Standard Style Bun Pans

• Standard style pans have the bun moulds down inside the pan with band or wire material raised around the moulds.

• This is the most common style bun pan and is compatible with most conveyor systems and magnetic pan stackers.

Moated Style Bun Pans

• Moated style pans raise the bun moulds inside of the pan for improved baking or scoring allowing for excellent heat flow around perimeter buns.

• They are stronger and more durable than a traditional pan design and can work with a center guide system.

Inverted Style Bun Pans

• Inverted style pans are the strongest pan design available.

• The pan construction reverses bar band orientation and provides excellent heat flow around perimeter buns.

• This style pan is not compatible with center guide systems and typically requires magnetic or other special indexing. 

Flat Tray Style Bun Pans

• Flat tray style pans feature a wide perimeter rail for easy transfer in the bakery system and an interlocked strap design that permanently joins the high-strength steel frame to the mould panel without the use of welds or fasteners.

• The interlocked strap design eliminates seams and crevices on the perimeter of the baking surface, greatly enhancing the sanitation and durability of the tray. 

Optional Features for Bun Pans

• ePAN^® and e²PAN style bun pans are thinner and lighter, yet substantially stronger, than traditional pans.

• Sidewall Gussets provide greater strength to the perimeter of the pan.

• Structural Ribs can be added to pans to increase their strength to enable more pans to be stacked together and thus save bakery floor space. Note that structural ribs may require modification to some pan stacker magnets and are not available on flat tray style bun pans.