mon-fri 9-13 / 14.30-18.30
Trays represent an essential tool in the daily operations of catering, collective catering and quick-service restaurants. Whether for school, corporate or hospital canteens, self-service restaurants or high-volume fast food outlets, the choice of the right tray directly affects service quality, product durability and the economic sustainability of the business. A tray must guarantee practicality, hygiene, stackability and durability over time, characteristics that vary significantly based on the context of use, washing frequency, service temperatures and the ergonomic needs of the service staff.
Our selection covers the main international standardized dimensions (Euronorm, Gastronorm) and tailor-made solutions, in materials ranging from food-grade polypropylene to glass-fiber reinforced composites, up to high-end plastic laminates. Each type has been selected to meet specific operational needs, ensuring compliance with European regulations and long-term durability even in high-traffic environments.
Catering trays offer immediate operational advantages in any collective service context. In canteens, where the number of covers is high and distribution times are critical, an ergonomic tray allows staff to reduce fatigue during service shifts, while improving the diner's experience. Stackability allows for managing the washing and storage load in limited spaces, a fundamental aspect for facilities with restricted surfaces. In self-service restaurants, the tray becomes an extension of the brand identity: scratch-resistant and stain-resistant surfaces maintain a professional appearance even after hundreds of washes. In fast food, where speed is priority, trays with ergonomic handles and contoured shapes facilitate self-service without slowdowns.
From a hygiene and health standpoint, materials certified for food use (polypropylene, polyester, plastic laminates) are resistant to industrial dishwasher temperatures, maintain structural integrity after repeated cycles and do not release harmful substances. A quality tray reduces replacement costs over time, offsetting the initial price with multi-year durability. Furthermore, choosing trays that comply with international standards facilitates logistics in mobile catering services, multi-site facilities or catering contexts in transit.
The available range is mainly divided based on standardized dimensions and functional shape. Euronorm trays (530x370 mm) represent the most widespread European standard in canteens and collective catering services: they offer generous space for a plate, glass and cutlery, while remaining compact for transport. Gastronorm GN 1/1 trays (530x325 mm) are the gastronomic standard par excellence, designed for environments where presentation and standardization are crucial. Smaller trays, such as mini formats (280x240 mm) or GN 1/2 (265x325 mm), find application in limited services, high-end catering or canteens where portions are contained. Multi-compartment trays allow for differentiating the positioning of dishes within the same unit, reducing setup times and improving presentation in canteen services where portion diversity is necessary.
Regarding materials, food-grade polypropylene is the most popular choice for price-quality ratio: lightweight, scratch-resistant, available in multiple vibrant colors, dishwasher safe and suitable for ordinary temperatures. Glass-fiber reinforced polyester offers superior impact resistance and greater durability, ideal for very high-traffic environments or for facilities investing in long-lasting solutions. Premium plastic laminates feature shaped surfaces, stain-resistant grip and greater aesthetic sophistication, suitable for restaurants and bars where image is decisive. Some fast food trays include integrated handles, while others are designed in a trapezoidal shape to optimize space in stacked trays.
The selection of the correct tray must start with the analysis of specific operational needs. First, the service volume must be evaluated: a school canteen serving 300-500 covers at lunch needs a quantity of trays consistent with the number of simultaneous covers plus a margin for dishwasher rotation. An analysis of washing frequency is decisive: if cycles are daily and intensive, prefer materials certified for industrial dishwashers with alkali resistance. The format depends on the type of service: if the menu includes single dishes or if the service is differentiated by separate courses (first, second, side dish), Euronorm or GN 1/1 trays are the standard; if the structure works with predefined portioning, a compact or compartment tray is more efficient. Ergonomics is of crucial importance in services where staff spend many hours on their feet: trays with rounded corners reduce the risk of hand scratches, while moderate thicknesses (2-3 cm) facilitate transport without excessive fatigue.
