CAINCO
P R O D U C T C ATA L O G - S TA N D A R D A N D C U S T O M P A N S
OUR COMPANY
OUR COMPANY
Cainco was founded in 1973 as a manufacturer of baking pans. We feature a full line
of pans: our tool shop and engineering department are technologically updated and
count with a very experienced staff. That, together with our several press lines, allow
us to perform in-house virtually every single operation required in the manufacture of
all types of pans. We also count with another industrial unit that manufactures
proofers and fermentation control equipment for the baking industry.
Our best warranty to our clients is our daily commitment to quality, reliability and
strength of our products.
Silicone Release Coatings are also applied in-house to conform with the strictest specifications
and process parameters.
Our customers, both potential and repeat buyers, are invited to know our line of baking
pans with this recently reformatted catalog. We are eager to provide top quality products
in a very expedient manner.
INDEX
CAINCO PRODUCT CATALOG
Release Coating - Material Selection
A - Bread Pans and Sets
Folded End Bread Pans
Seamless Bread Pans
Folded Pans on Strapped Sets
Seamless Pans on Strapped Sets
Seamless Pans on Seamed Sets
Bread Sets - Extra Features
Pullman/Sandwich Bread Sets
Pullman/Sandwich Drop Covers
A
B - Hamburger and Hot-Dog Bun Pans
Standard Features and Options
Extra Features
B
C - Cupcake and Muffin Pans
Standard Features and Options
Cupcake Frames - Channel Bar Construction with seamed Moulds
Cupcake Frames - Channel Bar Construction with Grommet Design
Extra Features and Options
C
D - Cake Pans
Round Cake Pans and Strapped Sets
Seamless Tube Cake Pans and Strapped Sets
Tube Cake Pan Sets - Channel Bar Frame With Lock Grommet Design
Sheet Pan, Cake and Jelly Roll Pans and Strapped Sets
D
E - Baguette and French Bread Pans
Standard US style
Baguette Pans With Reinforcing Frame
L- Frame construction
Light Construction
Heavy Duty Style with aluminum frame
Stainless Steel Frame Baguette
Perforation Patterns
For other languages, please visit our website.
Para Español, por favor visite nuestro website.
Vi invitiamo a visitare il nostro website
www.cainco.com.br
E
Para outros idiomas, por favor visite nosso website.
Pour le catalogue en Français, visitez s’il vous plaît notre website.
Besuchen Sie bitte unser Link im Netz
RELEASE COATINGS
CAINCO
Several coatiings are available to improve the baked product appearance, and help release the product from its pan.
We provide here a short explanation on each one of them. In all cases, if the use of the specific coating is a new
experience, we recommend a full field test before commiting to any technology; the performance of the coating
may vary with the sugar content of the loaf, water percentage, and other factors. We can always recommend the
most appropriate coating in each case.
All our coatings conform with European, US, and international regulations for food grade material.
A - SILICONE GLAZE
•
•
•
•
•
•
•
•
•
•
Most popular coating among US bakers.
Helps keep pans clean
Helps release the baked product, eliminating or reducing pan greasing.
Consists of a layer of grey silicon resin that is applied to the surface of the pan, and
then cured under special temperature conditions;
The glaze consists of a hard, one-layer coating approximately 20 um thick that is a
slightly shiny, very smooth surface
This coating can be combined with an earlier preparation of the base surface to turn the
base metal (usually aluminized steel) into a darker color, to mprove the heat properties
of the pan. The darker color is mostly used in proof and bake systems.
The glazing life cycle consists usually of 300-600 cycles, after which the pan can be
reglazed.
The glaze life can be up to 1500 bakes on special circunstances and preparation of the
pan;
Usually not suitable for frozen dough
This coating can be used in conjunction with appropriate demolding oils, when the
product to be baked contains a certain percentage of sugar. The other types of coating
also have alternatives for sweet products.
B - SILICONE RUBBER
• French style rubber coating - usually redish orange color
• High Quality multi-layer coating (75 - 100um thick) applied onto a carefully cleaned
and prepared substrate
• Very well suited for Hamburguer, Baguette and Hot-dog type pans, where the cavities
or moulds do not have tall vertical walls that would increase depanning friction.
• The durability varies with the product, but it is typically at least three to five times that
of glazing; it is typical to have between 1200 and 2000 oven cycles in low friction pans.
