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Bakeware Structure
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Bread Tin
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Individual bread moulds are made from
sheet metal. The common materials are aluminum and aluminized steel.
Material thickness are from 0.6 -2.5 mm. Aluminized steel is manufactured
from cold rolled steel, hot dipped with an aluminum silica alloy and
rolled to produce a low sheen, silver-grey surface. This material’s
physical and chemical properties withstand the hostile environment in
today’s intensive production bakeries.
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Under normal bakery conditions and
with proper care and maintenance, pans and trays manufactured from
aluminized steel produces superior quality baked foods throughout the
life of the utensils.
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Individual moulds are strapped
together using bracing strips and spacers. This is to produce the desired
footprint and height for the pan to suit production line of different
bakeries. Bracing strips are attached to mould walls by spot welding or
projection welding. A steel
wire is added to the top lip of each mould to provide extra strength.
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Other extras like air circulation
holes, convex sides, bottom brace, nesting adaptors, pushing bars and
protection brace are added when required for specific reasons
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Baking Tray
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Similar to bread tin, baking trays
are also constructed from two types of materials. Fully automatic roll
plant usually uses aluminized steel. Semi automatic roll plant with rack
or deck prover or oven uses aluminum and/or aluminised steel trays
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Extras such as strengthening
gussets/wires, air circulation holes, groove seaming and seam stripping
construction are added according to specific requirement of different
roll plants
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A distinct feature of ABE tins and
trays is the deep drawn structure. It means the mould is made from one
piece of metal without cutting and folding. This makes ABE products
lighter, stronger and easier to clean.
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Release Coatings
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Historically, bakers use oil as a
release agent to separate products from tins and trays. This results in
not only additional cost, but also poor production environment. To reduce
and eliminate oil usage, ABE bread tins and baking trays are coated with
release agent using state of the art coating technology.
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Our R&D team has extensive
knowledge of food production and material science. We developed different
coatings to meet demands from different food manufacturers. Our release
coatings are unique, effective and long lasting. Many of our customers around
the world are benefited by using these coatings.
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Coating options of ABE products:
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1. Silicon Glaze
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2. Fluorocarbon polymer (often called
as Teflon or PTFE)
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3. Rubberized Silicone
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4. Anodisng (aluminum alloy only)
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Bi-Fluo, the latest coating we
developed specifically for the baking industry, provides the ultimate
solution to durable oil free non-stick baking. This new coating will
provide over 3000 releases without using oil. Savings from oil usage can
easily justify the additional coating cost. In addition, product damage
or loss is reduced significantly and bakery cleanliness is improved as
atmospheric oil mist is no longer present.
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In summary, the combined deep drawn
structure and Bi-Fluo release coating of ABE bakeware provide the
following advantages to our customers:
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1. Cost- saving on oil usage
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2. Extended pan and tray life
and reduced maintenance costs
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3. Decreased product damage and
waste
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4. Improved baked efficiency and
product quality
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5. Improved food safety
conditions and cleaner pans and trays
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6. Reduced energy usage due to
lighter structures
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7. Reduced OH&S risks in pan
and tray handling
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8. Optimum heat distribution on
products
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ALL ABE products are certified for
food manufacturing
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