Perforated Baking Trays

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 Pujadas 600x400 perforated confectionery tray is a standard Gastronorm-footprint baking tray designed for professional patisserie, confectionery, and general bakery production. The perforated base allows air to circulate beneath whatever is being baked, promoting more even heat distribution across the product and helping to avoid the soft, underbaked bases that can be a persistent problem on solid sheet trays.

In a busy production kitchen or bakery, consistency matters as much as speed. Perforated trays are commonly used for pastries, choux, biscuits, and other confectionery items where a dry, evenly baked base is part of the finished quality standard. They also find regular use for cooling and draining, where airflow beneath the product is useful during post-bake handling.

• Promotes even base baking by allowing airflow beneath the product
• Suitable for pastries, choux, biscuits, and confectionery lines
• Standard 600x400 footprint fits most commercial deck and convection ovens
• Practical for cooling and draining as well as baking
• Robust enough for repeated daily use in a production environment

The 600x400 size is the most widely used tray format in commercial baking and will fit the majority of deck ovens, convection ovens, and proving cabinets designed around Gastronorm or standard Euro-tray dimensions. It is worth confirming your oven's internal rack spacing and tray runner width before ordering, particularly in older or non-standard equipment.

This tray is well suited to patisseries, hotel kitchens, contract caterers, and any operation producing baked goods at volume. For sites requiring larger batch production or heavier-gauge trays for high-turnover use, options with a more substantial construction may be worth considering.

If you are fitting out a baking section or want to discuss tray compatibility with your existing oven setup, the team is happy to help.

This is a flat, perforated aluminium baking tray from De Buyer, sized to the standard 1/1 GN footprint. The perforations run across the base of the tray, allowing hot air to circulate directly around the underside of whatever is being baked. It has no raised lip, which means baked goods can be slid off rather than lifted — a practical consideration when handling fragile or freshly baked items.

In a working pastry section or bakery environment, even base heat is one of the more persistent challenges, particularly in fan-assisted deck or convection ovens where air movement can be uneven. The perforated base addresses this directly, promoting more consistent colour and texture across the full tray rather than concentrating heat at the edges. For operations producing bread rolls, pastries, biscuits, or similar items in volume, the consistency this supports is worthwhile.

The aluminium construction keeps the tray lightweight relative to its size, which matters when trays are being loaded and unloaded repeatedly during service. The flat lipless profile also makes cleaning straightforward — there are no corners or edges to trap residue.

• Perforated base promotes even airflow and consistent bake results
• Lipless design allows food to slide off cleanly without lifting
• Lightweight aluminium suits repeated handling during busy service
• 1/1 GN footprint fits standard commercial oven configurations
• Simple flat profile makes cleaning quick between batches

This tray is well suited to patisserie, bakery, and catering operations running fan-assisted ovens where even baking results matter. It is a straightforward, dependable piece of bakeware rather than a high-output specialist tool, and sits comfortably in both high-volume and smaller operations alike.

If you are equipping a new pastry section or want to check compatibility with your existing oven shelving, feel free to get in touch — we are happy to help you make sure you are ordering the right fit.

This Schneider Tyneck perforated baking tray is a standard aluminium tray designed for use in commercial convection and deck ovens. The perforated base allows hot air to circulate directly around the base of the product being baked, which helps produce a more even bake and a crisper finish on pastries, bread rolls, and similar items. The non-stick coating reduces the need for heavy greasing and assists with clean release of baked goods.

In a busy bakery or catering kitchen, consistency matters across every batch. The perforated design supports that by reducing the chance of soggy or unevenly baked bases, which is particularly useful during high-volume production runs where oven time is tight and every tray needs to perform reliably. The aluminium construction keeps the tray light enough to handle quickly during service without sacrificing durability under regular daily use.

• Perforated base promotes even air circulation for consistent baking results
• Non-stick surface aids clean food release and reduces prep time
• Lipped edge retains food during transport between oven, trolley, and shelf
• Lightweight aluminium makes handling practical during busy service periods
• Sized to fit standard commercial oven and trolley configurations

At 530 x 325mm, this tray fits standard commercial bakery trolleys and most convection oven configurations, though it is worth confirming compatibility with your specific oven model before ordering, particularly if your oven uses a non-standard rack spacing or runner width.

This tray is well suited to bakeries, hotel kitchens, and catering operations producing pastries, bread, or biscuits in regular volume. It is a practical everyday workhorse rather than a specialist item. If your operation runs continuous high-volume baking cycles, it may be worth considering whether a heavier-gauge tray would better suit your throughput demands.

If you are unsure which tray size or specification fits your oven setup, our team is happy to help you work through the options.

