AMT Mould tray (11 moulds) Gastronorm 1/1 - 3mm casted

A: Producing eleven identical portions at once. Each mold is 10cm across the top, 9cm at the base and 1.4cm deep, so every portion comes out the same size and shape.

A: Because a plated item is judged before it is tasted, and because consistent portions make food cost predictable. A molded tray removes the variation that free-form portioning introduces.

A: Anything that sets or bakes in a shallow round: eggs, rosti, small tarts, portioned bakes, or set mixtures. The 1.4cm depth suits flat items rather than anything with rise.

A: Yes. At 53 x 32.5cm it is built to the GN1/1 standard, so it goes into the same ovens and racks as the rest of the range, which is what lets molded portions be produced at volume.

A: Cast metal at 3mm holds heat and stays flat. A thin molded tray distorts as it heats and cools, and a distorted mold produces inconsistent portions, which defeats the purpose.

A: That is what the coating is for, and it matters more in a mold than on a flat tray. A molded shape gives you nowhere to slide a utensil, so release has to come from the surface.

A: Yes, and it shares the GN1/1 footprint. Note the molds themselves mean it will not nest as closely as a flat tray of the same format.

A: Each recess individually. A machine cycle cleans the flat surface while potentially leaving residue inside a mold, and residue in a mold shows up on the next portion.

A: As many as the oven takes. The point of the GN format is that trays go into the same racks, so throughput is set by oven capacity rather than by the tray.

A: If you serve the same item repeatedly, yes. The tray pays for itself in consistency and in the time not spent shaping portions by hand.