The Chicago Metallic 49053 French Bread Pan is a professional-grade loaf pan designed for high-volume bakery and foodservice applications. Constructed from 16-gauge aluminum with a durable coated/glazed finish, this open-ended pan measures 17-3/4" x 25-3/4" x 1" and produces five evenly sized 3" x 25-3/4" baguette loaves. The perforated design with .081" diameter openings facilitates optimal air circulation and crust development in commercial baking environments. Suitable for dishwashers (hand washing recommended), this pan provides consistent heat conduction and ease of maintenance for bakery production lines, restaurant kitchens, and catering facilities. Its precise dimensions and robust material make it ideal for high-volume French bread baking, ensuring uniform results and efficient workflow management.
Top Chicago Metallic 49053 Features
The Chicago Metallic 49053 French Bread Pan is engineered for professional bakery production, offering reliable performance with perforations for consistent crust formation. Made from high-grade aluminum, it delivers even heat distribution and durability for frequent use. Designed with open ends for easy loaf removal and cleaning, this pan supports streamlined workflows in commercial ovens. Its substantial size accommodates multiple loaves simultaneously, improving baking efficiency. The coated finish enhances longevity and cleaning ease, making it suitable for busy bakery operations and foodservice kitchens.
- Uniform heat conduction: Precise baking of baguette loaves using aluminum construction
- Durable construction: 16-gauge aluminum with coated/glazed finish resists wear
- Perforated design: .081" dia. openings ensure crust development and air flow
- Open-ended for access: Facilitates quick loaf removal and cleaning
- Ideal for high-volume baking: Supports production of multiple loaves simultaneously
Suitable for commercial bakery environments requiring consistent, large-batch bread production.
Chicago Metallic 49053 Technical Specs
The Chicago Metallic 49053 French Bread Pan features a 17-3/4" width, 25-3/4" depth, and 1" height, fabricated from heavy-duty 16-gauge aluminum for optimal heat retention and durability. It weighs approximately 22 lbs, providing robustness for frequent handling. The coating ensures resistance to wear and ease of cleaning, compatible with commercial dishwashers, though hand washing is recommended for longevity. The open-ended design promotes quick loaf removal, while perforations facilitate airflow and crust formation. Operating efficiently within typical bakery oven temperature ranges, the pan withstands standard thermal cycles without warping or degradation. This product is ideal for high-capacity bread baking, supporting continuous production in professional foodservice operations.
- Dimensions: 17.75" W x 25.75" D x 1" H for multi-loaf baking
- Material: Heavy-duty aluminum with glazed coating enhances durability
- Weight: 22 lbs for stability and handling
- Perforations: .081" diameter to promote crust development
- Usage: Supports continuous baking with even heat distribution
- Cleaning: Dishwasher safe with recommended hand wash for maintenance
What is a commercial loaf pan?
A commercial loaf pan is a heavy-duty baking vessel designed for high-volume bread production in bakery or foodservice settings. Constructed with durable materials such as aluminum, these pans facilitate even heat transfer and consistent baking results. The Chicago Metallic 49053 French Bread Pan is specifically engineered for bakery applications, enabling the simultaneous baking of multiple baguette loaves with perforations for crust development. Its open-ended configuration allows for efficient removal and cleaning, making it well-suited for bakery production lines, restaurant kitchens, and catering operations where consistency and throughput are critical in French bread preparation.
Top French Bread Pans for Bread Production in Hospitality
Designed for high-capacity bakery environments, this professional French bread pan offers durable aluminum construction and precise perforations, supporting efficient high-volume bread baking workflows suitable for bakery and foodservice operations. The Chicago Metallic 49053 model is ideal for commercial kitchens requiring consistent crust quality and loaf uniformity.
- Operation for large bakery production with moderate throughput
- Ideal for commercial bakery spaces and high-volume kitchens
- Supports baguette and French bread baking applications
- Rigorous workload capacity for consistent loaf output
- Specifically designed for bakery baking and bread production tasks
Why Choose Chicago Metallic 49053
Why Choose the Chicago Metallic 49053 French Bread Pan over other bakery pans? Its reinforced aluminum construction delivers even heat distribution and long-term durability in busy bakery environments. The perforated, open-ended design ensures crust development and simplifies cleaning, while its size supports large-batch baking. Engineered to withstand frequent commercial use, it enhances workflow efficiency and baked product quality in professional bakery and foodservice applications.
- Superior heat conduction for consistent crust formation
- Heavy-duty aluminum withstands high-volume baking demands
- Open ends facilitate quick loaf removal and cleaning routine
- Large capacity supports multiple loaves per baking cycle
- Built for durability and longevity in commercial kitchens
