Baking Mats, Trays & Tins

The Churchill Stonecast Hints square baking dish is a ceramic serve-and-bake piece designed for operations that want to move food directly from the oven to the table without an intermediate serving vessel. Made from Churchill's super vitrified ceramic, the dish is rated to 180°C, making it well suited to finishing, gratinating, and serving hot dishes in a single piece of crockery.

In a working kitchen, removing the transfer step between baking and service has real practical value. Presentation is maintained, the risk of spillage during plating is reduced, and fewer dishes move through the wash. The indigo blue hand-applied speckle and rim detailing gives each piece a considered, slightly varied finish that reads well on the table — particularly in casual dining, bistro, and gastropub settings where informal, rustic tableware suits the aesthetic.

• Bake-to-table use removes the need for a separate serving dish at the pass
• Super vitrified construction resists chipping under regular commercial handling
• Hand-applied indigo decoration gives a consistent but individually varied finish
• Dishwasher safe for straightforward integration into standard wash cycles
• Microwave safe for reheating or finishing dishes during service

These dishes are suited to operations where baked, gratin, or oven-finished dishes appear regularly on the menu and covers are at a level where a set of six supports the rotation comfortably. They are not intended for direct flame or induction use, and the 180°C rating is a finishing threshold rather than a heavy-duty roasting limit — worth bearing in mind when planning menu application.

If you are building or extending a tableware range and want to talk through how the Stonecast Hints collection sits alongside your existing crockery or service format, the team is glad to help.

This Vogue aluminium baking tray is a straightforward, workhorse piece of bakeware sized to fit standard commercial oven configurations. It is used across a wide range of kitchen environments for baking, roasting, and general food preparation, and the all-round raised lip keeps contents contained during both cooking and transit between sections of the kitchen.

Aluminium distributes heat evenly and responds quickly to temperature changes, which is useful when you are turning out multiple batches during a busy service. The material is also considerably lighter than cast iron or heavy-gauge steel alternatives, which matters when kitchen staff are handling trays repeatedly throughout the day — particularly moving between ovens and cooling racks at pace.

From a practical standpoint, the tray offers a few clear operational advantages:

• Lightweight construction reduces handling strain during high-volume service
• Raised lip helps contain food and reduces spillage during transport
• Even heat distribution supports consistent baking results across the tray
• Simple profile with no complex geometry makes cleaning straightforward
• Compatible with standard commercial oven dimensions

There are no installation requirements for a baking tray of this type, though it is worth confirming compatibility with your oven's internal dimensions before ordering, particularly if your oven uses specific rack configurations or GN-based sizing. At 1.2kg, the tray is light enough for frequent handling but should be checked against any specific load guidelines if used on delicate wire shelving.

This tray is well suited to small-to-medium catering operations, bakeries, hotel kitchens, and café settings where reliable everyday bakeware is needed. For operations running continuous high-volume baking cycles, a heavier-gauge tray may offer longer service life under sustained use.

If you are equipping a kitchen and want to discuss the right combination of bakeware for your operation, the team is happy to help.

This is a straightforward spring form cake tin from Vogue, designed for producing round cakes and cheesecakes in a commercial or semi-professional baking setting. The spring-release clasp allows the sides to be removed cleanly once baking is complete, making it practical for delicate preparations that would otherwise be difficult to turn out without damaging the finished product.

For kitchens producing cakes, cheesecakes, tarts, or similar baked goods on a regular basis, a reliable tin that releases cleanly and holds its shape during baking is a basic operational necessity. The 200mm diameter is a standard size that suits individual celebration cakes or cheesecakes portioned for multiple covers, making it a useful addition to most bakery or dessert production setups.

• Spring-release clasp allows clean removal of delicate baked goods
• Tin construction suitable for oven use in commercial baking environments
• Standard 200mm diameter suits common cake and cheesecake recipes
• Lightweight at 180g, easy to handle during busy service prep

It is worth noting that tin construction, while practical and widely used, will require appropriate care to avoid rust — thorough drying after washing is recommended. For operations producing high volumes across multiple sittings, having several tins in rotation is advisable to maintain throughput. Kitchens requiring larger diameter formats or deeper profiles should consider whether this size meets their specific recipe requirements before ordering.

This tin is best suited to cafés, restaurants with an in-house dessert menu, or small bakeries producing cakes to order. If you are equipping a larger production bakery or need a heavier-duty option for intensive daily use, it is worth discussing your requirements with us first.

If you are putting together a bakeware kit or are unsure which sizes best suit your menu, feel free to get in touch — we are happy to help you work through what you need.

The Churchill Stonecast Hints rectangular baking dish is a hand-finished stoneware piece designed for food presentation and service in commercial settings. The barley white finish carries a fine speckle and dark rim detail, with each dish showing a degree of natural variation that comes from the hand-decoration process. The super vitrified construction gives it solid resistance to the chipping and crazing that comes with regular dishwasher cycling, counter handling, and busy back-of-house routines.

In practice, these dishes are commonly used for oven-to-table service, deli-style counter display, and sharing presentations across a range of food types — baked fish, roasted vegetables, cold salads, and antipasti all sit well in the neutral barley white. The tone integrates cleanly with most existing tableware palettes, which makes these useful for operations building a consistent counter or table run. Sold in packs of four, they suit sites that need matched presentation across multiple covers or display positions.

