Industrial Baking Pans: Massive Dimensions

Industrial-sized baking pans come in a variety of shapes and sizes, catering to the diverse needs of restaurants, bakeries, and commercial kitchens. While the specific dimensions can vary, standard sizes for commercial baking sheets include full-size (26 x 18), two-thirds size (21 x 15), half-size (18 x 13), quarter size (13 x 9), and eighth size (9 x 6.5). These pans are designed to fit seamlessly into racks, ovens, and refrigerators, ensuring efficiency and consistency in food preparation.

The choice of pan size depends on the type of baked goods being prepared. For instance, round cake pans are commonly available in 6, 8, or 9 sizes, while loaf pans typically measure around 9x5, although variations exist. Baking sheets, also known as sheet pans, are incredibly versatile and are used for everything from cookies to sheet cakes.

It is important to note that the size of the pan can impact the baking process. Using a larger pan than specified in a recipe will result in a shallower batter depth, reducing the baking time. Conversely, opting for a smaller pan will increase the batter depth and require a longer baking time. Therefore, it is crucial to consider the volume and dimensions of the pan when substituting one pan size for another to ensure optimal baking results.

Industrial baking pan sizes

Industrial-sized baking pans come in a variety of shapes and sizes, and can be used for anything from cookies to cakes to pizzas. The most common sizes for sheet pans are:

• Full size (26" x 18")
• Two-thirds size (21" x 15")
• Half size (18" x 13")
• Quarter size (13" x 9")
• Eighth size (9" x 6.5")

The size of the pan will determine the volume of batter it can hold, and this must be taken into account when substituting one pan size for another in a recipe. If you use a larger pan than specified in a recipe, the batter will be shallower and will bake more quickly. Conversely, if you use a smaller pan, the batter will be deeper and will take longer to bake.

Round cake pans typically come in sizes of 6”, 8”, or 9”. A 9” round cake pan will also bake up perfectly in an 8x8" square baking dish.

Square baking dishes are typically 8x8" or 9x13" and are often used for desserts like brownies, blondies, and tiramisu, as well as some savoury dishes.

Loaf pans are typically around 9"x5" but can also be found in sizes such as 8"x4" or 10"x5".

Other types of baking pans include rectangular pans, muffin tins, pie pans, bundt pans, and baking sheets or jelly roll pans. It is always best to follow the recommended pan size in a recipe, as the cook times and oven temperature have been selected for the volume of ingredients in that specific pan. However, if you need to substitute pans, try to use a pan that can hold the same volume of ingredients to avoid overflowing.

How to measure baking pans

Baking pans come in a wide range of sizes and shapes, from round cake pans to loaf pans. The size of the pan is important as it determines the capacity or volume of the batter it can hold. Using a larger pan than a recipe calls for will result in a shallower depth of batter, causing it to bake more quickly. Conversely, a smaller pan will result in a deeper batter that will take longer to bake.

Round Cake Pans

When a cake pan is described as a "6-inch", "8-inch", or "10-inch" pan, this number refers to the diameter of the inside of the pan. To measure the diameter, use a ruler or measuring tape across the pan from the inside lip to the inside lip at the widest point. Avoid measuring from the outside, as this will give an inaccurate result due to the varying thickness of pan walls. Round pan sizes are expressed as the diameter, not the radius.

Square Cake Pans

Square cake pans are categorised by the length of their sides, so a pan described as "8-inch x 8-inch" has sides that are 8 inches long. Measure the length of the pan from the inside lip on one side to the inside lip on the opposite side.

Height of a Cake Pan

To measure the height of a pan, place a ruler or measuring tape inside the pan and measure from the bottom of the pan straight up to the lip. Ensure the ruler is standing straight up to avoid inaccurate measurements if the pan has fluted or slanted walls.

Volume of a Cake Pan

The volume of a cake pan can be calculated using complex mathematics. However, an easier method is to fill the pan with water and pour the water into a measuring jug to determine the overall space inside the pan. Alternatively, use a liquid measuring cup to count the number of cups of water the pan can hold. Remember, the deeper the batter, the longer it will take to bake as heat needs to reach the centre of the cake.

Converting baking pan sizes

Baking pans come in a wide range of sizes, from round cake pans to loaf pans, and it's important to use the right size for your recipe. If you use a larger pan than the recipe asks for, the batter will be shallower and will bake more quickly. If you use a smaller pan, the batter will be deeper and will take longer to bake.

If you want to convert a recipe to a different pan size, you can use the following formula:

Volume of the pan size you want to use) / (Volume of the pan size given in the recipe*)

For example, if your recipe calls for a 9-inch cake pan but you only have an 8-inch pan, you can convert the recipe by adjusting the baking time and temperature. In this case, you would need to lower the oven temperature by 25 degrees Fahrenheit and increase the baking time, as the batter will be deeper in the smaller pan.

