Our proprietary AMERICOAT® coatings can be used for virtually any product and can significantly reduce the amount of oil needed for your baking process. Our extensive recoating network makes AMERICOAT our most cost-effective option for many bakery operations.

Durashield Process


Reduce Costs

Use bakeware and equipment longer, and reduce or eliminate secondary release agents (oil, silicone, paper)

Decrease Cleaning Time

Enjoy minimal maintenance and cleaning

Increase Productivity

Increase yield and reduce waste from depanning issues

Improve Product Quality

Ensure product consistency through improved dough flow and release

Increase Safety and Cleanliness

Create a safer environment with reduced fire hazards due to elimination of oils and grease

Enhance Sustainability

Limit environmental impact by reducing scrap levels

Release Life

Our exclusive methodology prolongs pan life and restores optimal performance. AMERICOAT provides 300-600 releases without the use of oil and up to 1,000 releases with oil.


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 our exclusive AMERICOAT coating.


Pans are delivered back to your bakery refurbished to provide optimal performance.

Refurbishment Locations







Use & Care

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.

Regular Inspections

Check for wear points on all surfaces of your pans. Find the causes of the wear and make the necessary adjustments before damage to the pans or DuraShield® become severe.


Eliminate pan distortion by eliminating the causes of distortion within the system. Straighten pans when necessary to protect the coating and the pans if pan distortion cannot be eliminated.

Washing Pans

Pans should be brushed and vacuumed before being taken off­ the line for storage. All residue should be removed from the pan prior to storage. Ideally, the pans should be hand wiped with a damp cloth as needed® usually between 500 and 1,000 bakes.

Maximizing Coating Life

The two main causes of premature failure of DuraShield® coating are thermal breakdown and abrasion. See below for detailed information on these causes and suggestions for maximizing the life of your DuraShield® coated pans.

Causes of Coating Failure

Thermal Breakdown

At the end of its life, DuraShield will ultimately fail due to thermal breakdown. Thermal breakdown occurs gradually on a molecular level as a pan is subjected to normal baking temperature variations. Each time a pan is heated and cooled, microscopic cracks begin to form in the coating. Eventually these cracks will grow large enough to allow the accumulation of baking residue, causing the coating to lose its non-stick properties.

Preventing Thermal Breakdown

Line Breakdowns — Shut off heat during oven stoppages if possible.

Uneven Heating — Oven experts should check to ensure that oven heat flow is consistent throughout the oven.

Panning — Strive to keep empties to a minimum to get the longest life from DuraShield. Ideally, all of the moulds within a pan should have dough deposited in them.


Mechanical abrasion from equipment or practices in your bakery may wear through the DuraShield coating. Although DuraShield was designed to withstand the typical conditions of a high-volume bakery and is resistant to abrasion, care must still be taken to prevent unnecessary abrasion from wearing the coating prematurely.

Preventing Damage from Abrasion

Brushes — Cleaning brushes should be soft and adjusted so they do not ride too close to the surface of the pan to avoid marring the DuraShield Coating.

De-Panners — Adjust the de-panner to lift the product out of the mould as straight as possible. Ensure the de-panner head and pan conveyor are traveling at the same speed.

Excessive Air Pressure — When the air pressure is too high, it can blast seeds, crumbs and cornmeal into the pan surface. This will cause the coating to wear prematurely.

Pan Indexers — Adjust the indexing fingers to prevent scratching the coated surface. Padding the fingers with Teflon or rubber will help reduce friction and wear.

Stacking — Avoid dropping pans at an angle to minimize scraping the DuraShield on the inside of the pans. Use extra care when using a pan as a cover for pans in storage.

Accumulation of Ingredient and Product — Incomplete cleaning allows ingredients and product to gather on the coated surface and will cause a degradation of non-stick properties. Mild brushing with a soft brush, or the vacuuming of food residue, is essential to obtain maximum coating life.

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.

Shaffer Double Sigma Mixer


Industrial Mixers & Processing Equipment


Pre-Owned Equipment

Parts & Service

Professional Service for Professional Results