What to send with your quote request
The quickest quotes come from clear details. If you are ordering bread pans, lids, perforated trays or baguette trays, send the internal size, overall size, quantity needed and whether you want mild steel, heavy gauge steel or a fitted lid. If you already have a sample pan we can work from that too.
For bakeries in Johannesburg South, Alberton, Germiston, Boksburg, Soweto and Midrand, it helps to include your delivery area and any deadline. That lets us check production slots and dispatch timing before we price the job.
- Product type and use
- Dimensions in millimetres
- Quantity per batch or monthly order
- Material or thickness preference
- Any special forming, perforation or divider inserts
How we price standard pans and trays
Standard bread pans and lids are usually priced by size, material and quantity. A single off-the-shelf size can be quicker to turn around, while batch orders often give better value per unit. Tray pricing depends on whether the tray is solid, perforated or formed for baguettes, and whether extra strengthening is needed at the edges.
We also look at finish and build method. A pan used for daily production in a hot bakery, or in a coastal area with higher humidity, may need heavier gauge material than a lighter seasonal order. If your oven loading is tight, mention that too so we can match the tray size to the oven deck or trolley rack.
- Standard BO3, BO4 and BO5 bread pan pricing
- Lid supply and lid fitting
- Perforation options for airflow and crust finish
- Batch reorders for repeat production
Custom bakeware requests and copy work
If you need a pan copied from an existing sample, or you want a slight size change to suit your product line, send us the sample or a drawing. We can work on divider inserts, heavy gauge builds, baguette forming and other shape variations for bakery production. Small changes make a big differnce to line speed and product consistency.
Factory consultations are useful when you are replacing old pans, expanding a product range or trying to reduce waste. We can talk through spacing, stacking, cooling and handling so the quote matches how the bakeware will be used on the floor.
- Pan copying from sample units
- Prototype runs for new product tests
- Divider inserts for multi loaf work
- Custom tray perforation patterns
What happens after you request pricing
Once we receive your request, we check the details and confirm anything that is missing. If a drawing is not available, we will work from measurements and photos. If the item needs to be matched against an existing pan or lid, we may ask for a sample or clear pictures of the profile, corners and base.
After that we prepare the quote and lead time. For larger orders we can discuss staged supply, which is useful when a bakery is fitting out new ovens or replacing worn stock over time.
- Send your request by email
- Include size, quantity and use
- Attach a photo, sketch or sample details
- Receive pricing and timing
- Approve the order and production starts
Delivery, collection and local supply areas
Our base is in Alrode, Johannesburg South, and we supply bakeries across Gauteng. Collection can be arranged for local customers, while delivery is often set up for nearby areas such as Alberton, Germiston, Boksburg, Soweto and Midrand. If your site has loading restrictions, let us know upfront so we can plan the handover properly.
For customers working around load-shedding or tight production windows, it helps to book reorders early. That way your pans and trays are ready before stock runs low. We also keep repeat specifications on file, so future orders move faster.
Questions to include so we quote correctly
A good quote request is simple, but it must be specific. Include the exact item name, the finish you want, whether lids are needed, and if the order is for daily baking or occasional use. If the pans will be washed often, stacked wet or used in a humid room, mention that because it affects material choice and life expectancy.
You can also tell us if the order is for a single branch or several sites. Multi-branch orders often need the same spec across all locations, and it saves time when that is stated from the start.
- Exact item name and size
- Quantity per branch or per month
- Delivery suburb or collection plan
- Any deadline linked to a bakery opening or refill
