Stop sacrificing batch consistency for fragile molds. This rectangular tinned steel quiche pan delivers repeatable crust structure and even heat transfer across large runs, enabling kitchen teams to produce uniform tarts with minimal rejects. Professionals gain a reliable tool that integrates seamlessly into busy production workflows and withstands frequent handling.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe pan after use with warm water and mild detergent; rinse thoroughly and dry immediately to prevent corrosion. Scrub removable bottom with nonabrasive pad to remove residue. Sanitize high-touch storage areas like handles and shelves with approved sanitizer; follow label dwell times. Inspect for dents or coating wear and remove heavily damaged units from service. Regular cleaning prevents cross-contamination, supports health-code compliance, deters pests, and preserves pan life.#@@#Additional Info#@#Harold Import 2478 quiche pan measures 13.5" W x 4.25" D with a removable bottom and tinned steel construction from France; chefs achieve consistent baking, rapid thermal transfer, and easy release for pastry production.#@@#General Info#@#Description #@#
Stop sacrificing batch consistency for fragile molds. This rectangular tinned steel quiche pan delivers repeatable crust structure and even heat transfer across large runs, enabling kitchen teams to produce uniform tarts with minimal rejects. Professionals gain a reliable tool that integrates seamlessly into busy production workflows and withstands frequent handling.
#@@# Dimension Precision#@#
The pan measures 13.5 inches wide by 4.25 inches deep, providing a substantial cavity for full-size quiche and tart assemblies. Operators achieve consistent portion sizing and predictable bake profiles when they standardize recipes to this exact rectangular volume.
#@@# Tinned Steel Construction#@#
Tinned steel offers direct thermal conduction and a neutral surface that interacts predictably with dough and fillings. Chefs experience controlled browning and concise bake times while maintenance crews handle straightforward cleaning without specialized coatings.
#@@# Removable Bottom#@#
The removable bottom simplifies unmolding fragile custard or layered pastries, reducing product damage during transfer. Line staff can extract finished items cleanly, increasing yield and preserving presentation for plated service or display cases.
#@@# Rectangular Format#@#
A rectangular shape maximizes usable countertop and oven shelf space compared with circular molds, allowing efficient nesting and stacking. Kitchen managers can plan tray layouts to optimize throughput and minimize idle oven capacity.
#@@# Uncoated Surface#@#
An uncoated interior provides a traditional contact between metal and pastry that accelerates crust set and promotes crisp edges. Pastry teams can adjust dough hydration and release techniques rather than compensate for nonstick variability.
#@@# Commercial Duty Design#@#
Manufactured in France to a straightforward specification, this unit weighs approximately 0.6 pounds and suits high-frequency use in institutional and hospitality settings.
#@@#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 the Gobel quiche pan before each use and remove debris from the removable bottom to prevent sticking and uneven baking. Wash with warm, soapy water and a nonabrasive sponge; dry immediately to prevent surface oxidation. Apply a light coat of neutral oil before storage to reduce moisture contact. Replace warped or damaged pans to maintain consistent product yield. Store pans nested with protective separators to avoid dents.
