Professional Baking Pans and Trays for Commercial & Industrial Bakeries
Magna Industries offers commercial bakery pans and trays for bakeries, food production facilities, supermarkets, commissaries, restaurants and institutional foodservice operations.
From standard sheet pans and baking trays to specialized bakery pans designed for specific products and production processes, our selection is intended for demanding commercial environments where durability, consistency and reliable performance matter.
Choose from a variety of bakery pan sizes, materials and configurations for baking, proofing, cooling, handling and production applications.
Whether you are replacing existing pans, expanding production capacity or developing a new bakery operation, Magna Industries can help you identify the appropriate commercial baking pans and trays for your equipment and production requirements.
Commercial Bakery Pans for Professional Production
Bakery pans are a critical part of the production process. Pan dimensions, material, construction and surface configuration can affect product consistency, handling efficiency, baking performance and compatibility with ovens, racks and automated equipment.
Magna supplies bakery pans and trays for applications ranging from traditional retail bakeries to high-volume commercial and industrial production.
Our bakery pan selection may include:
- Commercial sheet pans
- Full-size sheet pans
- Half-size sheet pans
- Baking trays
- Bread and loaf pans
- Bun and roll pans
- Baguette and French bread pans
- Perforated bakery pans
- Solid bakery pans
- Specialty baking pans
- Custom bakery pans and trays
Available products and configurations vary by application.
Commercial Sheet Pans
Commercial sheet pans are among the most versatile pans used in bakeries, restaurants, supermarkets, commissaries and institutional kitchens.
The standard 18" × 26" full-size sheet pan is widely used throughout the commercial foodservice and bakery industries for baking, staging, cooling, preparation and product handling.
Common sizes include:
Full-Size Sheet Pans
18" × 26"
Full-size sheet pans are widely used with commercial ovens and standard bakery sheet pan racks.
Half-Size Sheet Pans
18" × 13"
Half-size sheet pans provide greater flexibility for smaller batches, different products and foodservice applications.
Other sizes and specialized configurations may be available depending upon the application.
Bakery Pans Designed to Work with Commercial Pan Racks
Selecting the pan and rack as a compatible system can improve material handling throughout the bakery.
Magna manufactures a broad range of commercial sheet pan racks and bun pan racks designed around commonly used bakery pan sizes, including standard 18" × 26" sheet pans.
Matching the correct pan dimensions with the appropriate rack helps provide proper support, clearance and efficient movement between production areas.
Bakery operations can choose from:
- End-load pan racks
- Side-load pan racks
- Aluminum pan racks
- Stainless steel pan racks
- Nesting pan racks
- Enclosed pan racks
- Heavy-duty pan racks
- Custom pan racks
For rack configurations designed around commercial sheet pans, explore Magna Industries' Commercial Sheet Pan Racks collection.
Bread, Bun & Roll Pans
Commercial bread, bun and roll production frequently requires pans designed specifically around the shape, size and production requirements of the finished product.
Depending upon the bakery process, these may include pans for:
- Bread and sandwich loaves
- Hamburger buns
- Hot dog rolls
- Hoagie and sub rolls
- Kaiser rolls
- Dinner rolls
- Specialty rolls
- Artisan bread
- Other formed bakery products
Pan selection should consider product dimensions, dough weight, oven configuration, production volume and the method used to load, unload and transport the pans.
Baguette & French Bread Pans
Baguette and French bread production often uses specialized pans or trays designed to support elongated products during proofing and baking.
Depending upon the product and process, these pans may incorporate formed channels, perforated surfaces or other features intended to support the dough while allowing appropriate heat circulation.
Commercial bakeries should consider the dimensions of the finished product, oven system and rack configuration when selecting baguette or French bread pans.
Solid vs. Perforated Bakery Pans
The appropriate pan surface depends upon the product and baking process.
Solid Bakery Pans
Solid pans provide a continuous baking surface and are commonly used for a wide range of bakery and foodservice products.
Perforated Bakery Pans
Perforated pans contain openings that permit additional airflow around the product.
Depending upon the baking process and product, increased airflow may contribute to different baking and crust characteristics.
The correct pan should be selected according to the product, oven, temperature, airflow and desired finished characteristics.
Bakery Pan Materials
Commercial bakery pans may be manufactured from different materials depending upon their intended use.
Aluminum Bakery Pans
Aluminum is widely used for commercial bakery pans because of its relatively low weight and heat-transfer characteristics.
Aluminum pans are available in numerous sizes and configurations for commercial bakery applications.
Aluminized Steel Bakery Pans
Aluminized steel combines a steel substrate with an aluminum-silicon coating and is frequently used for commercial bread, bun and specialty bakery pans where rigidity and durability are important.
