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Commercial Gastronorm Trays

Commercial Gastronorm Trays

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243 products
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Once a kitchen standardises on gastronorm, the same tray moves from the fridge to the oven to the bain marie to the pass without anything being decanted. That is the whole point of commercial gastronorm trays: they are built to a single international size system, so the tray, the bench, the bain marie and the fridge all take each other's sizes.

The system works on fractions of a full-size tray, with a range of depths in each fraction. Choosing a depth is about how much product you hold and how far down a hand has to reach.

They sit in the bakery accessories range next to baking trays, and alongside the gastronorm containers used for storage.

Standardising a kitchen on gastronorm means buying across several sizes at once. get a quote and we will price it across every size and depth you need.

These are the top FAQs for Commercial Gastronorm Trays

What do the gastronorm size numbers mean?

They are fractions of a full-size tray: a half tray is half the area of a full one, a third is a third, and so on. Combine them and they fill the same opening, which is what lets a bain marie or prep fridge take any mix of sizes.

Depth is quoted separately from the fraction, so the same footprint comes in several depths. Check both against the equipment you are filling, including your bench fridges and service counters.

Which depth should I choose?

Shallow trays suit anything served or displayed, because product stays presentable and a hand can reach it without disturbing the rest. Deep trays suit bulk — stock, sauce, marinating, storage.

The trap with deep trays is cooling and reheating: a deep mass of food takes far longer to get through the temperature range than a shallow one, so for food safety the shallower option is usually the right call.

Stainless steel, polycarbonate or coated?

Stainless steel goes in the oven and takes heat, and 304 is the food-safety grade used in Australian commercial kitchens. Polycarbonate is lighter, lets you see the contents and is better for cold storage, but it does not go near a heat source.

Most kitchens run stainless for anything hot and plastic for the fridge and dry store. See food storage for the storage side of it.

Are all gastronorm trays interchangeable between brands?

On the footprint, yes, because that is the standard. Where they differ is in lid fit, handle design, the exact rim profile and build quality, so a lid from one brand may not seal properly on another's tray.

If lids matter to you, buy the trays and lids together from the same range. Mixing brands on the tray footprint is fine; mixing them on lids is where it goes wrong.

Can they go in the oven and the freezer?

Stainless trays handle both, within the limits of the equipment they are in. Rapid temperature changes are hard on any pan, so avoid taking a hot tray straight into cold water.

For moving product quickly through the danger zone, a blast chiller sized to gastronorm trays is the proper tool, and it is another reason to standardise on the system.

How do I keep them in good condition?

Wash promptly, dry properly and stack with care. Stainless trays dent and warp if they are thrown about, and a warped tray will not sit level in a counter or seal under a lid.

Check them periodically and retire anything bent or scored, because scratches hold residue. Most go straight through a commercial dishwasher, and the rest of the bakery equipment range covers the trolleys and racks they travel on.