The Matfer 331074 Exopan® Bread Pan/Mold is a professional-grade loaf pan designed for commercial baking environments. Crafted from durable fine steel, it measures 7-7/8 inches in length, 3-1/8 inches in width, and 3-1/8 inches in height, providing a single compartment for uniform baking. Its inside features a non-stick coating that ensures easy release and minimal food residue, while the outside is protected by a glazed enamel finish for enhanced durability. Incorporating heat-distributing copper wire rolled edges, this bread mold promotes consistent baking results, making it suitable for high-volume bakery operations and culinary professionals seeking precise technical performance in bread manufacturing. Made in France, it combines technical excellence with enduring construction for professional bakeries and pastry kitchens focused on consistent loaf quality.
Top Matfer 331074 Exopan® Bread Pan/Mold Features
The Exopan® Bread Pan/Mold provides optimal heat distribution with copper wire rolled edges, ensuring uniform baking. Its steel construction offers robust durability for frequent use, and the non-stick interior facilitates effortless cleaning and quick product release. Designed for commercial bakery workflows, it supports high-volume bread production with minimal maintenance. Its glazed enamel exterior withstands daily use, making it ideal for busy bakery environments and pastry productions.
- Heat-distributing copper wire rolled edge enhances baking consistency
- Made from high-quality steel for long-term durability
- Non-stick coating simplifies cleaning and loaf removal
- Perfect fit for high-volume bread baking in commercial kitchens
- Protective enamel exterior for increased resistance to daily wear
Ideal for commercial bakeries requiring precise, durable, and easy-to-maintain bread molds.
Matfer 331074 Technical Specs
The Matfer 331074 Bread Pan/Mold features a self-contained construction with a specialized glazed enamel exterior and a heat-cooled interior reinforced with copper wire rolled edges for superior heat distribution. Crafted from high-grade steel, it measures 7-7/8" in length, 3-1/8" wide, and 3-1/8" high, supporting consistent baking performance. Its operating temperature range is optimized for standard baking processes, with maximum heat tolerance suited for commercial oven environments. The non-stick coating allows for ease of release and simplified sanitation, compatible with routine cleaning. The unit's weight is approximately 1.2 lbs, and it is designed for frequent use in high-throughput bakery operations, ensuring uniform loaf shapes and quality. The product is made in France, emphasizing precision manufacturing and material quality.
- Electrical Requirements: Not applicable
- Construction & Finish: Steel with glazed enamel exterior
- Dimensions: 7.88"L x 3.13"W x 3.13"H
- Temperature Resistance: Up to 500°F (260°C)
- Material Safety: Food-safe, dishwasher compatible exterior, non-stick interior
- Weight: Approximately 1.2 lbs
- Technology & Features: Copper wire roll for improved heat distribution
- Cleaning & Maintenance: Dishwasher safe, routine sanitation with mild detergents
- Usage Compatibility: Suitable for standard commercial bakery ovens
- Ergonomics & Safety: Rolled edges prevent hand injuries during handling
- Ensure clearance for oven and cooling racks to optimize airflow during baking
- Compatible with standard baking trays and oven setups for seamless workflow
- Maintenance routine includes routine cleaning with non-abrasive cleaners
- Use in convection and deck ovens for consistent result quality
- Ensure proper ventilation for optimal heat performance in bakery environments
What is a commercial bread loaf pan
A commercial bread loaf pan is a professional culinary tool designed for bakery and pastry production, typically crafted from durable materials like steel or aluminized alloys to withstand high-volume use. It features precise dimensions for uniform bread shapes and often includes specialized coatings such as non-stick or glazed enamel for ease of release and cleaning. Installed in high-capacity ovens, these pans support consistent baking performance, ideal for bakery operations, pastry shops, or institutional foodservice environments aiming for reliable loaf quality. The Matfer 331074 Exopan® Bread Pan/Mold exemplifies these attributes, making it suited for mid-volume baking applications and production consistency in commercial settings.
Top commercial bread loaf pans for bakery high-volume operations
Engineered for bakery environments, the Matfer 331074 Exopan® Bread Pan/Mold offers precise heat distribution, robust steel construction, and a non-stick interior for professional bread production workflows in bakeries and pastry kitchens. Its durable build supports consistent loaf shaping and easy cleaning, making it suitable for medium throughput operations. This loaf pan ensures reliable performance in busy commercial kitchens for high-quality bread and baked goods.
- Operation Type — mid-volume bakery production
- Kitchen Type — commercial bakery and pastry kitchens
- Foodservice Category — professional bread baking
- Workload Qualifier — moderate throughput with consistent results
- Use Case — high-volume bread shaping and baking
Why Choose Matfer 331074 Exopan® Bread Pan/Mold
Choosing the Matfer 331074 Exopan® Bread Pan/Mold provides a professional-grade tool built with high-quality steel, ensuring durability and outstanding heat performance. Its heat-distributing copper wire edges promote even baking, while the non-stick coating facilitates quick release and simplifies cleaning. Designed for high-volume baking, it enhances workflow efficiency with its easy maintenance and uniform loaf results, outperforming generic pans in reliability and thermal response.
- Manufactured from specialized high-grade steel for longevity and strength
- Features heat-distributing copper wire rolled edges for consistent baking
- Includes a non-stick coating for effortless loaf removal and cleaning
- Protective glazed enamel exterior withstands frequent commercial use
- Optimized for high-volume bakery workflows and precise loaf shaping
