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Pujadas
Pujadas 600x400 Perforated Confectionery Tray
£25.48(£30.58 inc VAT)
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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.
Frequently asked questions
Will this tray fit my commercial convection or deck oven?
The 600x400mm footprint is the most common standard tray size in commercial bakery and will fit the majority of convection ovens, deck ovens, and proving cabinets designed around Euro or Gastronorm tray dimensions. It is always worth checking your oven's internal runner width and rack spacing, particularly in older equipment, before ordering.
What types of products are perforated trays best suited for?
Perforated trays are most commonly used for products that benefit from airflow beneath the base during baking — choux pastry, shortbread, biscuits, puff pastry items, and similar confectionery lines. They are less suited to wet batters or liquid-based products where the perforations would allow the mixture to pass through.
How do perforated trays compare to solid sheet trays for general baking use?
Solid trays retain more heat at the base and are better suited to products that need a firmer bottom crust or where you want to retain moisture and cooking liquids. Perforated trays allow more airflow and generally produce a drier, more evenly baked base, which is why they are the preferred choice for most dry confectionery and pastry work. Many operations keep both types to suit different product lines.
£25.48(£30.58 inc VAT)
£25.48(£30.58 inc VAT)
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.
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