American Metalcraft 16 Inch Tip Pan, Standard Weight, 12 Per Case

Constructed from standard-weight aluminum, this durable pan ensures even heat distribution for consistent baking performance.

Uses

Pizza baking: Bake large 16-inch pizzas with even crust browning and reliable heat transfer across the entire pan surface.
Flatbread and focaccia: Prepare restaurant-style flatbreads, focaccia, and sheet-pan breads on the wide, flat aluminum base.
Oven-roasting and reheating: Use as a large reheating or roasting tray for appetizers, breadsticks, nachos, and other menu items that benefit from direct contact with the pan.
Prep and staging: Stage toppings, portion dough, or assemble pizzas directly on the pan before loading into the oven.

Who Would Benefit

• Pizzerias and pizza chains needing durable, stackable pans for high-volume production
• Caterers who transport and serve large-format baked goods on-site
• Commercial bakeries producing flatbreads, focaccia, or large-format items
• Restaurant kitchens that need reliable, easy-to-clean bakeware for daily service
• Food service operations that value nesting storage to conserve kitchen space

Product Highlights

• 16-inch diameter accommodates large pizzas and oversized baked goods
• Standard-weight aluminum provides even heat distribution and dependable baking performance
• Tapered edge enables tight nesting for compact, space-saving storage
• Smooth finish supports quick food release and fast cleanup between uses
• Commercial-grade construction designed for continuous restaurant and food service use
• Case of 12 pans outfits an entire kitchen line or replaces worn pans in one order

Application Areas

These tip pans are most commonly deployed in pizzeria deck and conveyor ovens, where the open tapered rim allows airflow around the crust edge for even browning. Catering operations use them for on-site pizza service and transport, taking advantage of the nesting design to stack loaded pans in warmers. Bakery departments rely on the 16-inch format for large flatbreads, sheet cakes, and proofing rounds. Buffet and cafeteria lines use them as serving trays under heat lamps, where the aluminum construction holds up to constant handling and repeated oven cycling.

Preparation & Use

Season new aluminum tip pans before first use by wiping the surface with a thin coat of oil and baking at moderate heat for 30 minutes; this builds a natural patina that improves release over time. For pizza production, stretch dough directly on the pan or transfer a stretched skin onto the oiled surface before topping. Avoid metal utensils or abrasive scrubbers that can scratch the aluminum and shorten the pan’s working life. Hand wash with warm soapy water and dry immediately; aluminum pans are not dishwasher safe. Stack pans with the tapered edges aligned for the most compact storage.