Matfer Bourgeat Stainless Steel Perforated product image

Matfer Bourgeat

Matfer Bourgeat Stainless Steel Perforated 1/1 GN Tray 150mm

SKU: K142

£89.73(£107.68 inc VAT)
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This is a full-size 1/1 gastronorm tray manufactured in stainless steel with a perforated base, produced by Matfer Bourgeat. The perforations allow liquid, steam or ice-melt to drain away from the food, making this tray practical for a range of preparation, cooking and chilled storage tasks across a busy service operation.

In everyday kitchen use, perforated gastronorm trays like this earn their place quickly. They handle draining cooked pasta or vegetables, supporting proteins above a basting tray, presenting chilled fish or seafood over ice, and holding prepared items that benefit from airflow during blast chilling. The 150mm depth gives reasonable food capacity without making the tray unwieldy when full, and the stainless steel construction stands up to the mechanical wear of a working kitchen — repeated loading, washing, stacking and oven use — without deteriorating quickly.

  • Perforated base promotes drainage and airflow across the full tray surface
  • Full 1/1 GN sizing fits standard gastronorm racks, hot holds and blast chillers
  • 150mm depth suits bulk preparation and high-volume service portions
  • Stainless steel construction tolerates daily commercial washing and heavy stacking
  • Matfer Bourgeat manufacture to consistent tolerances for reliable fit across compatible equipment

There are no electrical or installation requirements here — this tray drops straight into any standard 1/1 GN-compatible equipment you already operate. It is worth confirming that your oven, chiller, bain marie or rack is specified for 1/1 full-size trays before ordering in quantity, particularly if you are mixing depths across a set.

This tray suits professional kitchens running regular volume — restaurants, contract caterers, hotel operations and event kitchens — where a dependable, well-made perforated tray is a daily-use item rather than an occasional one. If your operation runs exceptionally high tray throughput or requires specialist configurations, it is worth considering whether a different depth or a solid-base tray better suits particular stations.

If you are building out a gastronorm set or are unsure which tray depths and base types best suit your workflow, the team is happy to talk it through.

Frequently asked questions

What tasks is a perforated gastronorm tray most commonly used for in a commercial kitchen?

Perforated trays are used wherever drainage or airflow matters — draining pasta, vegetables or proteins after cooking, presenting seafood or chilled items over ice, and supporting foods during blast chilling where air circulation around the product speeds the process. They also work well as a top tier in a two-tray setup, allowing basting juices or marinades to collect in a solid tray beneath.

Will this tray fit my existing gastronorm oven, blast chiller or rack?

Any equipment specified for 1/1 full-size gastronorm trays should accept this tray without issue. The one practical point to check is internal depth — some compact units have a usable internal depth that limits which tray depths can be stacked together, so it is worth confirming your equipment can accommodate 150mm trays, particularly if you are running multiple tray levels simultaneously.

Is one tray depth suitable across all stations, or should I use different depths for different tasks?

Most kitchens use a mix of depths across their gastronorm set. Shallower trays tend to suit high-turnover service items and thin cuts, while a 150mm tray is more practical for bulk preparation, large batch storage and items that need volume rather than a wide surface area. If you are standardising a full tray set, it is worth mapping your station requirements before committing to a single depth across the board.
Matfer Bourgeat Stainless Steel Perforated 1/1 GN Tray 150mm

£89.73(£107.68 inc VAT)

£89.73(£107.68 inc VAT)

This is a full-size 1/1 gastronorm tray manufactured in stainless steel with a perforated base, produced by Matfer Bourgeat. The perforations allow liquid, steam or ice-melt to drain away from the food, making this tray practical for a range of preparation, cooking and chilled storage tasks across a busy service operation.

In everyday kitchen use, perforated gastronorm trays like this earn their place quickly. They handle draining cooked pasta or vegetables, supporting proteins above a basting tray, presenting chilled fish or seafood over ice, and holding prepared items that benefit from airflow during blast chilling. The 150mm depth gives reasonable food capacity without making the tray unwieldy when full, and the stainless steel construction stands up to the mechanical wear of a working kitchen — repeated loading, washing, stacking and oven use — without deteriorating quickly.

  • Perforated base promotes drainage and airflow across the full tray surface
  • Full 1/1 GN sizing fits standard gastronorm racks, hot holds and blast chillers
  • 150mm depth suits bulk preparation and high-volume service portions
  • Stainless steel construction tolerates daily commercial washing and heavy stacking
  • Matfer Bourgeat manufacture to consistent tolerances for reliable fit across compatible equipment

There are no electrical or installation requirements here — this tray drops straight into any standard 1/1 GN-compatible equipment you already operate. It is worth confirming that your oven, chiller, bain marie or rack is specified for 1/1 full-size trays before ordering in quantity, particularly if you are mixing depths across a set.

This tray suits professional kitchens running regular volume — restaurants, contract caterers, hotel operations and event kitchens — where a dependable, well-made perforated tray is a daily-use item rather than an occasional one. If your operation runs exceptionally high tray throughput or requires specialist configurations, it is worth considering whether a different depth or a solid-base tray better suits particular stations.

If you are building out a gastronorm set or are unsure which tray depths and base types best suit your workflow, the team is happy to talk it through.