The choice between a solid aluminum flat tray and a perforated one depends on the type of oven being used. In ventilated ovens, such as rotary or convection ovens, it is advisable to use perforated trays as the holes facilitate even heat distribution. In these ovens, where the air cooks the product, the holes allow heat to circulate beneath the tray, ensuring uniform baking. On the other hand, in static baking typical of traditional ovens, or so-called deck ovens, the solid flat tray is the better choice as heat is transmitted both from the deck and from the radiation of the heating elements or steam tubes, ensuring optimal results.