Aluminum for pizza pans

1100, 3003, and 5052 are all fairly common, depending on your requirements. Are you going to anodize? Any max temp or abrasion requirements?

I am seeing 3003 as a common material as well. This component is used at room temp... no abrasion, compression contact with dough only, no rubbing. I am wondering if I need to anodize to stop the discoloring on your hands when you handle materials like this. Unless you know of other treatments?
thnks

Anodizing will prevent the oxidation or graying of the surface. There could be incidental transfer of this oxide "smut" to food product, but you would have to ask someone more knowledgeable than I to say if 3003 in its natural state is approved by FDA or USDA for direct food contact. I'm thinking it probably is, but I don't want to guess without knowing for sure.

Hi. The FDA finds hard anodize coatings non-objectionable. Most cookware today, you'll see, follows the practice. Mostly, they are sealed in boiling water. Corrosion protection (pH 5-9) is outstanding, as is resistance to abrasion. Uniformity in heat transfer is a big plus. Non stick coatings can work well, if you pursue "ease-in-cleaning" and NOT high release. (Too much non stick means poor wetting of the dough. And that means smaller diameter pizzas out of the oven.)

For more information on hard anodizing, this should help:
<a href=" Anodize</a>

Best wishes.


William Gunnar

As ornerynorsk says 1100, 3003, and 5052 are all fairly common, we are manufacturers of conveyors and have just started using aluminium as a cheaper alternative than stainless steel. If you would like any help please feel free to call us our details are on our website We are also new to this side of thing but are happy to share what we know.

Hevs
Conveyor Manufacturers