Sheet pan

Commercial pans are sometimes made from aluminized steel 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). Mass, thermal conductivity, and color 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. ==Types and sizes==

can be baked in it.|left A sheet pan that has a continuous lip around all four sides may be called a jelly roll pan. 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 cookie sheet. to keep the parchment baking paper from sliding off. Professional sheet pans used in commercial kitchens typically are made of aluminum, with a 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 to fit these standard pans. In many cases, American and European sizes are matched closely enough to be used interchangeably. Typically, for rimmed trays, each rim will sacrifice 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 proportionally greater (relative to outer dimension) for small pans than for large pans. 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 quarter sheets that are closer to half the size of a half sheet in flat baking area. European sizes European standard pan dimensions are governed by GN numbers under European Committee for Standardization EN 631. European sized trays usually come in standard depths of 20, 40, 65, 100, 150 and 200 mm. U.S. sizes liner In American sizing, the full-size sheet pan is , which is too large for most home ovens. A two-thirds sheet pan (also referred to as a three quarter size sheet pan) is . A half sheet pan is ;). Another popular size for home baking is . This pan size, traditionally used to make a jelly roll cake, is bigger than a quarter sheet but smaller than a half sheet. Values are approximate and vary based on rim size and style. ==Institutional use==

Unlike other bakeware, smaller sheet pans function as convenient task trays. 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. In bread baking, especially, the bread dough will often go through several long rest intervals on sheet pans stacked in open or enclosed sheet pan racks (sometimes mounted on wheels, and called rolling racks). Enclosed racks may also be ventilated or temperature controlled to some degree. ==See also==