American Pan manufactures custom bun and roll pans. All pans are constructed of commercial grade materials, fabricated in various sizes and configurations to meet your baking needs and coating specifications.



American Pan Standard Pun Bans from Bundy


Standard style pans have the bun moulds down inside the pan with band or wire material raised around the moulds. This is the most common style bun pan and is compatible with most conveyor systems and magnetic pan stackers.

American Pan moated bun pans Bundy Baking Solutions


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.

American Pan Inverted Bun Pan from Bundy


Inverted style pans are the strongest pan design available. The pan construction reverses bar band orientation and provides excellent heat flow around perimeter buns. This style pan is not compatible with center guide systems and typically requires magnetic or other special indexing.

American Pan flat bun tray from Bundy


Flat tray style pans feature a wide perimeter rail for easy transfer in the bakery system and an interlocked strap design that permanently joins the high-strength steel frame to the mould panel without the use of welds or fasteners. This design eliminates seams and crevices on the perimeter of the baking surface, greatly enhancing sanitation and durability.

Optional Features

Our pans are engineered to meet the specific manufacturing and product needs of your bakery. From our patented ePAN designs to providing additional strength with structural ribs or bell gussets, we’re here to make sure you get the highest quality, longest lasting pan in the industry.



Increased Strength

ePAN® and e²PAN® style bun pans are thinner and lighter, yet substantially stronger, than traditional pans. (bun pans only)

Sidewall Gussets provide greater strength to the perimeter of the pan. (bun pans only)

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. (bun pans only)

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. (bun pans only)

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

Material Options

Band Material Options – Our high-strength steel band material is available in 1/4″ round or 1/2″, 5/8″, 11/16″ and 7/8″ bands. (bun pans only)

Seaming Strips are used to lock moulds together when they cannot be made seamlessly in one large panel. (bun pans only)

Ease of Use

Corner Radius Options – Our bun pans are available in 1″, 2″ or 3″ seamless corners with 2″ corners as our most popular option. Smooth, seamless corners reduce pan diagonal measurement and ease transfer through the system. (bun pans only)

Better Baking

Heat Circulating Holes allow for more even heat distribution and provide for water drainage. (bun pans only)

Embossed Holes are used to allow gases to escape. Typically there are 1 or 5 holes in mould bottoms. (bun pans only)

Convex Mould Bottoms minimize cupping, producing a flat bun bottom. They also help to center the dough piece in the mould. (bun pans only)

Quilted Mould Bottoms improve heat dissipation, simulate a hearth baked bun bottom, and add strength to the bottom of the cup. (bun pans only)

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