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Choosing the Right Baking Tray for Your Kitchen

Choosing the Right Baking Tray for Your Kitchen — Craven Cooling

Choosing the Right Baking Tray for Your Kitchen: The Complete UK Guide (2026)

A baking tray is the most commonly mis-specified purchase in a commercial kitchen. The wrong material browns unevenly. The wrong gauge twists with a bang at 220°C. The wrong size will not sit on your rack runners, because GN 530×325mm and the 600×400mm bakery standard are non-interchangeable systems. This guide covers the four decisions that matter — material, gauge, sizing and coating — plus the ceramic oven-to-table option for gastropubs and tapas kitchens, with verified July 2026 trade prices.

Key Facts: Commercial Baking Trays (UK, 2026)
  • Material conductivity: aluminium (~237 W/m·K) conducts heat about 15 times faster than stainless steel and bakes most evenly; stainless is toughest and least reactive; black iron gives the hardest crust; ceramic holds heat longest at the table.
  • Gauge rule: domestic trays run 0.4–0.7mm and warp at commercial temperatures. Specify 1.2mm minimum, 1.5–2.0mm ideally for repeated 220°C+ service.
  • Two sizing systems: Gastronorm GN1/1 = 530×325mm (combi ovens); bakery standard = 600×400mm (bake-off ovens). They do not interchange — measure your runners first.
  • Non-stick lifespan: 6–18 months in commercial use. Plain aluminium plus silicone paper outlasts coated trays by years.
  • Oven-to-table ceramic: Churchill Alchemy round 170mm £188.01 + VAT (12 pack); oval 252mm £129.12 + VAT (6 pack); Olympia Whiteware roasters 395×219mm £79.33 + VAT (6 pack).
  • Hygiene law: retained Regulation (EC) 852/2004 requires food-contact articles to be effectively cleanable and kept in good condition. A flaking non-stick tray fails that test at inspection.
  • Black iron needs seasoning: wipe-clean and re-oil only — one dishwasher cycle strips the seasoning and the sheet rusts overnight.
  • Year-one budget: a 60-cover gastropub equips fully — metal trays, ceramic dishes and a year of silicone paper — for around £756 + VAT.

Baking trays are the classic false economy in catering procurement. Because a single sheet costs less than a lunch cover, kitchens buy on price alone — thin stock that warps in a month, or coated trays that shed their non-stick by Christmas. This guide answers the real questions: which metal matches your menu, what thickness survives a commercial oven, which size system your runners take, when a coating earns its keep, and when the right answer is a ceramic oven-to-table dish.

This guide is for the trade buyer — gastropubs, hotels, bakeries, contract caterers, school and care-home kitchens. Domestic bakeware is out of scope. Browse the full Craven Cooling oven tray and baking tray range when ready.

Browse now: View catering equipment at Craven Cooling →
Table of Contents
15× Aluminium conducts heat roughly 15 times faster than stainless steel — the biggest driver of bake evenness
600×400mm The bakery standard tray size — NOT interchangeable with Gastronorm GN1/1 at 530×325mm
£13.22 Per-dish cost of Olympia Whiteware oven-to-table roasters (£79.33 + VAT, 6 pack)
220°C
The bang you hear at 220°C is your tray failing Load a thin 0.5mm tray into a commercial oven and within minutes you hear a metallic crack — the sheet has buckled. The top surface heats faster than the underside, and a thin sheet has no rigidity to resist the uneven expansion, so it oil-cans upward. After a few dozen cycles it takes a permanent twist. The fix costs pennies: specify 1.2mm gauge minimum — 1.5–2.0mm for daily bake-off.
1.5mm Recommended gauge for daily commercial baking at 220°C+

Decision 1: Aluminium vs Stainless Steel vs Black Iron vs Ceramic

The material decides how the tray transfers heat, how it reacts with food, how heavy it is, and how it must be cleaned. There is no single best — a bakery, a gastropub and a school kitchen will each land on a different answer.

