Baking racks with surface-treated profiles are easier to clean.
Baking racks are made of stainless steel. Unfortunately they get dirty after a short time in the oven due to carbonised particles being deposited on the surface. Anneliese has been looking into why this carbonisation takes place. We found during a microscopic analysis of the surface of the stainless steel profiles, a rough surface structure.
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Normal stainless steel finish. |
Surface-treated stainless steel finish. |
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Adhesion of carbonised particles on a normal surface. |
Adhesion of carbonised particles on a treated surface. |
Although a smooth surface is expected on such a high-class material as stainless steel the analysis showed a surprising result. The surface of stainless steel is characterised by a very rough structure. Sharp peaks and deep troughs can be detected. The consequence of this is a large surface area for the deposition of dirt and fat. It’s clear that every kind of dirt adheres persistently. By application of a special surface treatment Anneliese has managed to convert this rough surface into a smooth and slightly wavy one.
Dirt adheres less:
Consequently the dirt has a smaller surface area to adhere to because the total surface area is much smaller. Furthermore on the smooth treated surface the carbonised particles don’t have the opportunity to fill the deep troughs reducing the opportunity for adhesion.
Easy cleaning:
Your advantage is easier cleaning. A surface-treated baking rack stays looking cleaner for longer, therefore needs less frequent cleaning than a conventional rack. The cleaning process is also much faster meaning the cost of personnel, detergent and water will be significantly reduced.