Stop sacrificing form for function. This rectangular tinned steel quiche pan combines commercial-grade construction with design choices that support high-volume pastry production and consistent baking results. Food service teams will find its removable bottom and coated interior improve product release while reducing breakage during plating.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe pan with warm water and mild detergent after use, scrub removable bottom gently with a non-abrasive pad, rinse thoroughly, and dry immediately to prevent rust. Sanitize high-touch areas like handles and rims with approved sanitizer according to label dwell time. Inspect for food residue in seams and remove to deter pests and prevent cross-contamination. Regular cleaning preserves finish, maintains customer confidence, and helps meet health code standards.#@@#Additional Info#@#Harold Import’s 2517 quiche pan measures 13.75" W x 4.25" D, made from tinned steel with a coated, removable bottom for easy release and quick thermal response; it’s durable, CSA-compatible bakeware for commercial use.#@@#General Info#@#Description #@#
Stop sacrificing form for function. This rectangular tinned steel quiche pan combines commercial-grade construction with design choices that support high-volume pastry production and consistent baking results. Food service teams will find its removable bottom and coated interior improve product release while reducing breakage during plating.
#@@# Removable Bottom#@#
The pan features a removable bottom that releases delicate crusts without bending or tearing. Chefs can extract whole quiches and tarts quickly, preserving presentation and minimizing waste.
#@@# Tinned Steel Construction#@#
Manufacturers specify tin-lined steel for even heat distribution and corrosion resistance during repeated use. Operators can expect uniform browning across the 13.75-inch width while minimizing hot spots that alter cooking times.
#@@# Coated Interior#@#
A factory-applied coating enhances nonstick performance and accelerates cleanup between production runs. Line cooks will spend less time scrubbing pans and more time cycling products through busy service periods.
#@@# Rectangular Format#@#
The rectangular footprint measures 13.75 inches wide with a 4.25-inch depth to maximize yield per oven rack. Kitchens can bake long-format quiches that slice into consistent portions for catering, cafeterias, and grab-and-go programs.
#@@# Durable Weight Profile#@#
The pan weighs approximately 9.4 pounds, providing a stable base that resists warping under frequent thermal cycling. Pastry teams gain mechanical stability when filling, transporting, and inverting the pan for plating.
#@@# Made In France#@#
Production in France indicates adherence to continental fabrication standards and traditional quiche mold design. Purchasing managers will source a pan built to sustain continuous use in institutional and commercial environments.
#@@# Company Background#@#
Founded in 1998, our B2B focus supports hospitality and institutional buyers with specification-grade smallware.
#@@#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 quiche pan after each use for coating damage and remove loose debris with a soft nylon brush. Rinse in warm water and apply mild detergent, avoiding bleach or abrasive pads that strip the tinned surface. Dry immediately with a lint-free towel to prevent surface oxidation. Reassemble the removable bottom and test fit to ensure seal integrity. Store flat in a dry cabinet and avoid stacking heavy items atop the pan to prevent warping.
