Maximize Pan Life

Your bakery can maximize the life of our pans through proper pan design and by preventing mechanical damage and corrosion. You can maximize pan life by selecting new pans that are designed with materials and features that meet your specific baking needs.

Bundy Baking Solutions provides many pan design options including a variety of industrial strength pan materials and a wide range of design features that greatly increase the strength, durability and life of our pans.

To maximize the life of your existing pans, follow the recommendations below. To help identify if you are experiencing mechanical damage, inspect your pans regularly. Check side walls, pan bottoms, coating surfaces and look for patterns in wear to identify sources.

Pan Design Options

You can maximize pan life by selecting new pans that are designed with materials and features that meet your specific baking needs. American Pan provides many pan design options including a variety of industrial strength pan materials and a wide range of design features that greatly increase the strength, durability and life of our pans.

MATERIALS

The new, high-strength aluminized steel used in ePAN®s and e2PAN®s can greatly increase the life of your pans.

FEATURES

American Pan offers many design options and features to ensure your pans are customized to meet your production requirements and pan handling equipment. For example, Structural Ribs add strength to the pan bottom and pan perimeter, Bell Gussets add strength to the perimeter of the pan, and Inverted and Moated designs are ideal for bottom stacking.

LEARN MORE ABOUT OUR PAN OPTIONS

Corrosion
(Aluminized Steel Pans)

While aluminized steel is the best material available for baking pans, it will corrode in the presence of moisture. To prevent excessive corrosion, make sure to avoid prolonged moisture contact, adjust your proof box and thoroughly dry pans if they are washed or become wet.

PROLONGED MOISTURE CONTACT

Avoid prolonged moisture contact. Thoroughly dry pans if they are washed or become wet. 

ADJUST YOUR PROOF BOX

A “wet” proof box will accelerate the corrosion process.

Mechanical Damage

To maximize the life of your existing pans, follow the recommendations below. To help identify if you are experiencing mechanical damage, inspect your pans regularly. Check side walls, pan bottoms, coating surfaces and look for patterns in wear to identify sources.

Pan Stacking

Most mechanical damage to pans occurs during stacking, since the bottom pan supports the entire stack’s weight. To avoid unnecessary damage be sure to maintain slow drop speeds of stacks onto the conveyor while minimizing the drop height and angle when stacking pans. Be sure to check the adjustment of the magnetic pick up on un-stackers as they should not apply any force to the pan. Keep pan stacks as low as possible and contact customer service for specific stack height recommendations for your pans.

Pan Stops

To avoid damage from pan stops, be sure to avoid steel on steel contact or excessive stop pressure and use polymer conveyors under stopped pans to avoid abrasion of pan bottoms.

Transfer Points

To prevent damage at transfer points your bakery should avoid transferring stacks of pans over uneven surfaces and use pan truck rollers or roller conveyors that are small in diameter (25mm) and closely spaced to optimally distribute the load. Keep pan stacks as low as possible.
Contact customer service for a specific stack height recommendation for your pans.

Depanning

To prevent damage from depanning, your bakery should depan the product with as little friction as possible because steep depanning can cause friction that will abrade release coatings. Also make sure to lift the product from the pans at the same rate as the conveyor.

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