Stop compromising throughput for consistency. This aluminum sheet cake pan combines durable construction with generous capacity to support high-volume baking operations while maintaining uniform results across batches. Food service teams will appreciate the efficient heat transfer and the solid bottom design that prevents sagging and promotes even bake profiles in institutional kitchens and catering lines alike.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe aluminum sheet pan with a soft cloth and mild detergent after use. Rinse with warm water and dry immediately to prevent spotting. For stuck residue, soak in warm soapy water up to 10 minutes, then scrub with a non-abrasive pad. Avoid bleach and steel wool to protect the anodized finish. Clean high-touch zones like handles and edges between services to prevent germ transfer and maintain inspection compliance.#@@#Additional Info#@#Fat Daddio's POB-12183 sheet cake pan measures 12" x 18" x 3" and holds 359.07 Oz. Made from 16 gauge 3003 aluminum, it ensures uniform heat transfer, resists corrosion, and offers consistent release for high-volume baking.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This aluminum sheet cake pan combines durable construction with generous capacity to support high-volume baking operations while maintaining uniform results across batches. Food service teams will appreciate the efficient heat transfer and the solid bottom design that prevents sagging and promotes even bake profiles in institutional kitchens and catering lines alike.
#@@# Solid Bottom#@#
This pan features a continuous solid bottom that eliminates pinholes and reduces product waste during baking. Catering staff will notice fewer leaks and a more consistent set of batters, which lowers rework and improves portion control.
#@@# Anodized Surface#@#
A hard-anodized finish increases surface hardness and creates a corrosion-resistant barrier that extends service life under heavy use. Operators achieve reliable release and simplified cleaning cycles, which reduces labor time between production runs.
#@@# 3003 Aluminum#@#
Manufacturers chose 3003 aluminum for its combination of thermal conductivity and structural integrity in commercial environments. Bakers obtain rapid, uniform heat distribution that minimizes hot spots and improves crumb texture for cakes and sheet desserts.
#@@# 16 Gauge Construction#@#
The 16 gauge thickness provides strength that resists warping during repeated oven cycles and heavy handling. Kitchen staff gain dimensional stability that preserves bake geometry and reduces the need to replace distorted pans, which lowers operating costs.
#@@# Large Capacity#@#
This unit holds 359.07 ounces, supporting large-scale recipes and batch production without frequent refilling. Production managers can scale output and maintain consistent yield for large orders, which improves throughput during peak service periods.
#@@# Commercial Dimensions#@#
Measuring 18 by 12 by 3 inches overall, this configuration fits standard oven racks and sheet pan systems used in institutional kitchens.
#@@#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#@#Maintain this 16-gauge anodized aluminum sheet cake pan by washing it immediately after use with warm water and mild detergent to prevent bonding. Rinse thoroughly and dry with a soft cloth to avoid spotting. Check corners and the bottom for warping; replace if necessary. Avoid metal utensils; use silicone or wooden tools to prevent scratches. Store pans flat with protective liners. Check for corrosion at seams and remove discoloration with a nonabrasive cleaner.
