Can a gastro tray be reheated on the stove?

The main uses of gastronorm containers in the kitchen

The gastronorm tray has many uses in a professional kitchen. It can be used to store raw or cooked food in the refrigerator or freezer, guaranteeing its preservation under optimum temperature and hygiene conditions. Gastro trays can also be used to cook or reheat food in the oven, bain-marie or even over low heat. Finally, they are ideal for serving buffet-style dishes, whether in restaurants, canteens or at events.

When using a gastro pan, always check that it is compatible with the chosen cooking method: some models are not suitable for use directly over a fire, or require the use of a suitable stand. In addition, it is essential to monitor food temperature during cooking or reheating to avoid contamination or spoilage.

Different methods for reheating gastro trays

Reheating gastro trays over a fire

Gastro trays can be reheated over an open fire using a tray made from a suitable material. To reheat a gastro tray over a fire, prefer stainless steel trays, a material perfectly suited to high temperatures and cooking. Stainless steel has the advantage of not distorting, deteriorating or altering the quality of the food. Use a heat-resistant stainless steel lid to cover the gastro tray. This will help retain heat and ensure more even cooking, while protecting food from splashes and potential contamination.

Using a chafing dish or professional bain-marie

The chafing dish

The chafing dish, also known as a plate warmer, is a cooking device designed to keep food at the right temperature. It keeps dishes hot while preserving their flavor and texture. This system is particularly popular in the catering sector for buffets and events.

Not only does this method ensure excellent temperature control, it also helps preserve food hygiene during service. Thanks to its hermetically sealed lid, the chafing dish limits the risk of contamination.

Cooks using a gastro tub
GN1/1 Stainless steel Gastronorm Tray Full H. 65 mm
In stock
GN 1/1 stainless steel gastro tray

GN 1/1 Stainless steel Gastronorm Tray, Full H. 65 mm

BP11065
€10.56
Resistant to temperatures from -30°C to +300°C, this GN 1/1 stainless steel Gastronorm Tray is 65 mm deep. Our high-quality GN 1/1 stainless steel gastronorm tray is perfect for cooking, preserving, presenting and storing your food. It is available in six depths.
GN2/1 Stainless steel Gastronorm Tray Full H.150mm
In stock
GN 2/1 stainless steel gastro tray

GN 2/1 Stainless steel Gastronorm Tray Full H. 150mm

BP21150
€46.53
Resistant to temperatures from -30°C to +300°C, this GN 2/1 stainless steel Gastronorm Tray is 150 mm deep. Our high-quality GN 2/1 stainless steel gastronorm tray is perfect for cooking, preserving, presenting and storing your food. It is available in six depths.

Professional bain-marie

The professional bain-marie offers an interesting alternative for heating food in a gastro tray. This is a cooking device that uses hot water to transfer heat to the food, enabling a gradual, even temperature rise.

The main advantage of the professional bain-marie is its versatility: it can be used for both cooking and keeping food warm. What's more, this method preserves the taste qualities of dishes while guaranteeing good hygiene thanks to its closed-circuit operation.

Oven reheating

Oven reheating offers several advantages for the gastro tray. Firstly, unlike a direct heat source such as a fire, the oven provides a more uniform and controlled temperature rise, reducing the risk of overcooking or burning food. Secondly, this method is particularly suited to heat-resistant stainless steel gastronorm trays, a material widely used for its durability and ability to retain heat.

Precautions to take when reheating in the oven

Choosing the right temperature and reheating time is also crucial to obtaining satisfactory results. Generally speaking, a temperature of between 150°C and 180°C is recommended for reheating gastronorm containers. Cooking time will vary according to the quantity and type of food to be reheated. For a lightly filled gastronorm tray, a reheating time of around 15 minutes may be sufficient, whereas a fuller tray will require more time.

Precautions to take when reheating a gastro tray

Damage to equipment when reheating a gastro tray

First of all, it's important to assess whether reheating a gastro tray over an open fire can cause damage to the equipment. Gastro trays are generally designed to withstand high temperatures, but not all of them are suitable for use directly on a heat source such as a flame or electric hotplate.

Inappropriate use of a gastro tub over fire can cause deformation and even cracks in the material, compromising its structural integrity and durability. Therefore, it is preferable to use specific equipment for direct over-fire cooking, or any other device designed to heat gastro trays safely and efficiently.

Reheated food quality

Cooking and reheating food requires proper temperature management to prevent the risk of bacteria and other pathogens. It is therefore essential to ensure that the container used to reheat food guarantees a uniform and stable temperature rise, without causing overcooking or undercooking.

When choosing to reheat a gastro tray over a fire, it is necessary to be vigilant about heat distribution to avoid excessive temperature variation. This can be difficult with a direct method like fire, which doesn't always offer precise heating control. For this reason, it is advisable to opt for alternative solutions adapted to the heating of gastro trays, while ensuring optimum food safety.

Uneven heat distribution: overcooked or cold zones

When gastro trays are heated directly over the fire, some areas are often subjected to more intense heat, while others remain cold. This can have a number of undesirable consequences.

Solutions to optimize heat distribution

Faced with these problems, we suggest that you take into account certain recommendations to ensure even heat distribution when reheating a gastro tray. Here are a few tips:

  • Ensure that the gastro tray is well-suited to the heat source used (dimensions, material) and has no deformations likely to affect thermal conductivity.
  • Stir food regularly during the reheating process to avoid localized heat build-up and promote even cooking.
  • Use a specific device such as a bain-marie or convection oven, which distribute heat more evenly than direct heat.