Surface treatment

The quality of the baking surface has a determining effect on your operating profits. If the quality leaves to be desired, it will have consequences for the production rate and the quality of the end product. Production costs will rise, first because of the need to use grease, and secondly as a result of the pollution due to the use of lubricants such as oil and grease.

Because every baking surface is made to measure, Lhotellier R2A has conducted an in-depth study into non-stick and depanning coatings. Years of market experience and research in cooperation with selected suppliers have gone into a number of coatings designed exclusively for Lhotellier R2A to guarantee optimal depanning with every product and every type of pan. Depending on the coating and the product, greasing is made wholly or partially redundant. It goes without saying that operating profits are as least as important as depanning qualities and hygiene.

The coating is applied by means of a balanced multiple-coat system. For strong bonding with the coating, the condition of the surface is of overriding importance. That is why the first step in the coating process is thorough cleaning of the surface. After this first step, a coat of primer is applied to maximise bonding between the baking pan and the non-stick coating. Depending on the specifications, one or more coats with specific depanning qualities are subsequently applied. Finally, the coating is enamelled to provide even and durable coating with excellent rising, baking and depanning qualities.

As stated earlier, the applied coating is product dependent. Over the years, we have developed a number of different coatings - Teflon®, resin and rubber silicone. The outside of the baking pan is usually enamelled black to ensure optimal heat transfer. We will be more than happy to advise you on the most suitable coating for your utilization.