A common mistake is underestimating the depth of the tray compared to the dimensions of the plates used: a large plate on a tray that is too small leads to risks of falls and an unprofessional image. If the facility uses larger plates, opt for Euronorm formats rather than compact solutions. Another critical aspect is color compatibility: modern environments tend to prefer neutral colors (black, gray, white), while school canteens benefit from vibrant colors that stimulate appetite. Evaluate also the replacement cost: a reinforced polyester tray costs more than polypropylene, but lasts 3-4 times longer, making the annual unit cost lower. Finally, if the facility operates in sensitive environments (hospitals, nurseries), prioritize manufacturers with food certifications and complete traceability.
Trays for food use must comply with Regulation (EC) No. 1935/2004 on the safety of materials and articles intended to come into contact with food, as well as Regulation (EC) No. 2023/2006 regarding specific materials. Each tray must be certified for food use (CE marking or equivalent) and be suitable for direct contact with food of any nature, including acidic, fatty or high-temperature foods. Materials must be non-toxic, not release harmful substances over time and maintain structural integrity even following thermal stress (from 0°C to +80°C during industrial washing). Resistance to dishwasher cycles is an essential parameter: trays must pass at least 1,000 cycles without significant dimensional variations or surface degradation.
Regarding dimensions, Euronorm and Gastronorm standards are defined by European standards EN 631-1 and subsequent ones, ensuring compatibility with trolleys, shelving and standard catering equipment. Trays must have smooth and rounded edges to avoid cuts and injuries to staff, an aspect regulated by directives on health and safety at work (Directive 2006/42/EC). If intended for healthcare facilities (hospitals, care homes), apply further hygiene and traceability requirements according to UNI EN 12875 standards for plastic tableware and articles. Some suppliers offer additional sustainability certifications (e.g. recycled material, BPA-free) to meet the needs of facilities with environmental policies.
Explore all products in the category and compare available solutions to find the one best suited to your operational context, considering dimensions, materials, service volumes and frequency of use.
The Euronorm tray measures 530x370 mm and is the most widespread European standard in collective canteens, offering more space. Gastronorm GN 1/1 measures 530x325 mm and is designed for professional kitchen environments where standardization with cooking pans is a priority. Choose Euronorm for general canteens, Gastronorm if you use standardized containers in the kitchen.
Most of our polypropylene trays can be washed in a domestic dishwasher, but in collective catering contexts with intensive daily cycles, we recommend models certified for industrial dishwashers. Glass-fiber reinforced polyester materials are optimal for this prolonged use. Always check the compatibility symbol on the packaging.
A rule of thumb suggests calculating 1.5-2 trays for each cover served simultaneously, considering the dishwasher rotation time. For 200 covers served together, provide 300-400 trays. If services are in shifts, the number decreases. Also evaluate cleaning frequency: daily cycles require more stock.
Compartment trays reduce setup times because they guide portion placement, particularly useful in canteens where compositions vary little. Smooth ones offer more flexibility if menus are varied. In fast food and elegant restaurants, smooth trays are often preferred for freedom of composition. The choice depends on the structure's operational flow.
Examine the weight (a quality tray has consistent density), touch the surface (it should be smooth without irregularities), check the edges (should be rounded), verify food certification (CE marking). Choose manufacturers with multi-year experience in the HoReCa sector and consult reviews from facilities similar to yours.
Yes, glass-fiber reinforced polyester has an estimated durability of 5-7 years with intensive use, while polypropylene lasts 2-3 years. If you calculate the annual unit cost, polyester often proves to be more convenient despite the higher initial price. Evaluate the investment based on your rotation projections.
Yes, many premium suppliers offer color customization and even logo printing on plastic laminate or polyester trays. For significant quantities, customization costs become competitive. Contact our team to evaluate branding options and production times.
In addition to CE food marking and compliance with Regulation (EC) No. 1935/2004, in a hospital setting check UNI EN 12875 standards for plastic items in contact with food, and evaluate product traceability. Some hospitals also require biocompatibility tests and certification of the absence of allergenic substances by independent laboratories.
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