Perforated Pasta Drying Tray and Lid 60 x 40cm White

Buy the perforated tray and its matching lid together and you save 5%, which is worth doing because a tray you can cover is a good deal more useful in a working kitchen than one you cannot. The tray's perforated base and walls let air at a morning's pasta production from every side so it dries evenly rather than leaving a damp layer underneath, and the lid sits over the top to keep dust, insects and anything knocked off a shelf out of it while that happens. Air still moves through the perforations with the lid on, so nothing stops drying when you cover it. It holds eighteen litres on a 60 x 40 cm footprint, and both pieces are made in Italy from food-grade PE-HD rated from -40°C to +80°C.

What's in the Set

• 1 x perforated pasta drying tray, 60 x 40 x 10 cm, 18 litres
• 1 x tray lid, 60 x 40 x 2 cm

What the Lid Adds

A perforated tray does the drying, but it leaves whatever is in it open to the room. If a batch is going to wait on the bench through service, sit in a cold room alongside everything else, or hold at the bottom of a stack, you want something over the top of it, and that is the lid's job: keeping dust, insects and anything knocked off a shelf out, and protecting the pasta underneath from being crushed or disturbed.

What it does not do is seal, and it is not meant to. Neither piece is airtight, and with perforations through the base and walls air keeps moving regardless, so pasta carries on drying with the lid in place. That is the useful part in a busy kitchen, because it means you have nothing to time. Cover a tray when you want it protected, lift the lid off when you want it out of the way, and the drying looks after itself either way.

Working Through a Batch

Cut shapes go into the open tray in a loose layer with semolina and the base dries at the same rate as the top. Twenty minutes takes the edge off before service, an hour or two firms the surface for bagging or freezing without the pieces fusing, and fully dried shapes will hold in the tray for a day. Put the lid on at whatever point you want the batch protected, and the same tray goes into the cold room or the blast freezer with nothing decanted and one less handling step to go wrong.

Built for a Commercial Kitchen

The practical gain is bench space. Trays stack into each other on a raised external base that keeps each one off the surface, so a morning's production rests in a column rather than across every worktop in the room, and one lid on top of a stack is enough. A further tray will stack on top of a lid if you would rather cover each layer.

At 60 x 40 x 10 cm this is a large tray, so measure the shelving, trolleys or cold room racking you intend to use it with before ordering. It will not fit a domestic fridge, so for a home kitchen or a small prep area where fridge shelf depth is the constraint, the 30 x 40 set is the size to choose.

Beyond Pasta

The same ventilation suits anything that needs air passing through it at volume, so washed salad, herbs and blanched vegetables drain at service quantities without produce sitting in its own runoff, herbs, chillies and sliced mushrooms air-dry, cured and salted preparations rest while the moisture leaves, and baked goods cool without soft undersides. The lid keeps any of that covered while it happens.

Buy Separately or Compare Sizes

The 60 x 40 perforated tray and the 60 x 40 lid are both available on their own, and if what you actually need is to hold humidity in for proofing pizza dough, the solid 60 x 40 set is the one to buy instead. The full range sits in dough boxes and storage.