Stainless Steel Trays & Pans
Stainless steel provides excellent durability and corrosion resistance and can be appropriate for specialized food-processing and bakery applications.
The appropriate material depends upon the product, oven, operating temperature, handling requirements, cleaning procedures and desired service life.
Bakery Pans for Rack, Oven & Production-Line Compatibility
One of the most important considerations when purchasing commercial bakery pans is compatibility with existing equipment.
Before selecting a pan, consider:
- Pan length and width
- Overall pan height
- Rim or frame dimensions
- Rack slide dimensions
- Rack slide spacing
- Oven opening and chamber dimensions
- Oven rack configuration
- Conveyor or automated handling equipment
- Proofing equipment
- Cooling systems
- Pan washing equipment
For automated or high-volume production systems, dimensional consistency can be particularly important.
If you are replacing an existing bakery pan, providing the existing pan dimensions, photographs and equipment information can help identify an appropriate replacement.
Bakery Pans for Commercial & Industrial Applications
Magna bakery pans and trays can support operations including:
- Retail bakeries
- Wholesale bakeries
- Industrial bakeries
- Supermarket bakeries
- Central bakeries
- Commissaries
- Restaurants
- Hotels
- Catering operations
- Food processing facilities
- Institutional kitchens
- Schools and universities
- Healthcare foodservice
- Correctional foodservice
- Hospitality operations
Different production environments may require different pan materials, dimensions, capacities and construction.
Replacement Bakery Pans
Replacing older bakery pans is not always as simple as matching the approximate length and width.
Older commercial bakery equipment may use pans with specific dimensions, frames or configurations that are no longer common.
When replacing existing pans, it is helpful to provide:
- Overall pan dimensions
- Baking surface dimensions
- Pan depth
- Material
- Rim or frame dimensions
- Number and size of cavities, if applicable
- Perforation pattern, if applicable
- Manufacturer or identification markings
- Oven manufacturer and model
- Rack dimensions
- Photographs of the existing pan
This information can help determine whether a standard replacement is available or whether a specialized solution should be considered.
Custom Bakery Pans & Trays
Commercial and industrial bakeries frequently use specialized equipment that cannot be served by a standard off-the-shelf pan.
Depending upon the application and project requirements, Magna Industries can assist customers in identifying or developing custom bakery pan and tray solutions.
Custom requirements may include:
- Non-standard dimensions
- Special pan depths
- Specialized product shapes
- Perforated surfaces
- Special frame configurations
- Compatibility with existing bakery racks
- Compatibility with rack ovens
- Automated production-line requirements
- Specialized material-handling systems
For custom applications, drawings, samples, photographs and equipment specifications are especially helpful.
Complete Your Bakery Pan Handling System
Bakery pans are only one part of an efficient production system.
Magna Industries manufactures commercial bakery equipment designed to support pans throughout the production process, including:
- Sheet pan racks
- Bun pan racks
- End-load racks
- Side-load racks
- Nesting racks
- Enclosed mobile cabinets
- Oven racks
- Cooling racks
- Proofing racks
- Transportation carts
- Material-handling equipment
Selecting compatible pans, racks and material-handling equipment can improve workflow while reducing unnecessary product handling.
Frequently Asked Questions About Bakery Pans & Trays
What is the standard size of a commercial bakery sheet pan?
A commonly used commercial full-size sheet pan measures approximately 18" × 26". A commonly used half-size sheet pan measures approximately 18" × 13".
Are sheet pans and baking trays the same thing?
The terminology varies by industry and region. “Sheet pan,” “baking tray” and “bakery tray” may sometimes describe similar products, although specific construction and dimensions can differ.
What bakery pan material should I choose?
The appropriate material depends upon the product, oven, production process and handling requirements. Aluminum and aluminized steel are widely used in commercial bakeries, while stainless steel can be appropriate for certain specialized applications.
Will an 18" × 26" sheet pan fit a standard bakery rack?
Many commercial bakery racks are designed specifically around the standard 18" × 26" full-size sheet pan. Always verify the rack's actual dimensions and slide configuration before purchasing.
Can bakery pans be used in rack ovens?
Many commercial bakery pans are used with rack ovens, but compatibility depends upon the pan, rack and oven design. Verify dimensions and operating requirements for the specific equipment.
Can Magna help replace an older or unusual bakery pan?
Yes. Providing dimensions, photographs, equipment information and any available manufacturer or model information can help identify the requirements for a replacement.
Does Magna offer custom bakery pans and trays?
Custom and specialized bakery pan requirements can be reviewed based upon the application, dimensions, quantities and production equipment involved.
