Non-Stick Baguette Pans — Coated Aluminum Baguette Trays, 400×600 & 600×800 mm
R&M non-stick baguette pans are the coated version of our aluminum baguette trays — the same corrugated channels that give baguettes their rounded shape, with a non-stick surface that releases baked loaves cleanly without greasing. Available on 400×600 mm and 600×800 mm tray sizes, with or without a border rim, at a 30 mm edge height. For high-volume baguette lines and enriched doughs that tend to stick, the non-stick finish is the difference between loaves that drop out of the pan and loaves that need scraping.
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Product Details
Non-Stick Baguette Pans — Coated Aluminum Baguette Trays, 400×600 & 600×800 mm
R&M non-stick baguette pans are the coated version of our aluminum baguette trays — the same corrugated channels that give baguettes their rounded shape, with a non-stick surface that releases baked loaves cleanly without greasing. Available on 400×600 mm and 600×800 mm tray sizes, with or without a border rim, at a 30 mm edge height. For high-volume baguette lines and enriched doughs that tend to stick, the non-stick finish is the difference between loaves that drop out of the pan and loaves that need scraping.
As a non-stick baguette pan for deck and rack ovens, the coated channels release loaves cleanly without greasing while keeping the baguette shape through proofing and baking.
What the Non-Stick Coating Does
Clean release without greasing. Baked baguettes lift out of the channels cleanly, leaving no torn crust and no dough residue in the grooves. On a non-stick pan you skip the greasing step that plain aluminum trays need for sticky doughs.
Faster de-panning. After baking, invert or lift and the loaves drop free. This speeds up the bake-to-cool cycle on production lines, where every minute of de-panning is time away from the next bake.
Less waste. Dough that sticks tears loaves and clogs the channels, wasting product and slowing cleaning. The non-stick surface keeps the channels clean, bake after bake.
Made for enriched doughs. Baguettes made with milk, butter, eggs or sugar are the ones that stick to plain metal. The non-stick finish is the reliable answer for these recipes.
A non-stick baguette pan pays for itself in faster de-panning and less wasted dough on enriched recipes.
How a Baguette Pan Shapes the Loaf
A baguette is long, thin dough that wants to spread. On a flat tray, the dough flattens out during proofing and bakes into a wide, low loaf. The corrugated channels of a baguette pan solve this:
The channels hold the dough. Each channel cradles the dough along its length, keeping the sides supported while the dough proofs and bakes. The result is a baguette with a rounded top and a defined shape.
Consistent size across the tray. All channels are the same width and depth, so every baguette on the tray comes out the same size — important for bakeries selling by the piece or supplying restaurants that need uniform loaves.
Perforated or solid base. Perforated channels let oven heat and steam reach the sides of every loaf for even crust development; solid (no-hole) channels are available where a smooth base is preferred. Both versions come in the non-stick finish.
For more on baguette baking, see the independent article on baguettes.
Specifications
| Tray type | Tray size | Edge height | Rim option |
|---|---|---|---|
| Non-stick aluminum baguette tray | 400×600 mm | 30 mm | With border rim / no rim |
| Non-stick aluminum baguette tray | 600×800 mm | 30 mm | With border rim / no rim |
Rim option: the border rim adds rigidity and makes the tray easier to lift and stack — choose it if trays are handled frequently or stacked for transport.
Channel base: perforated (standard) or solid no-hole, both in the non-stick finish. Tell us which base you need when ordering.
Row counts: the number of baguettes per tray varies with the configuration. Contact us with your oven tray opening and target baguette size and we will confirm the row count for your tray size.
Which Configuration Fits Your Production
400×600 mm: the standard tray size for deck and rack ovens — fits most commercial oven tray openings and is the most common order for bakeries at normal output.
600×800 mm: the larger tray for high-volume production — more baguettes per bake on bigger ovens, with the rim option for heavy use.
Perforated vs no-hole: choose perforated for maximum crust development and even color; choose the no-hole version for a smooth base or where the product needs a sealed bottom.
For the standard aluminum finish without the non-stick coating, see the aluminum baguette pans page. Tell us your oven size and daily output and we will confirm the configuration.
The non-stick baguette pan size and rim option should match the oven tray opening and handling routine.
Caring for Non-Stick Baguette Pans
- Wash with a soft sponge. Warm water and standard bakery detergent are fine. Avoid abrasive pads that can scratch the coating.
- No metal tools in the channels. Use wood, silicone or nylon tools when removing stuck product — the coating is durable but a metal scraper will eventually score it.
- Avoid stacking with other metal. Store trays so the coated surface does not rub against bare metal pans.
- Dry before stacking. Prevents moisture sitting in the channels between uses.
Choosing a Non-Stick Baguette Pan for Your Bakery.html
For bakeries running deck or rack ovens, a non-stick baguette pan with coated corrugated channels releases loaves cleanly without greasing. Choose 400×600 mm for standard oven openings and 600×800 mm for high-volume output, add the border rim for frequent handling, pick perforated or no-hole channels by crust preference, and send us your daily output for a recommendation.
Frequently Asked Questions
What is a non-stick baguette pan?
A baguette pan with a non-stick coated surface that releases baked loaves cleanly without greasing, on top of the corrugated channels that shape the loaf.
What sizes are available?
400×600 mm and 600×800 mm, each with or without a border rim, at a 30 mm edge height. Perforated and no-hole channel bases available.
Do I need to grease the pan?
No — the non-stick surface releases loaves cleanly without greasing. That is the point of the coated version.
Perforated or no-hole — which should I choose?
Perforated gives maximum airflow for even crust and color. No-hole gives a smooth base and sealed bottom. Both are available in the non-stick finish.
Can I use these trays in a deck or rack oven?
Yes, they are built for commercial oven service. 400×600 mm fits standard deck and rack ovens; 600×800 mm fits larger ovens. Check your oven tray opening before ordering.
What is the price?
Price depends on size, rim option, channel base, quantity and destination. Contact us for a factory-direct quotation.
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For buyers comparing a non-stick baguette pan for sale, the quotation should list sizes, rim option, channel base, quantity and destination for a factory-direct price.
Non-stick baguette pans — coated aluminum trays, 400×600 & 600×800 mm, clean release without greasing. Factory direct from R&M. This range is part of the full accessories range at R&M.
