PRODUCTION
Coatings do make the pan Having the right coating for the product, the process and the pan goes a long way to obtaining perfectly baked products for longer, while optimizing costs.
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The durability of pan coatings starts the moment they meet the pan, and the design of the pan plays a major role in the life of the coating. That is why American Pan considers the type of pan coating that will be applied from the very beginning of the bakeware design process. One of the main goals is to ensure that coated surfaces will not come into contact with other pan metal when travelling through the bakery or when pans are stacked. The company has developed unique stacking designs for trays, tins, and lids, to avoid metal coming into contact with the coating, even if they are nested. “Having a proper stacking design not only ensures the ability to safely stack pans and save bakery space, it also protects the pan surface and coating, ensuring the maximum release life,” states Jesper Albertsen, Vice President of Sales for American Pan Europe. One American Pan customer was using automated stacking which was causing damage to the coating and premature failure. Switching to a new stacking pan design allowed the customer to extend the coating life by approximately 30%.
Proper use and care Having a newly coated pan that matches the required specifications is the beginning of the road for the lifespan of that coating. Coatings come in a wide range – for example, there are OptiShield® coatings are specifically formulated to handle sticky doughs such as pretzels, buns, or muffins, while other coatings, such as DuraShield®, can suit a broader range of standard products.
www.bakingbiscuit.com 04/2022
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For OptiShield® and DuraShield®, the main coatings that American Pan delivers in Europe, utilization guidelines include handling, the use of release agents and toppings, depanning, and their passage through conveyors, proofers, and ovens. Stacking and cleaning guidelines are also provided. Both OptiShield ® and DuraShield ® coatings are designed with excellent non-stick properties and are corrosion-resistant. To minimize any damage, scratching and abrasion should be avoided. For example, pan indexers should not be allowed to come into contact with the coated surfaces, which would ultimately damage the coating. To avoid this issue, bakeries can add rubber padding to the pan indexing fingers. If the non-stick coating incurs deep scratches, the pan’s surface is subject to corrosion and problems with product release. Albertsen emphasizes that, “If a bakery notices damage to their pans or coatings, they should contact our team right away so that we can help determine the cause of coating damage and suggest solutions. Our goal is to ensure the longest pan and release life possible.” What is applied to the pan or product can also affect the life of the coating. Using release agents such as oil or grease can cause build-up on the pans and reduce the effectiveness of the coating. Toppings such as seeds and
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