Round Pans:

• 6×2 inches (15 x 5cm) = 4 cups (960ml)
• 8×2 inches (20 x 5cm) = 6 cups (1.4 liters)
• 9×2 inches (23 x 5cm) = 8 cups (1.9 liters)

Square Pans:

• 8×2 inch square (20 x 5 cm) = 8 cups (1.9 liters)
• 9×2 inch square (23 x 5 cm) = 10 cups (2.4 liters)
• 10×2 inch square = (25 x 5 cm) = 12 cups (2.8 liters)

Rectangular Pans – 2 inch (5 cm) tall:

• 11×7 inches (28 x 18 cm) = 10 cups (2.4 liters)
• 13×9 inches (33 x 23 cm) = 14 cups (3.3 liters)

Springform Pans:

• 9x 2.5 inches (23 x 6 cm) = 10 cups (2.4 liters)
• 10x 2.5 inches (25 x 6 cm) = 12 cups (2.8 liters)

Bundt Pan:

10×3 inch (25 x 8 cm) = 10-12 cups (2.8 liters)

Tube Pan:

9×3 inches (23 x 8 cm) = 12 cups (2.8 liters)

Jelly Roll Pans – 1 inch (2.5 cm) tall:

• 10×15 inches (27 x 39 cm) = 10 cups (2.4 liters)
• 12×17 inches (32 x 44 cm) = 12 cups (2.8 liters)

Loaf Pans – about 3 inches (8 cm) tall:

• 8×4 inch (20 x 10 cm) = 4 cups (960 ml)
• 9×5 inch (23 x 13 cm) = 8 cups (1.9 liters)

Adjusting recipes for different pans

Industrial-sized baking pans come in a variety of sizes and shapes, including full sheet pans, half sheet pans, quarter sheet pans, and more. The specific dimensions of these pans can vary, but as an example, a full sheet pan typically measures 18" x 26". When adjusting recipes for different pans, it's important to consider the following factors:

Pan Size and Volume

Firstly, determine the volume of the pan you want to use and the volume of the pan specified in the recipe. You can calculate the volume by filling the pan with water, one cup at a time, and counting until it's full. Alternatively, you can refer to online resources that provide common baking pan measurements and their corresponding volumes.

Baking Time and Temperature

If you're using a larger pan than the one specified in the recipe, the batter will be shallower, and it will bake more quickly. In this case, you should shorten the baking time and slightly increase the oven temperature. On the other hand, if you're using a smaller pan, the batter will be deeper, and you'll need to lengthen the baking time and lower the oven temperature to prevent over-browning.

Pan Substitutions

It's best to choose a pan substitution that maintains the same batter depth as the original recipe to avoid significant changes in baking time and temperature. For example, an 8 x 8 inch square pan can be substituted for a 9-inch round pan without altering the original recipe's baking instructions.

Scaling the Recipe

If you can't find a suitable pan substitution, you may need to scale the recipe to fit the different pan sizes. This can be done by calculating the conversion factor based on the ratio of the pan areas or volumes. Multiply each ingredient in the recipe by this conversion factor to increase or decrease the volume accordingly.

Specialty Pans

It's important to note that some batters are specifically designed for specialty pans, such as Bundt pans, tube pans, or springform pans. These batters should not be swapped into different pan types, as they may not yield the desired results.

General Guidelines

When substituting pans, always measure the inside edge-to-edge dimensions of the pan to ensure accuracy. Additionally, remember to fill pans only about halfway to two-thirds full, unless otherwise specified in the recipe, to allow room for rising.

Common baking pan measurements

Baking pans come in a wide range of sizes, from round cake pans to loaf pans. The most common baking pan measurements are as follows:

Round Pans

Round pans are typically used for baking cakes and come in various sizes. Common sizes include:

• 6×2 inches (15 x 5cm) = 4 cups (960ml)
• 8×2 inches (20 x 5cm) = 6 cups (1.4 litres)
• 9×2 inches (23 x 5cm) = 8 cups (1.9 litres)

Square Pans

Square pans are often used for brownies and bars. Common sizes include:

• 8×2 inch square (20 x 5 cm) = 8 cups (1.9 litres)
• 9×2 inch square (23 x 5 cm) = 10 cups (2.4 litres)
• 10×2 inch square = (25 x 5 cm) = 12 cups (2.8 litres)

Rectangular Pans

Rectangular pans are versatile and can be used for cakes, brownies, bars, and more. Common sizes include:

• 11×7 inches (28 x 18 cm) = 10 cups (2.4 litres)
• 13×9 inches (33 x 23 cm) = 14 cups (3.3 litres)

Springform Pans

Springform pans are ideal for delicate cakes, such as cheesecakes, and have removable sides. Common sizes include:

• 9x 2.5 inches (23 x 6 cm) = 10 cups (2.4 litres)
• 10x 2.5 inches (25 x 6 cm) = 12 cups (2.8 litres)

Bundt Pans

Bundt pans have unique designs and capacities can vary. A standard size is:

10×3 inch (25 x 8 cm) = 10-12 cups (2.8 litres)

Tube Pans

Tube pans have smooth sides and a flat bottom, perfect for delicate cakes like angel food cake. A standard size is:

9×3 inches (23 x 8 cm) = 12 cups (2.8 litres)

Loaf Pans

Loaf pans are versatile and can be used for bread, small cakes, pound cakes, and meatloaf. Common sizes include:

• 8×4 inch (20 x 10 cm) = 4 cups (960 ml)
• 9×5 inch (23 x 13 cm) = 8 cups (1.9 litres)

Jelly Roll Pans

Jelly roll pans are ideal for baking cookies, sheet cakes, and brownies. Common sizes include:

• 10×15 inches (27 x 39 cm) = 10 cups (2.4 litres)
• 12×17 inches (32 x 44 cm) = 12 cups (2.8 litres)

Frequently asked questions