The 60×40 cm format is the standard for professional ovens — it fits into the chambers, rotaries and proofers without adaptations. The 8/10 mm thick blue iron accumulates heat and releases it evenly over the entire surface — where the thin aluminum trays create hot and cold areas, the iron maintains the same temperature from the center to the straight edges. The straight 90° edges offer clear containment of the dough without the curvature of the flared versions, ideal for sliced pizzas with a defined edge and biscuits that maintain their geometric shape. Blue iron pans may have surface rust upon delivery — this is a normal characteristic of untreated iron, not a defect. Before first use: wash, dry completely, brush with vegetable oil and bake at 150°C for 30 minutes. Repeat 2-3 times to.
