BO4 Pan Plus Lid

Description

1. General

• Type: Rectangular bread pan with sliding lid (pullman type)
• Model: BO4
• Top: With lid (for square sandwich‑style loaf)

2. Capacity / Loaf Size

• Recommended dough weight: approx. 300–400 g dough per pan
• Finished loaf weight: about 250–350 g (depending on recipe and bake loss)
• Loaf shape: Square / flat‑top sandwich loaf (lid controls oven spring)

3. Typical Internal Dimensions (Pan Body)

Common BO4 internal size ranges:

• Length (inside): 160–180 mm
• Width (inside): 80–90 mm
• Height (inside): 70–90 mm

Example often used:
170 × 85 × 80 mm (L × W × H, internal)

The lid usually overhangs slightly and runs in small side channels/rails.

4. Lid

• Type: Sliding pullman‑style lid
• Material: Same as pan body
• Coating: Same non‑stick or plain finish as interior
• Features: Small tab/handle for opening; slides in folded side rails on pan

5. Material & Construction

• Material:
  • Aluminized steel or carbon/mild steel (commercial bakery standard)
• Coating (inside):
  • Food‑grade non‑stick (silicone or PTFE)
  • OR plain/oiled steel for greasing by hand (depends on supplier)
• Sheet thickness: typically 0.6–0.8 mm
• Edges & corners:
  • Rolled or wired top rim for strength
  • Folded/welded seams on corners and base

6. Temperature & Use

• Max working temperature: typically 230–260 °C
• Typical products:
  • Small sandwich loaves (pain de mie)
  • Milk bread, brioche
  • Any bread where you want a square, fine‑crumb loaf