Table: Baking Tray Material Comparison (UK, 2026)
Material Heat behaviour Reactivity & care Weight (600×400) Market price (each)
Aluminium Fastest, most even conductor (~237 W/m·K) — consistent bakes edge to edge Reacts with acid and alkaline detergent. Line acidic bakes; hand-wash or use aluminium-safe chemicals Light — ~0.8–1.2 kg £8–£15
Stainless steel Slow, uneven conductor (~16 W/m·K). Hot spots over elements; better in fan ovens Non-reactive, dishwasher-proof, near indestructible. The hygiene-first choice for schools and care kitchens Medium — ~1.2–1.8 kg £7–£25
Black iron (carbon steel) Good conductor (~50 W/m·K) with high heat retention — bakers’ choice for crust and deep colour Rusts if left wet; needs seasoning. Never dishwasher. Wipe, dry, oil after every use Heavy — ~1.8–2.5 kg £10–£20
Ceramic (vitrified) Poor conductor (~1.5 W/m·K) but excellent retainer — holds serving temperature at the table 15–20 minutes Non-reactive, dishwasher-safe, presentable. Avoid thermal shock; chips are the failure mode Heavy per portion — individual dishes £13.22–£21.52 per dish
The physics: thermal conductivity determines how fast heat spreads sideways and evens out hot spots. Aluminium ~237 W/m·K — heat spreads across the whole sheet before the food notices. Black iron ~50 W/m·K — slower spread, more stored heat, drives crust. Stainless ~16 W/m·K — heat stays where it lands. Ceramic ~1.5 W/m·K — almost an insulator: useless for fast baking, exactly right for a dish that must reach the table still bubbling.

Match the metal to the menu. A bakery wants aluminium for pastries and black iron for bread. A gastropub wants aluminium sheets for the oven and ceramic for anything served in its vessel. A school or care kitchen where everything must survive a caustic dishwasher should standardise on stainless. Most kitchens run two materials deliberately rather than one badly.

Decision 2: Gauge, Thickness and Warping at Commercial Temperatures

Gauge — the metal thickness in millimetres — separates a tray that serves ten years from one that twists in ten services. Commercial ovens run hotter, recover faster and cycle far more often than domestic ones, and thin metal cannot take it.

Table: Tray Gauge vs Commercial Oven Performance
Gauge Grade Behaviour at 220°C+ Expected life in daily use
0.4–0.7mm Domestic / disposable Bangs and oil-cans within minutes; permanent twist within weeks Weeks to 3 months
0.9–1.2mm Light commercial Acceptable for occasional roasting; creeps out of flat under daily bake-off 1–3 years
1.5mm Standard commercial Stays flat through repeated 220–250°C cycles; rigid enough to carry loaded one-handed 5–10 years
2.0mm+ Heavy bakery / black iron Effectively immune to warping; extra thermal mass drives crust colour 10+ years — often outlives the oven

Stiffness rises with the cube of thickness, so a 1.5mm sheet is roughly 27 times stiffer than a 0.5mm one — enough to hold the expansion stress until temperatures equalise. Rolled edges add further stiffness.

Warped trays cost more than replacement trays A twisted tray rocks on the rack, so oil migrates to one corner — a splash and burn risk every time the door opens. It makes uneven shelf contact, so bake times drift. Kitchens tolerate warped trays for years while quietly losing product to scorched edges and undercooked centres. The difference between 0.7mm and 1.5mm is £4–£6 at purchase. Bin the bananas ones and buy the gauge once.

Decision 3: GN Sizing vs the 600×400mm Bakery Standard

UK commercial kitchens run on two incompatible size systems, and ordering from the wrong one is the most common baking tray mistake we see. Check what your ovens and racks take before ordering anything.

Table: The Two Tray Sizing Systems (UK, 2026)
Size System Dimensions Fits Typical use
GN1/1 Gastronorm (EN 631) 530×325mm Combi ovens, bain maries, hot cupboards, fridge runners The universal catering module — cook, hold, chill and transport in one footprint
GN2/1 Gastronorm 650×530mm Full-size combi and roll-in racks Double module for volume roasting
GN1/2 · GN1/3 · GN2/3 Gastronorm 325×265 / 325×176 / 354×325mm Fractional positions in the same runner Mixed loads sharing one shelf position
600×400mm Bakery standard 600×400mm Bake-off ovens, bakery convection ovens, bakery racks Pastries, bread, traybakes — the sheet every UK bakery rack is built around
The rule: a 600×400mm sheet is 70mm too wide for a GN1/1 runner, and a GN1/1 tray sits loose in a 600×400 bakery rack. Combi ovens are GN; bake-off ovens are 600×400; some convection ovens take both — the spec sheet says which under tray capacity. If you run both oven types, you need both tray families, stored in separate slots. Browse Gastronorm pans and trays for the GN side of the drawer.

