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Bakeware Coating
   Bakeware Coating Home >Bakeware Coating  

Baking Pan is one of essential tools for bakery and a key part of the production cost. A good nonstick baking pan not only can help the effectiveness of producing quality products but also can reduce the cost of production.

The followings are some of commonly applied nonstick coatings for baking pan:
      (Teflon®) P.T.F.E, (Teflon®) PFA, Silicone, multilayer Nano-particle coating Nonstick Elastomer

      (Teflon®) P.T.F.E: The most commonly applied coating to baking pan. The P.T.F.E nonstick coating can sustain more than

1000 cycles, but only good for bread that contains less than 11% of sugar. For high sugar content, the P.T.F.E nonstick property is drastically reduced and sometimes rusty color spots on bottom of the bread are observed due to corrosion of the baking pan penetrate through the pin holes of P.T.F.E coating.

        Applied at thicker thickness and absence of pin holes on the finished coating, (Teflon®) PFA coating is more durable and provides more than 3000 cycles of life span. Although the PFA nonstick property suffers at high sugar content, the PFA coating is the most suitable for bread baking. The coating cost of PFA is higher than the coating cost of P.T.F.E, but the PFA life span is a few times longer than longer than that of P.T.F.E, therefore, the
overall production cost is lower for PFA coated baking pan.

      Multilayer Nano-particle nonstick coating is a modified PTFE coating. By the incorporation of Nano-particle ceramics, the finished coating effectively eliminates pin holes to prevent corrosion and also increases the abrasion resistance and usage cycles. In addition, the ability of such coating to produce Far Infrared (FIR) at specific temperature reduces baking time and energy consumption.

      Silicone coating is recommended for dough with sugar content less than 20%. The silicone coating become soft at high temperature, therefore, it is susceptible to be damaged by kitchen utensil. Suitable amount of grease is needed to circumvent such inconvenience.



 Max. temperature

Usage Cycles





 > 1000

 Dough with sugar content < 20%

 Need some grease prior to baking



 > 1000

 Dough with sugar content < 11%

 Poorer Corrosion Resistance



 > 3000

 Dough with sugar content < 11%

 Better Value/Cost ratio

 Multilayer Nano particle


 > 4000

 Dough with sugar content < 11%

 Abrasion/Scratch Resistance, FIR Capable

 Nonstick Elastomer  260℃  > 2000 Low sugar content dough such as French bread  Anti-slip and Nonstick
                 The release cycles may vary due to its maintained and stored environment difference

Teflon® is a registered trade mark of Dupont®, USA
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