Baking trays for professionals
Professional baking trays are part of the basic equipment in bakeries and catering establishments to achieve optimal baking results. The range includes non-stick baking trays, standard baking trays, and Gastronorm baking trays, each available in aluminum or stainless steel. Variants are perforated or non-perforated, with or without a non-stick coating (PTFE, Teflon, silicone, TriLax®). Different heights (7 mm to 60 mm), material thicknesses (1 mm to 2 mm), and rim designs (45° or 90° up-turned, with/without flange) are available. Special shapes such as Parisian bread trays, baguette trays, cake trays, and multi-shaped baking trays are also available. Continue reading ...
Baking trays and molds for bakeries and catering
Baking trays and molds are an essential component of equipment in bakeries and catering establishments. The INTERGASTRO range includes a wide selection of trays and molds tailored to different requirements and baking processes.
Variety for professional baking results
The selection includes both trays without perforations and perforated versions. This distinction makes it possible to control the air flow in the oven in a targeted manner and thus optimize baking results. The perforated trays are particularly suitable when even browning and a crispy crust are desired.
Materials and designs
The range of materials includes aluminum and stainless steel. Both materials are characterized by their good heat conduction properties. There are designs with and without non-stick coating. The non-stick coatings (PTFE, Teflon, silicone, TriLax%AE) make it easier to remove the baked goods and contribute to easy cleaning of the trays.
Shaped trays and special applications
In addition to classic baking trays, INTERGASTRO also offers shaped trays that have been specially developed for making madeleines, financiers, and other types of pastries. Baguette trays are available for making baguettes, which support the typical shape. Sliced cake trays and butter cake trays are also available.
Dimensions and designs
The baking trays are available in different heights (7 mm to 60 mm) and material thicknesses (1 mm to 2 mm). The edge design also varies, with options such as 45° or 90° upturned edges and versions with and without flanges.
Additional equipment
To make optimal use of the baking trays and molds, suitable convection ovens may be required. To facilitate the baking process, additional separation and baking aids can be used. Dough processing is also supported by choosing the right trays. The trays can be stored on shelf trolleys. Baking tins offer a versatile alternative to shaped trays.