Perforated Baking Trays — Aluminum & Aluminizing Air-Flow Sheet Pans
R&M perforated baking trays and sheets in plain aluminum and aluminizing finishes — 400×600 mm and 800×600 mm, 1.0-1.2 mm thick. The perforated base boosts airflow for crisp crusts, faster baking and even colour on cookies, bread, pizza bases and pastry. Factory-direct wholesale from R&M.
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Specifications
Description
Perforated Baking Trays & Sheets — Aluminum Air-Flow Pans by R&M
R&M perforated baking trays are commercial perforated baking sheets engineered with a dense pattern of holes across the pan surface. The perforations let hot air reach the dough from below and release steam during baking — producing a crisper crust, faster baking and more even colour on cookies, bread, pizza bases, baguettes and pastry. Available in plain aluminum and hard-wearing aluminizing finishes, in 400×600 mm and 800×600 mm tray sizes, built to fit standard deck ovens, rack ovens and rotary rack ovens.
400×600 & 800×600 mm
Aluminum / Aluminizing
1.0–1.2 mm Thickness
OEM / Wholesale
Specifications — Perforated Baking Trays
| Tray Type | Tray Size | Edge Height | Thickness | Net Weight |
|---|---|---|---|---|
| Perforated Aluminum Tray | 400 × 600 mm | 30 mm | 1.2 mm | — |
| Perforated Aluminizing Tray | 400 × 600 mm | 50 mm | 1.2 mm | 2.05 kg |
| Perforated Aluminizing Tray | 800 × 600 mm | 30 mm | 1.0 mm | — |
Why a Perforated Baking Tray Bakes Better
Crisper crusts
The holes let oven heat and dry air reach the underside of the dough, driving off moisture. Cookies and bread bake with a crisper bottom and lighter, more open crumb than on a solid pan.
Faster, even baking
Air circulates through the perforations so heat reaches the product evenly from every direction — shorter bake times and consistent colour across the whole tray.
No dough sticking
Steam escapes through the holes instead of condensing between dough and pan. Baked goods release cleanly with no greasy build-up on the surface.
Works as a mesh baking tray
The perforated field performs like a mesh baking tray for pizza, baguettes and rolls — ideal where an open, ventilated surface improves the final bake.
Which Perforated Tray Fits Your Production
Perforated Aluminum Tray — 400×600 mm, 30 mm edge
The standard configuration for deck and rack ovens. Lightweight, fast heat transfer, ideal for cookies, rolls, bread and pastries where a crisp base matters.
Perforated Aluminizing Tray — 400×600 mm, 50 mm edge
A deeper edge (50 mm) with an aluminizing surface that resists corrosion and staining under daily commercial use. Good for high-moisture doughs and longer service life. 2.05 kg per tray.
Perforated Aluminizing Tray — 800×600 mm, 30 mm edge
The large format for higher output per oven cycle. Thin 1.0 mm wall keeps weight low while the wider surface fits larger ovens and industrial lines.
Every R&M perforated baking sheet can be ordered with custom hole patterns, OEM branding and mixed container loads with other bakery equipment. Tell us your oven tray opening and daily output — we will confirm the right configuration and quote factory-direct wholesale pricing.
Frequently Asked Questions
What is a perforated baking tray used for?
What sizes are available?
What is the difference between a perforated tray and a mesh baking tray?
Can I use a perforated baking tray for pizza?
Do doughs stick to perforated trays?
Can I get OEM branding and custom hole patterns?
Get a Quote
R&M perforated baking trays and sheets — 400×600 & 800×600 mm, plain aluminum or aluminizing, factory-direct wholesale. Send us your tray size, quantity and destination for a quotation within 12 hours.
Get Perforated Baking Tray Prices
Share your tray size, quantity and destination — we reply with factory wholesale pricing and lead time within 12 hours.