• Can be used in temperatures up to 350ºC (650ºF)
• Can be used very efficiently for freezing
C - PTFE COATING
• Very popular hard coat, used by wholesale bakers to completely eliminate the need
for greasing, and improve bakery hygiene and production speed;
• Provides a very long life span, adapted to friction prone pans;
• Almost exclusive use of SBS coatings, with worldwide warranty available;
• The typical number of release cycles with this coating is around 3000-5000 with low
sidewalls, and 2000 cycles for bread and pullman pans;
• SBS coating is applied with the latest SBS technology, by a licensed SBS partner.
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
CAINCO
BREAD PANS AND SETS
FOLDED END BREAD PANS
Standard Features and Options
A
Folded End Construction
•
•
•
•
•
•
26, 24 or 22 gauge aluminized steel are recommended depending on specific pan handling characteristics.
Aluminum or stainless available in some cases.
Folded end construction strengthens individual pans.
Vertical pan edges are extra strong due to folded end design, overlapping three sheets on the edge.
No exposed edges internally.
Wire is virtually hidden under pan material.
SEAMLESS BREAD PANS
Standard Features and Options
Seamless Pans - Deep drawn
Ultimate sanitary pan.
22 or 20 gauge (0,8 -1,0 mm) aluminized steel - typical minimal thickness after stamping is 0,7mm,
guaranteeing excelent resistance and tear protection.
• Stainless steel and aluminum available for some models.
• By construction, rounded corners and bottom edges reduce packaging problems.
• Excelent for PTFE coating, providing a very smooth and uniform surface.
•
•
To view suggested and stock dimensions, please refer to our stock pans catalog.
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
BREAD PANS AND SETS
CAINCO
FOLDED PANS ON STRAPPED SETS
Standards and Options
A
Rim Wire and Spacer (5 mm diameter wire)
• Wire in pan rims strengthens pan rim area.
• Wire in spacer: round rod depressed spacer maintains
set stability and alignment.
• Rectangular spacer between pan rims available as
extra feature.
Bandiron Strapping
18 gauge aluminized steel.
Closed bead strapping along bottom edge.
Individual pans strapped into sets of 3,4,5 or 6,
or according to clients specification.
• Pans projection welded to bandiron strapping.
• Permanent welded lock on bandiron material to
secure pans in place.
• Splice area is located on each of the long sides of
the set.
•
•
•
Bandiron Options
Bandiron under pan wire rims
•
•
Strapping widths of 1", 1 5/8", 1 15/16" or 2 3/16”.
Can be more sanitary than overwire and will allow
Pullman cover to drop directly on pan rims.
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
CAINCO
BREAD PANS AND SETS
FOLDED PANS ON STRAPPED SETS
Standards and Options
Bandiron over pan wire rims
•
•
Strapping widths of 1”, 1 5/8", 1 15/16" or 2 3/16".
Maximum protection to pan rims, can help maintain
better set alignment.
SEAMLESS PANS ON STRAPPED SETS
Most of the options and special features for folded end sets also available for this design.
• Assembly of set can be the same as folded end
strapped set: especially engineered projection weld
holds pan permanently in place - weld is destructively
tested to be at least as strong as pan material
• Set can also be mig welded or spot welded to
conform to clients specifications
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
A
BREAD PANS AND SETS
CAINCO
SEAMLESS PANS ON SEAMED SETS
A
• Ultimate in uniform, smooth baked surface
• Absolute precision in set dimension
• Excelent behavior in conveyored lines, because of
round corners and heat stability
• Added life span due to absolutely tied in construction
• Improved nesting
• Also available in stainless steel
• Reinforced inner bar
available, as well as
gussets on top plate.
• Individual Pans seamed
to top plate, stamped
out of one piece of
material.
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
CAINCO
BREAD PANS AND SETS
BREAD SETS
Extra Features
(Most of these features are available for every type of bread pan set, including open top, pullman, and seamless pan sets).
Tension bow
ribs/spacing offsets
• Prevent inward bowing.
• Absorb corner turn
abuse.
• Strengthen end bands.
• Allow for uniform
distances between sets.
Perforated Bottom
Edges (Edge Holes)
• 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
cupping
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.
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
A
BREAD PANS AND SETS
CAINCO
BREAD SETS - EXTRA FEATURES
A
Large bottom radius
Convexed ends
(for folded end pans-seamless
pans already have this feature
as standard)
(3/32"arrow)
• Flattens loaf end
• Improves tight seal in
wrapping systems
• Eases slicing
• Reduces sharp loaf
corners and edges.
• Helps reduce tearing in
bagging operation.
• Minimizes wear on
inside of nested sets.
• Better suited for PTFE
coatings
Pyramid or convex sidewall
• Compensates loaf shrinkage during cooling
• Helps produce a straight and smooth sidewall
Dome Style sidewall
Pyramid sidewall
Identification Stamps
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
CAINCO
BREAD PANS AND SETS
PULLMAN/SANDWICH BREAD SETS
Extra Features and Options
Same features as those listed for strap bread pans. In addition:
•
•
•
•
Straps especially designed for stacking, pan protection, and handling in automatic lines.
Height can be adjusted to allow different nesting patterns.
Can be adjusted to permit minimum nesting or flush to bandiron.
Available in 1”, 1 5/8”, 1 15/16”, and 2 3/16” widths – other sizes upon request.
2 continuous
pieces
2 continuous
pieces adapted
for minum
nesting
4 - piece
bottom
strapping typically used
on bar grid
systems
Continuous bottom strapping
Protects pan bottoms - Better pan alignment Can be flush with bottom or adjusted for nesting
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
A
BREAD PANS AND SETS
CAINCO
PULLMAN/SANDWICH BREAD SETS
Extra Features and Options
A
Extra strong double continuous bottom strapping - custom design for special conveyoring systems
Continuous bottom strapping away from pans - alternative protection of bottom of pans
Extended top profile for rack use
Other special supports available upon request
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
CAINCO
BREAD PANS AND SETS
PULLMAN/SANDWICH DROP COVERS
Standard Features and Options
For Pullman Pan sets (Folded or Seamless). Used to bake squared-off loaves.
• Cover Material: 18, 20, or 22 gauge aluminized steel.
• Nesting style: 1-1/2”
depth available
• Covers stack in orderly
arrangement
• Works well in
automated cover
systems
• Cover material is
wrapped tightly
around band rim
• Non-Nesting
style: 1”,
1-1/4”, or
1-1/2” depth
available.
• Oval slots provide
heat circulation
• Slit Bridge grommet
construction
adds structural
strength and
reduces warping
and tensions
Stacking Rod
• Rod is welded to top
of cover to maintain
proper stack alignment.
• Adds strength and
weight to cover
• Rod protects convex during inverted conveying
Convex loaf top
• Produces full top on loaf
to obtain a flat top after
cooling and shrinkage
• Pyramid Type usually
includes one row of
1/8” holes through
apex of convex
Dome type convex
Pyramid Type Convex
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
A
BREAD PANS AND SETS
CAINCO
PULLMAN/SANDWICH DROP COVERS
Standard Features and Options
A
Corrugations
• Increase rigidity of cover
• Distinguished appearance
of loaf top
Chevron type corrugation
45 degree corrugation
Perforations over
loaf area
• Allows escape of gas to
reduce inward bow
• Alternative perforation:
three holes of 1/8”
holes or according to
client’s specifications
Stamped Cover
• Positive stacking
• Good for turns in conveyor systems
Reinforcement bar
• Extra protection
• Added support for
automatic nesting
• Improves corner strength
• Adds weight and
support for automatic
stacking
Double thick inner cover band
Extra external band
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
CAINCO
HAMBURGUER/HOT DOG
HAMBURGER AND HOT DOG BUN PANS
Standard Features and Options
Pan Material
• 22 or 20 gauge aluminized steel
• Approximately 1 1/8” deep pan (from top of cavity
to top of pan)
B
Wide Band in Rim
• Anti-climb,
anti-shingling,
extra-strength avoids jamming in
automatic lines
• Improved stacking
• Seamless design, fully
covered corners with
wire or bar band in
the rim.
• Available in 1/2”
(standard) and 5/8”
band
• Wire in rim available
• Pan material tucked
to sidewall on bottom
bead
• Seamed moulds for
the deeper models
To view suggested and stock dimensions, please refer to our stock pans catalog.
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
HAMBURGUER/HOT DOG
CAINCO
HAMBURGER AND HOT DOG BUN PANS
Extra Features
Heat Circulation and
water drainage holes
Side wall gussets at
mold spacings
• Sidewall strength
• Improve stack alignment
B
Space Saver Ribs
Embossed ribs
• Allow for more cavities
in a reduced size pan
• Add strength
• Improves transport of
pan on proof and
bake systems
• Adds strength to pan
Special spacing
Convexed bottoms
• Allows extra space
for conveyor guides
on proof and bake
systems.
• Minimize cupping,
producing a flat bun
bottom
• Helps centralize
dough piece
Bottom hole pattern
Corrugated bottom
• One or five holes
• Prevents cupping
• Improves heat dissipation
• Simulates hearth baked bun bottom
• Adds strength to bottom of cup
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
CAINCO
HAMBURGUER/HOT DOG
HAMBURGER AND HOT DOG BUN PANS
Extra Features
Hot-dog cavities can
have oval, blunt, or
pointed ends
Oval End
Flattened areas
between clustered
molds
Blunt End
Pointed End
Bridges between
molds
• Easier bun separation
• Better hinging of rolls
• Reduces product
packaging problems
Special Embossed
shapes
Cookie pan style - no
pan walls
• Improves pan strength
• Can serve as extra
support on flat surfaces
• Custom stamps to
identify pan or customer
• Allows better air flow
on sidewalls of loaves
• 5/16" wire in rim
available
• 1/2" or 5/8" wide
band available
Pan corner radius
Inverted pan design
• Standard 7/8", also
available in 2" or 3"
• Larger radius reduces
jamming on proof and
bake systems, by
reducing diagonal
diemensions.
• Improve heat flow
over top of pan
• Protects mold bottoms
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
B
CUPCAKE AND MUFFIN
CAINCO
CUPCAKE AND MUFFIN PANS
Standard Features and Options
Pan Material
• 22 or 26 gauge aluminized steel
• 0.032” aluminum available for selected cup sizes
Cookie pan style no pan walls
• Allows better air
flow on sidewalls
of loaves
• 5/16" wire in rim
available
C
Cups seamed to top plate
Bar Band Construction
(optional)
• Available in 1/2”, 5/8”,
and 15/16” widths
• Anti-climb, anti-shingling;
• extra-strength
• avoids jamming in
automatic lines
Drain Holes
• Excess water or liquid
batter drains
through the holes
• Placed between
cups or cups and
frames
Pan Hook Holes
Panel Embossments
• Sidewalls of holes are
curled or grommet
seamed to protect
pan top plate
• Prevent panel bowing
and warping in
especially critical pans
• Recommended in
cases when the cups
are relaltively far appart
from each other
To view suggested and stock dimensions, please refer to our stock pans catalog.
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
CAINCO
CUPCAKE AND MUFFIN
CUPCAKE AND MUFFIN FRAMES
Channel Bar Construction with seamed moulds
Designed to withstand even very tough automatic, semi-automatic or manual lines, this type of muffin
pan can be made out of any type of muffin cup in our inventory, or under special requet.
Channel Bar Construction
• Channel frame absorbs side and
top impact and friction
• Channel bottom consists of
curled material around wire serves as protection for cups, when
extended beyond cup bottoms
• Cups lock seamed to top plate see standard muffin features
Rounded Corners
Flush riveted construction
• Rounded corners
especially suited for turns
in automated lines - no
sharp corners to stick
during transportation
• Protects the pan itself
• Ultimate resistance
against extreme shearing
forces that could damage
welds by stress fractures
• Rivets will hold pan in
place while letting it have
minimal movements
that actually prevent
cracks
• Embossment protects
rivet heads on automated
lines and racks
Angular support members
• Inner angle is reinforced
by extra inner element in
some designs
Z-type cross supports
Channel Bar Junction Lock Riveted
•
•
•
•
• Reinforcement element provides strong
bondage and structural resistance
Riveted fixation to channel frame
Reduce extreme torsion displacements
Heavy gauge rod or bar band
Supports can be welded to frame on special request.
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
C
CUPCAKE AND MUFFIN
CAINCO
CUPCAKE AND MUFFIN FRAMES
Channel Bar Construction with Lock Grommet Design
Extremely durable construction
To further increase the durability and structural strength of channel bar frame pans, we recommend the lock
grommet construction
C
Lock grommet design
• Lock riveted construction, coupled
with channel bar frame features will
further increase longevity and structural
stability of pan because it lets the
pan work under temperature and
mechanical stress
• Cups drawn individually
• Cups and panel support made of
aluminized steel or heavy gauge
aluminum
• Channel bar frame and cross supports
made of heavy gauge aluminized steel
• Cups and molds can be arranged even
closer than when the cups are seamed
• Many different cup sizes and types
available
• Other features are the same as for
seamed moulds
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
CAINCO
CUPCAKE AND MUFFIN
CUPCAKE AND MUFFIN FRAMES
Extra Features and Options
These extra features are available for virtually all construction styles
Drain Holes at corners
Stacking rod
• Holes at each corner
ease release of
trapped water after
pan washing
• Improve stacking
Custom Emboss
Sidewall support
members
• Heavy gauge bar
added to sides of
frame to provide extra
protection against
side impacts
Mig welded or spot
welded construction
available on special
request
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
C
CAKE PANS
CAINCO
ROUND CAKE PANS
Standard Features - single pans
• Straight or tappered sidewalls
• 26 gauge (0,5mm), 22 gauge (0,8mm), or 20
gauge (1,0mm) aluminized steel
• Aluminum available for some sizes
• No wire in rim
Strapped round cake
pan sets
D
Bandiron Strapping
Cross Strapping
• 18 gauge aluminized
steel bar band over
pan rim - projection
welded to pans
• Straight sides are better
suited for manual or
automatic handling
• Several arrangements
possible
• Pans firmly secured
in place by heavy
gauge braces projection welded to
pans, mig welded to
frame and to each
other
To view suggested and stock dimensions, please refer to our stock pans catalog.
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
CAINCO
CAKE PANS
SEAMLESS TUBE CAKE PANS
Single Pan Standard Features
•
•
•
•
Spun seamless pans - aluminized or aluminum
Nesting ring in tube upon request
Wide band in rims of single pans upon request
22, 20 or 18 gauge aluminized steel. Aluminum
0.060” or 0.080” thick also available
Strapped Tube
Cake Sets
D
Bandiron strapping
Cross Straps
• Heavy gauge
aluminized steel,
straight sides
• Bandiron is usually
projection welded to
pans
• Bandiron can be riveted to pan when the
materials do not match
• Heavy gauge braces
will keep pans firmly
in place and provide
extra structural
stability to set.
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
CAKE PANS
CAINCO
TUBE CAKE PAN SETS
Channel Bar Frame with Lock Grommet Design
In order to have an even stronger construction, we recommend this design for cake sets
(some construction details are the same as for cupcake fames with channel bar construction)
Channel frame riveted
to top plate, with angle
support.
Lock grommets provide
a very strong joint.
D
• Very stable and robust
assembly method
• Strong, heavy gauge
channel bar around set
• Pans locked on top
plate allowing small
movements that
would unduly
deteriorate material
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
CAINCO
CAKE PANS
SHEET PAN, CAKE AND JELLY ROLL PANS
Folded End Construction
• 26, 24 or 22 gauge aluminized steel are
recommended depending on specific pan
handling characteristics.
• Folded end construction strengthens individual
pans.
• Vertical pan edges are extra strong due to
folded end design, overlapping three sheets
on the edge.
• No exposed edges internally.
• Wire is virtually hidden under pan material.
Strapped Sheet Pan / Cake Pan Sets
D
Bandiron strapping
Cross Straps
• Heavy gauge
aluminized steel
• Bandiron is usually
projection welded to
pans.
• Bandiron can be riveted to pan when the
materials do not match
• Heavy gauge braces
will keep pans firmly
in place and provide
extra structural stability
to set.
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
BAGUETTE/FRENCH BREAD
CAINCO
Due to their very flexible construction style, all baguette pans can be produced in
sizes and configurations different from the standard ones.
Standard US Style
• 18x26x1", in several configurations: 5 long, 4
long, 6 long, 5 accross, etc. Other dimensions
upon request
• 16 or 18 gauge (1,25 - 1,0 mm) special aluminum
alloy is used for screen
• Open end cavities - bread can be pushed off
from tray
• Reinforcing bar tig welded to screen
• Screen welded to bar to provide very strong
structure
• Perforation 0.081", 32% open area
Baguette Pans with reinforcing frame
•
•
•
•
Can be used in automatic lines
Special device available for positive stacking
All sizes of pan and cavities available
16,18, 20 (standard), or 22 gauge perforated
aluminum
• Perforation 0.081", 32% open area (see section
on perforations)
• Alternative perforation 0.07", distance 0.10",
46% open area, provides excelent heat
transmission, old-fashioned appearance in loaf.
