Designed as a convection oven part and compatible with common bun and sheet pan systems, the pan fits existing equipment footprints. Food service managers integrate it into inventory easily, maintaining compliance with CSA and commercial kitchen layouts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove loose debris and wash the Cadco quarter-size sheet pan with warm water and mild detergent using a soft cloth. Scrub stubborn residue with a non-abrasive pad. Rinse thoroughly and dry to prevent corrosion. Clean surrounding oven surfaces and vents to remove grease and reduce fire risk. Inspect seals and handles; tighten or replace as needed. Maintain a regular cleaning schedule to prevent contamination, lower utility use, and extend equipment life.#@@#Additional Info#@#Cadco OQFSP 3/16" quarter sheet pan measures 9" x 13" with a 0.19" depth, uncoated solid construction, and 2 pounds weight; made in USA, compatible with convection ovens and durable for high-volume baking, CSA-suitable for food service operations.#@@#General Info#@#Description #@#
Designed as a convection oven part and compatible with common bun and sheet pan systems, the pan fits existing equipment footprints. Food service managers integrate it into inventory easily, maintaining compliance with CSA and commercial kitchen layouts.#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• 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#@#Clean the Cadco OQFSP 3/16" sheet pan after each use with warm water and mild detergent to remove oils and food residue. Rinse thoroughly and dry with a lint-free cloth to prevent spotting and corrosion. Inspect edges and corners weekly for deformation; replace warped pans to maintain even cooking. Stack pans with separators to avoid surface scratches. Follow CSA guidelines for commercial kitchen sanitation and store pans in a dry, ventilated area.
