The Chicago Metallic 49100 BĀKALON Thin Crust Pizza Pan is a professional-grade 10-inch diameter baking pan designed specifically for commercial foodservice applications. Crafted from 14 gauge hardcoat anodized aluminum, this pizza pan offers excellent thermal conductivity and durability, making it suitable for high-volume baking environments. Its solid construction ensures consistent crust formation, and the tapered/nesting style facilitates efficient storage. It is engineered for commercial kitchens requiring reliable, high-performance bakeware for prepared pizza production with a depth of 3/8 inch, optimized for crisp, evenly baked thin crusts. Made in the USA with global materials, this pan emphasizes precision baking and easy maintenance, with a hand wash only requirement for longevity.
Top Chicago Metallic 49100 Features
The Chicago Metallic 49100 BĀKALON Thin Crust Pizza Pan delivers consistent heat distribution and durable anodized aluminum construction, ideal for high-volume pizza operations in commercial kitchens. Its 10-inch size and 3/8-inch depth facilitate uniform baking of thin crusts, while the tapering design supports efficient storage. The pan's sturdy material ensures longevity under rigorous use, and its straightforward hand wash cleaning process supports sanitation and maintenance workflows. Suitable for conveyor ovens or deck ovens, it enhances productivity in pizza production lines.
- Precise heat conduction: Ensures evenly baked thin crusts with consistent quality.
- Hardcoat anodized aluminum: Provides superior durability and corrosion resistance for high-turnover kitchens.
- Solid construction with tapered design: Facilitates space-efficient nesting and storage management.
- Optimized 3/8-inch depth: Supports crisp, uniform crust development on commercial baking lines.
- Hand wash only: Promotes proper sanitation and long-term pan integrity in busy kitchens.
Ideal for commercial pizzerias, catering operations, or bakery use where reliable thin crust baking is required.
Chicago Metallic 49100 Technical Specs
The Chicago Metallic 49100 BĀKALON Thin Crust Pizza Pan features a robust 14 gauge aluminum construction with a width of 10 inches and a height of 3/8 inches. Its solid design provides optimal heat transfer to ensure even baking, and the anodized finish enhances durability and resistance to corrosion. Weighing approximately 4.6 lbs, this pan is tailored for intensive commercial use, with a maximum temperature resistance suitable for standard oven baking processes. It is designated as a product category Pizza Pan, with a straightforward hand wash only cleaning protocol. The pan complies with Proposition 65 standards and is engineered for professional kitchens that demand consistent product presentation and operational efficiency.
- Material: 14 gauge hardcoat anodized aluminum with durable finish
- Dimensions: 10" diameter, 3/8" depth (height)
- Weight: 4.6 lbs
- Construction: Solid, tapered/nesting style for space efficiency
- Temperature resistance: Suitable for standard oven operating ranges
- Cleaning protocol: Hand wash only for optimal longevity
- Made in the USA: Quality manufacturing with global materials
What is a commercial pizza pan
A commercial pizza pan is a professionally manufactured baking vessel designed for high-volume pizza production. These pans are typically crafted from durable materials such as anodized aluminum or steel, ensuring excellent thermal conduction and resistance to wear. Used predominantly in pizzerias, catering, and bakery operations, a pizza pan like the Chicago Metallic 49100 BĀKALON Thin Crust Pizza Pan provides precise control over crust texture and consistency, particularly suited for thin crust pizza applications. Its sturdy construction and functional dimensions support efficient baking workflows, making it an essential component in commercial kitchens focused on delivering uniform, high-quality pizzas at scale.
Top pizza pans for commercial kitchen operations
Designed for high-volume commercial pizza production, the Chicago Metallic 49100 BĀKALON Thin Crust Pizza Pan offers excellent heat conduction, durability, and efficient storage. This model excels in moderate throughput foodservice settings such as pizzerias and catering kitchens, supporting consistent crust quality and operational workflow with its solid anodized aluminum build and precise dimensions.
- Operation type — suitable for pizza preparation in medium-volume kitchens
- Kitchen type — ideal for commercial bakeries and pizzerias
- Foodservice category — focused on pizza baking and crust formation
- Workload qualifier — engineered for moderate throughput environments
- Use case — optimized for consistent thin crust production at scale
Why Choose Chicago Metallic 49100
Why choose the Chicago Metallic 49100 BĀKALON Thin Crust Pizza Pan over similar commercial pans? This model distinguishes itself through its precise anodized aluminum construction that ensures uniform baking and long-lasting durability, coupled with a tapered design for efficient storage. Its 10-inch size aligns perfectly with standard pizza requirements, and the hand wash only maintenance simplifies sanitation routines. The pan’s solid build improves workflow precision and crust consistency, making it an indispensable tool for professional pizza kitchens seeking reliable performance and easy care.
- Self-contained design with superior heat transfer capabilities
- Enhanced durability due to high-quality anodized aluminum construction
- Space-efficient tapered/nesting style for streamlined storage
- Consistent crust development on 10-inch diameter, 3/8-inch depth pans
- Optimized for manual cleaning routines in busy foodservice environments
