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5 Rows Aluminum Perforated French Bread Baking Pan with Stainless Steel Frame 1

5 Rows Aluminum Perforated French Bread Baking Pan with Stainless Steel Frame 2

5 Rows Aluminum Perforated French Bread Baking Pan with Stainless Steel Frame 3

5 Rows Aluminum Perforated French Bread Baking Pan with Stainless Steel Frame

The French Baguette baking pan,is crafted from 1.5mm aluminium, and durable stainless steel frame covered all sides,it offers exceptional stability and warp resistance, even under high temperature.

The perforated design promotes hot air circulation, eliminating soggy bottoms and achieving an authentic artisanal texture. This baguette tray offers high production capacity, ideal for meeting the demands of bakeries, restaurants, and food factories. Its natural surface without coating ensures good baking, preserving the authentic taste and delightfully crisp texture of French sticks.

Customized as your specific needs, this aluminum French stick tray is available at a competitive price, providing excellent value for equipping your establishment professionally and efficiently. Choose quality and reliability with this French stick tray, the essential tool for your kitchen or bakery.

Colors:

Aluminum

Shipping:

Sea Freight,Train, Air Freight and Express

Place of Origin:

China

Payment:

T/T,L/C,DP,DA.West union and Different Countries Bank Accounts to Receive Local Currency

MOQ:

100pcs

Start port:

Guangzhou/Shenzhen

Lead Time:

10days

Customize:

Dimension/logo

Package:

Cardboads

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Thickness

1.5mm

Dimension

600*400*40mm

Perforated, Stackable, Durable, Professional

This 5 Rows Aluminum Perforated French Bread Baking Pan delivers consistently crisp, evenly browned loaves by combining perforated airflow with a tough stainless steel frame and serves as a French stick tray, French bread tray, baguette pan for pro or home use. Its slim five-row shape and classic baguette style maximize oven capacity while heavy-gauge aluminum and a polished frame ensure commercial-grade quality and quick, easy cleanup. Ships in secure protective packaging for safe transport, and the durable, non-stick finish saves time and reduces waste for busy bakeries and home bakers.

Durable Perforated Bread Pan

The French bread baking pan with a stainless steel frame delivers lightweight, fast and even heat transfer with a rigid, warp-resistant support designed for frequent commercial or home use. Its perforated five-row configuration promotes superior airflow and moisture release for crisp crusts and uniform loaves, making it an ideal French stick tray, French bread tray, and baguette pan. Practical structural elements—easy-release aluminum, welded stainless framing, stackable rows and smooth surfaces—simplify handling, cooling and cleanup while extending service life and bakery throughput.

Coated, uncoated,optional

This French sticky trays can be coated or no coated as clients' demands. And also for the coated colors, black, red, green,gold etc these colors can be chose.For the dimensions, shapes, quantities of rows, all can be customized.

◎ Perforated Aluminum Design

◎ Stainless Steel Frame

◎ Five Loaf Capacity

Even Heat, Crisp Crust

Built with a perforated aluminum tray set into a welded stainless-steel frame, this five-row baker marries lightweight thermal responsiveness with rock-solid rigidity for consistent, professional results. As a French stick tray,French bread tray,baguette pan it promotes superior airflow and even browning so crisp crusts and uniform loaves are achieved across all five slots, making it ideal for batch baking in artisan bakeries or home kitchens. Highlights include quick release from perforated wells, easy cleaning and handling, and a durable construction that resists warping and delivers repeatable performance day after day.

Material introduction

The Perforated French Bread Baking Pan pairs fast-heating, lightweight aluminum with a sturdy stainless steel frame for long-lasting, warp-resistant performance. Perforations in the aluminum promote superior airflow and even browning to deliver crisp crusts and consistent loaves, making it perfect as a French stick tray,French bread tray,baguette pan. The stainless steel frame provides corrosion resistance and easy cleaning for reliable commercial or home use.

◎ Perforated Aluminum Efficiency

◎ Stainless Steel Durability

◎ Lightweight Corrosion Resistant

FAQ

What types of bread and baked goods are best suited for a 5 Rows Aluminum Perforated French Bread Baking Pan with Stainless Steel Frame?

The pan is ideal for baguettes, French bâtards, sandwich loaves, and other long, crusty artisan breads where a crisp bottom and even oven circulation are desired. It also works well for smaller rustic rolls or shaped loaves when arranged to fit the five rows. The perforations promote airflow and moisture escape for a well-browned, crisp crust.

How many loaves can I bake at once and how should I space them?

The pan features five rows, so you can typically bake up to five standard baguette‑length loaves (one per row). Exact capacity depends on your loaf size and rise. Leave a little space between loaves and rows for oven spring and even heat circulation—crowding reduces crust development and can cause uneven baking.

What advantages do the perforated aluminum surface and stainless steel frame provide?

The perforated aluminum surface allows hot air and steam to contact the underside of the dough, producing a crisper, more evenly browned crust and reducing baking time. Aluminum is lightweight and conducts heat quickly for even bake. The stainless steel frame adds rigidity and durability, helps the pan keep its shape under repeated use, and makes it easier to handle in racks and ovens.

Which ovens and baking conditions is this pan compatible with?

The pan is designed for standard commercial and home baking conditions—conventional, convection, and deck ovens. It is intended for typical bread-baking temperatures and steam-assisted bakes. Avoid direct flame or broiler use and sudden extreme temperature shocks (e.g., moving from freezer to hot oven) that could warp the pan.

What are the best practices for cleaning and maintaining the pan?

Hand wash with warm soapy water and a soft brush or sponge; avoid harsh abrasive pads that can scratch the aluminum. Rinse and dry thoroughly to prevent spotting. If dough sticks, soak briefly to loosen residue. Dishwashing may dull the finish over time and is not recommended unless the manufacturer explicitly states dishwasher safety. Store stacked carefully to prevent deformation of the frame.

Any tips to get the best results when using this pan in professional or home settings?

Preheat the oven and pan as needed for better oven spring. Use steam (oven steam or a steam oven) during the first 8–15 minutes to promote crust formation. Lightly dust the pan rows with flour, semolina, or use parchment strips to prevent sticking for wet doughs. For commercial operations, pair the pan with compatible racks to optimize batch throughput and consistent placement in the oven. Rotate pans if your oven has hot spots, and allow even cooling on a rack after baking to maintain crust texture.

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