What to measure before you send an order
Start with the part you have on hand, then measure it in millimetres. For pans, check the top length, top width, base length, base width, depth and lip or rim style. For lids, measure the outer size and the way it sits on the pan. For trays, note the overall length and width, plus the side depth if it matters in your oven racks.
If the item is worn, bent or has been patched, measure more than once from different points. A pan that has been in daily use in Johannesburg heat, or near the sea in Durban or the Eastern Cape, can move slightly over time. That small change is enough to cause a loose lid or a tray that doesnt sit square in the rack.
Why a size check matters for repeat orders
Many bakeries keep the same tray or pan on order for years, then find the old sample has changed shape or the notes are missing. A repeat order should be based on the current item, not a memory of what was made last time. This is especially useful for bread pans, perforated trays and baguette trays where even a few millimetres can change the bake.
We also check for the practical side: can the pan fit the oven shelf, cooling trolley, proving rack or delivery crate? In some bakeries in Soweto, Midrand and Germiston the issue is not the pan size itself but the handling space around it. A quick size check avoids a lot of back and forth.
- Confirm the unit is measured in mm, not cm
- Check if the quoted size is internal or external
- Record whether the item has a lip, handle or folded edge
- Compare against the oven rack spacing before approval
How we confirm pan, lid and tray fit
Once you send your measurements, we compare them against the product type and the build method. A standard bread pan is checked differently from a perforated tray or a baguette tray. If you need a lid, we look at overlap, depth and how tightly it must sit. If the lid is too loose, flour dust and steam movement can become a problem during daily use.
Where needed, we ask for a photo of the item next to a tape measure, ruler or known size reference. If the pan is copied from an old sample, we confirm the shape as well as the size. One bad bend on a sample can throw the fit off, so we prefer to check before cutting metal.
- Send one clear photo from above
- Send one photo from the side
- Include the inside depth if the pan is for a specific loaf weight
- Tell us if the item must stack or nest for storage
Common size errors we look out for
The most common mistake is giving the outside size when the inside size was needed. Another is leaving out the fold at the top edge, which matters on lids and some trays. We also see old notes written in inches or mixed units, which can create a small but costly mismatch. A 1 inch error is not small when you are making a tray to suit a fixed oven run.
We will ask about gauge too, because thickness affects strength and weight. Heavy gauge builds are useful where the bakeware is handled often, stacked in delivery, or used in a busy plant with early starts and long shifts. If the site is affected by load-shedding, stronger trays and pans are often easier to manage because they are less likely to twist during stops and starts.
What to send us with your measurement request
To keep the process moving, send as much detail as you can in one message. That helps us check the size, confirm the style and advise whether the item should be copied, adjusted or remade from scratch. If you are in Alrode, Alberton, Boksburg or nearby, you are welcome to drop off a sample for a direct check.
- Your name and bakery or factory name
- The item type: pan, lid, tray or baguette tray
- All key measurements in mm
- A photo of the item and any damaged areas
- Quantity needed and whether it is a new or repeat order
- Any deadline linked to production or dispatch
Support for local bakeries and production runs
Our size check support is set up for real production work, not guesswork. We help with batch reorders, prototype runs, divider inserts, tray perforating and pan copying when the dimensions must match an existing line. If a site in Gauteng is changing ovens, adding a proofing area or replacing worn bakeware, we can confirm the fit before the order is finalised.
For coastal areas with higher humidity, and for bakeries storing stock for long periods, we also look at the practical side of handling and corrosion risk. Good fit matters, but so does how the item will be used, cleaned and stacked each day. That is the point of a proper size check, it saves time on the floor and keeps the order on track.