E
• Tubular aluminum
frame adds extra
strength, durability
and heat stability
• Screen is riveted to
frame, providing very
good structural
stability
• The whole frame,
including corners are
formed from long
pieces of a tubular
profile, and frame is
then tig welded at
short side
To view suggested and stock dimensions, please refer to our stock pans catalog.
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
CAINCO
BAGUETTE/FRENCH BREAD
L-Frame construction
• Screen is usually aluminum, but can be made
of stainless steel
• Moulds are not open ended - L-frame provides
a closure to cavities
• Frame usually riveted to screen - welded
construction available for some designs
• Not appropriate for stacking
• Frame can be made
of aluminized steel
(standard) or stainless
steel
• Special devices
available to facilitate
unloading on deck
ovens
Light construction
• Best Price
• For rack and shallow deck ovens
• Not recommended for sizes larger than 500 x
800 mm (20” x 34”)
• Perforation 0.081", 32% open area
• Self-supporting with
tappered edges
• Best stacking of all
types
E
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
BAGUETTE/FRENCH BREAD
CAINCO
Heavy Duty Style with aluminum frame
• Excelent for automatic stacking and handling.
• Very rigid and durable pan.
Very strong aluminum
frame.
Rounded corners
• Improve automatic
line anti-shingling
properties.
Stainless Steel frame baguette for automatic lines
• 16 gauge (1,2mm aluminum) perforated screen
with 0.081” (2,05mm) holes, 32% open area
(3.55 mm center to center distance)
• Very well suited for automatic lines
• All sizes available
• 28 gauge 304 stainless perforated sheet available, 0.07" diameter holes, 46% open area
Stainless steel
reinforcing bar and
side walls
E
Smooth bottom for
automatic transport
• Screen riveted to frame
to allow replacement
and recoating
• Can be adapted with
special nesting
embossments to allow
positive nesting
• Screen can also be
welded to frame
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
CAINCO
BAGUETTE/FRENCH BREAD
PERFORATION PATTERNS
Standard Perforation - 0.081” (2,05mm)
holes with 32 % open area.
• 12 - 24 gauge aluminum (2,0 mm - 0,6 mm)
• 0.14” (3,55 mm) center to center distance
• 32 % open area is good compromise between
strength and possible sticking of bread due to
excess moisture and riveting of dough, which is
typical of large holes or very moist bread dough
Alternative Perforation - 0.07” (1,8mm)
holes, 46 % open area.
• available for 22 or 24 gauge aluminum (0,8 0,6 mm )
• available for 28 gauge (0,4mm) stainless steel
• 0.10” (2,55mm) distance between centers
• 46 % open area and small holes provide good
heat transmission, and also a better appearance
of loaf bottoms
• due to the amount of material taken out, it is
recommended only for pans with reinforcing
frames
• recommended for especially moist and soft
dough
Alternative Perforation - 0.094” (2.38mm)
holes, 33 % open area.
• available for 14 gauge aluminum (1.5 mm)
• 0.155” (3.95mm) distance between centers
• 32 % open area is good compromise between
strength and possible sticking of bread due to
excess moisture and riveting of dough, which is
typical of large holes or very moist bread dough
• used in swedish style and bagel sheets
• other perforations upon request
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
E
MATERIAL SELECTION
CAINCO
At Cainco, we know that our pans can be only as good as the material that we receive from our suppliers.
That is why we use all our experience and utmost attention in the selection of suppliers and materials, especially
in the following items:
A) Aluminized Steel
Hot-dip coating with a special aluminum alloy that forms a tightly adherent coating on both surfaces of the steel.
