A M E R I C A N PA N
systems. From trays that connect to conveyors, to tin sets with special strap designs, making sure a pan can run smoothly on an automated system is essential. “Automated baking systems have unique pan requirements to ensure smooth operation,” states Michael Cornelis, Vice President of International Sales and Development for American Pan. “Features like rounded pan corners and precise manufacturing to adhere to tolerances help ensure the pans will work efficiently with the system.” Explaining this further, he states, “Along with running smoothly on conveyors, pans and lids are often stored in specifically engineered spaces and must meet exacting size specifications.” Mr. Cornelis also discusses the new design for completely sealed pan frames which prevents contaminants from entering the pan frame during baking, washing or even the pan refurbishment process. “This design helps prevent contamination of baked products by eliminating particles or liquid from getting into the frame and subsequently damaging the product.” Handling larger pans Trays and tin sets for automated systems are also typically larger than standard pans. This could require additional supports or strengthening elements to be added to the pan design. Cross braces, structural ribs and other metal forming techniques are used to improve durability.
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These systems are used to remove lids off bread tin sets, move pans on and off the conveyors, and even transport pans to and from pan storage areas. To work with automated equipment for these functions, pans and lids must be designed properly to work within machine parameters and prevent damage to the pans or coatings. “It’s about being able to get the pans on and off the production line safely and efficiently,” according to Jesper Albertsen, European Sales Director
I N NOVAT ION ePAN® material and designs
ePAN ® baking trays and tins use a hightensile strength aluminized steel to create pans that are up to 20-50% lighter and substantially stronger than traditional designs. In addition to being lighter and stronger, ePANs ® offer:
+ Extended Pan Life: The use of high-tensile strength aluminized steel creates a
stronger pan and reduces the potential for pan damage.
+ Energy Efficiency: These pans heat and cool up to 25% faster than traditional
pans, decreasing oven energy requirements and space for cooling.
+ Easier on Your Bakery: ePANs® remove thousands of pounds from the bakery cycle and reduce wear on conveyors, stackers and other pan handling equipment.
C O M PA N Y R E P O R T S
Increasing the size of baking trays and tin sets increases throughput but creates a challenge for employees that are required to work with or handle the pans. Even when using proprietary ePAN® material, the weight of the bakeware can be increased significantly. This requires the use of robotics or other mechanisms to assist with moving the trays and tin sets on and off the line.
© American Pan
Due to larger pan designs and additional supports or straps for automated systems, pans inevitably become heavier. The size of the pans, coupled with the weight, often makes the pans too large for bakery employees to handle.
