Our OptiShield® fluoropolymer coating was developed to provide a solution for conditions where a standard coating will not perform. Whether you have an extremely sticky dough, or extreme temperatures or oven conditions, we have a formulation that will work for your operation.
Value of OptiShield
Our coatings can significantly reduce, and in some cases, virtually eliminate the use of oil needed for your baking process. Less oil means healthier baking and all of our coatings are certified to be PFOA free and conform to FDA standards for coatings in contact with food. Outstanding release characteristics reduce product loss or staining by eliminating the transfer of carbon from dirty pans. Easy clean up allows additional time and cost savings.
We guarantee a minimum of 3,500 releases on most bun products but have documented over 5,000 releases at some of the world’s leading bun bakeries. A different product may have a different release life, but rest assured, no matter what your product, you will experience more releases with DuraShield than any other non-stick coating.
Our exclusive methodology prolongs pan life and restores optimal performance.
Pans are picked-up from your facility and transported to the nearest refurbishment operation.
Custom dies straighten pans to prevent damage to equipment and pans and prevent pan handling issues.
Coating Removal & Cleaning
Proprietary stripping and cleaning process removes old coatings, greases, and carbon from pans.
Pans are coated with one of our exclusive coatings.
Pans are delivered back to your bakery refurbished to provide optimal performance.
Use & Care
Chicago Metallic 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.
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
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.
Do not scratch or scrape pans.
Do not use metal utensils or other objects that could scratch the glaze. Deep scratches may cause surface corrosion on the pan.
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.
Thoroughly dry pans immediately after washing.
Warm (not hot) ovens work best.
Once dry, store pans upside down.
Do not nest pans immediately after
towel drying. Keep pans away from moist and humid storage environments. The best storage areas are dry, warm storage areas or still-warm ovens.
Equipment & Services
Besides our best-in-class release coatings, Bundy Baking Solutions offers innovative horizontal mixers and dough processing equipment. In addition, whether you need start-up assistance, employee training, or want to develop a preventative maintenance program, we have you covered.