Efficient square cake pans designed for commercial kitchens provide consistent baking results and quick turnaround for high-volume pastry production. These aluminum pans feature 14-gauge construction and an anodized finish, ensuring durable heat conduction and resilience for frequent use. Multiple pans fit standard sheet racks, allowing for organized staging and reliable output during peak service times.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the anodized aluminum pan with a soft cloth and mild detergent after each use. Rinse with warm water and dry immediately to prevent spotting. Sanitize high-touch zones such as handles and storage racks with an EPA-registered sanitizer following label dwell time. Inspect for food residue in seams and remove with a non-abrasive brush. Regular cleaning prevents contamination, deters pests, and preserves finish and service life.#@@#Additional Info#@#Fat Daddio's PSQ-442 aluminum square cake pan measures 4" x 2" with a 14 gauge solid bottom, holding 17.73 Oz. Its 0.51-pound construction ensures even heat conduction for consistent baking results.#@@#General Info#@#Description #@#
Efficient square cake pans designed for commercial kitchens provide consistent baking results and quick turnaround for high-volume pastry production. These aluminum pans feature 14-gauge construction and an anodized finish, ensuring durable heat conduction and resilience for frequent use. Multiple pans fit standard sheet racks, allowing for organized staging and reliable output during peak service times.
#@@# Aluminum Construction#@#
Aluminum enables rapid, even thermal transfer, reducing cold spots and promoting a uniform crumb structure across batches. This lightweight material maintains structural integrity, making it easy to handle during repeated loading and unloading.
#@@# 14 Gauge Durability#@#
The 14-gauge thickness resists warping under high oven temperatures and frequent cycling, ensuring flatness and consistent bake heights. Heavy-gauge walls retain their shape when technicians stack pans or slide them in and out of racks.
#@@# Solid Bottom Design#@#
A solid bottom ensures direct contact with heat and prevents batter seepage, resulting in clean edges and uniform browning on the bottom. Operators experience predictable release with the right release agents, minimizing product loss.
#@@# Anodized Finish#@#
The anodized surface enhances hardness and provides a non-reactive barrier, making it ideal for acidic batters and glazes. Staff can clean the pans quickly, as the finish resists pitting and staining over multiple wash cycles.
#@@# Standard 4 Inch Size#@#
A 4-inch square footprint meets compact production needs and allows for multiple units per rack, maximizing oven utilization. Chefs can portion cakes consistently for catering, grab-and-go retail, or plated desserts, minimizing trim waste.
#@@# Measured Capacity#@#
With a capacity of 17.73 ounces, these pans support precise batter volumes for consistent rise and portion control, enabling predictable cook times and scheduling.
#@@#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#@#Inspect pans after each shift and remove debris with a soft nylon brush to avoid scratching the finish. Rinse with warm water and mild detergent, then dry immediately with a lint-free towel to prevent spots. Apply light food-safe oil to seams monthly; bake at 350°F for 10 minutes after oiling. Store pans nested with paper liners to prevent abrasion and check edges for dents before use. Regularly verify dimensions for portion control and replace pans showing warping or corrosion.
