Baking Pans

Baking pans in this category include flat, perforated, and baguette tray formats for bakery production. Listed examples include aluminum trays in 600 x 400 mm and 600 x 800 mm sizes, with different side arrangements, depths, and thicknesses. Flat pans provide a general tray format, while perforated versions have stated hole patterns and baguette pans include formed waves for shaping multiple baguettes. These distinctions affect the type of baked item the pan is intended to hold and how it is arranged during production.

Some trays have three 90-degree sides and one 45-degree side, while others have four 90-degree sides or a removable side; compare this construction when choosing a pan for a particular workflow. Select the tray dimensions to match the bakery’s equipment and batch format, then consider whether a smooth, perforated, or wave-shaped surface is needed. Product details also identify the listed pan depth, material thickness, perforation diameter where applicable, and number or size of baguette waves. These specifications help distinguish otherwise similar baking trays.