The Chicago Metallic 49036 Uni-Lock® Baguette/French Bread Pan is a commercial-grade loaf pan designed for professional bakery and foodservice operations. Constructed from 16-gauge aluminum and coated with AMERICOAT® ePlus silicone glaze, this open-ended pan facilitates uniform heat distribution and easy release of traditional baguette and French bread loaves. Measuring 17-3/4" x 25-3/4" x 1", it produces six individual loaves of 2-7/16" width each, optimized for efficient baking workflows. Its perforated design promotes optimal airflow and crust development, making it a durable, PFOA-free solution for high-volume production environments. Made in the USA using global materials, it is suitable for commercial bakery applications requiring precise portion control and consistent results.
Top Chicago Metallic 49036 Features
The Chicago Metallic 49036 Uni-Lock® Baguette/French Bread Pan offers high durability with structural aluminum construction, ensuring even baking and long-lasting performance. Its open-ended, perforated surface enhances airflow, resulting in superior crust quality. The coated, silicone glaze simplifies cleaning and release, making maintenance efficient for busy kitchens. Designed to accommodate six standard loaves simultaneously, it streamlines production in bakery and restaurant settings. Its precise dimensions and perforation pattern integrate seamlessly with commercial bakery workflows, supporting consistent loaf size and shape.
- Functionality: Produces six uniform baguette loaves simultaneously
- Durability: 16-gauge aluminum resists warping under high baking temperatures
- Ease of Maintenance: Coated with PFOA-free AMERICOAT® ePlus for easy release and cleaning
- Workflow Integration: Fits standard bakery racks and baking sheets for efficient handling
- Technical Compatibility: Perforated design promotes even heat and airflow distribution
Ideal for commercial bakery operations requiring consistent loaf production and high throughput.
49036 Technical Specs
The Chicago Metallic 49036 Uni-Lock® Baguette/French Bread Pan is built from heavy-duty 16-gauge aluminum with a dimensions of 17-3/4" width, 25-3/4" depth, and 1" height, providing a substantial, stable baking surface. It features open-ended, perforated construction with .081" diameter holes to facilitate optimal airflow and crust formation. The pan is coated with AMERICOAT® ePlus silicone glaze, PFOA-free, ensuring food-safe release and easy cleaning. Weighing approximately 22 lbs, it is suitable for high-temperature baking up to typical oven limits, with a built-in design compatible with standard commercial baking racks. Its construction and finish promote durability and consistent baking results in busy foodservice environments. The pan is intended for use in commercial bakery and restaurant kitchens, designed to withstand rigorous daily use. Maintenance involves hand washing, and the pan can be disassembled for thorough cleaning or replacement of coating layers if necessary.
- Capacity: Six 2-7/16" x 25-3/4" loaves per batch
- Material: 16-gauge aluminum with silicone coating
- Dimensions: 17.75" W x 25.75" D x 1" H
- Weight: 22 lbs
- Maximum Operating Temperature: Suitable for standard baking oven temperatures
- Cleaning: Hand wash recommended; coating can be re-applied
- Construction: Perforated open ends for airflow and crust development
- Food Safety: PFOA-Free coating ensuring safe, non-reactive baking surface
- Compatibility: Fits standard commercial baking racks and forms
What is a commercial baguette baking pan
A commercial baguette baking pan is a professional-grade baking vessel designed specifically for producing traditional baguette and French bread loaves in high-volume bakery settings. Crafted from durable aluminum and coated with food-safe, non-stick materials, these pans feature perforations for optimal airflow and crust formation. Installed in bakery ovens or convection ovens, the Chicago Metallic 49036 Uni-Lock® Baguette/French Bread Pan is typical for bread production lines, offering precise portion control and consistent loaf size. Ideal for bakery, restaurant, and hotel kitchens, this pan supports efficient batch baking and high-quality crust development for artisanal bread products.
Top commercial baguette baking solutions for high-volume bakery environments
Built with precision engineering and durable materials, the Chicago Metallic 49036 Uni-Lock® Baguette/French Bread Pan supports medium-workload bakery production, suitable for bakery operations and restaurant kitchens where consistent crust and loaf size are critical. Designed for bread-making workflows, it excels in high-capacity baking of multiple loaves simultaneously, enhancing efficiency without sacrificing quality. This model, renowned as Chicago Metallic 49036, is an optimal choice for bread production in commercial foodservice settings.
- Operation Type — efficient for bakery bread production lines
- Kitchen Setting — suited for commercial bakery and restaurant kitchens
- Foodservice Category — ideal for bakery, hotel, and institutional kitchens
- Workload Qualifier — supports moderate throughput with consistent results
- Use Case — production of artisan-style baguette loaves at scale
Why Choose Chicago Metallic 49036?
Chicago Metallic 49036 stands out among bakery pans for its robust aluminum construction, open-ended perforated design, and reliable AMERICOAT® ePlus coating, ensuring even baking and effortless release. Its durable build and precise dimensions improve workflow efficiency, while its non-stick coating simplifies maintenance. Designed for high-volume bread production, this pan enhances crust quality and loaf uniformity, reducing waste and increasing productivity in professional baking facilities.
- Self-contained design for seamless baking without additional inserts
- Superior airflow promotes even crust development
- Heavy-duty anodized aluminum resists warping during high-temperature use
- Perforation pattern optimizes heat circulation across the baking surface
- Compatible with standard commercial baking racks for efficient workflow
