5 lb Aluminum Commercial Loaf Pan with Lid Option

Specifications

Item #	Description	Capacity	Top Out	Top In	Bottom	Depth	Rim	Case Pack
4035-40-200	5 lb. Loaf Pan	86 fl oz	12 5/8" × 6 1/2" (321 × 165mm)	11 1/2" × 5 1/2" (292 × 140mm)	9 13/16" × 3 7/8" (249 × 98mm)	2 13/16" (71mm)	FC	200

The Production Loaf for Bakery and Deli Programs

Retail loaves are sold by the slice, and slice uniformity is set by the mold. Item # 4035-40-200 is the 5 lb production format: a 12 5/8 inch body that yields a long, even loaf portioning into consistent slices from end to end, in a disposable pan that goes from the oven rack to the delivery rack without a transfer. Wholesale bakeries, deli commissaries, and grocery production kitchens run this size for exactly that workflow.

Slicing Yield from the Long Body

The commercial value of the 5 lb loaf is in the cut: an 11 1/2 inch top-in length portions into sixteen to twenty uniform slices with only the two end heels as trim. For deli meatloaf sold by the pound and wholesale banana bread sold by the slice, that yield per bake is the unit economics of the whole program—and the tapered pan releases the loaf intact so slicing starts from a clean bar.

Depth for Dense Commercial Batters

Commercial quick bread batters and meatloaf mixes are dense, and dense mixes punish a shallow pan: the center stays raw while the top dries out. The 2 13/16 inch wall gives a five-pound fill room to cook through, and aluminum's conduction pulls heat up the walls so the center sets in a production-acceptable cycle time. The full-curl rim keeps the long pan true under the heaviest fill in the family.

Covered Distribution with the Matched Lid

The 4030 foil-board lid is sized to this pan, crimping over the rim to close the loaf for chilled transport and retail display. Programs can bake, cool, lid, and ship without touching the product, and the lid surface carries printed branding and date codes for private-label runs.

Case Format and Program Range

Each case holds 200 pans at 14.75 lbs. With the 1 lb and 2 lb formats, the family covers gift loaves, standard recipes, and commercial production from one supplier; the oval challah series extends the range into braided breads.

FAQs

What is the 5 lb loaf pan used for?

Commercial production: wholesale quick breads, deli meatloaf, and sliced retail loaves from bakeries, deli commissaries, and grocery production kitchens. The disposable pan goes from oven rack to delivery rack without a transfer.

How many slices does a 5 lb loaf yield?

Sixteen to twenty uniform slices from the 11 1/2 inch body, with only the two end heels as trim. For meatloaf sold by the pound and quick bread sold by the slice, that yield per bake is the program's unit economics.

Is there a lid for this pan?

Yes. The 4030 foil-board lid is sized to this pan and crimps over the rim for chilled transport and retail display. Bake, cool, lid, and ship without touching the product; the lid surface carries printed branding and date codes.

Does a dense 5 lb batter bake through in foil?

Yes. The 2 13/16 inch wall gives a five-pound fill room to cook through, and aluminum's conduction pulls heat up the walls so the center sets in a production-acceptable cycle time. The full-curl rim keeps the long pan true under the heaviest fill in the family.

What other sizes complete the loaf family?

The 1 lb mini loaf for gift programs, the 2 lb standard for classic recipes, this 5 lb for production, and the oval challah series for braided breads—one supplier for the full range. The case packs 200 pans at 14.75 lbs. Samples are available before you commit.