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Bakeware & Utensils

90 products

Commercial baking sheets and trays built for daily production bakeries, cafés and catering kitchens. Aluminium, aluminised steel and stainless options in standard Australian bakery sizes, sized to fit common oven racks and tray trolleys.

Showing 80 of 90 products

Hamburger Bun Trays

Assorted Trays/Long Roll/Hot Dog

Muffin & Cupcake Trays

Perforated & Non Perforated Trays

Pie Pallets

Baking Trays/Aluminium

Baking Sheets & Papers

Fermenting Cloth

Showing 80 of 90

Choosing the right baking tray for your bakery

Tray choice comes down to three things: the oven you run, the product you bake and how many wash cycles the tray has to survive. Aluminium trays heat quickly and give an even, pale base — ideal for pastry, biscuits and viennoiserie. Aluminised steel holds heat longer and browns bread and pies more aggressively. Stainless steel resists corrosion and abrasive washing but conducts heat more slowly, so allow for slightly longer bake times.

Gauge matters as much as material. A heavier gauge tray costs more up front but stays flat through thousands of thermal cycles, which protects bake consistency and stops product sliding on a warped surface. If your trays are curling at the corners after twelve months, you are replacing them too often and losing yield along the way.

Finally, match tray footprint to your rack pitch. A tray that is 5 mm too wide will jam a trolley, and a tray that is too short will tip. Measure your existing rack runners before ordering and tell us the dimensions — we will confirm fit before dispatch.

Perforated, solid or silicone-coated?

Perforated trays let steam escape from the base, giving crisper bottoms on baguettes, rolls and par-baked lines. Solid trays are the safer general-purpose choice and are essential for anything with a liquid batter. Silicone-coated or non-stick surfaces reduce greasing labour and release, but they wear — treat them as a consumable and avoid metal scrapers.

What to look for when buying

  • Confirm your oven rack pitch and trolley width before ordering.
  • Heavier gauge trays stay flatter and last through more wash cycles.
  • Perforated bases for crusty bread; solid bases for batters and pastry.
  • Standardise on one or two sizes to simplify racking and storage.
  • Order 10–15% more trays than a full oven load so production never waits on the wash-up.

Who this range suits

  • Retail and wholesale bakeries running continuous rack ovens
  • Café kitchens producing pastries and slices in-house
  • Catering and function venues batch-baking ahead of service
  • Supermarket in-store bakery departments

Delivery & warranty

Australia-wide delivery from Yennora NSW, with stocked items generally dispatched in 1–2 business days. Machinery carries the manufacturer's warranty and our own stainless fabrication is warranted against defects in workmanship. Shipping & returns

Bakeware & Utensils — frequently asked questions

What size baking trays do commercial ovens take in Australia?
Most Australian bakery rack ovens run 800 × 600 mm or 600 × 400 mm trays, while many combi ovens use gastronorm 1/1 (530 × 325 mm). Measure the internal runner spacing of your rack before ordering, and contact us with the measurement if you are unsure — we will confirm the correct fit.
Are aluminium baking trays dishwasher safe?
Uncoated aluminium can discolour and pit in a commercial dishwasher with strong alkaline detergent. Hand washing extends tray life considerably. Stainless steel and anodised trays handle machine washing far better.
How long do commercial baking trays last?
A heavy-gauge tray in a well-run bakery typically lasts three to five years. Warping, deep scoring and flaking coatings are the usual signs it is time to replace — all three affect bake consistency.

Related buying guides

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