Pan Design Options
You can maximize pan life by selecting new pans that are designed with materials and features that meet your specific baking needs. American Pan® provides many pan design options including a variety of industrial strength pan materials and a wide range of design features that greatly increase the strength, durability and life of our pans.
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Materials
The new, high-strength aluminized steel used in ePAN®s and e2PANs can greatly increase the life of your pans.
Features
American Pan® offers many design options and features to ensure your pans are customized to meet your production requirements and pan handling equipment. For example:
- Structural Ribs add strength to the pan bottom and pan perimeter.
- Bell Gussets add strength to the perimeter of the pan.
- Inverted and Moated designs are ideal for bottom stacking.
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Mechanical Damage
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, and coating surfaces and look for patterns in wear to identify sources.
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Pan Stacking
Most mechanical damage to pans occurs during stacking, since the bottom pan supports the entire stack’s weight. To avoid unnecessary damage be sure to:
- Maintain slow drop speeds of stacks onto the conveyor.
- Minimize the drop height and angle when stacking pans.
- Check the adjustment of the magnetic pick up on un-stackers. They should not apply any force to the pan.
- Keep pan stacks as low as possible. Contact customer service for a specific stack height recommendation for your pans.
Transfer Points
To prevent damage at transfer points your bakery should:
- Avoid transferring stacks of pans over uneven surfaces.
- Use pan truck rollers or roller conveyors that are small in diameter (25mm) and closely spaced to optimally distribute the load.
- Keep pan stacks as low as possible. Contact customer service for a specific stack height recommendation for your pans.
Pan Stops
To avoid damage from pan stops be sure to:
- Avoid steel on steel contact or excessive stop pressure.
- Use polymer conveyors under stopped pans to avoid abrasion of pan bottoms.
Depanning
To prevent damage from depanning your bakery should:
- Depan the product with as little friction as possible. Steep depanning can cause friction that will abrade release coatings.
- Lift product from pans at the same rate as the conveyor.
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Corrosion (Aluminized Steel Pans)
While aluminized steel is the best material available for baking pans, it will corrode in the presence of moisture. Here are some ways to prevent excessive corrosion:
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- Avoid prolonged moisture contact.
- Adjust your proof box. A “wet” proof box will accelerate the corrosion process.
- Thoroughly dry pans if they are washed or become wet.
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