Shipments will be suspended from August 7 to August 21

Shipments will be suspended from August 7 to August 21

Aluminized sheet pan double diagonal 60x40x3

Aluminized sheet pan with double diagonal 60x40x3

Aluminized sheet pan 60x40cm with double diagonal and 3cm straight edge. Ideal for professional ovens for focaccia and pizza by the slice. Does not require burning and can be washed with dishwashing detergent.

€18,90

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Aluminized baking pan 60×40 for focaccia and pizza slices in professional ovens

The 60×40 rectangular aluminized sheet pan with double diagonal is the perfect tool for baking flatbreads, pizza by the slice and more in professional ovens.

The straight, raised edge of 3cm greatly facilitates leavening in the pan, and the aluminization allows for even baking and gives the crispy browning typical of pizza by the slice. The pan is ready to use, can be washed with water and dishwashing detergents and NO treatment is required.

The baking sheet, carefully crafted, offers high quality and great strength. Any imperfections do not impact quality or its effectiveness, but emphasize characteristics of uniqueness and craftsmanship.

DATA SHEET

✅ Size: 60x40cm
✅ Height: 3cm
✅ 90° edge
✅ Double diagonal
✅ Thickness: 8/10
✅ Thermal conductivity: 60W/m°K
✅ Does not require burning
✅ Can be washed with dishwashing detergent

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Do you have any questions?

Frequently asked questions

How much dough is used for the aluminized 60x40 baking pan?

For pan pizza, about 1,200g of dough is recommended with a ±10% variation (between 1,080g and 1,320g). For focaccia and slice, quantities go up between 1,200g and 1,400g depending on the desired thickness.

Does the aluminized pan require burning like the blue iron?

No. The aluminized sheet pan is ready for use without any preliminary treatment. It can be washed normally with water and dishwashing detergent.

What is the difference between the aluminized pan and the blue iron pan?

The aluminized pan requires no burning and maintenance and is easier to handle. Blue iron offers higher thermal conductivity (70W/m°K vs 60W/m°K) for a crispier crust, but requires care and reconditioning over time.

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