An energy-efficient corrugated baking pan usually refers to a specially designed baking pan whose main feature is a corrugated or uneven texture on the surface. These ripples help to circulate air, which improves the thermal conductivity of baked goods, resulting in uniform baking and energy savings.
Commonly used for biscuits, bread, cakes and other foods, the corrugated design helps to increase the surface area and improve heat transfer efficiency, allowing food to heat up more quickly, while also helping to bake a more uniform color and texture.
Energy-efficient corrugated baking trays are particularly popular in applications with high baking demand, such as professional bakeries or where mass production is required.
Sanneng has developed unprecedented new technologies and production processes in the domestic baking market
Material Coating :
Aluminized — non-stick treatment, plain surface no treatment
Aluminum alloy — non-stick treatment
Taiwan Patent: M324477
Chinese Patent: ZL200620075116.2
1. Sturdy and durable:
The corrugated process produces and processes liquefaction to increase deformation resistance
The reverse folding and flattening process is more durable and durable, and it is not easy to deform and be damaged
It has about 1/3 longer life than a flat baking tray
2. Easier to release from the mold:
Reduced contact surface area of baked products makes it easier to release the mold
3. More cost-saving:
The corrugation process increases air convection and shortens baking time
Reduce water loss, improve product quality and achieve energy saving