• Super vitrified construction resists chipping and surface wear through regular dishwasher use
• Microwave safe, supporting flexible reheating routines at the pass
• Rated to 180°C, suitable for oven finishing and warming within that limit
• Hand-finished speckle and dark rim edging gives each piece individual character
• Neutral barley white tone works alongside most existing commercial tableware

These dishes are well suited to cafés, bistros, delis, and casual dining operations that want a practical presentation piece with a considered aesthetic. They are not heavy-duty bakeware intended for high-temperature roasting, and operators with intensive oven programmes should confirm the 180°C limit is sufficient before committing to volume. For sites needing larger formats or deeper dishes for higher-portion service, other sizes within the Stonecast Hints range are worth exploring.

If you would like to talk through how these fit alongside other pieces in the range or want guidance on pack quantities for your operation, the team is glad to help.

This Vogue silicone baking mat is a simple, practical tool for commercial pastry and bakery work. It sits directly on a standard 1/1 GN tray and provides a non-stick surface that removes the need for greasing trays or cutting parchment paper to size for each batch.

In a busy production kitchen, it earns its place quickly. Delicate items — tuiles, macarons, choux pastry, shortbreads — release cleanly without breakage, and the consistent surface contact supports even heat distribution across the base of the product. It handles repeated daily use without degrading, and the silicone construction means it can go through a commercial dishwasher without the surface breaking down.

• Eliminates the need for baking paper or tray greasing
• Supports clean release of delicate or intricate baked goods
• Dishwasher safe for fast turnaround between batches
• Reusable construction reduces consumable costs over time
• Fits standard 1/1 GN trays without trimming or adjustment

There are no installation requirements — this is a straightforward addition to any bakeware setup. It is worth checking that your existing GN trays are genuinely full 1/1 size before ordering, as some trays run slightly undersized and the mat should lie flat without buckling to perform correctly.

This mat is well suited to patisseries, hotel kitchens, restaurant pastry sections, and any operation producing baked goods at volume. For sites running very high batch volumes continuously across long shifts, it is worth considering whether a small stock of mats in rotation better suits the workflow than relying on a single piece.

If you are putting together a bakeware setup and want a steer on quantities or what else to consider alongside it, the team is happy to help.

This Pujadas confectionery tray is a 400x300mm non-stick baking tray with a 45-degree angled edge profile. The angled edge is a deliberate design choice for confectionery and pastry work — it makes releasing and sliding goods off the tray more straightforward than a standard straight-sided tray, and it helps when working with delicate items that would otherwise stick or deform on removal.

In a working pastry section or bakery environment, a reliable non-stick surface reduces the need for heavy greasing between batches, which saves time during busy production runs and contributes to a more consistent finish across baked goods. The 400x300mm footprint fits standard half-gastronorm rack spacing, making it compatible with most commercial deck ovens, proofing cabinets, and shelved trolleys without modification.

• Non-stick surface reduces reliance on heavy greasing between batches
• 45-degree edge assists clean release of delicate confectionery and pastries
• 400x300mm size fits standard half-GN rack and trolley configurations
• Suited to repeated daily use in pastry, confectionery, and baking production

This tray is well suited to patisseries, hotel pastry sections, bakery production kitchens, and catering operations with regular baking output. It is a practical everyday working tray rather than a specialist mould or high-volume industrial pan. Sites producing very high batch volumes may want to consider heavier-gauge alternatives designed for more intensive throughput.

If you are specifying trays across a new pastry section or want to check compatibility with your existing oven or trolley setup, our team is happy to help you work through the options.

The De Buyer Airmat is a perforated baking mat constructed from silicone-coated fibreglass. The perforation pattern allows hot air to circulate directly beneath the dough during baking, which promotes even heat distribution and helps produce consistently crisp bases — particularly useful for pastry, bread rolls, and laminated doughs where a soggy underside is a common problem with solid baking surfaces.

In a busy pastry section or production kitchen, consistency matters as much as output. The silicone coating prevents dough from adhering to the mat without the need for additional grease or parchment, which simplifies workflow and reduces consumable costs over time. The fibreglass construction keeps the mat stable at baking temperatures and resistant to the kind of repeated thermal cycling that quickly degrades cheaper alternatives.

• Perforated surface promotes direct airflow beneath dough for even baking
• Non-stick silicone coating removes the need for additional greasing or paper
• Compatible with standard 600x400mm gastronorm-sized baking trays
• Fibreglass core maintains shape and stability across repeated baking cycles
• Easy to clean and suitable for high-volume daily use

The mat sits on a standard 600x400mm baking tray and is suitable for use in most commercial convection ovens. It requires no installation and no special preparation beyond basic cleaning between uses. Storage is straightforward — the mat can be rolled or laid flat. It is not intended for direct contact with open flames or for use under a grill.

This mat is well suited to patisseries, hotel kitchens, bakery production units, and any operation producing consistent volumes of pastry or bread. For kitchens running very high batch volumes across multiple shifts, it is worth discussing whether a heavier-duty or larger-format option would better match the workload.

If you are unsure whether this mat is the right fit for your oven setup or production volume, our team is happy to talk it through.

This Pujadas confectionery tray is a 400x300mm non-stick baking tray with a 90-degree edge profile, designed for professional pastry, confectionery, and bakery work. The straight 90-degree edge is a practical detail that distinguishes it from general-purpose baking trays — it allows neat, consistent cuts to the edge of the tray, which matters when portioning confectionery, sheet cakes, or traybakes in a production environment.

In a busy pastry section or bakery kitchen, consistency and release reliability are what count. The non-stick surface supports clean product release without excessive greasing, which helps with throughput when trays are being turned around repeatedly through a service or production run. The 400x300mm footprint is a widely used size that fits standard European oven configurations and is compatible with most commercial deck ovens and combi ovens running at this tray size.

