LloydPans® manufactures equipment and bakeware for the pizza, restaurant and baking industries in its 104,000 square foot facility in Spokane Valley, Washington.
Innovative Solutions
Bakeware pans engineered for the demands of modern ovens
Tools that solve the critical challenges of portion control
Accessories built with durability and optimal function
Unique finishes preferred for their performance and durability
Standard and Custom engineered products
US manufacturing ensures our timely delivery of quality products.
Dedication to excel at customer service makes LloydPans a trusted partner.
Beyond an extensive line of standard products, we offer surprisingly quick customization– which is why many of the giants turn to LloydPans® for new product launch needs and cost savings measures. With years of experience designing products that provide optimum performance, given oven type and cavity space, we've helped countless customers with practical solutions to their baking and portion control challenges.
We love our more than 12,000 social media followers, an engaging bunch full of pizza stories, idea sharing and community building. A few of our followers have slid into our DMs with some great customer service questions for Paul Tiffany, our resident technical expert.
A few of our followers have some great questions for Paul Tiffany, our resident food and pan expert. He’s tackling your customer service and technical questions about LloydPans baking and pizza pans.
Hi Paul – My pizzeria chain is currently using pizza pans that are nearing the end of their life-cycle. There are quite a few options out there, including aluminum, blue steel and stainless steel. What’s the difference? What’s better? – Jeff, Rhode Island
Paul Tiffany, our resident food and pan expert tackles your baking and pizza pan questions. Have a question for Paul, leave a comment or email us at sales@lloydpans.com
Paul Tiffany, our resident food and pan expert tackles your baking and pizza pan questions. Have a question for Paul, leave a comment or email us at sales@lloydpans.com
Paul Tiffany, our resident food and pan expert tackles your baking and pizza pan questions. Have a question for Paul, leave a comment or email us at sales@lloydpans.com
Paul Tiffany, our resident food and pan expert tackles your baking and pizza pan questions. Have a question for Paul, leave a comment or email us at sales@lloydpans.com
Paul Tiffany, our resident food and pan expert tackles your baking and pizza pan questions. Have a question for Paul, leave a comment or email us at sales@lloydpans.com
Hi Paul – I’m looking to improve the quality of my pizza crusts. We’re currently using pizza screens, but are considering upgrading to a solid or perforated pan. What’s the difference? – Tim, California
Contact Lloyd Pans
800-748-6251
USA Manufacturer
