1. Material and surface treatment characteristics
Q : What are the characteristics of the pie plate/pizza tray with hard coating and anodic treatment?
A: Dural properties:
1. The surface is super hard, the blade can be in direct contact, the surface is wear-resistant, acid-resistant and alkali-resistant, and easy to clean.
2. The surface is black, with radiation resistance and heat absorption characteristics, which can shorten the baking time and save energy costs.
3. High-grade aluminum alloy material, high strength and not easy to deform, can ensure the quality of product production.
Aluminum alloy characteristics:
1. The aluminum alloy is treated by anodizing without glossing, which is hygienic and safe, and easy to clean.
2. The efficiency of aluminum alloy is the most accurate.
3. The thermal conductivity of aluminum alloy is fast, so the thermal conductivity of aluminum alloy is better and faster than that of any baking material.
Q : What are the characteristics of the pie plate/pizza tray with hard coating and anodic treatment?
A: Anode products:
It has 40% water separation, a heat-resistant temperature of less than 250°C, and a service life of more than 2,500 times, making it suitable for general baking.
Characteristics: not easy to oxidize, hygienic and easy to clean, oil when used;
Dural Products:
It has 50% water separation, a heat-resistant temperature of less than 250°C, and a service life of more than 20,000 times, which is suitable for pizza pans and cake molds. Characteristics: scratch resistant, can be cut directly, the product absorbs heat and saves energy, hygienic and easy to clean.
Features of hard film treatment:
- Its surface is ultra-hard, abrasion-resistant, scratch-resistant, acid-alkali resistant and easy to clean. Its surface hardness is harder than that of ordinary knives, and it has the characteristics of super hard and not easy to deform;
- It has the characteristics of wear-resistant and scratch-resistant, and will not cause wear and tear on the surface due to continuous scrubbing, exposing the surface of aluminum, thus causing oxidation and unhygienic conditions, which directly affects human health
- The surface is gray-black, which has the characteristics of radiation resistance and heat absorption, which can shorten the baking time and save costs;
Q : Why should I choose a non-stick baking sheet? What is the difference between general non-sticking, premium non-sticking and silicon licone non-sticking?
A: The product is easy to demold after baking on a non-stick baking tray, which reduces the oil and manual oil wiping and environmental cleaning man-hours, which not only saves costs but also improves production capacity;
Generally non-sticky: suitable for bread products with a sugar content of less than 11% (the best use is 1,000 times);
Special non-stick: the spraying process of powder coating is adopted, the surface structure is very dense, which can reduce the penetration of external factors and increase the service life, and the special non-stick is 3 times that of general non-sticking;
Silica is suitable for high-sugar products, such as cake products (sugar content below 20%)
Q : What is Meena? What is the difference between Meena pallets and plastic pallets?
A: Meina tray is made of melamine powder (known as 100% melamine or A5 material in the industry) according to the size of the tray, through cake making, coloring (according to the needs of the design style), high temperature pressing mold, glazing, insulation, grinding and polishing (removing burrs), inspection and packaging and other procedures. Its appearance and feel are the same as porcelain in general, and it is difficult to distinguish without careful observation, so it is also known as melamine tray and melamine dish, which is one of the food packaging containers commonly used at home and abroad.
The physical and chemical indicators of qualified melamine (melamine) trays should meet the requirements of mandatory standards such as GB9690-88 and QB1999-94, and have stable performance (non-toxic and odorless in normal use), acid and alkali resistance (free formaldehyde content and melamine migration meet the requirements of the standard), smooth surface, high hardness and impact strength (drop resistance, not easy to break), and can automatically extinguish the arc.
Melamine powder is made of melamine (melamine) formaldehyde tree finger as the main raw material, mixed with an appropriate amount of pulp cellulose filler.
Differences: Meena tray has a bright appearance, smooth feel like a porcelain product, good texture, not easy to scratch, choose the right Meena tray can better set off the product characteristics and texture; Plastic pallets have high economic benefits, are not easy to break, and are beautiful and generous
2. Product maintenance instructions and precautions
Q: How do I maintain my impression after use?
