Baking & Snack - October 2014 - 91

EQUIPMENT
Pan Coatings

Extending
the Life
of a Pan

Bakers can implement several strategies and
tools to ensure their pan coatings go the distance.

by Charlotte Atchley

T

To ensure their products release cleanly, bakers must
treat them with the utmost respect. If bakers don't respect their pans, they face the possibility of rejected
product, damaged pans and money lost on frequent recoating. This pervasive tool in a bakery's daily life holds
a surprising amount of opportunity for costly, wasteful errors, but with the right coatings and by following
proper procedures, bakers can lengthen the life cycle of
their pans and ensure their product releases every time.
To keep coatings effective, pans must be reglazed after a certain number of cycles determined by the type
of coating and product. For American Pan's Americoat
glazed pans, that can be every 600 bakes. The company's
DuraShield coated pans can reach up to 5,000 bakes
before needing to be replaced or recoated. BCS-Teflon
treatment of pans from Bakeware Coating Systems can
last in excess of 5,000 cycles.
"The main reasons they send pans in for recoating is because product is starting to stick to the pans,
they have carbon buildup on them or the bake quality
and consistency is declining," said Jason Tingley, vicepresident of American Pan, a Bundy Baking Solution,
Urbana, OH. "For products that do not require oiling
of pans, such as buns and rolls, the product may be
releasing okay, but once the glaze has been completely
worn off, the dough will actually begin to 'attack' to the

aluminized steel of the pan and cause delamination."
If bakers wait too long to recoat, they face the possibility of baked foods sticking to the pan, which not only
results in reject product but can also cause problems
downstream. "When bread stays in the pan and the robot tries to stack it, it is much more difficult," said Mitch
Lindsey, technical sales, Burford Corp., Oklahoma City.
This can cause pans to stick together and jams to happen
further in production, prompting more damage to pans.
Once products start to stick, pans must be packed
up and shipped to a facility for cleaning and recoating. This process can take several days, according to
Steve Schwartz, president, Bakeware Coating Systems,
Campden, NJ, and Anaheim, CA, and requires the baker
to keep an extra set of pans on hand or run a staggered
schedule to avoid any downtime. Of course, shipping
pans also costs money. While these expenses are unavoidable, it's in the baker's best interest to extend as
long as possible the number of cycles between recoating.

Stacking and unstacking
pans pose the most
danger to pan coatings.
Executing some simple
strategies can help pan
coatings last longer and
cut pan damage.
Bundy Baking Solutions

Minimize the damage
Bakeries are dangerous places for pans. They face peril
from mishandling, abrasion, thermal breakdown and
excess moisture.
The biggest threat to pan coatings is mishandling of
the pans either by human hands or automated equip-

www.bakingandsnack.com / October 2014 Baking & Snack 91


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Baking & Snack - October 2014