• Non-stick surface supports consistent release across repeated baking cycles
• 90-degree edge allows clean, straight cuts to the tray margin
• Standard 400x300mm size fits widely across commercial oven formats
• Well suited to confectionery, sheet baking, and portioned pastry work
• Practical for kitchens where tray turnaround speed matters

As with all non-stick bakeware in a commercial setting, care with metal utensils and abrasive cleaning will preserve the coating over time. For operations with very high daily tray volumes, it is worth considering whether a heavier-gauge option would better suit the workload.

This tray is a practical fit for patisseries, hotel pastry kitchens, contract caterers, and bakery sections in restaurants or production units. If you are equipping a larger operation or need guidance on matching tray types to your oven setup, the team is happy to help you choose correctly.

The Pujadas 400x300 perforated confectionery tray is a professional-grade baking tray designed for pastry, confectionery, and general baked goods production in commercial kitchen environments. The perforated base allows air to circulate beneath the product during baking, promoting more even heat distribution and helping to achieve a consistent finish across the full surface of the tray.

In a working pastry section or bakery kitchen, consistent results matter — particularly when running multiple trays through an oven simultaneously. The perforated design reduces the risk of soft or uneven bases on pastries, tarts, and similar confectionery items, which can otherwise be a recurring issue with solid-base trays in high-throughput service settings.

Practical day-to-day advantages include:

• Improved airflow beneath baked goods for more even base colour and texture
• Suitable for use with a wide range of pastry and confectionery products
• Straightforward to clean and stack between service periods
• Robust enough for regular daily use in a professional kitchen
• Compatible with standard 400x300 oven configurations and rack systems

At 400x300mm, this tray fits comfortably within most countertop and deck ovens sized for that footprint, as well as many combi ovens and proofing cabinets that accept half-size or equivalent trays. It is worth confirming compatibility with your specific oven before ordering if you are running non-standard rack configurations.

This tray is well suited to patisserie operations, hotel kitchens, restaurant pastry sections, and bakery production environments where consistent baking quality is a daily requirement. For higher-volume sites producing large batches continuously, it may be worth considering a heavier-duty or larger-format alternative from the range.

If you are unsure whether this tray is the right fit for your oven setup or production needs, the team is happy to help you work through the options.

The Churchill Stonecast Hints Rectangular Baking Dish is a super vitrified ceramic piece designed to travel directly from oven to table. The Indigo Blue colourway combines a white base with hand-applied indigo speckles and rim detail, giving each dish a subtly individual character — something that tends to read well in environments where considered presentation matters.

The practical value in a working kitchen comes from removing a transfer step. Food is prepared, cooked, and presented in the same vessel, which reduces handling, limits heat loss between pass and table, and keeps the finished dish looking as intended. Super vitrified construction is meaningfully more resilient than standard ceramics under the thermal cycling and repeated dishwasher use that commercial service demands.

• Oven-to-table format removes a handling step and preserves presentation
• Hand-applied decoration gives each piece an individually distinct finish
• Super vitrified material resists chipping and crazing under regular commercial use
• Compatible with commercial dishwashers for straightforward clean-down
• Sold in a pack of two for consistent matched presentation

One consideration worth noting: the 180°C oven temperature rating should be observed. Moving a cold dish directly into a very hot oven risks thermal shock, so a measured approach to temperature transitions is advisable. These dishes are well suited to gratin-style preparations, baked sharing portions, and menu formats where cooking in the serving vessel is part of the style — rather than high-heat roasting applications.

They fit well in restaurants, gastropubs, and hotel dining rooms that want a rustic, handcrafted quality at the table without compromising on commercial durability. Where smaller individual formats or larger sharing pieces would better suit the menu, Churchill's broader Stonecast range includes other sizes worth considering.

If you are weighing up whether this size and format suits your menu style, we are happy to talk it through.

This is a GN1/1 perforated aluminium baking sheet from Matfer Bourgeat, a French manufacturer with a long-standing presence in professional bakery and catering equipment. The perforations across the base allow hot air to circulate directly beneath whatever is being baked, promoting even browning and a crisper finish than a solid sheet would typically produce.

In a working kitchen, that consistent heat distribution matters. Whether you're turning out rolls, pastries, or breaded products through a busy service, the perforated base reduces the risk of soft or uneven undersides — a common problem with solid trays in convection or combi ovens where airflow is part of the cooking process. The GN1/1 footprint means it sits correctly in standard racking, combi ovens, and proving cabinets without modification.

Practically, aluminium is a sensible choice for bakeware used regularly at volume. It conducts heat quickly and evenly, is lightweight enough to handle comfortably during a busy service, and is straightforward to clean. At 520g, this tray won't add unnecessary strain when loading and unloading oven racks repeatedly through a shift.

• Perforated base promotes airflow and even browning from underneath
• GN1/1 format fits standard combi ovens, rack ovens, and gastronorm racking
• Lightweight aluminium construction for repeated daily handling
• Well suited to bread, pastry, and breaded or coated products

This tray is well suited to professional bakeries, hotel kitchens, contract caterers, and any operation producing baked goods at volume. If your output is higher or you're working with particularly heavy loads, a heavier-gauge alternative may be worth considering.

If you're unsure whether this format suits your oven or racking setup, the team is happy to help you confirm before you order.

The De Buyer silicone baking mat is a practical workbench and oven tool for pastry sections, bakery operations, and prep kitchens where consistency and cleanliness matter. Made from food-grade silicone, it provides a reliable non-stick surface for rolling, shaping, and baking — reducing the need for excess flour or greaseproof paper during prep.

In busy pastry and patisserie environments, the printed ruler markings and circular guides make a genuine difference to workflow. Portioning dough, rolling to a consistent thickness, and cutting uniform rounds becomes a faster, more repeatable process — which helps maintain quality during high-output service periods without relying on individual judgement each time.

