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> 53cm x 32cm (0.2cm depth). > Specialized baking tray for gastronomy (GN1/1). > Produces even heat distribution for perfect cooking results. > Featuring revolutionary non-stick, Lotan® coating. > Non-stick surface assists with quick and easy clean-up. > Excellent culinary results. > Used by foodies and chefs world-wide. > *“The world’s best pan”, according to VKD, largest German Chefs Association.
Status: In Stock
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AMT Gastronorm 1/1 Baking Tray, Universal, Perforated. 53cm x 32cm (0.2cm depth).
This specialized baking tray for gastronomy is the ideal tool when baking buns, rolls and croissants. The perforations in the tray allow steam to escape for better browning and crispier crusts. AMT’s aluminum baking tray allows for even heat distribution that results in optimum baking results with the added benefit of non-stick. This extremely durable piece is perfectly suited for everyone from the professional to the home cook. The ultra-resistant Lotan® coating makes baking and clean-up quick and easy.
Q: What does perforation actually do?
A: It lets steam escape from underneath the food. Moisture trapped between a bun and a solid tray softens the base, where perforations let it out, producing a crisper, more evenly coloured crust.
Q: What is it best used for?
A: Buns, rolls and croissants, which is exactly the case perforation is designed for. Anything where the underside should be as crisp as the top benefits from it.
Q: What is GN1/1 and does it matter?
A: Gastronorm 1/1 is the standard commercial tray size, roughly 53 x 32cm. It matters because racks, ovens and trolleys built to the standard will take it without adjustment.
Q: When should I use the flat tray instead?
A: For anything with liquid, batter or a loose base. Perforations that help a bun will let a batter run through, so the flat universal tray is the right choice for traybakes and anything wet.
Q: Does the tray need greasing or lining?
A: The Lotan coating means it generally does not, which is much of the point. Baking parchment on a perforated tray would defeat the perforation entirely.
Q: How thick is the tray and does that matter?
A: 0.2cm. It is a tray rather than a dish, so it heats quickly and evenly, which suits baking where an even base temperature matters more than heat retention.
Q: Is a perforated tray usable in a domestic oven at all?
A: Only if the oven is wide enough for the 53cm GN1/1 format, which many are not. Domestic baking rarely needs perforation anyway, since it earns its place in volume bread and pastry production.
Q: Can it go in a rack or trolley?
A: Yes, that is what the standard is for. Any GN1/1 rack, oven or trolley will take it, which is why commercial kitchens standardise on the size.
Q: Can residue block the perforations?
A: It can, and it is the one maintenance point specific to this tray. Check the holes after washing, because a machine cycle will clean the surface while leaving something lodged in a perforation.
Q: How should trays be stored?
A: Flat and stacked, which is what the format is designed for. If you stack often, the tray with the stacking aid is the version built for it.
