Need help with custom baking-tin...

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Hi guys,Not a verry masculin topic but i need some help or advice.For my caterincompany i need some custom rectangular baking trays with a detacheble bottom.I was thinking of angleiron for the sides, mig welded together and a steel sheet as a bottom.The thing what i need advice on is: how thick must the sheet be for not warping in the oven?
Reply:I would think stainless would be better for cleaning.  I know you can season mild steel, but if it gets wet it will rust.  Every time you clean it you will have to coat it with olive or vegi oil, and then put it in the oven until dries.
Reply:Why does the bottom have to be detachable? and what size? perhaps a different square pan and a custom divider to make the particular size? so ??? ps I wouldn't use steel aluminum or stainless. But stainless, I think, would want to stick. tell us moreMiller thunderbolt 250Decastar 135ERecovering tool-o-holic ESAB OAI have been interested or involved in Electrical, Fire Alarm, Auto, Marine, Welding, Electronics ETC to name a just a few. So YES you can own too many tools.
Reply:Would fold down sides work (piano hinge and pin the corners)? Unless it's a 1 shot deal, I'd go something other than mild steel .If you don't want to stand behind our Troops, feel free to stand in front of them.
Reply:A rectangular tart pan?  I have a round one but can't say as I have ever seen a rectangular one on the market here in the states or in Europe.  Since you don't mention size I might suggest just procuring some aluminum sheet pans and shearing out the bottoms leaving the desired lip.  A new bottom plate could then be sheared from similar aluminum sheet.  Easy peasy.  My buddies at the spin shop produce high quality pizza pans and other hollow cookware from .063 and .090 aluminum and have experienced no warping problems with either.Stainless might not be such a good choice of material as the heat conductivity is less than aluminum and there for the tendency to over cook the surface while the bottom will remain slightly under done.  Soggy bottom tart any one?  Oh wait a minute this bunch will think that sounds delightful!    (Get your mind out of the gutter)RogerOld, Tired, and GRUMPYSalesman will call, Batteries not included, Assembly is required, and FREE ADVICE IS WORTH EXACTLY WHAT YOU PAY FOR IT!Dial Arc 250HFThunderbolt 225 AC/DCAssorted A/O torches
Reply:Originally Posted by dumb as a stumpWhy does the bottom have to be detachable? and what size? perhaps a different square pan and a custom divider to make the particular size? so ??? ps I wouldn't use steel aluminum or stainless. But stainless, I think, would want to stick. tell us more
Reply:Originally Posted by Rog02A  Soggy bottom tart any one?   that sounds delightful!    (Get your mind out of the gutter)
Reply:Originally Posted by CulinaireZakenHi guys,Not a verry masculin topic but i need some help or advice.For my caterincompany i need some custom rectangular baking trays with a detacheble bottom.I was thinking of angleiron for the sides, mig welded together and a steel sheet as a bottom.The thing what i need advice on is: how thick must the sheet be for not warping in the oven?
Reply:Originally Posted by dumb as a stumpI spurted my morning coffee. YES delightfull... (Said with a homer simpson like long slow voice complete with drool.) PS  I went back and looked and I didnt see that he said "tart" pan . Perhaps it is a freudian slip? Have a "good " day.
Reply:As a fellow chef, I'd suggest aluminum as your material, it is what baking trays are usually made of.The thickness is going to depend on how big you need these.  For Quarter Sheet size, I would think you could go with the same thickness as your 9" round tart pan.  For Half or Full Sheet size, I would go with at least one or two gauges thicker...that is going to be supporting a LOT of weight.For the edges, you could easily get pieces bent at your local sheet metal shop, just make sure they have a significant lip on the bottom, to support the removable bottom.  Depending on the size, you may even need to have a 'whole tray' bent, then cut out a couple of large holes to let you push up on the removable bottom.In fact, that's probably the way I would go, for simplicity, anyway.  take your favorite baking pan of the correct size, cut a sheet of 0.040 aluminum to fit snugly in the bottom of that pan, then cut one or two large (4 to 6") holes in the bottom, to allow you to push up on the false bottom and easily remove it from the baking pan.Of course, I am stumped as to why you don't just use a parchment paper liner to make things easier to remove from a standard baking pan.WHATEVER you do, please post pics!Kev / Chef Kevin / Machine_PunkKevin / Machine_Punk from The Aerodrome Studio - Lincoln PowerMIG 210 MP - Meco N Midget w/custom welding station - Vintage Victor 100Current Projects: The Aerodrome Studio