Practically, the mat offers a few useful characteristics worth noting:

• Non-stick silicone surface releases baked goods cleanly without additional greasing
• Printed ruler and circle guides support consistent portioning and shaping
• Rated for use from freezer temperatures through to oven temperatures, covering the full pastry workflow
• Dishwasher safe, which keeps cleaning straightforward at the end of service
• Flexible and easy to store flat or rolled when not in use

The mat is sized to sit comfortably on a standard gastronorm-compatible baking tray or prep surface. It is worth checking your existing tray dimensions before ordering, as a close fit avoids the mat lifting or shifting during use. The silicone construction means it will absorb some residual odours over time if used across very different product types, so some kitchens prefer to keep dedicated mats for sweet and savoury work.

This mat suits pastry sections, bakeries, and prep kitchens producing moderate to high volumes of consistent baked goods. It is a straightforward, reliable tool rather than a high-capacity production aid — operations requiring heavy continuous oven cycling across multiple trays may benefit from reviewing the broader range of baking surfaces available.

If you are building out a pastry section or reviewing your bakeware setup, the team is happy to help you think through what works best for your operation.

The Churchill Stonecast Hints rectangular baking dish is a glazed super vitrified stoneware piece designed to move directly from the oven to the table without requiring a transfer to a separate serving vessel. It belongs to Churchill's Stonecast Hints range, which uses a white stoneware body decorated with hand-applied indigo speckles and rim detailing. Because the decoration is applied by hand, no two dishes are identical — a practical characteristic that gives the range a degree of individuality on the pass without any additional effort from the kitchen.

In operational terms, the dish suits kitchens where individual portions or sharing plates are finished and presented in the same vessel. The super vitrified construction is appreciably more resistant to chipping and crazing than standard stoneware, which matters when a piece is in daily rotation through service, rack storage, and regular dishwasher cycles. The 3-litre capacity makes it well suited to sharing portions or larger individual bakes — gratins, roasted vegetables, fish fillets, and similar dishes benefit from the length and depth the dish provides.

The practical case for this format comes down to a handful of straightforward operational points:

• Eliminates the plating transfer step, reducing the risk of dishes arriving at the table looking disturbed
• Reduces the number of items going through the wash at the end of service
• Hand-decorated finish adds table character without requiring additional garnish work
• Super vitrified material handles the mechanical stresses of commercial use more reliably than standard ceramic
• Sold in packs of two, supporting rotation across a service period

These dishes are not suitable for direct flame or induction use. The 180°C temperature rating should be observed — they are finishing and presentation pieces rather than high-heat roasting pans, and pushing beyond that rating risks compromising the glaze over time.

The Stonecast Hints range is a practical fit for casual dining restaurants, gastropubs, and operators who want a rustic or artisan aesthetic on the table without committing to fully bespoke tableware. For sites that need a deeper vessel or higher-volume batch formats, other sizes within the wider Stonecast range are worth considering.

If you are building out a tableware scheme and want to talk through how this range sits alongside your existing covers, the team is happy to have that conversation.

The Pujadas 600x400 solid confectionery tray is a standard-format baking tray designed for professional pastry, confectionery, and general baked goods production. The solid base construction means there are no perforations, making it suitable for wet batters, chocolate work, sugar preparations, and any application where drainage or air circulation through the base is not required.

In a busy patisserie or bakery section, trays like this take considerable daily wear — loaded repeatedly into deck ovens or rack ovens, stacked under weight, cleaned frequently, and exposed to temperature changes across a shift. Pujadas is a well-regarded Spanish manufacturer with a long history supplying professional kitchens, and their trays are built with consistent thickness and finish to hold up under that kind of routine use.

The 600x400 format is a widely used size in European commercial bakery and confectionery, compatible with standard rack oven trolleys and most proofing cabinets designed around this footprint. That compatibility matters in practice — it reduces the need for custom rack fittings and allows trays to move easily between equipment across a kitchen.

• Solid base suits wet batters, confectionery, and sugar work
• Standard 600x400 format fits most rack ovens and proofing cabinets
• Durable enough for high-frequency daily use and regular cleaning
• Stackable for compact storage between service periods

This tray is best suited to patisseries, hotel kitchens, bakeries, and confectionery sections that already work within the 600x400 format. For operations running higher volumes or specialist applications, there may be more appropriate tray profiles or heavier-gauge options worth considering.

If you are unsure whether this format fits your existing equipment or want guidance on quantities for your production volume, our team is happy to help you work that out before you order.

The Pujadas 600x400 non-stick confectionery tray is a gastronorm-footprint baking tray designed for professional pastry, confectionery, and baked goods production. The 45-degree angled edge is a practical detail that aids handling — it allows the tray to be gripped and manoeuvred cleanly without disturbing delicate products, and fits neatly into standard bakery racks and oven slides.

In a busy pastry section or production kitchen, consistent release and clean handling matter. The non-stick finish helps reduce product loss from sticking, supports faster turnover between batches, and simplifies cleaning at the end of service. Trays of this type are commonly used for sheet sponges, pralines, confectionery bases, biscuits, and similar products that benefit from a reliable release surface.

• Non-stick surface supports clean product release across repeated baking cycles
• 45-degree edge aids grip and handling without disturbing delicate baked goods
• 600x400 footprint fits standard bakery racks and gastronorm-compatible ovens
• Suited to pastry, confectionery, biscuit, and sheet cake production
• Robust enough for regular commercial use in production and à la carte settings

As a hand-washed item in most professional kitchens — aggressive dishwasher cycles and abrasive cleaning materials can shorten the life of non-stick coatings — it is worth considering how the tray will be cleaned and stored in your operation. Stacking carefully with tray separators, where used, will help preserve the surface over time.

