Eco Friendly 27oz/800ml 8.27"x5.51" Aluminum Foil Tray for Roasted Veggies & Mac and Cheese Side

Some dishes don't need a lot of depth. They just need enough room to spread out and brown on top. That’s where this 45mm tall tray comes in – shallower than its deep sibling by half a centimeter, but that half centimeter changes everything. At 800ml, it holds a generous side dish for four people: roasted Brussels sprouts with bacon, a full tray of mac and cheese with breadcrumb topping, or a layered eggplant parmesan that crisps up nicely in a hot oven.

The 8.27 by 5.51 inch opening is wide and flat. That surface area matters when you're baking. A shallow, wide tray lets heat circulate around the food, so the top gets golden while the bottom doesn't steam. One caterer we work with uses these for their “gratin” station – potato gratin, cauliflower cheese, you name it. They fill, bake, then hold them in a warming drawer. The 45mm depth means the cream sauce doesn't overflow, but it's shallow enough that the top browns evenly.

Folding the rim over a lid is easy – just pinch and roll. Not for thin soups, but for anything with a thick sauce or solid ingredients, it seals well enough for delivery. A BBQ restaurant uses these for their baked beans and collard greens. They put a cardboard lid on top, fold the rim, and stack them in a hot bag. The driver says the shallow tray is actually easier to carry because the center of gravity is lower. No tipping.

Why 800ml instead of 900ml or 600ml? Because some menus have a “large side” that falls right in between. A meal prep service offers a “family side” of creamed spinach or mashed sweet potatoes – 800ml is what they settled on after testing. It fills four small bowls without leaving anyone short. And the 45mm depth gives the visual impression of a full tray, not a half-empty deep one.

From a kitchen workflow perspective, shallow trays cool down faster than deep ones. That matters if you're flash freezing or putting hot food directly into a cooler. One frozen food company told us their deep trays take 40 minutes to reach safe temperature in their blast chiller. This shallow one takes 25 minutes. That's time saved, energy saved, money saved.

Recycling is a bonus, not the main story here. Aluminum goes in the bin. No special handling. But the real story is the shape – wide, shallow, and exactly right for dishes that need a crispy top.

So if your menu has baked pastas, vegetable sides, or anything that benefits from a little oven love, try this 8.27x5.51 shallow tray. It browns better, cools faster, and stacks like a dream.