Baking trays and sheets do the heavy lifting in any production kitchen — they fit your combi oven, hold the bread loaf, take the chocolate slab, and survive thousands of bake-and-wash cycles. Hospitality Connect's baking tray range is GN-compliant where it counts and covers heavy-duty aluminium, perforated GN sheets, stainless food trays, springform cake pans, swiss roll, loaf and muffin pans from Chef Inox, Bakemaster and Scanpan.

Choosing the right baking sheet for the job

• Heavy-duty aluminium baking sheets: 330x450mm to 470x355mm with 20–25mm sides — the everyday production sheet.
• GN 1/1 perforated sheets: 530x325mm with 18mm sides — fit standard combi ovens and let air circulate around products.
• Round cake pans: 150mm to 250mm diameter, 50–75mm depth — for round sponge, layer cake and torte work.
• Springform pans: Bakemaster 15cm non-stick — for cheesecake and easy-release work.
• Specialty pans: Swiss roll, loaf, baguette tray, muffin 12-cup, patty pan, yule log mould.
• Roast pans: Stainless 500x350mm and aluminium 420x305mm with non-stick — for protein roasting and high-heat work.

Material comparison

• Heavy-duty aluminium: Even bake, lightweight, recovers fast. Standard for production baking.
• Silver anodised: Bakemaster's heat-distribution layer reduces hot spots. Worth the small premium for long bakes.
• Stainless steel 18/10: Best for stocks, roast pans and where dishwasher cycles are aggressive.
• Non-stick coated: Mini quiche, patty pan and shaped tins — short shelf life if you scratch the coating with metal tools.

Specifying for production

A production bakery running 200 loaves per day needs at least 60 GN 1/1 perforated sheets in rotation — bake, cool, wash, refill. Café muffin and cake production runs better with non-stick muffin pans you can swap fast. Buy in standard depths so your trolley shelves and combi rails accept every sheet without exceptions.

Pair baking trays with

Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.

All standard SKUs in this collection ship from our Melbourne warehouse, with freight to most metropolitan areas in 1–3 business days. Heavy and oversized items are dispatched on tail-lift trucks for ground-level delivery. We coordinate dispatch around your install date so equipment arrives when the kitchen is ready for it, not weeks ahead when it sits in the way. Trade accounts get consolidated freight pricing across multiple line items.

Add bakeware and baking accessories for the small tools, the right combi oven for production scale, and Lekue silicone for shaped dessert work.

Why buy baking trays from Hospitality Connect

• Real warehouse stock: GN 1/1 sheets and standard 12-cup muffin pans ship from local stock.
• Trade pricing on production volumes: Order 50+ sheets for a bakery fit-out and the price drops below RRP.
• Australian-owned showroom: Compare gauge thickness between brands before committing.
• Mixed brand orders: Chef Inox aluminium plus Bakemaster non-stick on one invoice.
• Replacement units, not full sets: Buy individual sheets to replace damaged stock.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Baking tray care and longevity

• Don't shock-cool aluminium: Hot tin into a cold sink warps the base permanently.
• Avoid chlorine in dishwashers: Chlorine pits aluminium sheets at the rim. Use chlorine-free detergent or hand-wash.
• Re-grease shaped pans: Loaf and bundt tins benefit from a wipe of high smoke-point oil between bakes.
• Don't cut on the tray: Knife marks ruin the surface and damage non-stick coatings — release first, then portion.
• Stack with paper between: Sheet on sheet scratches anodising; insert baking paper or a tea towel between trays in storage.

Need help choosing? Talk to us

Send your daily production volume and combi oven brand and we'll spec a tray kit sized for your rotation. Trade accounts get terms and project pricing.

Tell us about your timeline, fitout stage and the rest of the equipment in the kitchen so we can match the spec to the wider project. We can quote individual SKUs, full kits or staged rollouts depending on your cashflow. Trade accounts include consolidated invoicing across all our supplier brands and net 30 terms once approved.