Start from the shelf
Measure the chiller, freezer or oven shelf the tray will sit on. That sets the maximum footprint.
Guide · tray design
Choosing cavity count.
More cavities is not always better. The right number comes from your shelf, your hands and your day.
The guide
Choosing cavity count.
Then the hands
How many cavities can one person fill, tap and demould comfortably? A tray that is too big to flex is slow to empty.
Then the day
Divide your daily output by the number of cycles you can run. That tells you how many cavities you need in total, not per tray.
Several small trays can beat one big one
Smaller trays are easier to handle and clean, and if one tears the line keeps going.
Depositor lines are different
On a depositor, cavity pitch is set by the nozzles. We design from your plate.
Ask us to check
Send shelf sizes, product size and daily output. We will suggest a layout.
At a glance
The idea in a picture.
How a production tray is laid out
Swipe to see the whole diagram
Need advice on your specific job?
Send us the details — we'll be honest about what fits.
You're not obliged to order anything. If we don't think we're the right supplier for your job, we'll say so.
Real people, a real workshop
You deal with the people who make it.
No call centre and no middlemen. When you contact TCI Culinary, you speak to the team who design, build and check your mould.
- A real Warwickshire workshopUnit 15, Waterloo Park, Bidford-on-Avon, Alcester B50 4JG.
- Real people on the phoneCall the team on 01789 224228, Monday to Friday.
- The same team on every jobDesign, production and aftercare come from the people you see here.
- BRCGS Grade AATechcraft Industries Culinary Ltd. See the certificate details.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare