*
Prevent inward bowing.
* Absorb corner turn abuse.
* Strengthen end bands.
* Allow for uniform distances between sets.
Perforated
Bottom Edges (EdgeHoles)
* 1/16 " diameter holes, 3/8” from bottom, on sidewall
of pans. Also available on bottom
* Release of trapped gases
* Reduce or eliminate cupping and internal holes in loaf.
Bottom
holes
*
3/32" centered bottom holes, embossed upwards.
* Release of trapped gases
* Minimize interior holes and bottom cuppin
Corrugations
*
Better resistance to impact.
* Improve slicing, by providing loaf with stronger sidewall.
* Strengthen bottom edge of pan.
* Maintain proper shape of bottom.
* Improve heat conduction to loaf due to larger contact area
* Eases release of loaf.
* Allows longer pan life.
a) 45 degree on walls only, or allover, or other special requests
.
b) 45 reversed, or 90 degree.
c) 45 degree bottom edge corrugations.
Large
bottom radius
(for
folded end pans- seamless pans already have this feature as
standard)
* Reduces sharp loaf corners and edges.
* Helps reduce tearing in bagging operation.
* Minimizes wear on inside of nested sets.
* Better suited for PTFE coatings
Convexed
ends
Convex
ends (3/32"arrow)
*
Flattens loaf end
* Improves tight seal in wrapping systems
* Eases slicing
Pyramid
or convex sidewall
*
Compensates loaf shrinkage during cooling
* Helps produce a straight and smooth sidewall