The GN system’s advantage is workflow: one GN1/1 footprint moves from combi to blast chiller to bain marie without changing container. The 600×400 standard’s advantage is that it matches bakery racks and proving cabinets exactly. Neither is better — the failure mode is a kitchen that owns fifteen random trays across both systems and no full set of either.

Decision 4: Non-Stick Coatings — Real Lifespan and When to Use Paper Instead

Non-stick trays are seductive in the catalogue and short-lived on the line. In a commercial kitchen the coating meets metal spatulas, wire scourers and two or three caustic dishwasher cycles a day; realistic lifespan in daily use is 6–18 months.

The sequence is predictable: turners score the coating, food starts to grab, detergent gets under the scratches and lifts it. Once it flakes, the tray is a foreign-body risk and fails the good-condition requirement of retained Regulation (EC) 852/2004 — a withdrawal-from-service issue, not a cosmetic one. Recoating is never economic; the only move is the bin.

The maths favours plain metal plus silicone paper A coated 600×400 sheet at £12–£25 replaced every 9–12 months costs more over three years than a plain 1.5mm aluminium sheet at £8–£15 that lasts a decade lined with 40p-a-shift silicone paper. Keep non-stick for high-sugar work like tuiles and glazed items where paper wrinkles into the product, and treat those trays as consumables — plastic tools, hand-wash, retire at the first flake.

If you do buy coated, buy heavy — every warp cycle micro-cracks a coating, so it survives far longer on a 1.5mm sheet — and store coated trays away from the general pool and its wire brushes.

Decision 5: Oven-to-Table — When the Right Tray Is Not a Tray

For a growing slice of UK menus — pies, gratins, tapas, baked eggs, cobblers — the smartest specification is a vitrified ceramic dish that goes oven → counter → table in one vessel. You skip a plating step, the dish holds serving temperature to the table, and presentation does the menu-description work. Standard kit in gastropubs and, increasingly, hotels.

Round Cook & Serve Dishes

£15.67 per dish (12 pack)
  • 170mm individual portion size
  • Pot pies, baked eggs, crumbles, gratins
  • Oven, microwave and dishwasher safe
  • Stackable for storage and back-bar display
  • One dish = cook, hold, serve

Oval Cook & Serve Dishes

£21.52 per dish (6 pack)
  • 252mm — fish, sharing sides, tapas boards
  • Reads as a premium plate on the pass
  • Vitrified body shrugs off knife marks
  • Holds heat 15–20 minutes at the table
  • Suits gastropub and hotel all-day menus

Rectangular Roasters

£13.22 per dish (6 pack)
  • 395×219mm — lasagne, sharing roasts, cobbler
  • Whiteware matches most crockery ranges
  • Counter display for deli and carvery lines
  • Deep sides take saucy braises
  • Family-style service without replating

When to Stay With Metal

Volume & speed jobs
  • Batch bake-off — ceramic heats too slowly
  • High-turn roasting where weight adds up
  • Blast chilling — thermal shock risk
  • Anything portioned onto plates anyway
  • If the vessel never meets a customer, use metal

The discipline with ceramic is thermal shock: fridge-cold into a 250°C oven, or a hot dish onto a wet counter, can crack it. Temper from chilled, land hot dishes on a dry cloth, quarantine edge chips, and budget 5–10% annual breakage.

UK Price Tiers — July 2026

Aluminium Sheets £8–£15 600×400 or GN1/1, 1.2–2.0mm — market range, each
Black Iron £10–£20 600×400 bakers’ sheets, 1.5–2.0mm — market range, each
Stainless / GN Trays £7–£25 GN1/1 and fractional sizes by depth — market range, each
Ceramic Oven-to-Table £79.33–£188.01 Per pack + VAT — Olympia roasters to Alchemy rounds

Oven-to-Table Cookware We Stock

Three verified oven-to-table lines stocked at Craven Cooling, July 2026 — vitrified ceramic, rated for oven, microwave and commercial dishwasher, sold in packs because breakage is a when, not an if. Prices + VAT.