A: Because the imprinting mold is made of cast copper mold, steel rod and wooden handle, it has the effect of easy to use, safe and good effect, so there will be carbon deposition and oxidation after the imprinting mold is used, and it can be maintained with a copper brush.
Q: Are there any precautions I need to pay attention to when using pie plates/pizza pans?
A:
1. Wash with a cotton cloth before use, dry it over a warm fire, and wipe the surface with a small amount of grease before use.
2. Wash with heated cleaning water after use and keep dry.
3. Do not heat directly with flames, let alone directly heat more than 250°C.
Q: How to maintain the chocolate mold?
A:
Since most of the chocolate molds are mirror-designed, the surface of which highlights the attractiveness and texture of the chocolate product, the “user” must be very careful when cleaning the mold. Suggested method: Rinse or soak with hot water to remove chocolate residue from the surface and avoid surface scratches.
Q: What should I pay attention to when using a non-stick baking tray?
A:
When using a non-stick baking sheet:
1. Do not use sharp metal products, scouring pads and chemical reagents to wipe them;
2. Do not leave baked or unbaked products in the utensils, because the corrosion formed by moisture, sugar and starch accumulated in the product will corrode
and metal materials at the bottom of the oxide coating;
3. Try to avoid collision and friction caused by careless operation, resulting in wear or scratch of the non-stick coating;
4. When storing and accumulating, it should be taken up and down to avoid wear or scratch of the non-stick coating;
5. The non-stick coating will produce microscopic cracks and cause the residual material to erode the non-stick coating under the condition of long-term high and low temperature difference, resulting in non-sticking
The coating eventually loses its non-stickiness. To avoid this, we recommend:
1) The baking temperature of non-stick utensils is lower than 250°C, which can prolong the service life;
2) Non-stick utensils should avoid uneven heating;
3) Non-stick utensils should not be burned empty;
4) Do not use high-temperature steam for cooking and cleaning for a long time, which is easy to cause peeling and falling off of the non-stick layer;
5) Salad oil cannot be used.
Q: What are the uses of various knives, and how to clean and maintain them?
A:
First, the use of the tool:
Saw knives are suitable for cutting toast, bread, and softer products;
Pastry knives are suitable for cutting cakes and pastries;
Scrapers are suitable for spreading cream and chocolate;
Beef knives are suitable for cutting meat products such as beef;
The cake spatula is suitable for cake scraping and easy to defilm.
2. Precautions for the use of tools:
This alloy steel has high strength, elasticity, sharp blade, and easy operation, but if it is not operated or used properly, it is easy to break and grow, so the following points should be paid attention to in use:
(1) Be sure to handle it with care when using, because this alloy steel is elastic and easy to break once it is impacted.
(2) The knife with a long blade should not be used for picking cakes, otherwise the blade is easy to break.
(3) After the knife is used, it must be cleaned and dried with water + neutral detergent, and placed in a dry and ventilated place, otherwise it is easy to grow at a certain humidity and temperature.
(4) After the knife is cut with acidic substances such as fruits, it must be cleaned with water, not just wiped with a damp cloth, otherwise with a certain humidity and temperature, it is easy to cause pitted corrosion on the surface of the knife.
(5) The tool must not be cleaned with chlorine-containing detergent and soaked for a long time, otherwise the chloride ion will precipitate the C element in the steel, resulting in pitted corrosion on the surface of the tool.
3. Cleaning and maintenance of knives:
(1) After use, the knife should be cleaned with warm water and neutral detergent, and then wiped with a soft dry rag, and then placed in a dry environment for storage.
(2) All knife products, especially the sharper knives, contain high carbon components (sharp but easy to break), if the maintenance is not good, there will be the phenomenon of raw gnot. If you find that the knife is raw, you can use it
The grinding stone gently rubs the stiff surface to restore it to its natural nature.
(3) Avoid gravity hitting the blade when using it to keep the blade sharp.
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