Our exclusive methodology prolongs pan life and restores optimal performance.

Collection

Pans are picked-up from your facility and transported to the nearest refurbishment operation.

Straighten

Custom dies straighten pans to prevent damage to equipment and pans and prevent pan handling issues.

Lubricate pans.

Apply a baking pan lubricant to the baking areas of the pan as needed. Bread products may only require lubricant before the first bake and after washing. Cake products will most likely require pan lubricant with
every bake.

Depan products quickly.

Baked products should be depanned while the pan is still hot or warm. If baked products are allowed to cool in the pan, steam from the product will penetrate the glaze and may cause glaze lifting, premature glaze failure, and damage to the pan’s surface.

Clean as you go.

Simply wipe still-warm pans with a clean towel or a towel that has lubricant on it. Avoid pan washing whenever possible.

Wash with mild soap and water.

Commercial baking pans can be washed with pH-neutral products, but only when absolutely necessary. Do not use acidic cleaners, alkaline detergents or abrasive scrubbing pads. Use of these materials will cause the glaze to fail prematurely and may cause corrosion. Do not pre-soak or wash in automatic dishwashers.