Javascript seems to be disabled in your browser.You must have JavaScript enabled in your browser to utilize the functionality of this website.
Welcome Guest
Free Shipping Across The United States On Web Orders Over $99
Availability: Contact Us To Order This Item
Read Review(s) | Log in to Review
AMT Gastronorm essential baking trays are available in a range of industry standard sizes. Great for baking at home and for professional baking in commercial ovens. With unmatched quality, AMT baking trays are durable, versatile and made to last a life time.
The non-stick characteristics of our Lotan® coating makes the baking experience effortless, while also simplifying the cleaning process.
Q: What is a 2cm deep Gastronorm pan best for?
A: Anything cooked in a single layer: roasted vegetables, tray bakes, sheet-pan dishes, or reheating portions. Shallow depth means heat reaches the food quickly from all sides.
Q: Why do commercial kitchens standardize on Gastronorm?
A: Because equipment is built around it. GN1/1 is roughly 53 x 32cm, and every oven, rack, trolley and holding cabinet built to the standard accepts it. Standardizing means a pan never has to be decanted to move between stations.
Q: Why choose 2cm over a deeper pan?
A: Because depth traps steam. A shallow pan lets moisture escape, which is what produces color and crisp edges rather than a soft, steamed result.
Q: Can it hold liquid at all?
A: Very little. Two centimetres contains fat and released juices, not a sauce or a braise. For anything wet, the 5.5cm or 10cm pan is the right choice.
Q: How many portions does a GN1/1 pan hold?
A: It depends entirely on the item, but the value of the format is that quantities are predictable across a kitchen. Once a recipe is set to a GN1/1 pan, production is repeatable.
Q: Does it work on a hob or only in an oven?
A: This is the standard version, so it is not built for an induction hob. The A25333I is the induction model of the same pan.
Q: Can roasted items be lifted straight off the pan?
A: In most cases yes, which is the practical benefit of the coating on a pan used many times a shift. Sugar-heavy glazes are the usual exception and may still want a liner.
Q: Is a coated pan durable enough for daily production?
A: It is built for professional use and repeated heat cycles. What shortens any coating is abrasion and metal scrapers, not the number of times it is used.
Q: Can these pans be stacked?
A: Yes, and the GN format is designed for it. Stacking is how a commercial kitchen stores and moves trays, so consistent external dimensions matter as much as capacity.
Q: How does it compare with the 5.5cm and 10cm versions?
A: By what you are cooking rather than by how much. 2cm is for anything spread flat, 5.5cm for general work with some liquid, 10cm for bulk cooking and holding.
_new.jpg){kind=logo}