Understanding industrial bread pan specifications is essential for bakeries seeking optimal baking performance and product consistency. This guide covers the key specifications to consider when sourcing bread pans.
Material Specifications
Most industrial bread pans are manufactured from:
- Aluminized Steel: Preferred for structural strength and heat distribution
- Aluminum: Chosen for superior thermal conductivity and lighter weight
- Stainless Steel: Used in high-hygiene environments
Material thickness typically ranges from 0.8mm to 1.2mm for commercial applications.
Size and Capacity
Common bread pan sizes include:
- Standard loaf pan: 230mm x 110mm x 65mm
- Large loaf pan: 250mm x 120mm x 75mm
- Pullman pan (with lid): 280mm x 100mm x 100mm
- Mini loaf pan: 150mm x 80mm x 50mm
Custom sizes are available for specialty bread products.
Coating Options
Coating selection affects release performance and pan life:
- T-ReXL non-stick coating (recommended for commercial use)
- Standard PTFE coating
- Silicone glaze
- Uncoated (for specific applications)
Lid and Cover Options
For sandwich bread and Pullman loaves, consider:
- Removable flat lids
- Sliding lids
- Hinged lids
Strap Configuration
Industrial bread pans are often configured in straps:
- 2-strap (2 pans joined)
- 3-strap
- 4-strap
- Custom configurations
Strap spacing must match your oven and proofer specifications.
For detailed specifications and custom bread pan solutions, contact T-Shine Bakeware engineering team.