In addition to the production of pans and straps in all sorts, shapes and measurements, and the application of a product- and customer-specific coating to these pans, we specialise in the reconditioning (re-coating) of used pans.
For coated and non-coated pans alike, a number of general care tips apply. These positively affect the lifespan and quality of the pans, as well as the quality of the products. For optimal use of our pans, we recommend observing the following general tips:
- Remove the baked product from the pan as soon as possible, preferably when still warm. This prevents condensation taking place inside the pan, which can lead to loss of the release effect of the anti-stick coating, make the coating come off, or cause corrosion to the pan.
- Never use metal equipment or other objects, which can damage the surface of the coating. Damage to the coating may lead to loss of the release effect of the anti-stick layer or to corrosion of the pan.
- Do not store pans in a cold or humid environment. Moisture will damage the coating and may cause corrosion of the pan.
- No storage of baked or unbaked products in the pans. As a result of dampness underneath the product, in combination with the ingredients in the product, the anti-stick layer of the pan may be damaged. Pans should – if necessary – be cleaned before storage. All dirt should be removed before storage.
- If possible – store pans preferably upside down (so dust and dirt cannot get inside).
- Prevent deformation of the pan by eliminating possible causes of deformation in the production line. If necessary, straighten deformed pans in order to protect the anti-stick coating.
- Inspect the surface of the pan regularly for signs of wear. If signs of wear are observed, try to establish the cause of wear and eliminate it.
- The anti-stick coating is sensitive to high temperatures. If the anti-stick layer is exposed to a temperature higher than 250 C for a long period of time, the anti-stick coating will be damaged. Please note: this can happen if the pans remain in the oven longer than normal due to interruption or failure of the line, or if the pans run through the oven without products. Try to avoid these situations.
- Try to avoid pans’ running through the oven empty.
- Irregular heating of the pans is not beneficial for the quality of the anti-stick coating. Try to avoid irregular wear caused by irregular heating.
- If cloth and/or brushes are used for cleaning purposes, we advise a cloth or brush made of soft materials. De-panning can cause extra wear of the anti-stick coating. It is advisable to pay attention to the angle under which de-panning takes place: ideally, this happens in a straight line. It is also advisable to synchronise the speed of the pan and the de-panner.
- Avoid using excessive air pressure. The use of excessive air pressure can result in crumbs being blown into the surface, causing damage to the anti-stick coating. In addition, excessive air pressure can damage the surface instantly.
- Careless stacking of the pans can lead to serious damage to the pan and to the anti-stick coating. Avoid careless handling and dropping of pans.
- If cleaning the pans in your bakery is necessary, it is important to do this carefully in order to prevent damaging the anti-stick coating and/or the pan itself.
- If the pans need to be washed, a mild soap or detergent is advised. After cleaning the pans, rinse with lukewarm water and dry immediately.
- Do not use alkaline or other aggressive cleaning agents as these will damage the anti-stick coating and cause corrosion of the pan. The water temperature must be as low as possible, because steam can cause damage to the anti-stick coating.
- Do not use water under high pressure. This can lead to damage or to removal of the anti-stick coating.
- Pans should not be immersed in water or detergents. This will damage the coating.
- Do not store pans while they are still damp. The pans must be completely dry before stacking/storing them.
- Preferably, pans should be stored upside down.