American Pan® Frequently Asked Questions
Something on your mind? Scan our frequently asked questions (FAQ's) for a possible quick answer. If you don’t see what you’re looking for, click here to submit a request or inquiry online or give us a call at our number listed below and we’ll be happy to help.
Q: What is the best pan design for my bakery?
A:All American Pan® pans are custom made. By knowing the equipment used in the bakery, bake temperatures, and product requirements, etc., we can specify the right material, mould configuration and spacing, pan enhancements and coating for your operation. Contact your sales representative or customer service for more information.
Q: How do I prevent corrosion of aluminized steel pans?
A: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:
- 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.
Visit our Maximizing Pan Life page for more ways to extend the life of your pan.
Q: How can I prevent damage to my pans?
A:The two most effective ways to maximize pan life are to prevent mechanical damage and corrosion. Visit our Maximizing Pan Life page for more information. Visit the AMERICOAT® Plus and DuraShield® pages for information on maximizing pan coating life.
Q: How can I extend the life of my pan coating?
A:Whether your pans are coated with AMERICOAT® Plus or DuraShield® there are simple ways your bakery can extend the life of the coating. Visit the AMERICOAT® Plus and DuraShield® pages for information. You can also visit our Pan Glo® website for information on cleaning, straightening and re-glazing your pans to increase their life.
Q: Do you offer a pan maintenance or sanitation program?
A:Our Pan Glo® division has locations all across North America that offer pan cleaning, straightening and re-glazing services. Many bakeries use this service on a regular basis to allow them to better manage and rotate their pans on a schedule. In addition, straightening and glazing pans on a regular basis lengthens the life of the pan and helps to maintain optimal bake characteristics and overall product quality consistency.