Bread & Loaf Pans

Commercial Bread Pans: What You Need to Know

Commercial bread pans help shape dough into uniform rectangles as it cooks so the finished loaves are easy to slice. They can be used for baking sandwich bread, baguettes, hoagies, and hot dog or hamburger buns. Some options are perforated or made with a nonstick coating for removing finished loaves from the pan.

Common Questions About Loaf Pans

What's the difference between loaf pans and bread pans?

There's no difference between the two. Industrial bread pans may be called bread pans, loaf pans, or bread loaf pans. They come in a few different sizes and can be made of aluminum, aluminized steel, carbon steel, glass, or silicone.

What size are commercial bread pans?

Commercial bread loaf pans are available in many sizes. Pullman pans, a type of lidded pan, have standardized sizes ranging from 9 to 16 inches long and typically are 4 inches wide and 4 inches tall. Many commercial bread pans for sale are made in the following sizes:

• Small loaf: 8 in. x 4 in. x 2.5 in.
• Medium loaf: 8.5 in. x 4.5 in. x 2.5 in.
• Large loaf: 9 in. x 5 in. x 3 in.
• Small pullman: 9 in. x 4 in. x 4 in.
• Typical pullman: 13 in. x 4 in. x 4 in.
• Long pullman: 16 in. x 4 in. x 4 in.
• Long/thin pullman: 16 in. x 3.5 in. x 3.5 in.

Other options include mini loaf pans, hot dog bun pans, burger bun pans, baguette pans, hoagie roll pans, and rye bread pans.

Some pans, known as "strapped" bread pans, are made of several individual pans in a row, strapped together with metal. This style makes it easy for bakers to add or remove multiple loaves from the oven at one time while ensuring uniform spacing between the pans.

Bakeries that need loaf pans should also consider purchasing a commercial oven to bake the bread, a bread slicer to slice it, and plastic bread bags to package it.

Why do bread pans have lids?

Bread comes in many different sizes and shapes; however, the most popular shape for sandwich making is square. Using the pan's lid during baking compresses the loaf's top slightly as it swells and cooks, flattening the rounded top into a square. By compressing the bread's top, the lid also helps prevent large air bubbles from forming as the loaf cooks. In sandwich bread, air bubbles cause undesirable holes when the loaf is sliced.