This tray is well suited to bakeries, patisseries, hotel pastry sections, and production kitchens with regular confectionery output. For operations running very high batch volumes continuously, a heavier-gauge alternative may offer longer service life and greater resistance to warping under heat.

If you are fitting out a pastry section or standardising your bakeware across a production kitchen and would like guidance on quantities or tray types, the team is happy to help you work through the requirements.

This Vogue baking tray is made from carbon steel with a non-stick coating, sized to fit comfortably within standard commercial oven configurations. It is a straightforward, practical piece of bakeware intended for everyday use across a range of baked goods — from pastries and bread rolls to traybakes and roasted vegetables.

Carbon steel is a well-established material for baking trays in commercial settings. It conducts heat efficiently and evenly, which supports consistent results across the tray rather than hot spots that can lead to uneven browning. The non-stick coating reduces the need for excessive greasing and makes releasing baked goods more reliable, which matters when throughput is steady and time between batches is limited.

In practical terms, this tray suits kitchens where baking forms a regular but not industrial-scale part of the operation — hotel breakfast services, café bake-off programmes, pub kitchens producing daily specials, and similar environments. It is light enough to handle easily during a busy service and straightforward to clean by hand or in a commercial dishwasher, though care with abrasive scourers will help preserve the non-stick surface over time.

A few points worth noting: carbon steel trays will discolour with use, which is normal and does not affect performance. The non-stick coating requires reasonable care to maintain — metal utensils and harsh cleaning agents will degrade it more quickly. For high-volume bake-off operations running multiple cycles daily, a heavier-gauge or reinforced tray may prove more durable in the long run.

If you are equipping a new kitchen or replacing existing bakeware and want to make sure you are selecting the right specification for your output, the team is happy to help you think it through.

This is a straightforward carbon steel baking tray with a non-stick coating, measuring 482 x 305mm. It is the kind of workhorse item found in most professional bakery and catering kitchen environments — used daily for everything from bread rolls and pastries to roasted vegetables and traybakes.

Carbon steel heats relatively quickly and distributes heat evenly across the base, which helps produce consistent results across a batch. The non-stick surface reduces the need for excessive greasing and makes releasing baked goods more straightforward, which matters when you are turning trays around quickly during service.

For practical day-to-day use, the tray offers a few reliable advantages:

• Non-stick surface reduces sticking and simplifies food release
• Carbon steel construction heats evenly for consistent batch results
• Lightweight at 700g, making it easy to handle during busy service
• Suitable for use in standard commercial convection and deck ovens
• Straightforward to clean down between uses

At this size, the tray fits comfortably in most commercial oven configurations. It is worth confirming your oven's internal rack dimensions before ordering, particularly in older or non-standard equipment. Carbon steel trays can discolour with heavy use and require drying properly after washing to prevent rust forming at the edges over time.

This tray is well suited to smaller catering kitchens, hotels, cafés, and contract caterers where a reliable, cost-effective baking tray is needed for regular use. For very high-volume bakery operations running continuous production, a heavier-gauge tray may offer greater longevity under sustained use.

If you are equipping a kitchen and would like a steer on quantities or tray types for your menu, the team is happy to help.

The Pavoni silicone baking mat is a flexible, non-stick surface designed for professional pastry and baking work. Made from food-safe silicone, it sits flat on a standard baking sheet and provides a reliable release surface for pastries, biscuits, tuiles, chocolates, and a wide range of confectionery work. The mat is equally suited to oven baking and freezer use, making it a practical choice across multiple stages of preparation.

In a working pastry kitchen, consistent release is one of the most useful qualities a baking mat can offer. Delicate items — particularly those with high sugar content or fine structure — are far less likely to distort or break on removal from a silicone surface than from greased trays or parchment paper. The flexibility of the mat also means a pastry chef can gently peel it away from set items rather than having to lever them off, which matters considerably when presentation is important.

• Reusable surface reduces reliance on disposable parchment and greaseproof paper
• Flexible silicone allows clean release of delicate or structured pastry work
• Suitable for use in the oven, at room temperature, and in the freezer
• Easy to wipe clean between uses during busy service preparation
• Food-safe silicone material throughout

The mat is sized to fit standard gastronorm-compatible baking trays commonly found in commercial kitchens, though it is worth confirming the fit against your existing tray dimensions before ordering. Silicone mats of this type require straightforward care — they should be kept flat or loosely rolled for storage and avoided with sharp implements during use.

This mat is well suited to patisseries, hotel kitchens, restaurant pastry sections, and bakeries where presentation and repeat production are priorities. For operations producing very high volumes across multiple trays simultaneously, it is worth considering whether a larger quantity of mats would better support the workflow.

If you are unsure whether this size fits your existing trays, or you need guidance on quantities for your operation, our team is happy to help you work it out.

The Pyrex 1.5 litre loaf dish is a straightforward glass baking dish suited to bread, terrines, pâtés, and loaf-style cakes. It is made from borosilicate glass, which handles the thermal movement between oven heat and cooler surfaces more reliably than standard glass — a practical consideration when dishes are moving between oven, worktop, and refrigerator during a busy prep shift.

In a commercial context, this dish is best understood as a prep and presentation piece rather than high-throughput production bakeware. The glass construction allows even heat distribution during baking, and the transparent sides let you monitor progress without opening the oven. The two integrated handles make it manageable when transferring a hot dish, though standard oven cloths or gloves remain necessary.

