Chicago Metallic - THE BAKEWARE COMPANY - Greenfield World ...
Chicago Metallic - THE BAKEWARE COMPANY - Greenfield World ...
Chicago Metallic - THE BAKEWARE COMPANY - Greenfield World ...
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<strong>Chicago</strong> <strong>Metallic</strong> - FAQ<br />
representatives and agent throughout the world. Contact us and we<br />
can put a sales professional in touch with you.<br />
Q. Why are some products made of aluminized steel and some of<br />
aluminum?<br />
A. Aluminum is a fine conductor of heat. It's ability to heat and cool<br />
quickly makes it a preferred material by some bakers. Aluminized<br />
steel is steel that has an aluminum coating. Aluminized steel is<br />
preferred by some bakers because it can withstand the daily wear and<br />
tear of commercial baking.<br />
Q. I have a object that kind of looks like a baking pan, but we use it for<br />
other purposes. Can you custom make more of these for me?<br />
A. Usually Yes. <strong>Chicago</strong> <strong>Metallic</strong> will custom fabricate many<br />
different types of metal parts and objects. We have a custom fab<br />
business unit that produces parts and / or components for many<br />
different industries such as, industrial adhesive moulds, parts<br />
containers, paint cups, drip pans, wax moulds, frames chassis's for<br />
telecommunications, and military type boxes. For more information<br />
on custom made metal parts or components click on www.<br />
chicagometallic.net.<br />
Q. What is Sure Bake and Glaze?<br />
A. Please see the section on Sure Bake and Glaze in our Custom Pan<br />
Buying Guide or Bun & Roll Pan-A-Log.<br />
Q. How long does Sure Bake and Glaze last?<br />
A. A typical glaze lasts 300 to 500 cycles. Glaze can be attacked in a<br />
matter of minutes by steam, sugar, or acidic dough. Please be sure to<br />
follow the care and use instructions for Sure Bake and Glaze.<br />
Q. Can Sure Bake and Glaze pans be recoated?<br />
A. Yes. Commercial businesses specializing in reglazing pans are<br />
located throughout the USA, Canada, and in some other countries.<br />
Contact us for a listing of commercial reglazing facilities to find the<br />
one located nearest you.<br />
Q. What is Bakalon Non-Stick?<br />
A. Please see the section on Bakalon Non-Stick in our Custom Pan<br />
Buying Guide or Bun & Roll Pan-A-Log.<br />
Q. How long does Bakalon Non-Stick last?<br />
A. Bakalon Non-Stick can give a commercial baker thousands of<br />
releases without the use of pan oil. Results may vary due to products<br />
baked and the care taken.<br />
Q. What is the proper care for Bakalon Non-stick?<br />
A. You must protect the coating from scratches, abuse, byproduct<br />
buildup, nesting interference, and burning.<br />
Key details :<br />
● careful stacking and unstacking<br />
● no abusive top indexing<br />
● no pans with missed cavities baked in oven<br />
● recommend 5/8” band in rim for nest clearance<br />
● seeds, onions, raisins, crumb, and flour must be blown or<br />
carefully removed from the baking surface<br />
● coating cannot be exposed to oven jams or excessive heat<br />
http://www.bakingpans.com/custom_pans/FAQ.html (2 of 3)8/11/2003 6:01:07 AM
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