4-Strap Open Top Bread Pan, 10-23/32 x 23-7/8 Inch

Key features

• CONSISTENT LOAVES – Four strapped cavities help support uniform baking and dependable loaf shapes, making this bread pan a practical choice for high-volume commercial bread production.
• DURABLE CONSTRUCTION – Built from 26 gauge aluminized steel with folded construction, this open top bread pan handles repeated baking while providing dependable strength in busy bakeries.
• EASY PRODUCT RELEASE – The AMERICOAT ePlus glazed finish helps baked loaves release smoothly from each loaf pan, supporting attractive results while making post-bake cleanup faster and easier.
• BUILT FOR BUSY BAKERIES – Wire-in-rim construction with a band over wire adds reinforcement, giving this bakery pan the strength needed for frequent production of breads and specialty loaves.
• EFFICIENT BATCH BAKING – The 4-strap design lets bakers prepare multiple loaves at once, helping streamline production of sandwich bread, white bread, wheat bread, and other yeast breads.

Designed for demanding commercial baking environments, the Chicago Metallic 4-Strap Open Top Bread Pan helps bakeries produce multiple loaves efficiently while maintaining dependable results from batch to batch. The four-pan strapped configuration makes it well suited for high-volume bread production, including sandwich bread, white bread, wheat bread, yeast bread, and other traditional bakery loaves. Constructed from 26 gauge aluminized steel, this commercial bread pan combines folded construction with a wire in rim and band over wire for added strength during repeated use. With an overall size of 10-23/32 x 23-7/8 inches, the connected loaf pan design makes it easier to manage multiple loaves together during busy production schedules. The AMERICOAT ePlus glazed coating helps promote easy product release, allowing finished loaves to come out of the pan more smoothly while helping simplify cleanup between batches. This open top bread pan is designed to support efficient workflow in commercial bakeries, restaurants, institutional kitchens, and other high-output baking operations. Its reinforced construction makes this bakery pan a practical option for frequent bread production wher

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