Ella Walter
The use of specific bread sheet pans may be certified by sanitation standards, such as the NSF and UL certifications, which are widely accepted in the food industry. These certifications ensure that the materials used in the pans are non-toxic, do not leach harmful substances into food, meet design requirements, and are easy to clean. However, it is important to note that there is no perfect cookware or bakeware, and the best practice is to rotate between inert materials to minimize exposure to potentially harmful substances. Additionally, proper cleaning and sanitation procedures are crucial to maintaining the hygiene of bread sheet pans, especially in commercial settings, to prevent food contamination and ensure food safety.
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What You'll Learn
Cleaning sheet pans with water and sanitiser
Baking sheets or sheet pans are one of the most frequently used items in a kitchen, and they can get dirty and stained very quickly. To clean them with water and sanitiser, you can try the following methods:
Baking Soda and Hydrogen Peroxide
Make a paste with baking soda and hydrogen peroxide and spread it across the surface of the pan. Allow it to sit for 2 to 3 hours, or even overnight. Then, wash the pan with soap and water, and dry it immediately to avoid rust. This method may be too harsh for non-stick pans.
Baking Soda and Vinegar
Create a mixture of equal parts baking soda and white vinegar (about half a cup of each) and spread it across the pan. Submerge the pan in a sink filled with hot water and let it soak for 30 minutes to an hour. Then, scrub the pan vigorously using the coarse side of a sponge. Finally, wash the pan with soap and water, and dry it.
Baking Soda and Water
Make a paste with baking soda and water and spread it across the pan. Wad up a sheet of aluminium foil and use it as a scrubber sponge, working in circles around the pan. Rinse and wash the pan with warm soapy water.
Washing Soda and Cream of Tartar
Sprinkle washing soda and cream of tartar onto the pan and add a small amount of hot water to make a paste. Spread the paste evenly and let it sit for 15 minutes. Then, scrub the pan with a non-abrasive scrubbing pad and wash it with soap and water. Be sure to wear gloves when handling washing soda as it can irritate the skin.
Boiling Water and Dish Detergent
Place the pan on a range top burner with water and a few drops of dish detergent. Turn the burner to high heat and bring the water to a gentle boil for about five minutes. This method is especially useful for removing baked-on grease.
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Sheet pan washers for bakeries
Maintaining high standards of sanitation in a bakery is essential for food safety and the overall success of the business. Bakery pans, in particular, require regular and thorough cleaning to prevent the growth of harmful bacteria and maintain the quality of baked goods. This is where sheet pan washers come in as a valuable asset to any bakery operation.
Sheet pan washers are designed to efficiently clean a large number of pans in a short amount of time. For instance, the LVO FL10 front-load washer can clean up to 100 pans per hour, while the LVO CL10 corner load washer has a similar capacity and is easy to operate. These machines not only save time but also reduce labour costs, allowing bakery staff to focus on more productive tasks.
The LVO Utensil basket, designed to fit within the LVO washers, is especially useful for washing small items that would otherwise be challenging to manage in a traditional sink setup. Additionally, the LVO washers can accommodate standard-size sheet pans (18 x 26), making them a versatile solution for bakeries with varying equipment sizes.
Another innovative solution for bakery pan cleaning is the DECARBONATOR, which won the Top Honors Award at the International Baking Industry Exposition for its contribution to kitchen sanitation. The DECARBONATOR features a heated soak tank that effectively removes carbon deposits and eliminates the need for scrubbing. This not only improves the hygiene and appearance of pans but also enhances the efficiency of the baking process by reducing the required heat and ensuring even heat distribution.
Investing in a sheet pan washer can significantly improve the sanitation and productivity of a bakery. By automating the cleaning process and accommodating a large number of pans, these machines streamline bakery operations, ensuring that clean pans are always readily available for use, resulting in safer and more consistent baked goods.
