Hot Dog, Sub & Hoagie Bun Pans
Moated style pans raise the bun moulds inside of the pan for improved baking or scoring allowing for excellent heat flow around the perimeter buns. They are stronger and more durable than a traditional pan design and can work with a center guide system.
INCREASED STRENGTH
Sidewall Gussets provide greater strength to the perimeter of the pan.
Structural Ribs* can be added to pans to increase their strength to enable more pans to be stacked together and thus save bakery floor space. Note that structural ribs may require modification to some pan stacker magnets and are not available on flat tray style bun pans.
Flared End Structural Ribs provide the benefits of standard structural ribs but also provide greater strength to the perimeter of the pan like a sidewall gusset.
Interlocked Strap Design eliminates seams and crevices on the perimeter of the baking surface, greatly enhancing the sanitation and durability of the tray.
*Patent No: US 6,736,052
American Pan Overview 
Moated style pans raise the bun moulds inside of the pan for improved baking or scoring allowing for excellent heat flow around the perimeter buns. They are stronger and more durable than a traditional pan design and can work with a center guide system.
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