Commercial-grade heart pans combine precise shaping with professional heat transfer, making them ideal for high-volume kitchens and pastry stations. This 6 inch by 3 inch mold supports consistent results while reducing finishing labor, ensuring reliable performance for novelty cakes used in events, holidays, and seasonal menus.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe pan with a soft cloth and mild detergent; rinse and dry immediately to prevent anodized finish spotting. Sanitize high-touch surfaces like rim and handles with a food-safe sanitizer between uses. Avoid abrasive pads to prevent surface damage. Inspect for residue and remove crumbs from storage areas to deter pests. Regular cleaning prevents cross-contamination, keeps dining areas professional, and helps pass health inspections.#@@#Additional Info#@#Fat Daddio's PHT-63 heart pan measures 6" wide by 3" deep, made of anodized 3003 aluminum with 18 gauge construction for even heat and consistent baking; it offers a specialty shape for novelty cakes that cleans easily and fits standard small pans.#@@#General Info#@#Description #@#
Commercial-grade heart pans combine precise shaping with professional heat transfer, making them ideal for high-volume kitchens and pastry stations. This 6 inch by 3 inch mold supports consistent results while reducing finishing labor, ensuring reliable performance for novelty cakes used in events, holidays, and seasonal menus.
Anodized aluminum is known for its faster and more uniform heat conduction compared to untreated metals, promoting even baking. Chefs will appreciate the reduction of hot spots that can lead to uneven browning during high throughput production.
3003 aluminum construction offers strength and thermal responsiveness for repeated use in busy kitchens. Pastry teams can rely on its structural stability, which resists warping during frequent heating cycles.
The material provides rigidity while allowing efficient heat flow throughout the depth of the pan. Professionals benefit from a design that maintains shape under filling weight and releases heat quickly for predictable baking times.
The geometry of the pan creates a distinctive finished product that minimizes carving and shaping time after baking. Operators can reduce service time and waste by producing a near-final form straight from the oven.
Compatibility with small cake pans or baking rings ensures stability during bake cycles and transport. Kitchen staff will find handling easier, reducing the risk of deformation when loading and unloading.
The finish provides a durable nonreactive surface that withstands repeated cleaning and use in commercial environments, while also minimizing sticking when used with standard release methods. Maintenance crews will find cleaning straightforward, preserving both appearance and function over many service cycles.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the anodized aluminum surface before each use and remove residues with a soft cloth and mild detergent to prevent corrosion. Rinse thoroughly and dry immediately to avoid water spots. Rotate pans during baking for uniform heat distribution. Avoid metal utensils that scratch the finish; use silicone or wooden tools. Store pans nested with protective padding between units to prevent deformation. Replace pans that show cracks or warping to maintain food safety.