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Sheet pan sanitation standards
- Material Safety: Sheet pans should be made of materials that are non-toxic and do not leach harmful chemicals or contaminants into food, especially at high temperatures. This is a key concern with non-stick coatings, which may contain PTFE, PFOA, or PFOB. Silicone bakeware, for example, should be 100% silicone without BPA, though it may degrade over time and absorb food odours. Cast iron is a durable and chemical-free option, though it can react with acidic foods. Ceramic bakeware is another inert and non-stick option.
- Sanitation Performance Standards: The Food Safety Inspection Service (FSIS) has established sanitation performance standards for meat and poultry establishments. These standards outline requirements for cleaning and sanitizing equipment, utensils, and food-contact surfaces to prevent adulteration and ensure sanitary conditions. This includes keeping equipment free from encrusted grease, soil, and food residue.
- NSF Certification: The National Sanitation Foundation (NSF) has developed standards for sanitary food equipment and certifies products safe for commercial food service use. Their standards address materials, design, fabrication, construction, and performance to ensure food protection and sanitation. While NSF certification is voluntary, many large buyers and retailers in the US mandate it.
- Customised Sanitation Procedures: Establishments have the flexibility to develop customised sanitation procedures that suit their unique processing environments and production volumes. This allows them to maintain sanitary conditions effectively while complying with regulatory performance standards.
- Chemical Safety: Any chemicals, cleaning compounds, sanitizing agents, or processing aids used must be safe, effective, and stored and handled properly to prevent adulteration or unsanitary conditions. Documentation substantiating the safety of these chemicals in food processing must be available for inspection.
- Pest Control: Efforts should be made to exclude pests like flies, rats, and mice from establishments. Only approved germicides, insecticides, or rodenticides that will not affect the food products should be used.
By adhering to these standards and guidelines, sheet pans and related equipment can maintain proper sanitation to safeguard food safety and public health.
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Sheet pan materials and their safety
Sheet pans, also called baking trays, baking sheets, or baking pans, are flat, rectangular metal pans used for baking pastries, bread rolls, cookies, sheet cakes, Swiss rolls, and pizzas. They are made from a variety of materials, each with its own advantages and disadvantages. Here is a guide to help you choose the right sheet pan material for your needs:
Aluminum:
Aluminum is a popular choice for sheet pans due to its excellent heat conduction, which results in even baking and browning. It is also lightweight and economical. However, aluminum is not considered a healthy option for bakeware as it can leach into food, especially when cooking with acidic ingredients. Ingesting aluminum is linked to potential health risks, such as the accumulation of aluminum in the brain and possible contributions to Alzheimer's disease. Additionally, bare aluminum sheet pans can develop a dark brown patina over time as oils and fats adhere to the surface, which may be undesirable aesthetically. To avoid this, you can line your pan with foil or parchment paper, or scrub off the patina with some effort.
Aluminized Steel:
Aluminized steel combines the benefits of aluminum and steel. It offers good heat conduction, rigidity, and strength. However, it may be prone to uneven heat distribution, and the steel core may accumulate rust if the pan is not thoroughly dried after washing.
Stainless Steel:
While stainless steel is a preferred material for many cookware pieces, it is not ideal for baking sheets. It conducts heat poorly compared to aluminum, which can affect baking performance.
Cast Iron:
Cast iron is a durable and chemical-free option for sheet pans. It retains heat well, ensuring that your dishes stay warm longer even after being removed from the oven. Cast iron also develops a natural non-stick surface over time, making cooking and cleaning easier. Additionally, cooking with cast iron adds a small amount of iron to your food, which can be beneficial for those with iron deficiencies. However, cast iron can react with acidic foods, affecting the flavor and color of your dishes. Cast iron skillets can also cause the handles to become hot, so handle covers or baking mitts are necessary.
Silicone:
Silicone is flexible, making it easy to remove baked goods from the pan. It handles high temperatures well and is FDA-approved for safety. However, it may not heat as evenly as other materials, potentially requiring adjustments to baking times. Cheaper silicone bakeware may contain fillers that release unwanted chemicals at high temperatures, so it is important to opt for 100% silicone products. Silicone can also absorb food odors and degrade over time, becoming sticky. Additionally, silicone is not recyclable and has a long decomposition time.
