Why this gastronorm earns its place
At 65 mm deep and just 150 grams empty, this pan is built for the high-turnover items that live on the pass all service: portions of béarnaise, reduced jus, pea purée, individual crème brûlées waiting for the torch. The 1/6 GN footprint (176 × 162 mm) nests three across a standard 1/1 GN rack, so you get density without juggling odd sizes. Polycarbonate takes the daily beating — metal whisk scrapes, trolley rattles, the inevitable drop onto quarry tiles — without cracking, crazing or clouding. The black finish masks the tomato and turmeric staining that makes clear pans look tired within weeks.
The working range of –40 °C to +100 °C means the same vessel travels from blast freezer (pre-portioned sauces, frozen purées for à la minute plating) straight into a bain-marie or combi-steamer for regeneration. No decanting, no extra wash-up. The material stays cool to the touch even at the top of the range, so a chef can pull a hot pan from the gantry bare-handed during the Saturday rush. Rounded internal corners leave nowhere for sauce to hide; a pass under the spray arm and it's clean, and the design drips dry upside down on a standard rack — no tea-towel polishing.
Stack five-high on a prep trolley and the load stays stable — the walls don't bow under the weight of the pan above. Lids (sold separately) seal tight for cold storage or transport between sites, and the whole system stacks neatly when empty. At 1.05 litres brim-full you're getting a practical 0.9 L working capacity; enough for six to eight sauce portions or four generous crème brûlées. It's the pan that earns its keep on the pass every service.
