Bakery Trays and Tins: Sizes, Materials and Getting a Consistent Bake

Standard sizes in Australian bakeries

Most Australian bakery rack ovens run 800 × 600 mm or 600 × 400 mm trays; combi ovens commonly use gastronorm 1/1 at 530 × 325 mm. Before ordering anything, measure your rack runner spacing and internal oven width — a 5 mm error is the difference between a tray that slides and a tray that jams.

Standardising on one or two sizes across the whole bakery is one of the highest-return decisions you can make. It simplifies racking, washing, storage and replacement, and it removes an entire category of daily friction.

Material choice and what it does to your product

Aluminium conducts heat quickly and evenly, giving pale, even bases — ideal for pastry, biscuits and viennoiserie. Aluminised steel holds heat and pushes more colour into bread, pies and heavier products. Stainless resists corrosion and abrasive washing but conducts more slowly, so expect to adjust bake times.

Heavier gauge costs more and lasts longer. If trays are curling within a year, the gauge is too light for your duty and you are paying for it twice — in replacements and in inconsistent bakes on a warped surface.

Perforation, glazing and release

Perforated bases vent steam for crisper bottoms on crusty bread and par-baked lines. Silicone glazing cuts greasing labour dramatically but is a wear surface: no metal scrapers, no caustic soaking, and plan for reglazing rather than treating it as permanent.

Care routine that protects consistency

• Never shock a hot tray with cold water — thermal shock is the main cause of warping
• Avoid caustic soaks on glazed or aluminium surfaces
• Retire deeply scored or warped trays; they cost you yield every bake
• Keep tray condition consistent across a run for even crust colour
• Hold 10–15% more trays than one full oven load so production never waits on wash-up

Shop the range

• Bakeware & Utensils
• Bakery Equipment
• Bread Pans & Accessories
• Silicone Bakeware