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The surface of the pan features raised BBQ grill, texture pattern for perfect grill lines.
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 does the induction version let me do?
A: Mark and sear on the hob, then move the same pan into the oven or a holding rack. On the standard version the searing has to happen in another pan first.
Q: Is that better than using a grill pan and transferring?
A: It is faster and loses less. Everything that browns stays in the pan, and a GN1/1 footprint holds a service batch rather than a couple of portions.
Q: Will a 53 x 32cm pan work on an induction zone?
A: Only part of it heats directly. Use the widest or a bridged zone, preheat properly, and treat the area over the zone as the searing zone rather than expecting the whole surface to mark evenly.
Q: How should I work with an uneven surface?
A: Deliberately. Sear in the hot area, then move each item outward as it is marked. That turns the temperature gradient into a production line rather than a problem.
Q: What do the handles add here?
A: Control when the pan is hot, full and carrying fat. That matters more on an induction hob, where the pan is the only hot object and the surface around it stays cool.
Q: Can it move straight from the induction hob into GN racking?
A: Yes, and that is the point of combining the two. The pan is GN1/1 at roughly 53 x 32cm, so once it comes off the hob it slides into any standard rack, oven or holding cabinet without transferring the food.
Q: Would a gas burner mark this pan more evenly than induction?
A: It can. A wide gas flame spreads under more of a 53 x 32cm base than a single induction zone reaches, so on gas expect a larger usable searing area.
Q: Does induction risk damaging the ridged surface?
A: Only through overheating, which induction reaches faster. Ridge tops are thin relative to the base, so bring the pan up briefly and then reduce.
Q: Is a ridged GN pan practical on a commercial induction line?
A: Yes, and it is where the format makes most sense. Commercial zones are wide enough to heat a useful searing area, and a service batch can be marked and moved to the oven without changing pans.
Q: What is the difference between this and the A25333GBBQ?
A: This one works on induction and the A25333GBBQ does not. Surface, handles, footprint and depth are the same.
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