bowls nest more efficiently than trays do, which helps on a counter where the oven is already using the space.

Q: What is the cleaning risk on a bowl specifically?

A: Someone attacking baked-on residue in the base with something metal. A bowl gives no easy angle for a cloth, which is exactly when staff reach for the wrong tool. A short soak solves it.

Q: What kind of site is the bowl sold to?

A: One selling a small hot menu with no kitchen behind it: convenience foodservice, bars, cafes and hotel lobbies. The bowl is usually what makes a wet dish possible on that menu at all.

Q: How does it order alongside the trays?

A: As a complement. A site with a mixed hot menu runs bowls for the wet items and trays for the dry ones, and the oven takes whichever the order needs.

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