Practically, the dish offers a few useful characteristics for kitchen use:

• Borosilicate glass resists thermal shock, reducing the risk of cracking under normal kitchen temperature changes
• Non-porous glass surface does not absorb odours or flavours between uses
• Suitable for oven, freezer, and refrigerator use within normal catering workflows
• Smooth surface is straightforward to clean by hand or in a commercial dishwasher
• Can move directly from oven to table for buffet or counter service presentation

This is a single-piece glass item with no special installation or utility requirements. It is worth noting that glass bakeware of this type is not suited to direct flame, hob use, or broiler/grill elements at close range. Dropping or knocking against hard surfaces remains the most common cause of breakage, so storage considerations in a busy kitchen are worth thinking through.

The Pyrex loaf dish is well suited to small catering operations, hotel breakfast kitchens, café bakeries, and prep kitchens producing individual loaf portions or moulded dishes. It is not intended for high-volume production environments where stackable metal or silicone bakeware would typically be more practical.

If you are unsure whether this dish fits your prep workflow or portion requirements, we are happy to help you think it through.

The Prestige Inspire square cake tin is a straightforward, well-made bakeware piece designed for consistent results across repeated use. Constructed from heavy gauge carbon steel, it is intended to deliver even heat distribution throughout the bake, reducing the risk of hot spots that can cause uneven rise or over-browning at the edges.

In a professional or high-volume baking environment, reliability across consecutive bakes matters. The carbon steel construction holds and conducts heat steadily, which supports consistent results whether you are running one tin or rotating several through the oven during a busy production shift. The interior CushionSmart surface is designed to promote better browning contact whilst assisting with cleaner release, which helps reduce waste and speeds up turnaround between batches.

From a practical standpoint, the tin offers a few straightforward operational advantages:

• Even heat conductivity helps produce a uniform bake across the base and sides
• The CushionSmart interior surface aids release, reducing breakage and waste
• Heavy gauge steel construction is more resistant to warping under repeated oven cycling
• Straightforward to clean and maintain as part of a regular bakeware rotation

There are no specialist installation requirements — this tin is suitable for conventional commercial ovens. It is worth confirming compatibility with any forced-air or combi-oven settings where moisture levels may affect baking times. At 670g, it is a manageable weight for everyday handling. The steel construction means it should be dried promptly after washing to prevent any surface deterioration over time.

This tin is well suited to patisseries, hotel kitchens, contract caterers, and bakery operations producing square cakes, traybakes, or similar baked goods at a regular but not extreme volume. For operations baking continuously at high throughput, it is worth considering whether a heavier-duty professional bakeware range would better suit the pace of production.

If you are equipping a new baking operation or reviewing your current bakeware setup, we are happy to help you work through what will suit your volume and oven type.

The MasterClass Smart Ceramic 2lb loaf tin is a carbon steel baking tin finished with a double ceramic non-stick coating. It is designed for producing standard 2lb loaves, pound cakes, terrines, and similar baked goods in a commercial or high-volume catering context.

The ceramic coating provides reliable food release without the need for excessive greasing, which helps reduce prep time and wastage during busy service periods. The carbon steel construction conducts heat evenly, supporting consistent bake results across batches. At 375g, the tin is lightweight enough for quick handling without compromising rigidity during use.

• Double ceramic coating supports clean food release and easy washing
• Even heat distribution from carbon steel helps reduce over- or under-baking
• Lightweight build suited to high-turnover baking environments
• Hard-wearing coating designed to withstand repeated daily use

This tin is sized for a standard 2lb loaf. It is worth confirming it fits your oven shelf configuration before ordering, particularly in deck ovens or combination ovens with specific tray runner spacings. It is not intended for heavy-duty continuous production at scale — for high-volume output, a heavier-gauge professional baking tin may be more appropriate.

Well suited to small hotels, café kitchens, bed and breakfast operations, and catering teams that bake in modest quantities. It is a practical, no-fuss tin for kitchens that need reliable everyday performance rather than a specialist production tool.

If you are equipping a kitchen and are unsure whether this fits your baking output or oven setup, the team is happy to help you work through the options.

This Schneider aluminium baking tray is a standard 2/1 GN format tray designed for everyday use in commercial bakery and catering kitchens. At 600x400mm it fits directly into most commercial convection ovens, racking trolleys, and refrigeration units built to GN sizing, making it a practical workhorse across a wide range of kitchen types.

Aluminium is a well-established choice for baking trays in professional kitchens. It conducts heat evenly and responds quickly to temperature changes, which helps achieve consistent results across a full tray load. At 700g the tray is light enough to handle comfortably during busy service, reducing fatigue when moving multiple trays between oven, rack, and storage. The lipped edge gives the tray its rigidity, keeps portioned product in place during transport, and ensures it sits securely on standard trolley runners.

In practical terms, this tray suits kitchens that need reliable, compatible bakeware without unnecessary complexity:

• Fits standard 2/1 GN ovens, trolleys, and refrigeration without modification
• Lightweight aluminium construction reduces handling fatigue during high-volume service
• Lipped edge retains food and provides a stable fit on racking runners
• Even heat distribution supports consistent baking results across the tray
• Simple construction with no coatings or fixings to degrade over time

It is worth noting that bare aluminium trays are not non-stick and will typically require greasing or lining depending on the product being baked. They are not suitable for use with acidic foods over extended periods, as this can affect the surface over time.

This tray is a sensible choice for bakeries, hotel kitchens, contract caterers, and any operation that needs straightforward GN-compatible bakeware in volume. If your kitchen runs particularly heavy bake loads continuously, a heavier-gauge option may offer a longer service life.

If you are specifying bakeware across a new or expanding kitchen and want to confirm compatibility with your existing oven or trolley setup, our team is happy to help.

The Vogue aluminium bakewell pan is a standard commercial baking tray designed for everyday professional use in bakeries, hotel kitchens, café operations, and similar foodservice environments. The raised 40mm lip keeps contents contained during loading, transit between oven and cooling rack, and plating — a small but practically useful feature when moving freshly baked goods through a busy kitchen.

