Bread / Loaf Pans

16 products

Commercial bread and loaf pans

Bread and loaf pans shape sandwich loaves, quick breads, pound cakes and meatloaf so every slice comes out the same size. This collection includes single loaf pans, strapped bread pans that bake four loaves at once, mini loaf pans, hamburger bun pans, Italian bread pans and brioche molds for bakeries, cafés, delis and in-house bread programs.

Brands include Chicago Metallic, Fat Daddio's, Vollrath, Rabco, Gobel and AMT. It's part of the Baking Pans & Molds group, alongside cake, muffin and pie pans.

Types of bread and loaf pans

  • Single loaf pans: Chicago Metallic glazed aluminized steel pans from 8.5" x 4.5" up to 12" x 5", Fat Daddio's aluminum pans in several sizes, a Rabco aluminum pan and a Vollrath 10" x 5" x 4" stainless pan.
  • Strapped bread pans: Chicago Metallic 4-strap pans join four loaf pans into one unit, so you load, bake and depan a batch in one move.
  • Mini loaf pans: 8- and 12-loaf Chicago Metallic pans and small Fat Daddio's pans for individual quick breads and retail gift loaves.
  • Hamburger bun pans: Chicago Metallic pans with 24 x 3.75", 24 x 4.25" or 12 x 5" moulds for uniform in-house burger buns.
  • Specialty bread pans: a 2-loaf Italian bread pan, Gobel tinned fluted brioche molds and an AMT gastronorm mould tray with 11 cavities.

What to consider when choosing loaf pans

  • Loaf size and yield: pan dimensions set slice size. Pick the size that matches your sandwich bread, portion count or retail weight, and keep it consistent across the line.
  • Single vs strapped: single pans are flexible for small batches and mixed products; strapped sets save handling time when you bake the same loaf in volume.
  • Material and finish: glazed aluminized steel releases well and browns evenly; aluminum is light and heats quickly; stainless steel suits pans that double for savoury loaves, terrines or cold use.
  • Depth: deeper pans such as the 4" Vollrath give a taller loaf and larger slice; shallower pans suit quick breads and loaf cakes that need to bake through evenly.
  • Rack and oven fit: check that strapped sets and bun pans fit your oven decks or racks before standardising on them.
  • Care: glazed pans should be hand-washed and dried; avoid abrasive pads that wear the coating.

FAQ

What is a strapped bread pan?

It's several loaf pans joined by a steel frame, so a batch of loaves goes in and out of the oven as one unit. It speeds up loading and depanning in production baking.

Can I bake burger buns without a bun pan?

Yes, free-form on a sheet pan, but a hamburger bun pan's moulds keep every bun the same diameter and height, which matters for portioning and plating.

Are loaf pans only for bread?

No. Kitchens also use them for pound cake, banana bread, meatloaf, terrines and frozen desserts.

Prefer to talk it through? Find a Russell Hendrix representative.