Why this accessory earns its place
A reversible tray does two jobs. One side carries fine parallel ribs for grilled marks — vegetables and fish sit in the grooves, heat reaches both sides, colour builds fast and uniform. Flip it over and the other side is smooth flat for pizza or flatbread, or for items that need full contact with the heat source. One tray, two work patterns, no storage overhead.
Aluminium conducts heat faster than steel, which matters on the plate. A tomato slice reaches colour quicker, a pizza base crisps without the interior drying, fish cooks through without the skin burning. The material also spreads oven heat evenly across the tray surface — no hot spots that char one corner and undercook the opposite edge. After months of daily service in a busy kitchen, an aluminium tray maintains that conductivity. It doesn't warp or pit like cheaper alternatives.
The tray sits into a 2/3 gastronorm space. Stack three in the oven at once and they all finish at the same time because heat distribution is consistent across the load.