Aluminium is a well-established choice for bakeware in commercial settings because it conducts heat evenly across the base, reducing the risk of uneven cooking or hot spots that can cause inconsistent results across a batch. For operations producing muffins, cookies, pastries, or traybakes in volume, consistent even baking matters more than it might appear when you're running multiple racks through service.

In day-to-day use, the pan holds up well to regular oven cycling and is straightforward to clean. It suits kitchens that need reliable, no-fuss bakeware rather than specialist coated or non-stick trays.

• Even heat distribution across the base for consistent batch baking
• 40mm lip retains contents and aids safe movement around the kitchen
• Lightweight aluminium construction — easy to handle during busy service
• Suitable for everyday oven cycling without warping under normal use
• Practical size for standard batch volumes in most commercial ovens

This pan is well suited to bakeries, cafés, pub kitchens, and catering operations where straightforward, durable bakeware is needed in volume. It is a workhorse item rather than a specialist piece. For sites baking at very high volume or requiring non-stick or coated surfaces, it is worth considering whether a heavier-duty or treated alternative would better suit the workload.

If you're unsure whether this pan is the right fit for your oven setup or baking volumes, we're happy to point you in the right direction.

The Pujadas 1/1 egg pan is a gastronorm-format aluminium baking pan with a non-stick coating, designed for use in commercial ovens during breakfast service and batch preparation. The 1/1 GN footprint means it sits neatly into standard oven racks and gastronorm systems, keeping it compatible with most professional kitchen setups without requiring any adaptation.

In practice, this type of pan is most commonly found in hotels, café kitchens, and contract catering operations where eggs — baked, fried, or set — need to be prepared in volume with consistent results and a clean release. The non-stick coating reduces the likelihood of product sticking during service and makes wiping down between uses more straightforward than with uncoated alternatives.

• Non-stick surface supports clean food release without excessive fat or oil
• 1/1 GN format integrates with standard oven and bain marie systems
• Aluminium construction conducts heat evenly for consistent baking results
• Suitable for repeated daily use across breakfast and all-day service
• Easier to clean between uses than uncoated or cast alternatives

It is worth noting that non-stick coatings on aluminium pans do require some care — abrasive cleaning tools and metal utensils will shorten the coating's life. For kitchens with very high turnover or particularly robust cleaning regimes, a heavier-gauge or reinforced-coating alternative may prove more cost-effective over time.

This pan is well suited to kitchens running regular breakfast or brunch covers where batch egg preparation is part of the daily workflow. If you are equipping a larger operation or need pans that will go through a commercial dishwasher regularly, it is worth having a conversation with us about which option will hold up best in your specific setup.

This Vogue aluminium baking tray is a standard-format tray used across a wide range of commercial kitchen tasks. Constructed from aluminium, it is lightweight at 500g and straightforward to handle during a busy service. The raised lip running around all four sides keeps food contained, which is particularly useful when moving trays between prep areas, ovens, and service counters.

In day-to-day kitchen use, aluminium trays like this one heat relatively quickly and distribute heat evenly across the base, which supports consistent results when baking in volume. The material is practical for repeated daily use without adding unnecessary weight to the workflow, and the tray cleans down easily between uses.

This tray is well suited to a range of applications, including:

• Batch baking — biscuits, pastries, bread rolls, and similar goods
• Roasting and oven cooking at moderate temperatures
• Cold food display and prep — chilled meats, buffet items, portioned ingredients
• Storage and transportation of prepped food within the kitchen

As a standard-depth tray, it is appropriate for most general-purpose tasks. Kitchens handling deeper items or requiring higher sides should consider a deeper gastronorm-style tray instead. The aluminium construction, while durable for regular use, is not suited to high-impact environments or applications where a heavier-gauge material would be more appropriate.

This tray is a practical everyday option for bakeries, café kitchens, hotel operations, and contract catering sites where a reliable, lightweight tray is needed in quantity. If you are equipping a kitchen and need guidance on tray formats, gauges, or quantities for your service volume, the team is happy to help you work through the options.

This is a round spring form cake tin from Vogue's bakeware range, measuring 260mm in diameter with a 75mm depth. The spring form mechanism — a clip-release side band with a separate base — allows the tin to be opened and the sides removed cleanly once baking is complete, releasing the cake without the need to invert it. This makes it particularly useful for delicate bakes such as cheesecakes, mousse cakes, and layered sponges where turning out would damage the finish.

In a working kitchen or bakery, the spring form design reduces handling time and the risk of damaging finished cakes during unmoulding. The 260mm diameter gives a useful yield for portioned desserts, comfortably producing a cake that slices into ten or twelve covers depending on portion size. At 240g, the tin is lightweight and straightforward to store and stack.

• Spring release mechanism for clean, damage-free unmoulding
• Practical depth for single-layer and multi-layer cake production
• Lightweight construction for easy handling and storage
• Suited to cheesecakes, tortes, sponges, and set desserts
• Simple to clean between bakes during service

As with all tin-material bakeware, this tin performs best when treated with care — avoiding harsh abrasives and ensuring it is thoroughly dried after washing to prevent any surface deterioration over time. It is suited to operations producing moderate volumes of cakes rather than high-output continuous production, where heavier-gauge or professional non-stick alternatives may offer longer service life.

This tin is a practical choice for hotel kitchens, restaurant pastry sections, event caterers, and small bakeries producing cakes on a regular but not industrial scale. If you are equipping a high-throughput patisserie or need tins that will run through a commercial dishwasher repeatedly, it is worth speaking with us about which specification would hold up best in your particular environment.

