Aluminised Steel

Aluminium-coated (aluminised) Steel is what most of Columbit’s pans and trays are made. The characteristics make aluminised steel the ideal material for commercial bakeware. 

Aluminized steel is more corrosion resistant than carbon steel and even aluminium on its own. This is a benefit of the hot dipping process used to form the coating, which protects the base metal, Pans and trays made from aluminised steel produce quality baked foods and its physical and chemical properties withstand the hostile environment in today’s intensive production bakeries, in particular the high temperatures and propensity for corrosion.

Aluminised steel is manufactured from cold rolled steel, hot dipped with an aluminium-silica alloy and rolled to produce a low sheen, silvery-grey surface as pr American Standards ATSM A463/77.

Under normal bakery conditions and with proper maintenance procedures, aluminised pans will produce superior quality baked products for the life of the pans. To ensure pans operate pans operate at top capacity it is important to observe the following precautions.

  1. Always store pans in a warm, dry location. Rainwater or excessive moisture causes deterioration that shortens the pans life.
  2. Avoid abrasion or wearing. If the aluminium coating is impaired, humidity can penetrate the exposed base material and cause corrosion which affects pan life.
  3. Maintain pans in good nesting condition. Bent or misshapen pans lead to malfunction.
  4. Washing or soaking pan could cause irreparable damage to the aluminium coating. Contact Mackies for directions.
  5. Do not run conveyor belts or chains under pans when they are held stationary for extended periods by stops and gates. Mackies recommends modification to the conveyor sections to interrupt the progress of the pans or to lift them clear.

NOTE:

Dark marks at weld and other points are characteristic of aluminised corrosion resistance. These marks will not transfer to the baked product, nor will they affect pan efficiency.

Stainless Steel

The most common food grade metal is stainless steel, which is popular owing to its rust resistance and the fact that it’s easy to clean. Whereas regular steel is made primarily of iron and carbon, food-safe stainless steel is an alloy of iron and chromium. Nickel is usually thrown into the mix to increase the metal’s hardness, and more exotic elements like molybdenum sometimes are used to create steels for specialty applications.3

Stainless steel is strong, sanitary, and attractive. It resists rust, scratching, and denting extremely well. It’s popular in foodservice for its ability to undergo a fair amount of abuse without being damaged. Stainless steel also can withstand moderate levels of exposure to moisture, chemicals, and food without corroding or pitting, so it’s a natural choice for work tables, pots and pans, and other equipment that may interact with food.

Steel must be at least 11 percent chromium to be called stainless, and it’s the inclusion of that element that makes steel resistant to rust.4 Chromium allows the outer layer of steel to bind with oxygen to form what’s called a passivation layer: an invisible film that prevents steel from rusting as easily. Due to the metal’s composition, this passivation layer is self-repairing if the metal becomes scratched or nicked.

You’ll find several types of food-safe stainless steel being used in foodservice equipment. The differences between the types come down to the elements used to make them and the ratio of each. You may encounter two different rating systems used to describe the different types of stainless steel on the food-safe metals list. When you’re dealing with equipment and fabricated fixtures, you’ll most likely see the SAE (Society of Automotive Engineers) ratings used to describe steel. The SAE steel grade we use is:

  • 400-series steels contain chromium, and tiny amounts of nickel and other elements. Because of that molecular makeup, 400-series steel is arranged into a ferritic or martensitic crystal pattern and will always attract a magnet.7

Taking Care of Food Safe Stainless Steel

Stainless steel equipment can last for years and even decades when it’s cared for properly. Follow these maintenance tips to get the best results from your stainless-steel equipment and supplies:

  • Make sure stainless steel is rinsed thoroughly after it’s washed to remove chemicals from detergents that can prematurely wear down the metal.
  • A mixture of baking soda and water can be used to clean and polish food safe stainless steel gently.
  • When you clean and scrub a stainless steel surface, do so along the steel’s polish lines, or “grain,” to prevent creating scratches that can damage the equipment’s surface.
  • Avoid using steel wool and wire brushes to clean stainless steel. Metal cleaning tools can scratch steel’s surface, creating a rough exterior that can pit and degrade over time.
  • Avoid exposing steel to substances that contain chlorine, high levels of salt or acid, or corrosive solutions found in certain cleaners. Use non-chlorine cleaner only and rinse steel thoroughly after it makes contact with a substance containing chlorine.
  • Prevent hard water deposits, as they can play a role in causing rust. Take measures to clean your equipment regularly to keep deposits to a minimum. If your water supply is especially high in minerals, consider installing a treatment system that softens the water on its way to your equipment.

Aluminium

Another common metal used is food-safe aluminium. Aluminium is less expensive than stainless steel, but it’s also softer and able to withstand less abuse. Food grade aluminium is used for its light weight, low cost, and rust resistance, and is prized in bakeware for the speed with which it heats. 

For this reason we use it in our basic tray line, flat perforated, non-perforated and three or four sided trays. Due to its light weight and ease to coat it is a fantastic medium to use in a bakery.

Caring for Food Grade Aluminium

Aluminium may be softer than steel, but with a little effort, it can last for many years. Follow these care and cleaning tips to extend the lifespan of your aluminium equipment and kitchen supplies:

  • Mildly acidic substances, such as vinegar, lemon juice, and cream of tartar, work to remove stains from aluminium surfaces.
  • Avoid using steel wool and metal brushes that can scratch the soft metal and create a rough surface that food is prone to stick to.
  • Avoid exposing aluminium to salt and chemicals that contain chlorine, which can cause the metal to pit.