Individual Portions
Churchill Alchemy Cook & Serve Round Dishes 170mm (12 Pack) W587
£188.01 + VAT — Craven Cooling price (£15.67 per dish) Gastropub pie workhorse
  • 170mm round, individual portion
  • 12 dishes per pack
  • Super vitrified, edge-chip resistant
  • Oven, microwave and dishwasher safe
  • Oven → counter → table in one vessel

The classic single-portion cook-and-serve dish: pot pies, baked eggs, crumbles, gratins. Twelve dishes equips a 40–60 cover gastropub with rotation to spare.

View Alchemy Round 170mm →
Sharing & Tapas
Churchill Alchemy Cook & Serve Oval Dishes 252mm (6 Pack) W584
£129.12 + VAT — Craven Cooling price (£21.52 per dish) Premium pass presentation
  • 252mm oval — fish, sharing sides, tapas
  • 6 dishes per pack
  • Super vitrified, edge-chip resistant
  • Holds serving heat 15–20 minutes
  • Reads as a plate, works as a roaster

The oval format for whole baked fish, sizzling sharing plates and tapas service. The vitrified glaze takes cutlery contact night after night.

View Alchemy Oval 252mm →
Family-Style Roasting
Olympia Whiteware Rectangular Roasters 395x219mm (6 Pack) W417
£79.33 + VAT — Craven Cooling price (£13.22 per roaster) Best value per dish
  • 395×219mm rectangular, deep sides
  • 6 roasters per pack
  • Whiteware matches most crockery ranges
  • Lasagne, cobblers, sharing roasts
  • Oven-to-table and counter-display friendly

The budget route into oven-to-table service. Deep enough for braises and lasagne, and the cheapest way to trial cook-and-serve before committing a full section.

View Olympia Roasters →
Need metal trays, GN pans or a full bakery rack fit-out? Craven Cooling sources aluminium and black iron sheets, stainless GN trays in every fraction and depth, and non-stick bake-off sheets to specification. with a 2-year parts warranty across the UK & Ireland. Call 01792 732702 or email sales@cravencooling.co.uk with your oven make, runner size and tray count — or compare gauges side by side at the Swansea showroom.
In this guide ↓
  • Key facts and 2026 UK reference numbers
  • The decisions that matter on purchase day
  • UK price tiers
  • Stocked products — verified specs and prices
  • Year-one cost worked example
  • Care and compliance step list
  • Pre-purchase checklist
  • FAQ — eight buyer questions answered

Year-One Cost & Replacement Cycle — Worked Example

A 60-cover gastropub equipping from scratch: combi oven (GN) plus bake-off oven (600×400), pies served in the dish. The realistic year-one budget, buying gauge once instead of thin trays twice.

Worked Example: 60-Cover Gastropub, Year-One Tray & Oven-to-Table Budget
12 × 600×400 aluminium sheets, 1.5mm (market £10 avg)£120
6 × GN1/1 stainless trays, mixed depths (market £10 avg)£60
2 × black iron sheets for bread and pizza (market £15 avg)£30
Churchill Alchemy round dishes 170mm, 12 pack (W587)£188.01
Churchill Alchemy oval dishes 252mm, 6 pack (W584)£129.12
Olympia Whiteware roasters 395×219mm, 6 pack (W417)£79.33
Silicone baking paper across the year£150
Year-one total: ~£756 + VAT — the metal amortises over 5–10 years, so ongoing cost from year two is ~£190/yr

Compare the alternative: 12 thin coated trays at £14 each, replaced twice in year one as they warp and flake — £336 by month twelve. Buy once, buy thick, line with paper.

Where oven-to-table pays for itself Every pie served in its Alchemy dish skips one plate, one plating step and one plate wash. At 30 pie covers a service, six services a week, that is roughly 9,000 plate cycles a year removed from the dish pit. The £188.01 + VAT twelve-pack typically earns its keep inside the first quarter.

Care & Compliance: Keeping Trays Legal and Flat

There is no dedicated “baking tray regulation” — the legal duty is retained Regulation (EC) 852/2004: articles that contact food must be effectively cleanable and kept in good order, repair and condition. In practice, six habits.

1
Inspect monthly, retire without sentiment

Line trays up on a flat counter once a month. Anything that rocks, flakes, shows deep carbon-trapping scores or rust comes out of service — exactly what the good-condition requirement of Reg 852/2004 targets, and easy for an inspector to spot.

