Why this baking tray earns its place
The perforated design is the key here. Unlike solid trays, the pattern of small holes across the aluminium surface allows air to circulate freely underneath your product, promoting even browning and preventing the soggy bottoms that solid trays invite. At 600x400mm, you're working with a full-size hotel pan footprint—the standard sheet in most commercial kitchens—so it'll slot straight into your existing oven racks and convection equipment without any guesswork on fit.
Aluminium is the workhorse material for professional baking. It heats quickly and evenly, responds to temperature changes instantly, and won't impart any taste or colour issues to your bake. At just under a kilogram, the CX722 is light enough to handle all day but rigid enough not to flex or warp under the weight of a full load of dough or vegetables. Matfer Bourgeat's reputation for kitchen equipment means this is built to endure the pace of a busy service.
The perforations serve double duty: they reduce weight without sacrificing rigidity, and they make cleaning straightforward—nothing sticks in the holes, and water drains through rather than pooling. This tray earns its place in any kitchen that bakes seriously, whether you're running 500 loaves a day or running a smaller operation that demands kit that won't let you down.
