Baking Sheets and Trays

How to choose the right Baking Sheets and Trays

• Match tray size to your oven and rack dimensions, ensuring you can load multiple trays without restricting airflow.
• Consider material: aluminium for fast, even heat, stainless steel for durability, and non-stick coatings for easy release.
• Choose perforated trays or baguette pans when you need crisp bases and crusts for breads, rolls and patisserie.
• Select heavier-gauge trays for intensive daily use in restaurants, hotels and bakeries to reduce warping over time.
• Include a mix of flat sheets, deep trays and loaf tins to cover biscuits, traybakes, roasts and bread production.
• Think about storage and handling, opting for stackable designs and comfortable edges for safe loading and unloading.

Care and maintenance

• Allow trays to cool before washing to minimise warping and extend the life of coatings and metals.
• Use non-abrasive cloths and mild detergents, especially on non-stick surfaces, to prevent scratching and flaking.
• Avoid metal utensils on coated trays; choose silicone, nylon or wooden tools to protect the non-stick layer.
• Dry trays thoroughly after washing and store them stacked carefully to prevent dents and damage.
• Inspect trays regularly for deep scratches, corrosion or damaged coatings and replace where necessary for food safety.
• Follow manufacturer guidelines on maximum temperatures and dishwasher suitability for each specific tray.

Pair your trays with compatible cooling racks, cake tins and other bakeware from our wider pastry and baking supplies range.

Need help choosing? Call Caterboss on (01) 687 5772.