2
Keep aluminium away from caustic detergent

Alkaline dishwasher chemicals pit and blacken aluminium, and the residue transfers to food. Hand-wash with neutral detergent or run aluminium-safe chemistry. Lined with paper, most sheets only ever need a wipe anyway.

3
Season black iron, never machine-wash it

New black iron arrives with a mill coating: scrub off, dry, oil thinly, bake at 200°C for an hour. After each use, scrape, wipe, dry, re-oil. One dishwasher cycle strips the seasoning and the sheet rusts overnight.

4
Protect non-stick like the consumable it is

Plastic or silicone tools only, no wire scourers, hand-wash where possible, store with paper between trays. When release fails or the first flake appears, replace rather than persevere.

5
Manage thermal shock on ceramic

Vitrified dishes go from ambient to a hot oven happily, but not from freezer to 250°C or from oven to a wet counter. Temper chilled dishes, land hot ones on a dry cloth, and pull anything with an edge chip.

6
Store flat, stack like with like

Vertical slots or flat stacks of a single material — never a mixed pile where black iron rides on non-stick. Mixed stacking is how coatings die and how the 6am shift grabs the wrong tray. Label the slots: GN left, bakery right.

Pre-Purchase Checklist

Run through this before the order goes in. Every line prevents a real, common mistake.

  • ✓
    Measure your runners — GN or 600×400? Combi = GN 530×325mm. Bake-off = 600×400mm. If you run both, order both and store them apart.
  • ✓
    Specify gauge in millimetres, in writing 1.2mm minimum, 1.5mm for daily service, 2.0mm for bread and pizza. If a listing does not state gauge, assume it is thin.
  • ✓
    Match material to menu, not to habit Aluminium for even bakes, black iron for crust, stainless for caustic dishwashers, ceramic for anything served in its vessel.
  • ✓
    Count trays per service, then add rotation One in the oven, one loading, one in the wash — a section that bakes all day needs three trays per slot.
  • ✓
    Check dishwasher compatibility before buying Aluminium and black iron do not belong in a caustic machine; stainless and vitrified ceramic do. If everything must be machine-washed, that picks your materials for you.
  • ✓
    Budget silicone paper as a line item Roughly £150 a year for a 60-cover kitchen. It extends tray life, cuts washing labour and replaces most non-stick coatings.
  • ✓
    Decide oven-to-table per dish, not per kitchen Buy ceramic only for menu items that reach the table in their cooking vessel — pies, gratins, tapas, baked desserts. Everything portioned onto plates stays on metal.
  • ✓
    Buy ceramic in packs and expect breakage Plan 5–10% annual attrition. Pack pricing (6s and 12s) exists so a cracked dish never takes a menu item down with it.

All Baking Tray & Oven-to-Table Lines We Stock or Source

Line Type Size Best for Trade price + VAT
Churchill Alchemy Cook & Serve Round Dishes 170mm (12 Pack) W587 ★ Ceramic oven-to-table 170mm round Individual pies, baked eggs, gratins £188.01
Churchill Alchemy Cook & Serve Oval Dishes 252mm (6 Pack) W584 ★ Ceramic oven-to-table 252mm oval Fish, sharing plates, tapas service £129.12
Olympia Whiteware Rectangular Roasters 395x219mm (6 Pack) W417 ★ Ceramic oven-to-table 395×219mm Lasagne, sharing roasts, counter display £79.33
Aluminium baking sheets, 1.2–2.0mm Metal tray 600×400 / GN1/1 Even bake-off and general roasting £8–£15 (market range)
Black iron bakers’ sheets, 1.5–2.0mm Metal tray 600×400 Bread, pizza bases, deep crust colour £10–£20 (market range)
Stainless steel GN trays, all fractions Metal tray GN1/1 to GN1/3, 20–65mm deep Cook-chill workflow, caustic dishwashers £7–£25 (market range)
Non-stick coated bake-off sheets Metal tray (coated) 600×400 High-sugar work — tuiles, glazed items £12–£25 (market range)

★ = Stocked at Craven Cooling, verified July 2026 prices. Metal tray lines sourced to specification; market ranges shown for guidance only.