The Masterclass 260mm square baking tray is a straightforward, everyday piece of bakeware built from steel with a double-layer non-stick coating. It is designed to handle the routine demands of commercial baking — cookies, biscuits, traybakes, and general roasting — where a reliable, easy-release surface matters more than complexity.

In a working kitchen, the value of a good non-stick tray is largely in the consistency it provides. Food releases cleanly without the need for excessive lining or greasing, which keeps prep time down and helps maintain portion presentation through a busy service. The steel construction gives the tray enough rigidity to resist warping under oven heat, which is a common failure point with lighter domestic-grade alternatives.

• Double-layer non-stick coating supports clean food release and easier cleaning
• Steel build resists warping under sustained oven use
• Suited to biscuits, cookies, traybakes, and light roasting
• Straightforward to clean by hand or in a commercial dishwasher
• Part of an established bakeware range with a consistent finish across pieces

At 260mm square, this tray is best suited to smaller-scale baking operations — a café, hotel breakfast kitchen, or a catering kitchen producing moderate pastry or biscuit volumes. It is not intended for high-throughput production environments where larger sheet pans or dedicated baking equipment would be more appropriate. For sites producing in significant volume, a heavier-duty or larger-format option is likely to be a better fit.

If you are unsure whether this size and construction suit your kitchen's output, the team is happy to talk it through before you order.

The Churchill Stonecast Hints rectangular baking dish is a large-format piece designed for oven-to-table service, buffet counter display, and shared-portion presentation in commercial environments. It is made from Churchill's super vitrified stoneware and carries the hand-applied speckle finish and darker rim edging characteristic of the Stonecast Hints range — each dish varies slightly, giving the tableware an artisan quality without straying into decorative excess.

In service, the generous footprint makes it a practical choice for roasted and baked dishes brought directly from the oven to the counter or table, as well as cold display on a buffet. The barley white finish is neutral enough to work under most lighting conditions and sits comfortably alongside bold or delicate food presentations without drawing attention away from the dish itself.

From an operational standpoint, the super vitrified construction offers meaningful advantages in a busy environment:

• Resistant to chipping and surface scratching under regular commercial use
• Dishwasher safe, supporting straightforward turnaround during service
• Oven safe to 180°C, making direct oven-to-counter workflows practical
• Microwave compatible, useful for holding or finishing dishes at the pass
• Pairs naturally with other Stonecast Hints pieces for a coherent table or counter look

Supplied in packs of two, these dishes are well suited to restaurants, hotels, and contract caterers where counter presentation and day-to-day resilience both matter. For very high-volume operations cycling through large quantities of bakeware continuously, it is worth considering whether gastronorm-format alternatives might better suit throughput demands.

If you are building out a Stonecast Hints range or want to talk through how these dishes suit a particular service format, the team is happy to help.

The MasterClass Smart Ceramic perforated baking tray is a carbon steel tray finished with a double-layer ceramic non-stick coating. The perforated base allows hot air to circulate directly beneath whatever is being baked, which promotes more even browning and a crisper base — particularly useful for bread rolls, pastries, and similar items that benefit from direct heat exposure on the underside.

In a catering environment, the practical advantage of the ceramic coating is straightforward: food releases cleanly without the need for heavy greasing, and the surface is easier to wipe down between uses than uncoated steel. Carbon steel construction gives the tray reasonable rigidity and good heat conductivity without excessive weight, though it is worth noting this is a mid-weight domestic-grade piece rather than heavy-gauge professional bakeware — it is best suited to moderate rather than continuous high-volume output.

• Perforated base promotes air circulation for more even baking results
• Ceramic non-stick coating reduces the need for lining or greasing
• Carbon steel body conducts heat efficiently and cleans back quickly
• Lightweight enough for straightforward handling during busy service
• Practical size for standard catering ovens and combi decks

This tray is well suited to small cafés, hotel breakfast operations, or kitchen sections producing baked goods in moderate batches. It is not designed for continuous heavy-duty rotation in high-volume bakery production, where heavier-gauge professional trays would hold up better over time. If your operation runs trays through the oven repeatedly across long shifts, a more robust option may be worth considering.

If you are unsure whether this tray suits your output levels or oven setup, the team is happy to point you in the right direction before you order.

The Vogue ridged non-stick baking sheet is a straightforward, workhorse piece of bakeware designed for everyday use in commercial kitchens. Constructed from aluminium with a Teflon non-stick coating, it is built to handle repeated baking cycles across a full shift without warping or shedding its coating under normal use.

The raised ridges across the base promote airflow beneath the food during baking, supporting more consistent heat distribution from top to bottom. This is particularly useful when baking items that benefit from an even finish on the underside — flatbreads, cookies, pastries, and similar products where an uneven base would affect presentation or texture. Food releases cleanly from the non-stick surface, reducing waste and helping to keep plated items looking presentable.

From a practical standpoint, the tray offers a few day-to-day advantages worth noting:

• Non-stick surface reduces the need for greasing, saving time during prep
• Inclined edges allow safe, secure handling when moving between oven, pass, or buffet station
• Full 1/1 GN footprint drops directly into standard oven runners and preparation units
• Lightweight aluminium construction keeps it manageable during busy service
• Smooth coating wipes down quickly, keeping cleaning time between batches short

This tray suits kitchens that bake in moderate volumes — hotel breakfast operations, pub kitchens, small bakery sections, and contract catering environments. It is not a heavy-duty production tray; sites baking in very high volumes continuously may want to consider a more robust gauge. The Teflon coating should be treated with care — abrasive cleaning pads and metal utensils will shorten its working life.

If you are equipping a new kitchen section or standardising your bakeware across a brigade, our team is happy to talk through what will work best for your volumes and oven configuration.