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> Compatible size for all conventional speed ovens. > Produces even heat distribution for perfect cooking results. > Perfect for warming, browning and baking in fast service. > Featuring revolutionary non-stick, Lotan® coating. > Non-stick surface assists with quick and easy clean-up. > Stackable for space saving. > Constructed from extremely robust, ultra-resistant layers. > Used by foodies and chefs world-wide. > *“The world’s best pan”, according to VKD, largest German Chefs Association.
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The non-stick and stackable snack bowl from AMT is designed for compatibility with all conventional speed ovens. Quickly and conveniently accelerate cooking times without compromising quality. Perfect for warming, browning and baking in fast service.
24.5cm x 15cm x 5cm High 9.64” x 5.9” x 1.96” High
Q: What is the speed oven snack bowl for?
A: Warming, browning and baking portions that need depth: a gratin, a baked snack, a portion in sauce. At 5cm it is the deepest item in the speed oven range.
Q: Why choose a bowl over a tray?
A: Because trays cannot hold anything loose or liquid. A 5cm wall contains a sauce, a topping or anything that would run off a 1cm mold tray.
Q: Can it go straight to the customer?
A: Its shape suits serving as well as cooking, though it is a cooking vessel and will be extremely hot. If you serve in it, treat it as you would any hot dish and use a suitable underliner.
Q: What does browning mean in a speed oven?
A: Coloring the surface quickly at the end of a cycle. The bowl's coated surface and even heat distribution are what let a top brown without the base overcooking.
Q: What size portion does it hold?
A: One generous portion at 24.5 x 15 x 5cm. It is an individual vessel rather than a batch one, which is what suits it to plated fast service.
Q: Is it stackable like the trays?
A: Yes. Stackability runs across the speed oven range, and it matters more on a bowl, since depth would otherwise make it the worst item to store.
Q: How is it removed from the oven?
A: With the AMT stainless steel grippers made for the range. A deep, full vessel is the one where a slip matters most.
Q: Does the depth slow cooking down?
A: Compared with a 1cm mold tray, yes. Depth is a trade: it holds more and contains liquid, at the cost of some of the speed that makes a speed oven useful.
Q: Is the coating necessary on a bowl?
A: More than on a flat tray. Baked-on residue in a deep vessel with corners is the hardest to remove, and the coating is what makes it a rinse instead.
Q: How many bowls would a busy station need?
A: As many as the peak order rate, since each holds one portion. It is an individual vessel, so throughput is set by how many you own and how fast the oven cycles, not by the bowl itself.
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