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.

This 300x400mm perforated aluminium baking sheet from Matfer Bourgeat is a standard pastry tray sized to fit smaller deck ovens, countertop convection ovens, and proving drawers that accept a 400mm depth. The perforations across the base allow hot air to circulate directly beneath whatever is being baked, rather than trapping steam between the product and the tray surface.

In practice, this makes a noticeable difference when baking items where a dry, set base matters — bread rolls, pastries, choux, tarts, and biscuits among them. The open base encourages moisture to escape rather than collect, which helps achieve more consistent results across a full tray load and reduces the risk of soft or underbaked undersides during a busy service period.

Aluminium is the standard material choice for baking sheet production because of how efficiently it conducts and distributes heat. It heats quickly, responds well to temperature changes, and at 377g this tray is light enough to handle comfortably during rapid turnover without adding fatigue across a long shift.

• Promotes even base colour and texture on pastries and bread
• Lightweight construction suits high-turnover pastry sections
• Compatible with smaller convection and deck ovens accepting 400mm depth
• Easy to clean by hand or in a commercial dishwasher

This tray is well suited to smaller bakery sections, café kitchens, and patisserie operations running moderate daily output. For high-volume sites producing very large batch quantities continuously, a heavier-gauge or larger-format tray may be worth considering.

If you are fitting out a new baking section or want to confirm compatibility with your existing oven, the team are happy to help before you order.

This is a perforated aluminium baking tray from Schneider, a manufacturer with a long-standing focus on professional bakeware. The tray is designed for use in commercial ovens and is suitable for a wide range of baked goods where even browning and clean release are priorities.

The perforations across the tray base allow hot air to circulate directly around the product during baking. In practice, this means more consistent results across the full surface — particularly useful when baking items that benefit from a crisper base, such as rolls, pastries, or flatbreads. In a busy kitchen where oven loads need to be turned around quickly, a tray that bakes evenly without cold spots helps maintain consistency across batches.

The silicone non-stick coating reduces the likelihood of baked goods adhering to the surface, which speeds up unloading and reduces waste from damaged product. It also simplifies cleaning between batches — a practical advantage during a sustained service period. Key operational benefits include:

• Perforated base promotes even heat distribution and airflow around the product
• Non-stick coating supports clean release without heavy greasing
• Aluminium construction keeps the tray lightweight for handling during service
• Smooth coating helps prevent residue build-up and reduces cleaning time
• Fits standard GN-compatible oven racks commonly found in commercial bakery and kitchen setups

At 570g, the tray is light enough to handle comfortably during busy service, though aluminium trays of this type are generally better suited to moderate-intensity bakery and pastry work than to heavy-duty roasting applications. For kitchens requiring trays that will see very high daily cycle counts, a heavier-gauge option may offer greater longevity.

This tray is well suited to patisseries, hotel kitchens, contract caterers, and any operation that requires reliable, consistent baking results from standard oven equipment. It works well in both convection and combination ovens where airflow is already a feature of the cooking environment.

If you are unsure whether this tray is the right fit for your oven type or volume of use, the team is happy to help you work through the options.

This is a full gastronorm-sized perforated aluminium baking sheet from Matfer Bourgeat, a French manufacturer with a long-standing reputation in professional pastry and bakery equipment. The perforations across the base allow hot air to circulate directly beneath the product being baked, promoting an even base colour and reducing the risk of soft or underbaked undersides — a common issue with solid-based trays in convection ovens.

In a busy bakery or pastry section, consistent results across a batch matter. The perforated design works particularly well for products where base crispness is important: bread rolls, croissants, choux pastry, biscuits, and similar items. The aluminium construction conducts heat efficiently and keeps the tray relatively lightweight at under a kilogram, which makes repeated handling across a service or production run more practical than heavier alternatives.

Key practical points worth noting:

• Perforated base promotes even heat distribution and crisper undersides
• Lightweight aluminium construction eases handling during high-volume production
• 600x400mm footprint fits standard GN-compatible convection and deck ovens
• Smooth aluminium surface is straightforward to clean between uses
• Well suited to use with a silicone baking mat or parchment liner

Aluminium trays of this type are not suitable for use in ovens with very aggressive steam injection without appropriate liners, and they are not designed for direct hob or flame use. For high-volume sites running continuous production shifts, it is worth considering how many trays are needed in rotation to maintain throughput without delay.

This tray is a practical everyday workhorse for bakery and pastry sections in hotels, restaurants, contract catering, and wholesale bakery operations. If you are equipping a new section or replacing a full set of trays, it is worth discussing quantities and any specific oven compatibility questions with the team before ordering.