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Commercial Roasting Pans

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Commercial roasting pans take a full load of meat and vegetables through a hot oven and hold the fat and juices that come out of it, which is what you want both for the gravy and for keeping the oven clean. Commercial roasting trays, as some suppliers list them, are the same thing.

They are deeper and heavier than a baking tray because the pan has to hold that load and still be liftable out of a hot oven. A commercial roasting pan that flexes in the middle is a hazard, so gauge and rigidity are the things to check before you buy.

They sit with the bakery accessories range alongside baking trays and gastronorm trays.

Ordering roasting pans in more than one size? get a quote and we will put a price on the lot.

These are the top FAQs for Commercial Roasting Pans

How do I choose a size?

By what you roast and what your oven takes. The pan should hold the product with room around it for air to circulate, because a crowded pan steams rather than roasts.

Then check it against the oven rack and the shelf spacing, since a deep pan needs vertical clearance as well as footprint. Match it to your commercial ovens before ordering.

What should the pan be made of?

Heavier gauge, every time. A thin pan buckles under a load, warps with heat and becomes dangerous to carry. For roasting, rigidity is worth more than any other feature.

Stainless steel is the usual choice for durability and corrosion resistance, with 304 the food-safety grade used in Australian kitchens. Aluminium conducts heat better but needs a heavier gauge to be stiff enough.

Do I need handles?

For anything larger than a small pan, yes. A professional roasting pan full of hot meat and liquid is heavy and awkward, and side handles are the difference between a controlled lift and a spill.

Check the handles are welded or riveted properly and that they clear the oven rails. A handle that folds flat is useful for storage but check it locks when you lift.

Can they go on the stovetop for gravy?

Some can and some cannot, and it depends on the base. A heavy, flat-based stainless pan will take direct heat for deglazing; a thin or coated pan will scorch or distort.

Check the product page before putting any pan over a flame. If gravy work is routine, a separate sauce pan or a dedicated pan on the range is safer than risking the roasting pan.

How do I clean baked-on fat off them?

Soak first rather than scrubbing hot. Hot water and detergent while the pan is still warm lifts most of it, and a long soak handles the rest without attacking the surface.

Avoid steel wool on anything coated and avoid harsh chemicals on aluminium. Many pans will go through a commercial dishwasher or a pot washer, but check the manufacturer's instructions for coated ones.

What else do I need with them?

A rack or trivet that fits inside the pan, so the product sits out of the fat, and something to carve on — see carving stations for the service end of it.

For holding roasted product at temperature before service, heated wells or a bain marie are the right tools. Deeper vessels for stock and braising are in the commercial stock pots range.