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Item # WY455 is an 18 inch (455mm) round embossed aluminum foil serving tray for catering platters, party trays, and supermarket deli presentation. The embossed floor pattern stiffens the tray and gives arranged food a finished backdrop, while the 22mm raised rim keeps sliced meats, cheeses, pastries, and appetizers contained through plating, transport, and table service.
| Model | Top Out (mm) | Top In (mm) | Bottom Out (mm) | Height (mm) | Capacity (ml) |
|---|---|---|---|---|---|
| WY455 | 455 | 438 | 406 | 22 | 1980 |
Large round platters are the standard carrier for catered events and deli case merchandising, and the 18 inch size is the format most catering menus are written around. Item # WY455 supplies it in heavy-gauge embossed foil: rigid enough to carry a fully arranged platter one-handed, presentable enough to go straight to the table or the display case, and disposable enough to clear an event site in minutes. For caterers, hotels, and supermarket deli programs, it replaces rented platters and the washing logistics that come with them.
The raised pattern across the tray floor is pressed during forming, and it works like corrugation in sheet metal: each embossed ridge increases the section stiffness of the floor without adding gauge weight. That is why a 455mm tray at this weight stays flat under a full load of sliced meats or pastries instead of oil-canning in the middle. The same pattern gives arranged food a finished backdrop and keeps small items from sliding on a polished surface.
The 22mm wall rises from a 406mm base to a 455mm top-out, ending in a wide flat rim. That rim does three jobs on a working platter: it gives the server a grip surface under cling film, it seats foil-laminated board lids and dome covers for transport, and it keeps the tray edge from catching or tearing wrap when platters are stacked. The shallow profile also keeps food above the rim line, so arranged items stay visible from across a buffet table.
This size anchors the large end of a platter program: sandwich and wrap rings, deli meat and cheese arrangements, pastry and breakfast trays, seafood and sushi presentations, and dessert assortments for events of 20 to 40 guests. Buyers running a full program typically pair it with the 405mm and 308mm trays in the same embossed series for medium and small orders, keeping one presentation style across three price points.
Rented or owned rigid platters carry hidden costs—deposits, return logistics, washing labor, and breakage. A heavy-gauge foil tray eliminates all four: it goes out with the food, gets recycled after service, and costs less per event than the labor of washing a reusable equivalent. For off-site catering where staff time at the venue is the scarcest resource, that single-use model is usually the difference between a profitable event and a break-even one.
