Scale Your Production: The 7-Row Commercial Baguette Pan
Engineered for High-Volume Bakeries Demanding Unwavering Consistency and Efficiency.
Struggling with Production Bottlenecks and Inconsistent Bakes?
Meeting peak demand for perfectly baked baguettes can be challenging. Inefficient use of oven space, inconsistent crust quality, and high handling times can impact your bottom line and product reputation.
What is the 7-Row Commercial Baking Pan?
This is a professional-grade baking tool specifically designed for the simultaneous baking of multiple French bread loaves. Its contoured channels are engineered to hold dough in a uniform shape, while the perforated surface is designed to facilitate critical airflow. This process helps to remove moisture from the bottom of the dough, which is a key factor in achieving a typically crisp, golden-brown crust all around the loaf.
Designed for Professional Baking Environments
This high-capacity pan is intended for operations where volume and quality are paramount, including:
Commercial Bakeries • Central Kitchens • Food Processing Facilities • Large-Scale Catering Operations
Core Operational Advantages
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Massive Throughput
Bake up to seven full-sized baguettes simultaneously. This design aims to dramatically increase production volume per baking cycle, optimizing oven capacity and reducing energy consumption per unit.
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Superior Baking Consistency
The perforated surface is designed to promote optimal air circulation around the dough. This helps to achieve a more uniform bake and a consistently crispy crust, reducing instances of undercooked or soggy bottoms.
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Built for Commercial Demands
Constructed from heavy-duty materials, this pan is engineered to withstand the thermal stresses of daily commercial oven use. Its robust frame helps resist warping, contributing to a longer operational lifespan.
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Streamlined Workflow
A non-stick coating helps facilitate quick and easy release of baked bread, which can reduce product damage and cleaning time. This allows your team to move from one batch to the next with greater speed.
Your Commercial Pan Purchasing Checklist
- ✓Material & Gauge: Verify the pan is made from commercial-grade carbon steel or aluminum for durability and heat distribution.
- ✓Perforation Design: Ensure perforations are adequately sized and spaced to promote airflow without letting dough sag.
- ✓Size & Oven Compatibility: Confirm the pan’s external dimensions fit comfortably within your existing commercial ovens and racks.
- ✓Coating & Maintenance: Look for a high-quality, food-safe non-stick coating rated for commercial temperatures to simplify cleaning protocols.
