The Louis Tellier 123690 Bread Pan 10.6"W x 4.1"D x 3.14"H Perforated is a commercial-grade loaf pan designed for professional baking environments. Constructed from durable tin plate with a coated/glazed finish, it features a perforated design to promote optimal airflow and crust development. Its precise dimensions make it suitable for standardized baking processes, supporting consistent product quality in bakery, foodservice, and industrial baking operations.
Top Louis Tellier 123690 Features
The perforated bread pan from Louis Tellier US is engineered for commercial bakeries requiring precise heat circulation, ease of cleaning, and durable performance. Its 10.6-inch width, 4.1-inch depth, and 3.14-inch height facilitate consistent baking of bread loaves, with perforations enhancing airflow for superior crust formation. Designed for high-volume baking, it integrates seamlessly into industrial workflows and provides robust performance under demanding conditions.
- Functionality: Promotes airflow with perforations for even crusts
- Durability: Made from commercial-grade tin plate, resistant to warping
- Ease of Maintenance: Non-stick coated/glazed surface simplifies cleaning
- Use Case: Ideal for large bakery production and bread shops
- Workflow Efficiency: Supports batch baking with uniform loaf dimensions
Designed for high-volume bakery use and commercial bread production environments.
Louis Tellier 123690 Technical Specs
The Louis Tellier 123690 bread pan is a specialized loaf pan measuring 10.6 inches in width, 4.1 inches in depth, and 3.14 inches in height. Crafted from coated tin plate, it features a single compartment configuration suitable for standard bread loaves. The perforated design enhances airflow, contributing to uniform baking and crust development. Its solid construction withstands rigorous commercial use, with a typical shipping time of 1 to 2 days. The material’s high durability ensures consistent performance, and the design supports straightforward cleaning routines to maintain sanitation in busy kitchen environments. The pan’s dimensions and construction make it compatible with standard baking racks and commercial oven setups, accommodating medium-volume production in foodservice venues and bakery facilities.
- Dimensions: 10.6"W x 4.1"D x 3.14"H
- Material: Tin plate with coating for durability and release
- Compartment: Single loaf capacity
- Manufacturing: Special quote item, ship typically in 1-2 days
- Weight: Refer to manufacturer specifications for detailed weight
- Temperature Tolerance: Suitable for standard baking temperatures
- Electrical Requirements: Not applicable
- Cleaning & Maintenance: Disassemble for thorough cleaning, avoid abrasive cleaning
- Usage Compatibility: Compatible with standard commercial ovens
- Construction & Finish: Coated tin plate in natural finish
- Installation Needs: Fits standard baking racks, no special mounting required
- Operational Setup: Optimal airflow in perforated design for consistent baking results
What is a commercial bread loaf pan?
A commercial bread loaf pan is a professional baking vessel designed for high-volume baked goods production. Typically made from durable materials like tin plate or heavy-duty metals, it features precise dimensions for consistent loaf size and shape. The Louis Tellier 123690 Bread Pan, in particular, is suitable for bakery operations requiring efficient, uniform baking of bread loaves with enhanced crust formation due to its perforated design. Installed in commercial ovens and baking lines, it supports medium-volume bakery throughput and industrial baking processes, making it a reliable choice for foodservice applications such as bakery production lines and large-scale bread manufacturing.
Top Commercial Bread Loaf Pans for Bakery and Foodservice
Designed for medium-volume bakery production, the Louis Tellier 123690 bread pan offers high durability and precise loaf dimensions, ideal for professional baking operations requiring uniform crusts and consistent baking output. Its perforated design enhances airflow, promoting optimal crust formation and bread quality during operation in commercial kitchens.
- Operation Type — suited for bakery production lines
- Kitchen Space — ideal for medium-scale commercial bakeries
- Foodservice Category — suitable for bakery and wholesale bread production
- Workload — equipped for moderate throughput baking
- Use Case — supports bulk bread baking with consistent results
Why Choose Louis Tellier 123690 Bread Pan?
Compared to standard loaf pans, the Louis Tellier 123690 offers a perforated, coated tin plate construction that promotes even airflow and crust development, enhancing bread quality. Its precise dimensions and durable materials ensure long-lasting performance in demanding bakery environments, improving operational efficiency and sanitation standards without sacrificing reliability.
- Compact footprint tailored for countertop or rack placement
- Perforated design for superior airflow and crust quality
- Heavy-duty tin plate resists warping under high heat
- Supports consistent loaf size for foodservice volume production
- Simplifies cleaning with glazed surface for sanitation requirements