Ceramic:
Ceramic-coated sheet pans offer a non-stick surface that performs well for sheet-pan dinners. However, the dough can spread quickly when baking cookies, resulting in thin and crispy results. Ceramic coatings are delicate, especially when hot, so metal utensils should not be used on them. Even with proper care, the coating will eventually wear down.
NSF Certification:
The National Sanitation Foundation (NSF) provides certification for cookware, ensuring that products meet specific standards for food equipment. They evaluate materials to ensure they are non-toxic, do not leach harmful substances, meet design requirements for food safety, and are easily cleanable. While NSF certification is voluntary, it is widely recognized and mandated by many large buyers in the US. Choosing NSF-certified cookware can provide peace of mind regarding the safety and sanitation of your sheet pans.
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Sheet pan storage and stacking
Choose the Right Storage Solutions
Select storage options that best fit your kitchen layout and available space. If you have tall cabinets, vertical pan stacking racks can be a great choice. These racks maximise vertical space and keep your sheet pans neatly organised. You can also opt for a free-standing open wire shelving unit, which offers ample storage space and can double as a pan rail with the addition of hooks.
Utilise Wall and Ceiling Spaces
If you're short on cabinet space, consider installing a heavy-duty rail system on an open wall and using S-hooks to hang your sheet pans. This keeps them within easy reach and adds a decorative touch to your kitchen. Alternatively, look up and consider ceiling-mounted pot racks, which are a favourite in professional kitchens. Just ensure they are installed at a height that allows easy access without a stepping stool.
Install a Pegboard
Pegboards offer a highly customisable storage solution. Install one on an open wall or in place of a tiled backsplash, and use peg hooks to hang your sheet pans by their handles. Pegboards are versatile and can also accommodate other kitchen items like cutting boards, utensils, and measuring cups.
Sheet Pan Racks
Sheet pan racks are a favourite among chefs and are an excellent option for efficient, vertical storage. While full-size racks are typically used in commercial kitchens, you can opt for a half-size version that fits neatly in a closet or under a counter. These racks allow you to slide in your sheet pans, stacking them neatly and saving valuable counter or cabinet space.
Stacking Techniques
When stacking sheet pans in a drawer or cabinet, stand them up on their ends like books on a shelf instead of stacking them horizontally. This saves space and makes it easier to retrieve the pan you need. If you have non-stick or cast-iron pans that can scratch, place a sheet or two of kitchen roll between them for protection.
Remember, when it comes to sheet pan storage, the goal is to keep your pans organised, easily accessible, and stored in a way that promotes sanitation and food safety. By implementing these ideas, you'll be well on your way to achieving efficient sheet pan storage and stacking in your kitchen.
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Frequently asked questions
NSF certification, or National Sanitation Foundation certification, has been around since the 1950s. It ensures that a product meets the relevant NSF Standards, meaning that it can be used for food service across the US and North America. The NSF looks at cookware to ensure that materials are non-toxic, do not leach harmful substances into food, meet design requirements, and are easily cleanable.
Bread sheet pans can be made from a variety of materials, including cast iron, aluminium, ceramic, and silicone. Each material has its own advantages and disadvantages. For example, cast iron is durable and develops a natural non-stick surface, but can add an iron flavour to your food. Aluminium is a popular choice for even baking and browning, but can react with acidic foods.
Bread sheet pans should be cleaned regularly to ensure they are sanitary. Pans can be brushed off for any debris and crumbs, and washed with water and sanitizer. There are also sheet pan washers available that can wash, rinse, sanitize, and dry trays in around 5 minutes.
Bread sheet pans can be certified by the NSF and UL sanitation certification. UL sanitation certification indicates that equipment used for food preparation and storage has been tested and meets environmental and public health standards.
