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: In Stock
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: Why do handles matter on a 5.5cm GN pan?
A: Because filled to a useful level it is heavy and the contents move. Handles let you keep it level with both hands, which matters most coming out of a hot oven.
Q: What does the induction base add?
A: The ability to start on the hob. Sweat, sear or bring a sauce up in the same pan that goes into the oven, which removes a transfer and keeps the fond.
Q: Will a GN1/1 pan heat evenly on an induction zone?
A: Not across its whole base. The zone heats one area and the pan conducts outward, so at this depth stir or rotate the contents rather than assuming an even bottom.
Q: Does depth help with uneven heating?
A: It does. Liquid circulates and carries heat through the contents, so a 5.5cm pan evens out better on induction than a shallow tray of the same footprint.
Q: Why combine handles and an induction base in one pan?
A: Because they solve the two halves of the same workflow. The induction base lets the dish start on the hob; the handles let a full, hot pan be moved off it safely into an oven or a rack.
Q: Is it safe to move when full and hot?
A: With both handles and a planned route, yes. Note that induction leaves the hob surface cool, so the pan is the hot object and the surroundings give you no warning.
Q: Is the induction base a restriction on other hob types?
A: No. It works on gas, ceramic and conventional electric as well, so the pan is not tied to the hob it was bought for.
Q: Do the handles affect how it stacks?
A: They change how pans sit together compared with a plain pan. Check your racking and stacking arrangement rather than assuming it nests identically.
Q: Does the mid-depth pan behave well on a commercial induction zone?
A: Yes. There is enough liquid and mass at 5.5cm for convection to even out the heat, which makes it more forgiving on induction than a shallow tray of the same footprint.
Q: How does it differ from the plain 5.5cm pan?
A: Two things: an induction-compatible base and handles. Footprint, depth and coating are the same.
_new.jpg){kind=logo}