bake - April 2019 - 11

equipment innovations

Aluminum Soldiers
Heavy-duty aluminum baking pans are the trusted soldiers on

Pizza al taglio traces its origins in Rome. It is quickly gaining

the front lines of retail bakeries across the country. They go to

popularity in the United States behind restaurants such as

work every day and keep your business moving forward. You

Bonci Pizzeria in Chicago. The Roman-style pizza is rectangular

can't live without them.

in shape, served by the slice and designed for a grab-and-go
eating experience.

"Because aluminum is a great heat conductor, pans get hot very
fast and you get fast oven spring," says Robert Johnson, marketing

LloydPans merged traditional Roman-style pizza pans with its

manager for LloydPans. "Steel is sturdy, but it heats up slower."

proprietary pan technology. To determine pan sizes, LloydPans
replicated the size of authentic Roman pans, changing the

Bakery and pizza pan manufacturers such as LloydPans and

company's standard measurement from inches to centimeters

Chicago Metallic Bakerware showcased their latest innovations

for accuracy. To ensure durability in a commercial operation,

during the International Pizza Expo March 4-7 in Las Vegas.

the company uses a heavy 12-gauge aluminum to construct the
pan, anodizes it and then applies the company's proprietary

New from Chicago Metallic, Exact Stack Pizza Pans are en-

PSTK coating. This permanent, stick-resistant coating does not

gineered to stack securely yet release easily when lifted. The

require seasoning and will never rust.

pans can be used to proof dough while stacked and won't
stick together due to the proprietary design, according to the

"We focus on partnering with our customers, and we have

company. Exact Stack Pizza Pans are available plain or pre-

in-house design so that we can design pans to their specifica-

seasoned with Americoat ePlus glaze.

tions," Rennaker says.

Pans can be stacked with dough inside without the use of lids

"We are more than just a pan manufacturer," Johnson adds.

or pan separators, reducing overall equipment costs and saving

"And the advantage we have as a US manufacturer is that we

walk-in, retarder and prep area spaces, according to Chicago Me-

control production and delivery times."

tallic. Pan sidewalls contain an engineered rib that enables pans to
stack precisely, eliminating a need to pry stacked pans apart.

The new pans are two centimeters deep and feature a double-

LLOYDPANS, CHICAGO METALLIC

thick folded rim to increase durability. LloydPans also has deIn the pizza business, it is important to realize that regional

veloped two cutting boards to complement the pizza al taglio

styles are gaining popularity from coast to coast, and Lloyd-

pans. Both the pans and the cutting boards were introduced at

Pans offers pizza pans for all regional styles including Sicilian,

the International Pizza Expo.

Grandma style, Chicago deep dish, Detroit style and the new
Roman style pizza al taglio.

Also at the show, Chicago Metallic Bakeware featured NSF
StayFlat Sheet Pans, the world's first sheet pan (available in full-

"We've carved out a niche in the pizza industry by expertly devel-

and half-size) to have the strength of a completely enclosed pan

oping and crafting regional-style pizza pans," says Traci Rennaker,

rim, according to the company, and to be certified by National

LloydPans' president and chief executive officer. "Pizza al taglio is

Sanitation Foundation (NSF) International. The NSF StayFlat

destined to be the next big restaurant trend, and these pans give

Full-Size Sheet Pan features stronger sidewalls and a concave

pizzaiolos, retail bakers and commercial foodservice operators the

bottom that significantly increase the pan's durability and resis-

perfect pan to deliver a light, airy crust with bite."

tance to warping and bowing.
bakemag.com | APR 2019 > 11

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bake - April 2019

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