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Hi there, I'm Jarvis! I see you're looking at the Commercial Perforated Aluminium Baking Sheet | Baking Tray | 600x400mm | Matfer Bourgeat CX722. How can I help you with the technical specs or suitability for your business today?

Jarvis is an AI assistant and may occasionally provide incorrect details. To ensure your equipment fits and functions perfectly, we recommend verifying all critical specifications-including dimensions, power requirements, and compatibility-with our expert sales team prior to purchase.For orders or stock, call 0333 355 0535

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Matfer Bourgeat In Stock

Commercial Perforated Aluminium Baking Sheet | Baking Tray | 600x400mm | Matfer Bourgeat CX722

SKU: CX722
£46.91 / exc vat
£56.29/ inc vat
  • Perforated Surface
  • Commercial-Grade Aluminium
  • Standard 600x400mm Size
  • Lightweight Design

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Here we have the workhorse of any professional bakery or patisserie, the Matfer Bourgeat CX722 baking tray. It’s been designed from the ground up for kitchens that demand perfection, shift after shift. If you're tired of soggy bottoms and  uneven bakes, this professional bakery sheet pan is the simple, effective upgrade your kitchen has been crying out for.

Crafted from high-quality, lightweight aluminium, this tray conducts heat like a dream, ensuring your goods bake quickly and  evenly. Its standout feature is the perforated surface, which allows hot air to circulate freely for that perfect, crisp finish on everything from sourdough loaves to flaky croissants. The standard 600x400mm size means it slots straight into most commercial ovens and  racking systems without any fuss.

This isn't just another piece of metal; it’s a tool for consistency and  quality. For artisan bakeries, bustling hotel kitchens, and  high-street cafés, this commercial perforated baking sheet 600x400mm is an essential bit of kit that delivers professional results you can rely on, day in and  day out.

Key Features and  Benefits

  • Perforated Surface: Promotes brilliant air circulation for perfectly crisp bases.
  • Commercial-Grade Aluminium: Heats up incredibly fast and  evenly for consistent results.
  • Standard 600x400mm Size: Fits perfectly into standard UK and  European commercial ovens.
  • Lightweight Design: Makes it easy to handle, even when fully loaded.
  • Rolled Edges: Adds significant strength and  helps to prevent warping.
  • Easy to Clean Surface: A simple wipe-down saves you precious time after service.
  • Matfer Bourgeat Quality: A trusted brand name that stands for kitchen reliability.
  • Incredibly Versatile: Ideal for bread, pastries, viennoiserie, and  even pizza.

Technical Specifications

  • Brand: Matfer Bourgeat
  • SKU: CX722
  • Dimensions (WD): 400 x 600mm
  • Material: Aluminium
  • Weight: 0.93kg
  • Colour: Silver
  • Type: Perforated Baking Tray

Expert Review and  Insights

This isn't just any old baking tray. The perforations are the real star here, letting moisture escape for a golden, crisp crust every time. Matfer Bourgeat's build quality is evident; it feels sturdy and  won't buckle in a hot oven. It's a simple, foundational tool, but one that makes a tangible difference to your final product.

Sophie Brooks – Chef Tools View Profile →

  • Best Feature: Superior air flow delivers wonderfully crisp bases on pastries and  breads.
  • Keep in Mind: Uncoated aluminium requires hand-washing to avoid discolouration or damage.

Case Study: Real Business, Real Results

The team at 'The Severn Bakehouse' in Shrewsbury were finding their sourdough loaves were retaining too much moisture at the base, leading to an inconsistent finish. They needed a tray that could guarantee a crisp, even bake across??? entire range.

"We swapped our old solid trays for these Matfer Bourgeat perforated ones, and  the improvement was instant. Our crusts are now consistently crisp and  beautifully coloured, and  the bake is so much more even. It's a small change that has elevated our signature product."

Robert Davies – Owner & Head Baker

The switch to a perforated baking tray for bakeries helped them eliminate soggy base issues and  improve the overall texture of their bread.

Installation and  Maintenance Guide

Setting It Up

  • Before first use, give the tray a good wash with warm, soapy water and  a soft cloth, then rinse and  dry thoroughly.
  • For certain doughs, you may wish to season the tray with a light coating of a suitable oil before its first bake.
  • Confirm the 600x400mm dimensions fit comfortably within your oven and  on your cooling racks to ensure good airflow.

Keeping It Going

  • Always wash by hand. Dishwasher detergents are often harsh and  can cause the aluminium to discolour or oxidise.
  • Use non-abrasive sponges or soft cloths only. Metal scourers or harsh brushes will scratch the surface.
  • For any stubborn, baked-on food, soak the tray in warm water to loosen it rather than scraping aggressively.
  • Dry the tray completely before stacking to prevent water spots and  keep it in top condition for years to come.

Buying Guide: Choosing the Right Baking Tray

Not sure what fits best in your kitchen? Here's a quick rundown to help you choose the perfect baking sheet for your needs.

Material Matters

Aluminium, like this tray, is a fantastic heat conductor for even baking. Stainless steel is more durable but heavier, while non-stick coatings offer convenience but require careful handling to avoid scratches.