Table of Contents for the Digital Edition of Baking & Snack - October 2014

Baking & Snack - October 2014
Table of Contents
Table of Contents
Editorial - Leveraging the ‘aloha’ spirit
Newsfront - Flowers’ Hostess acquisition yields big advantages
Boulder Brands outlines ‘phenomenal opportunity’
Markel acquires Vanderpol, Den Boer
Frito-Lay outlines new product strategy
People/In Memoriam
Finding new ways to pop corn
Dave’s Killer Bread making national push
In Brief
King's Hawaiian - An Irresistible Aloha
Built to last
An all-encompassing aloha
King of Hawaiian foods
Pizza - Opportunity by the Slice
The value of variety
Snack Foods - Blurred Lines
Q&A: Allergens - From Prediction to Prevention
Chocolate and Cocoa - Icing on the Cake
Single-origin chocolates tell a story
Mondelez aiding women cocoa farmers
Cacao? Cocoa?
Shortenings - Making Products PHO-Free
Ingredient App - Answering Demand
Ingredient Handling - Stage an Intervention
Gluten-free, high-protein issues
Pan Coatings - Extending the Life of a Pan
Letting go with oil
Inline Safety Systems - Safe on All Fronts
The great debate over safety
Sanitation Strategies - Avoiding 'No. 9'
Case Study - From Seed to Snack
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - October 2014 - Baking & Snack - October 2014
Baking & Snack - October 2014 - 2
Baking & Snack - October 2014 - 3
Baking & Snack - October 2014 - 4
Baking & Snack - October 2014 - 5
Baking & Snack - October 2014 - 6
Baking & Snack - October 2014 - 7
Baking & Snack - October 2014 - 8
Baking & Snack - October 2014 - Table of Contents
Baking & Snack - October 2014 - 10
Baking & Snack - October 2014 - Table of Contents
Baking & Snack - October 2014 - Editorial - Leveraging the ‘aloha’ spirit
Baking & Snack - October 2014 - 13
Baking & Snack - October 2014 - Markel acquires Vanderpol, Den Boer
Baking & Snack - October 2014 - 15
Baking & Snack - October 2014 - People/In Memoriam
Baking & Snack - October 2014 - 17
Baking & Snack - October 2014 - In Brief
Baking & Snack - October 2014 - 19
Baking & Snack - October 2014 - 20
Baking & Snack - October 2014 - King's Hawaiian - An Irresistible Aloha
Baking & Snack - October 2014 - Built to last
Baking & Snack - October 2014 - 23
Baking & Snack - October 2014 - 24
Baking & Snack - October 2014 - 25
Baking & Snack - October 2014 - 26
Baking & Snack - October 2014 - 27
Baking & Snack - October 2014 - 28
Baking & Snack - October 2014 - 29
Baking & Snack - October 2014 - 30
Baking & Snack - October 2014 - An all-encompassing aloha
Baking & Snack - October 2014 - 32
Baking & Snack - October 2014 - King of Hawaiian foods
Baking & Snack - October 2014 - 34
Baking & Snack - October 2014 - 35
Baking & Snack - October 2014 - 36
Baking & Snack - October 2014 - Pizza - Opportunity by the Slice
Baking & Snack - October 2014 - 38
Baking & Snack - October 2014 - 39
Baking & Snack - October 2014 - 40
Baking & Snack - October 2014 - 41
Baking & Snack - October 2014 - 42
Baking & Snack - October 2014 - 43
Baking & Snack - October 2014 - The value of variety
Baking & Snack - October 2014 - 45
Baking & Snack - October 2014 - 46
Baking & Snack - October 2014 - Snack Foods - Blurred Lines
Baking & Snack - October 2014 - 48
Baking & Snack - October 2014 - Q&A: Allergens - From Prediction to Prevention
Baking & Snack - October 2014 - 50
Baking & Snack - October 2014 - 51
Baking & Snack - October 2014 - 52
Baking & Snack - October 2014 - Chocolate and Cocoa - Icing on the Cake
Baking & Snack - October 2014 - Single-origin chocolates tell a story
Baking & Snack - October 2014 - 55
Baking & Snack - October 2014 - 56
Baking & Snack - October 2014 - 57
Baking & Snack - October 2014 - Mondelez aiding women cocoa farmers
Baking & Snack - October 2014 - 59
Baking & Snack - October 2014 - Cacao? Cocoa?
Baking & Snack - October 2014 - 61
Baking & Snack - October 2014 - 62
Baking & Snack - October 2014 - 63
Baking & Snack - October 2014 - 64
Baking & Snack - October 2014 - Shortenings - Making Products PHO-Free
Baking & Snack - October 2014 - 66
Baking & Snack - October 2014 - 67
Baking & Snack - October 2014 - 68
Baking & Snack - October 2014 - 69
Baking & Snack - October 2014 - 70
Baking & Snack - October 2014 - 71
Baking & Snack - October 2014 - 72
Baking & Snack - October 2014 - 73
Baking & Snack - October 2014 - 74
Baking & Snack - October 2014 - Ingredient App - Answering Demand
Baking & Snack - October 2014 - 76
Baking & Snack - October 2014 - Ingredient Handling - Stage an Intervention
Baking & Snack - October 2014 - 78
Baking & Snack - October 2014 - 79
Baking & Snack - October 2014 - 80
Baking & Snack - October 2014 - 81
Baking & Snack - October 2014 - 82
Baking & Snack - October 2014 - 83
Baking & Snack - October 2014 - Gluten-free, high-protein issues
Baking & Snack - October 2014 - 85
Baking & Snack - October 2014 - 86
Baking & Snack - October 2014 - 87
Baking & Snack - October 2014 - 88
Baking & Snack - October 2014 - 89
Baking & Snack - October 2014 - 90
Baking & Snack - October 2014 - Pan Coatings - Extending the Life of a Pan
Baking & Snack - October 2014 - 92
Baking & Snack - October 2014 - 93
Baking & Snack - October 2014 - 94
Baking & Snack - October 2014 - 95
Baking & Snack - October 2014 - 96
Baking & Snack - October 2014 - 97
Baking & Snack - October 2014 - Letting go with oil
Baking & Snack - October 2014 - 99
Baking & Snack - October 2014 - 100
Baking & Snack - October 2014 - Inline Safety Systems - Safe on All Fronts
Baking & Snack - October 2014 - The great debate over safety
Baking & Snack - October 2014 - 103
Baking & Snack - October 2014 - 104
Baking & Snack - October 2014 - 105
Baking & Snack - October 2014 - 106
Baking & Snack - October 2014 - 107
Baking & Snack - October 2014 - 108
Baking & Snack - October 2014 - Sanitation Strategies - Avoiding 'No. 9'
Baking & Snack - October 2014 - 110
Baking & Snack - October 2014 - 111
Baking & Snack - October 2014 - 112
Baking & Snack - October 2014 - Case Study - From Seed to Snack
Baking & Snack - October 2014 - 114
Baking & Snack - October 2014 - 115
Baking & Snack - October 2014 - 116
Baking & Snack - October 2014 - Events
Baking & Snack - October 2014 - Innovations
Baking & Snack - October 2014 - 119
Baking & Snack - October 2014 - Products & Packaging
Baking & Snack - October 2014 - 121
Baking & Snack - October 2014 - 122
Baking & Snack - October 2014 - Patents
Baking & Snack - October 2014 - 124
Baking & Snack - October 2014 - 125
Baking & Snack - October 2014 - 126
Baking & Snack - October 2014 - New on the Shelf
Baking & Snack - October 2014 - 128
Baking & Snack - October 2014 - Marketplace
Baking & Snack - October 2014 - 130
Baking & Snack - October 2014 - 131
Baking & Snack - October 2014 - 132
Baking & Snack - October 2014 - 133
Baking & Snack - October 2014 - 134
Baking & Snack - October 2014 - 135
Baking & Snack - October 2014 - 136
Baking & Snack - October 2014 - Ad Index
Baking & Snack - October 2014 - New Product Spotlight
Baking & Snack - October 2014 - 139
Baking & Snack - October 2014 - 140
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