Baking & Snack - February 2020 - 100

PAN GLAZING

Releasing an operation's

FULL POTENTIAL
When it comes to pan glazing,
bakers also need to determine
if a product requires a release
agent or not. "Non-stick coatings allow bakeries to reduce
or eliminate the use of release
agents," noted Trevor Walker,
vice-president of North American
sales, Bundy Baking Solutions.
"Some product applications and
pans require no release agents,
while others do. This affects the
ingredient cost as well as the
maintenance of the pans."
Last year, Bundy Baking
Solutions launched Synova, which
offers Supra pan release agents
for bread, pizza, waffles and
other baked goods. Since then,
Mr. Walker said, GMO-free and
allergen-free oils have been introduced to meet bakers' needs.
Release agents form a hydrophobic thin film between the pan
and baked goods to maintain
consistent release and extend the
life of pans. Mallet, now part of
Vantage, provides applicationspecific release agents that are
applied through a targeted spray
process onto the baking surface to
help release products and protect
pan coatings, noted Roja Ergun,
director of R&D, Vantage Food.
Mallet analyses historical
and newly generated data such
as polymerization resistance,
Oxidization Stability Index and
smoke point to advance customer
specific solutions. "There are
many factors that determine the
difficulty of release based on product formulation and processing
conditions such as moisture content, inclusion type, and release
temperature," Ms. Ergun said. "We
rely on data to generate customized solutions to ease product
release and improve end product
quality for our customers."

100 Baking & Snack February 2020 / www.bakingbusiness.com

explained Bob Harrington, vicepresident of sales and marketing,
Capway Automation.
While the servo-controlled system
can rapidly remove traditional sized
pans on and off the stack or conveyor,
the larger ones normally result in a
lower pan-per-minute rate of operations, making it easier to operate. "The
robotic pans system also has minimal
lateral movement when gently placing the pan onto the stack, which
minimizes pan coating damage,"
Mr. Harrington observed.
Frank Achterberg, president of CBF
Bakery systems, suggested that robotic
vertical stacking and unstacking also
extends pan coating life. "The robotic
systems can be equipped with either
mechanical, vacuum or magnetic type
end-of-arm (EOA) tooling to ensure
gentle handling of the pans," he explained. "After the pans are stacked, they
can be moved by means of conveyors or
shuttles and stored away from the line.
The option to stack upside down ensures
no debris can collect in the top pan."
But even the latest advances in
technology can't prevent breakdowns
or other issues. That becomes a big-

Bread and bun pan cleaners can use a variety of
brushes and other methods to gently remove crumbs
and topping debris.
AMF Bakery Systems

ger problem with larger pans. "Many
of these oversized pans running at
higher speeds, in an emergency, cannot
be manually stacked by one operator,
so the reliability of the stacker is key
for smoother operation," said Dennis
Kauffman, executive product manager,
AMF Bakery Systems.

Seeking damage control
Failure to minimize pan damage and
protect pan coatings often results in
unintended expenses and hidden costs.
That's especially true on high-speed
lines where even a small percentage of
damaged product caused by nicks and
scratches can add up exponentially to
unnecessary waste. Moreover, frequent
pan recoating due to improper pan
handling and cleaning puts a dent into
a bakery's bottom line.
Mr. Walker advised that bakeries can
extend coated pan life with proper care,
good training and attention to material
handling needs. "Pans for high-volume
products are great for non-stick coat-
http://www.bakingbusiness.com
Baking & Snack - February 2020

Table of Contents for the Digital Edition of Baking & Snack - February 2020
