The BauscherHepp 23.0063.7136 Loaf Pan is a commercial-grade baking vessel designed for professional baking environments, with a capacity of 81.15 oz. and dimensions of 11-13/16 inches in length. Crafted from durable carbon steel and coated with KAIRAMIC® non-stick glaze, this rectangular loaf pan provides reliable heat conduction, uniform baking, and easy release of baked goods. Its robust construction ensures longevity under frequent use in bakery, restaurant, or institutional kitchens, making it suitable for high-volume bread, loaf cake, or pound cake production.
Top BauscherHepp 23.0063.7136 Features
The loaf pan’s carbon steel build ensures optimal heat retention and durability, ideal for commercial bakeries. The KAIRAMIC® non-stick coating facilitates effortless food release and simplifies cleaning. Its rectangular shape maximizes baking efficiency, while the 81.15 oz. capacity supports large batch production. Designed for ease of handling, the pan’s size and weight suit professional countertop use with minimal maintenance needs.
- Functionality: Precise heat distribution for consistent baking results
- Durability: Heavy-duty carbon steel withstands frequent commercial use
- Ease of Maintenance: Non-stick KAIRAMIC® coating reduces cleaning time
- Intended Use: Perfect for baking breads, pound cakes, and loaf products in high-volume environments
- Workflow Integration: Sized for seamless inclusion in bakery production lines and countertop setups
Suitable for professional baking operations needing reliable loaf pans with high capacity and durability
23.0063.7136 Technical Specs
The BauscherHepp loaf pan model 23.0063.7136 features a rugged steel construction with a 11-13/16" length, accommodating up to 81.15 ounces of batter. Its KAIRAMIC® non-stick coating ensures food release and cleaning efficiency. Operating efficiently within standard room temperature ranges, it is compatible with commercial oven settings. Weighing approximately X lbs (product weight) and designed with a smooth, rectangular profile, this pan’s construction supports rapid heat transfer. The material is food-safe and easy to clean, promoting hygiene and sanitation in high-throughput bakery environments. No electrical requirements or specialized refrigeration are involved, making it a straightforward addition to standard kitchen equipment.
- Dimensions: 11-13/16 inches long, rectangular profile
- Capacity: 81.15 oz. (approximately 2.4 liters)
- Material: Carbon steel with coated glazed surface
- Finish/Color: Black exterior, non-stick coated
- Temperature Range: Suitable for standard oven baking conditions
- Cleaning: Quick-release non-stick coating with dishwasher compatibility
- Food Safety: Made from food-safe materials with Prop 65 compliance
- Electrical Compatibility: None, compatible with standard oven operations
- Size Compatibility: Fits standard bakery racks and countertop setups
- Durability: Reinforced steel ensures long service life
- Maintenance: Residue-free release minimizes cleaning effort
- Workflow Efficiency: Supports batch baking with uniform heat conduction
What is a commercial loaf pan?
A commercial loaf pan is a professional baking vessel crafted for high-volume preparation of bread, cakes, or similar baked goods in bakery, restaurant, and institutional kitchens. Made from durable materials like steel with specialized coatings, it provides uniform heat transfer, easy food release, and resistance to frequent use. The BauscherHepp 23.0063.7136 loaf pan, with its 81.15 oz. capacity and KAIRAMIC® non-stick coating, is well-suited for large-batch baking operations in commercial foodservice environments, making it ideal for bakery production and high-throughput kitchens.
Top Loaf Pans for Bakery and Commercial Foodservice
Designed for bakery workflow and high-volume bread production, the BauscherHepp 23.0063.7136 loaf pan offers commercial durability, reliable heat conduction, and non-stick performance. Crafted from steel with a glazed coating, it supports consistent baking in professional kitchen settings, suitable for bakery, restaurant, and institutional applications requiring precise batch processing, long-term use, and efficient cleaning.
- Commercial bakery operations — high-volume bread baking
- Foodservice environments — consistent, uniform results
- Professional kitchens — durable, large-capacity loaf pans
- Moderate throughput — optimal for medium-volume baking tasks
- Institutional kitchens — reliable, easy-to-clean bakeware
