Compact professional pan designed for operations that require consistent portion control and rapid turnover. This aluminum sheet pan delivers uniform heat transfer across its 6 by 10 size, enabling predictable baking and holding for high-volume kitchens. Facility managers will value that twenty-four units ship per case, simplifying inventory management and reducing reorder frequency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe aluminum pan with mild detergent and warm water using a soft cloth, then rinse and air dry. Sanitize high-touch zones like edges and stacked surfaces with a food-safe sanitizer per label directions. Inspect for dents and clean spills immediately to prevent corrosion and staining. Clean regularly to prevent cross-contamination of hands and items, shape customer perception, comply with health codes, deter pests, and extend serviceable life of pans and furnishings.#@@#Additional Info#@#CAC China ASHP-0610 6" x 10" aluminum sheet pan, 20 gauge, ships 24 per case for high-volume baking; durable aluminum conducts heat evenly, resists warping, nests for storage, and meets CSA standards.#@@#General Info#@#Description #@#
Compact professional pan designed for operations that require consistent portion control and rapid turnover. This aluminum sheet pan delivers uniform heat transfer across its 6 by 10 size, enabling predictable baking and holding for high-volume kitchens. Facility managers will value that twenty-four units ship per case, simplifying inventory management and reducing reorder frequency.
#@@# Aluminum Construction#@#
Aluminum construction yields fast thermal responsiveness and efficient conduction for breads, pastries, and roasted components. Chefs requiring repeatable results will see consistent browning and reduced bake time compared with heavier alternatives.
#@@# Standardized Size#@#
The 6 by 10 footprint corresponds to eight size sheet conventions, so teams can plan rack and oven layouts with precision. Kitchen staff can stage multiple pans with predictable clearance and capacity on standard shelves.
#@@# 20 Gauge Thickness#@#
A 20 gauge thickness balances structural rigidity with light weight, allowing operators to handle full pans without excessive fatigue. Line cooks will move product quickly while maintaining pan shape under typical loading.
#@@# Solid Surface#@#
The solid interior eliminates perforations, supporting batter, sauces, and delicate items without seepage. Pastry teams will maintain product integrity during mixing, baking, and transport.
#@@# Case Quantity#@#
Packaging supplies twenty-four pans per case, cutting the frequency of small orders and lowering carton handling time. Purchasing managers will reduce administrative overhead and streamline stock rotation.
#@@# Versatile Application#@#
This pan suits bun, sheet, and small batch tasks across institutional, hospitality, and food service settings. Culinary teams will deploy it for baking, proofing, finishing, and holding where consistent surface area matters.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect pans after each shift and remove carbonized debris using a nonabrasive nylon brush and warm water with mild detergent. Rinse thoroughly and dry with a lint-free cloth to prevent spotting. Rotate pans in service to equalize wear and check edges for warping; replace warped units to protect cookline consistency. Store pans nested with paper separators to avoid surface marring. Schedule weekly alkaline soak for heavy oils and weekly coil-brush cleaning of storage racks.