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Material of choice for industrial and retail bun, bread, muffin and special pans
Excelent mechanical and structural properties due to the steel core
Excelent heat distribution and corrosion resistance even at high temperatures (400 C or 750 F)
Aluminum formulation contains approximately 10% Silicon, which allows it to be used in the most demanding
deep drawn applications
The slightly different appearance and longer duration of our coating is in part due to the thickness used of
20 um (0.008”), which amounts to a coating weight of 120 g/m2 (0.40 oz/sqft). Some of our competitors
use coating thickness of 13um (0.005”), and coating weight of 80 g/m2 ( 0.25 oz/sqft)
The aluminum coating in an unpassivated condition is suitable for food-safe applications
The aluminum coating is very reactive and takes oxygen from air or water to virtually seal itself from corrosive attack
Most frequent base metal for PTFE and silicone coatings
Aluminum-silicon coating
Alloy layer
Steel substrate
Aluminized Steel
B) Aluminum
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Almost exclusive use of high grade, special alloy aluminum
Excelent peak temperature heat resistance - necessary when coating with PTFE
Excelent long term heat resistance compared with standard, commercial grade aluminum
Much longer life span, also due to higher friction and tear resistance
C) Stainless Steel
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Most applications use AISI 304 stainless - food grade, high quality material
Some applications require magnetic steel AISI 409 - please consult with us about corrosion resistance
and heat distribution - used for a better base for frequent PTFE recoatings, when magnetic properties
are required
"The photos are from actual production pieces and represent typical configurations. Actual final product may differ from photos shown. The specifications may change without prior notice"
GUIDELINES FOR PAN CLEANING
1. When the pans are washed in the bakery, make sure that you use a washing solution that is
recommended for the material with which the pan was made.
2. Dry thoroughly all the residual humidity and remains of the washing process.
3. Consult with an expert and obtain a professional oppinion on what kind of solution should
be used in your case.
4. Run a washing test of each type of pan before commiting to a specific washing solution.
5. When your pans are reglazed, run a small lot test of the coating, before commiting to any
particular type of coating or applicator. Make sure that you only use the services of reputable,
experienced pan processors.
GUIDELINES FOR THE CARE OF PANS AND THE GLAZE COATING
1. Moisture or water that remain on the pan can attack the coating and the base metal, so dry
them thoroughly.
2. Abrasive materials are detrimental to the coating.
3. Do not thaw frozen doughs in aluminized steel pans.
4. Remove baked goods from the pans as soon as possible to extend glaze life. If the product is
allowed to cool down against the coating surface, release will not be as efficient, and the
coating may suffer.
5. Do not store in cold or damp area.
6. Do not use pans for storage of baked products.
7. Do not burn in your pans; usually only stainless steel or tinplate coated pans need that procedure
before they will conduct heat appropriately.
8. If the pan is unglazed and new, we suggest that you wipe them clean with soft dry cloth to
remove dust and oil, then grease with high grade hydrogenated shortening.
GUIDE FOR ANODIZED SHEET PAN CLEANING
1. Do not score or cut on an anodized pan, as it will violate the coating.
2. Pans can be cleaned either manually or in a dishwashing machine with a mild soap.
3. It is wise to use soaps that have been tested and found to be without action on the coating, such
as Oxydol, silver dust, etc.
4. Care must be taken with dishwasher cleaners, as they contain a high degree of alkalinity. Such
a cleaner causes the development of spots and the anodized coating to be etched.
5. We will not be responsible for anodized pans that are scored or cleaned with a dish washing
liquid high in alkaline.
GUIDE FOR PTFE NON-STICK PANS CLEANING
1. Upon receiving a PTFE pan, all surfaces should be cleaned with a liquid cleanser and damp
cloth or paper towel. Thoroughly dry the pan after the cleaning process.
2. Apply a thin layer of vegetable or olive oil to all inside surfaces of the pan. Such preparation is
recommended only before the initial use of the pan and is not required for subsequent baking
cycles.
3. After the item has been used, the food product will usually slide off the pan. Any excess
crumbs can typically be wiped out of the pan.
4. The duration that the item can be used before pan cleansing is dependent on the daily volume
usage. When pan cleansing is required, do not subject the PTFE to high temperature washers or
abrasive cleaners. The pan can be cleaned with a liquid cleanser and a damp cloth or cellulose
sponge. Thoroughly dry the pan after the cleaning process.
5. Do not use steel utensils or steel wool in conjunction with the pan for such items can scratch
the non-stick surface.
6. Do not use PTFE pans in a heat greater than 500 degrees.
Equipamentos para Panificação Ltda.
Rua Joaquim Marques de Figueiredo, 4-111
Bauru • SP • 17034-290 • Brazil
Phone int + 55 14 230-4877 • Fax int + 55 14 3281-6968
Home page: www.cainco.com.br • E-mail: cainco@cainco.com.br