Ready to Sort Your Tray Drawer? We’ll match trays to your oven runners (GN or 600×400), your menu and your dishwasher chemistry — with a 2-year parts warranty across the UK & Ireland on equipment we supply. Visit the Swansea showroom for live demos and side-by-side comparison, or call the sales team. Browse Catering Equipment Call Sales — 01792 732702
See it live
Baking and roasting trays — in stock now
Browsing the whole range? See every option in this category → or call 01792 732702.
In Summary

Choosing a commercial baking tray comes down to four specifications. Material: aluminium for the fastest, most even bakes; stainless for non-reactive, dishwasher-proof durability; black iron for crust; vitrified ceramic for oven-to-table dishes. Gauge: 1.2mm minimum, 1.5–2.0mm for daily 220°C+ service — thin trays bang and warp because thermal expansion buckles metal with no stiffness to resist it. Sizing: GN1/1 (530×325mm) fits combi ovens; the 600×400mm bakery standard fits bake-off racks; the two do not interchange. Coatings: non-stick lasts 6–18 months — plain aluminium plus silicone paper is cheaper and stays compliant longer under retained Regulation (EC) 852/2004. Craven Cooling stocks Churchill Alchemy round dishes 170mm (£188.01 + VAT, 12 pack), Alchemy oval 252mm (£129.12 + VAT, 6 pack) and Olympia Whiteware roasters 395×219mm (£79.33 + VAT, 6 pack); metal tray lines are sourced to specification. A 60-cover gastropub equips fully for around £756 + VAT in year one. Call 01792 732702 with your oven make and runner size.

Frequently Asked Questions

There is no single best — there is a best per job. Aluminium is the all-round winner for even baking: it spreads heat roughly 15 times faster than stainless steel, so trays colour uniformly edge to edge. Stainless wins where chemical resistance matters — schools, care kitchens, caustic rack dishwashers. Black iron wins for bread and pizza, where stored heat drives crust. Vitrified ceramic wins for anything served in its cooking vessel.
The bang is differential thermal expansion. The top face heats faster than the underside, and a thin sheet resolves the stress by snapping into a dome — the crack you hear. Repeat a few hundred times and the tray takes a permanent twist. The fix is gauge: a 1.5mm sheet is roughly 27 times stiffer than a 0.5mm domestic one. Specify 1.2mm minimum, 1.5–2.0mm for daily bake-off, and prefer rolled edges.
Check the oven's specification sheet under tray capacity — it will state "GN1/1", "600×400", or both. Combi ovens, bain maries and hot cupboards are Gastronorm: GN1/1 is 530×325mm. Bake-off ovens and bakery racks are built around the 600×400mm sheet. The systems do not interchange, and kitchens running both oven types need both tray families, stored in separate slots.
Realistically 6–18 months in daily use. Metal tools scratch the coating and dishwasher detergent lifts it until it flakes — at which point the tray is a foreign-body risk and falls foul of the good-condition requirement in retained Regulation (EC) 852/2004. The better long-term system is plain 1.5mm aluminium lined with silicone paper: the tray lasts a decade and the paper costs roughly 40p a shift. Reserve non-stick for high-sugar work, and treat those trays as consumables.
Yes — that is exactly what vitrified cook-and-serve lines like Churchill Alchemy are made for. The dish bakes in the oven, sits on the pass, and goes to the table still bubbling, holding serving temperature for 15–20 minutes. The rules: temper dishes coming from the fridge, never land a hot dish on a wet steel counter, and retire any dish with an edge chip.
Not with standard chemistry. Commercial dishwasher detergents are strongly alkaline, and aluminium reacts — the surface pits, blackens and sheds a grey residue. Hand-wash with neutral detergent or switch to aluminium-safe chemicals. In practice the easiest answer is silicone paper: a lined sheet needs only a wipe between bakes. If every item must survive caustic machine washing, standardise on stainless steel instead.
1.2mm is the sensible minimum; 1.5mm is the standard for daily service and stays flat through years of 220–250°C cycles; 2.0mm is the heavy bakery grade whose extra thermal mass also improves crust. Anything at 0.4–0.7mm is domestic stock and will bang, dome and twist within weeks. If a product page does not state thickness in millimetres, assume it is thin.
There is no baking-tray-specific standard, so ignore any marketing that implies one. The legal duty sits in retained Regulation (EC) 852/2004: articles that contact food must be effectively cleanable and kept in good order, repair and condition. Operationally, flaking non-stick, rust, deep scores and pitted aluminium are all grounds to withdraw a tray from service — and all things an Environmental Health Officer can flag at inspection. A monthly tray-rack check keeps you on the right side of it.

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