Size and  Fit

Always check your oven and  rack dimensions. 600x400mm (Euronorm) is a UK commercial standard, but smaller Gastronorm sizes (like 1/1 GN) are also common for different types of ovens.

Solid vs. Perforated

A perforated baking tray for bakeries is brilliant for bread, pizza, and  pastries where a crisp base is vital. Solid trays are essential for wet batters like cakes, brownies, and  traybakes.

Rim or Rimless?

Trays with a rim or rolled edge, like this one, offer much greater strength and  prevent warping under high heat. Rimless sheets are better suited for sliding off delicate bakes like biscuits.

Gauge and  Thickness

A heavier gauge (thicker) tray is more durable and  less likely to buckle in a hot professional oven, making it a better long-term investment for a high-turnover kitchen.

See all Baking Mats & Sheets

Frequently Asked Questions

Q: Is this baking tray dishwasher safe?

A: It's strongly recommended to hand-wash this tray. The chemicals in dishwasher detergents can cause the natural aluminium finish to discolour and  degrade over time.

Q: Can I use this for liquid batters like for a cake or brownie?

A: No, the perforations make it unsuitable for any liquid or very wet batters. It is specifically designed for solid doughs and  food items where air circulation is a benefit.

Q: What is the main benefit of a perforated tray?

A: The holes allow hot air to circulate freely around the entire product and  let steam escape, resulting in a much crispier, more evenly baked crust and  base.

Q: Will this tray warp in a very hot oven?

A: This Matfer Bourgeat tray is made from commercial-grade aluminium with reinforced rolled edges, specifically designed to resist warping at typical professional baking temperatures.

Q: Is the surface non-stick?

A: No, this is a natural finish aluminium tray. For sticky doughs, we recommend using baking parchment, a silicone mat, or seasoning the pan as per your requirements.

Q: What are the exact dimensions?

A: This is a standard Euronorm bakery size, measuring 600mm x 400mm, designed to fit most commercial bakery racks and  ovens.

Q: What is the benefit of aluminium compared to stainless steel for baking?

A: Aluminium is a far superior heat conductor. It heats up much faster and, more importantly, distributes that heat more evenly across the surface, which is key for consistent baking results.

Q: Can I cut directly on this tray with a pizza wheel or knife?

A: We would advise against it. Sharp utensils will scratch and  damage the aluminium surface, which can affect its performance and  longevity.

What Customers Are Saying

"A fantastic bit of kit. Lightweight but feels incredibly sturdy, which is exactly what you need. The perforations are a must for any serious baker looking for that perfect finish."

David L. – Patisserie Owner, Manchester

"Really improved our sausage rolls! They don't sweat on the bottom anymore. Just be careful not to use metal scourers on them to keep them looking their best."

Chloe B. – Village Café, The Cotswolds

"We use these commercial aluminium baking sheets daily. They fit our combi oven racks perfectly and  have held up brilliantly to the constant abuse of a busy kitchen. Highly recommended."

Mark T. – Executive Chef, Glasgow Hotel

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The Matfer Bourgeat Promise: Consistency in Every Bake

When you choose a Matfer Bourgeat CX722 baking tray, you're investing in more than just a sheet of metal; you're investing in decades of French culinary expertise and  a reputation for uncompromising quality. This brand is a staple in professional kitchens worldwide for a reason. Their focus on superior materials and  robust design means this tray won't just perform well on day one—it will withstand the rigours of daily use, from hot ovens to busy wash-up stations, without warping or failing. This long-term reliability translates directly to business value: less waste from inconsistent bakes, happier customers enjoying a consistently excellent product, and  less money spent on replacing inferior equipment. It's a foundational tool that quietly builds your reputation for quality, one perfectly crisp bake at a time.

Explore more from Matfer Bourgeat

The Secret to a Crispier Bake: Why Perforations Matter

Ever wondered why some pastries have a perfectly golden, crisp base while others are a bit... soft? The difference often comes down to managing air and  moisture. A standard, solid baking tray can trap steam released from the dough during baking. This trapped moisture has nowhere to go, effectively steaming the bottom of your bake and  preventing it from crisping up.

Think of it like drying your washing. Hanging clothes on a line where air can circulate all around is far more effective than laying them flat on the ground. This aluminium bakery tray 600x400 works on the same principle. The perforations act like a mini-drying rack for your dough, allowing hot oven air to circulate underneath while giving steam a direct escape route. This simple piece of engineering is the key to a drier, crispier, and  more evenly cooked base every single time.

Who Should Buy This?

  • Artisan Bakeries

    Essential for achieving that perfect, airy crumb and  crisp crust on sourdough, baguettes, and  specialty breads.

  • Restaurant & Hotel Kitchens

    Perfect for consistently baking everything from dinner rolls and  pastry components to part-baked items for service.

  • Local Cafés & Patisseries

    The ideal tool for turning out batch after batch of perfectly golden croissants, pain au chocolat, and  scones.

  • Catering Operations

    A durable, lightweight, and  stackable solution for preparing large quantities of baked goods for events.

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