Release Coating
Several coatings are available to improve the baked product appearance and help release the product from the baking pan. We provide here a short explanation about each one of them. In all cases, if the use of the specific coating is a new experience, we recommend a full field test before committing to any specific technology; the performance of the coating may vary with the sugar content of the loaf, water percentage, and other factors. We can always recommend the most appropriate coating in each case.
Note: All our coatings confirm to European, US, and International Regulations for food grade material.
Silicone Glazing
This is the most popular coating among American bakers. It consists of a layer of silicon resin that is applied to the surface of the pan, and then cured under special temperature conditions; the coating then turns to a slightly shiny, very smooth surface. This coating can be combined with an earlier preparation of the base surface to turn the base metal (usually aluminized steel) into a darker color. This will improve the heat properties of the pan. The darker color is mostly used in proof and bake systems. The glazing life consists usually of 300 cycles, after which the pan can be reglazed.
• Helps keep pans clean.
• Helps release the baked product, eliminating or reducing pan greasing.
• This is usually the coating of choice when the product to be baked contains a large percentage of sugar.
Silicone Rubber
French style reddish orange rubber coating, which is very well suited for Hamburger, Baguette and Hot Dog type pans, where the cavities or molds do not have tall vertical walls that would increase depanning friction. The durability varies with the product, but it is typically at least three to five times that of glazing; it is typical to have between 1200 and 2000 oven cycles in low friction pans.
PTFE Coating
Very popular hard coat, used by wholesale bakers to completely eliminate the need for greasing, and improve bakery production speed.
• Provides a very long-life span, adapted to friction prone pans.
• The typical number of release cycles with this coating is around 3000-5000 with low sidewalls, and 2000 cycles for Bread and Pullman pans.
Note: Final bake cycles achieved will greatly depend on the type of product, pan handling, cleaning, etc. and the above cycle count is provided for informational purpose only, separate study should be done for each application to find the actual performance of the coating.
Guidelines for the Care of Pans and the Glaze Coating
Daily Use.
• Lubricate 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 every bake.
• De-Pan Products Quickly
Baked products should be de-panned 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.
Daily Cleaning
• Clean After Each Use
Wiping still warm pans with a clean towel, or a towel that has pan lubricant on it, usually provides adequate cleaning.
Avoid 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 cleansers, alkaline detergents or abrasive scrubbing pads. Use of these materials will cause the glaze to fail prematurely and may cause corrosion. Do not soak pans in water.
Do not wash in automatic washers.
• Thoroughly Dry Pans Immediately After Washing
Warm ovens work best.
• Dry and 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.