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sheet pan is 18 in × 13 in (460 mm × 330 mm); quarter sheets are 9 in × 13 in (230 mm × 330 mm). The half sheet is approximately the same size as the largest mass-market baking sheets found in supermarkets, and the quarter sheet is a common size for rectangular, single-layer cakes (e.g., the size used for a regular-sized box of
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While nominally half the size—and typically sharing one dimension—quarter sheets will not necessarily nest inside a half sheet side by side (whether for storage or other purposes). Some vendors supply quarter sheets that are half the size of a half sheet in outer dimension, while other vendors supply
166:
Professional sheet pans used in commercial kitchens typically are made of aluminum, with a 25 mm (1 in) raised lip around the edge, and come in both standard and non-standard sizes. Within each standard, other commercial kitchen equipment, such as cooling racks, ovens, and shelving, is made
327:
In
American sizing, the full-size sheet pan is 26 in × 18 in (660 mm × 460 mm), which is too large for most home ovens. A two-thirds sheet pan (also referred to as a three quarter size sheet pan) is 21 in × 15 in (530 mm × 380 mm). A half
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Typically, for rimmed trays, each rim will sacrifice 10–20 mm (0.5–0.75 in) of baking surface along that edge. Pans of a single design from a single vendor will usually share the same rim height and rake across all tray sizes in a series, thus the sacrifice of flat baking surface is
92:
Common features that may be found in sheet pans include: one or more flat edges to assist food removal, one or more raised edges (lips) to retain food, a contiguous rim to retain either food or shallow liquid, handles to assist in moving the pan into and out of the oven, a layer of insulation
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which combines the conductive, reflective, and food adherence properties of aluminum, with the rigidity, mass, and strength of the inner steel core (in this process, the aluminum surface is typically 90% aluminum and 10% silicon, which is not quite the same as pure aluminum).
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Commercial sheet pans are used for many purposes besides baking. Kitchen or cooking processes are often designed around kitchen equipment such as sheet pans, presupposing their ubiquity in most commercial food preparation areas.
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will often go through several long rest intervals on sheet pans stacked in open or enclosed sheet pan racks (sometimes mounted on wheels). Enclosed racks may also be ventilated or temperature controlled to some degree.
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Rigidity of the pan is especially important if the pan is to be placed directly on a flat heat source (hearth stone, induction element, etc.) Rims and ridges contribute to rigidity.
119:, and colour of the pan play key roles in achieving a uniform cooking temperature. The friction of the pan's under surface may be a safety consideration in some applications.
85:, can be made of a variety of materials. Originally made of sheet iron, today's baking trays are made of either aluminum or sheet steel that has been enameled or coated with
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Another popular size for home baking is 10 in × 15 in (250 mm × 380 mm). This pan size, traditionally used to make a
93:(typically air) designed to protect delicate food from burning (air bake pan), or perforations to aid in speeding cooking (pizza tray).
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to fit these standard pans. In many cases, American and
European sizes are matched closely enough to be used interchangeably.
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Decorate Cakes, Cupcakes, and
Cookies with Kids: Techniques, Projects, and Party Plans for Teaching Kids, Teens, and Tots
147:. A pan that has at least one side flat, so that it is easy to slide the baked product off the end, may be called a
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European sized trays usually come in standard depths of 20, 40, 65, 100, 150 and 200 mm.
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The earliest recorded usage of sheet pans is in
Scotland, by the baker Henry A. Gillespie.
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A flat cookie sheet. Because there are no sides on a cookie sheet, this baker used metal
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proportionally greater (relative to outer dimension) for small pans than for large pans.
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quarter sheets that are closer to half the size of a half sheet in flat baking area.
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The Model Bakery
Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery
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A sheet pan that has a continuous lip around all four sides may be called a
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Unlike other bakeware, smaller sheet pans function as convenient task
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Values are approximate and vary based on rim size and style.
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Metal pan placed in an oven and used for baking pastries
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Mitchell, Karen; Hansen, Sarah
Mitchell (2013-09-17).
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to keep the parchment baking paper from sliding off.
195:European standard pan dimensions are governed by
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47:, is a flat, rectangular metal pan placed in an
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131:Simple tray with rim. This shape is called a
564:Mobile sheet pan rack for shallow baked goods
689:"The essential alternative baking pan sizes"
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603:, European standardized cookware dimensions
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107:Commercial pans are sometimes made from
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207:Common European Baking Tray Dimensions
23:A baker places a hot sheet pan full of
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609:, sometimes used for lining sheet pans
201:European Committee for Standardization
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347:Common U.S. Baking Tray Dimensions
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187:Visual representation of European
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661:Carpenter, Autumn (2013-11-01).
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576:baking, especially, the bread
135:because the sponge cake for a
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720:The dictionary definition of
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428:Two Thirds (Three Quarters)
352:Conventional U.S. Size Name
311:Baking sheet with rails and
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323:Baking sheet with handles
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752:Cookware and bakeware
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81:These pans, like all
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738:at Wikimedia Commons
117:thermal conductivity
27:onto a cooling rack.
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139:can be baked in it.
693:King Arthur Baking
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293:108 × 176 mm
285:176 × 162 mm
277:265 × 162 mm
269:325 × 176 mm
261:325 × 265 mm
253:530 × 162 mm
245:354 × 325 mm
225:650 × 530 mm
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734:Media related to
674:978-1-61058-874-4
647:978-1-4521-2991-4
549:Institutional use
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41:baking sheet
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634:"Equipment"
217:Dimensions
72:Swiss rolls
68:sheet cakes
60:bread rolls
37:baking tray
25:bread rolls
736:Oven trays
698:2022-07-16
614:References
303:U.S. sizes
197:GN numbers
137:jelly roll
45:baking pan
723:sheet pan
203:EN 631.
103:Materials
33:sheet pan
746:Category
585:See also
486:Quarter
330:cake mix
83:bakeware
58:such as
56:pastries
591:Griddle
515:Eighth
64:cookies
671:
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392:height
371:height
290:GN1/9
282:GN1/6
274:GN1/4
266:GN1/3
258:GN1/2
250:GN2/4
242:GN2/3
222:GN2/1
199:under
115:Mass,
76:pizzas
74:, and
53:baking
578:dough
574:bread
555:trays
457:Half
399:Full
394:(mm)
390:Outer
387:(mm)
385:depth
383:Outer
380:(mm)
378:width
376:Outer
373:(in)
369:Outer
366:(in)
364:depth
362:Outer
359:(in)
357:width
355:Outer
315:liner
231:GN1/1
43:, or
669:ISBN
642:ISBN
521:6.5
518:9.5
492:9.5
334:cups
87:PFAS
49:oven
572:In
533:165
528:241
504:241
499:330
489:13
475:330
470:457
463:13
460:18
446:381
441:533
434:15
431:21
417:457
412:660
405:18
402:26
748::
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701:.
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191:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
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