The Chicago Metallic 49011 Baguette Pan is a professional-grade commercial bakeware solution designed for bakeries and foodservice operations focused on artisan bread production. Constructed from durable 16-gauge aluminum, this baking pan measures 17-3/4" x 25-3/4" x 2-1/16" overall and facilitates the simultaneous baking of three 5" x 25-3/4" baguette loaves. Its perforated design with .081" diameter openings ensures optimal airflow and crust development, while open welded ends provide structural integrity. The pan features AMERICOAT® ePlus silicone glaze coating, PFOA-Free, and is suitable for high-volume commercial baking environments requiring consistent heat transfer and easy maintenance. Suitable for advanced bakery applications, this pan enhances productivity and loaf quality through precise dimensional specifications and material integrity.
Top Chicago Metallic 49011 Features
The Chicago Metallic 49011 baguette pan offers expert-level features for commercial bakeries, including a robust aluminum construction for even heat distribution, perforations for crust formation, and open welded ends for durability. Its coated surface eases cleaning and resists sticking, making it well-suited for high-output bread production. Designed for efficient workflow, it accommodates multiple baguette loaves simultaneously, streamlining baking operations in professional kitchens.
- High-performance perforated design: promotes superior oven airflow and crust development
- 16-gauge aluminum construction: ensures durability and uniform heat transfer
- AMERICOAT ePlus silicone glaze: simplifies cleaning and provides PFOA-free safety
- Open welded ends: enhance pan longevity under prolonged use
- Fits (3) 5" x 25-3/4" loaves: ideal for batch baking in bakeries or restaurant kitchens
Ideal for commercial bread baking requiring consistent crust and loaf size; recommended for bakery production lines.
Chicago Metallic 49011 Technical Specs
The Chicago Metallic 49011 baguette pan is constructed from heavy-duty 16-gauge aluminum, measuring 17.75" in width, 25.75" in depth, and 2.06" in height. It features a coating of AMERICOAT ePlus silicone glaze that is PFOA-Free, enabling easy cleaning and food safety. The pan weighs approximately 10 lbs, providing a stable yet manageable tool for commercial baking environments. It is designed with perforations of .081" diameter, open welded ends, and a durable finish suitable for high-temperature applications. This product is optimized for consistent heat conduction and airflow, supporting the production of multiple high-quality baguette loaves per batch. The tray is compatible with standard commercial ovens and simplifies cleaning routines though hand washing is recommended to maintain coating integrity.
- Material: 16-gauge aluminum for durability and even heat
- Dimensions: 17.75" W x 25.75" D x 2.06" H
- Perforations: .081" diameter for optimal crust formation
- Coating: AMERICOAT ePlus silicone glaze, PFOA-Free
- Weight: approximately 10 lbs
- Operating Temperature Range: Suitable for standard baking temperatures
- Electrical Requirements: Not applicable
- Construction & Finish: Aluminum with silicone glaze coating
- Cleaning Method: Hand wash recommended to preserve coating
- Compatibility: Fits into commercial ovens with standard dimensions
- Usage Environment: Heavy-duty bakery production lines, bread baking stations, artisan bread manufacturing
What is a commercial baguette pan
A commercial baguette pan is a specialized bakeware designed for high-volume bakery environments to produce evenly baked, artisanal-style baguettes. Made from durable aluminum with perforations for increased airflow, these pans typically support multiple loaves simultaneously—such as the Chicago Metallic 49011 model. Typically installed in professional bakery ovens, they maximize crust quality and loaf uniformity, making them ideal for bread production facilities, restaurant baking operations, and large-scale catering settings. The pan’s precise dimensions and perforated surface facilitate consistent results in commercial bakery workflows and high-output bread manufacturing processes.
Top Baguette Pans for Bread Baking Industry
Top commercial baguette pans are engineered with durable aluminum, precision perforations, and superior coating technology, optimized for medium-volume bakery operations. Chicago Metallic 49011 provides exceptional baking performance for artisan bread production in bakery or restaurant environments, ensuring consistent crusts and loaf sizes for commercial kitchens.
- Operation Type — Medium-volume bakery production
- Kitchen Setting — Commercial bakery and bread production facilities
- Foodservice Category — Artisan bread baking
- Workload Qualifier — Moderate throughput
- Use Case — Uniform baguette production in bakery settings
Why Choose Chicago Metallic 49011?
The Chicago Metallic 49011 baguette pan offers robust aluminum construction with a durable silicone glaze coating, designed specifically for high-volume bakery environments. Its perforated surface ensures optimal airflow and crust development, while the open welded ends provide long-term integrity. The pan’s precise dimensions facilitate consistent loaf shaping, reducing waste and increasing efficiency, making it a superior choice over standard baking sheets for artisan bread production in professional kitchens.
- Built for high-volume bakery use: supports consistent artisan loaf output
- Durable welded aluminum construction: withstands frequent commercial baking cycles
- Perforated for superior airflow: enhances crust formation and bake quality
- Silicone glazed and PFOA-Free: simplifies cleaning and maintains food safety
- Optimized size and shape: fits standard commercial ovens for seamless workflow
