Baking Sheets & Bun Pans

Baking Pans: What You Need to Know

Restaurants, cafeterias, bakeries, and any other foodservice operation that needs to bake on a flat surface can use these versatile oven trays, which conveniently slide out of the oven and into a storage or holding rack. Bake crispy cookies on a perforated flat sheet, prepare dinner rolls or buns on pans with special indentations, or roast vegetables on baking sheets with rims.

The thickness of oven trays is measured in gauges, ranging from 12 to 22 for these pans, with lower gauge numbers representing greater thickness. Gauge thickness differs by material: A 12-gauge aluminum sheet pan will be about 2 millimeters thick, while a stainless steel sheet pan will be 2.78 millimeters thick. A 22-gauge pan will be 0.64 millimeters thick for aluminum and 0.79 inches thick for stainless steel.

Sheet pans may be reinforced with galvanized wire around their rims. Perforated baking sheets enable maximum airflow to crisp buns or other foods. If you want your food to be less crispy or will be cooking greasy, oily, or watery foods, choose a non-perforated pan.

Choose from aluminum or stainless steel baking trays, as well as various coatings to prevent sticking. Purple coatings are available to help operators distinguish allergen-free foods from allergens. Sheet pan extenders that increase the height of a pan's sides convert baking trays into pans that can bake even-sided sheet cakes.

Commercial baking sheets are a versatile tool for restaurants, bakeries, cafeterias, and other foodservice operations offering cookies, rolls, and other freshly baked goods. Although they're used with a wide variety of items, there are two main styles to choose from: perforated and non-perforated. Perforated baking sheets are the best choice for items needing crispy crusts because air flows through the holes in the bottom of the pan. Conversely, non-perforated pans have a solid bottom so they can hold grease, oil, and other liquids that might be produced during the baking or roasting processes.

Baking pans come in several standard sizes, starting with full-sized pans and going down fractionally in size. Full-sized pans measure 26 by 18 inches and the smallest size, eighth pans, measure around 9 by 6 inches. Other available baking sheet sizes include three-quarters, two-thirds, half, and quarter pans.

As with many other professional cooking and baking tools, commercial baking sheets are most commonly made of aluminum, an economical yet durable metal. However, the gauge of your aluminum pan may vary. Lower gauge numerals indicate greater thickness while higher gauges result in thinner pans, meaning a 12-gauge pan is likely to be more durable than a 22-gauge pan and thus more expensive. You will also have several finishes from which to choose, some of which might be nonstick to help guarantee a clean release from the pan. Some baking pans include covers or might be compatible with one sold separately; these are made of polypropylene, another common foodservice material.

Common Questions About Baking Sheets

What is a baking pan used for?

A baking pan can be used for baking rolls, cookies, flatbreads, and more. Bun pans may include indentations that hold buns for hamburgers or other items. To cook items that will drip liquid or fat, choose a baking sheet that includes sides.

Should I choose stainless steel or aluminum?

Aluminum pans are more affordable and bake more evenly than stainless steel pans. If you're cooking acidic foods, though, consider stainless steel, which won't give food a metallic flavor.

What is the difference between a jelly roll pan and a cookie sheet?

A cookie sheet is a flat-bottom pan without siding that comes in various sizes. While cookie sheets may include one or two upturned edges for easy handling, jelly roll pans are half-size pans designed for baking cake rolls and include 1-inch sides like the larger rimmed baking sheets. A cookie sheet is ideal for any baking that doesn't result in liquid runoff, while jelly roll pans and baking sheets with rims contain items that either start out as a liquid or cook off fat.

What size commercial baking sheets are available?

A full-size pan is about 26 inches long and 18 inches wide. These pans are designed to slide into ovens and holding racks. The following sheet pan sizes are listed as fractions of full-size pans:

• Eighth-size pans are about 10 inches long by 6 inches wide.
• Quarter-size pans are typically 13 inches long by 10 inches wide.
• Half-size pans are usually 18 inches long by 14 inches wide.
• Two-third-size pans are normally 21 inches long by 15 inches wide.
• Three-quarter-size pans are around 22 inches long by 16 inches wide.