Professional oven trays in the kitchen are highly versatile, used for roasting, braising and stewing, used for all cooking procedures that do not require food boiling. The oven tray can be made of copper or clay, but the most used materials are aluminum and stainless steel used for both induction and gas hobs. The professional oven tray is fundamental, from the Greek téko (“liquefy and melt”) and from the Latin tego (“cover”) is a kind of hybrid that stands between the pan and the pot with two small ergonomic handles on the sides and equipped with a lid. It's used for foods that don't have to be boiled and especially for recipes that require longer cooking such as meat sauce or stews and recipes based on vegetables, meat or fish soups.

The oven tray for professional use must ensure a good spread of heat and must comply with certain characteristics, such as:

  • Structural characteristics, oven trays for professional use can have different shapes and sizes, it's important to verify that the size is adequate for the amount of food you will need to prepare.
  • Materials and heat conduction, the production materials are different. Among the most requested oven trays in professional kitchens are aluminum or stainless steel, materials that ensure maximum hygiene and strength for intensive use.