Etablissements     hespel-emballages 63, Rue de Londres B.P 164                        59 391   WATTRELOS CEDEX Tél : 03 20 80 31 31      Fax : 03 20 80 79 37 E-mail : mauro@hespel-emballages.com

Aluminum pans : aluminum pans are available in 2 weights. Standard weight pans are 18 ga., 040'', 1mm aluminum and heavy weight pans are 14 ga., .064'', 1.5 mm aluminum; Heavy weight pans are 50% heavier than standard weight pans are usually designated with an ''A'' as either the prefix or suffix in the item number and heavy weight pans are usually designated with an ''HA'' as either the prefix or suffix in the item number. Aluminum is a soft metal that is attacked by detergents with a high alkaline or acidic nature,. Use detergents made specifically aluminum. Through repeated use aluminum will soften, and if scoured, will thin.

Hard coat pans : hard coat pans are made from heavy weight aluminum. Perf and superperf hard coat disks are made from standard weight aluminum. Hard coat pans are usually designated with an ''HC'' as either the prefix ou suffix in the item number. Hard coat anodizing is a synergistic elestro-chemical process that converts thee surface of aluminum into aluminum oxide. The aluminum oxide is a dark color. This finish is hard, and will not flake off. However, the aluminum underneath is soft and through repeated use the pan will soften. If scoured the pan will thin. Hardcoat pans are not non-stick and must be seasoned.

To season hard coat pans : wash and dry the pan thoroughly, wipe oil on the inside and outside surfaces of the pan, and allow to soak in for 30 minutes. Then bake at regular cooking times and temperatures. Do not over bake and do not wash off excess oil, just wipe. The oil residue, and any additional oil added before baking, makes the pan stick resistant. Remember when cleaning hard anodised aluminum, this is considered an amphoteric coating, and will be attacked by solutions of a high alkaline or acidic nature. Do not expose these pans to dishwashers or caustic cleaning solutions. Use detergents made specifically for aluminum

Tin plate pans : tin plate should be seasoned before use. Tin plate can be stacked pyramid fashion in deck ovens and can be left overnight in cooling ovens. Tin plate may need periodic reseasoning. Tin plate will darken with use. Tin plate will rust if refrigerated, if soaked in water or if left unseasoned in damp environments. Never soak in water. Wipe dry immediately after washing. tin plate pans are designated with a ''T'' as either the prefix or suffix in the item number.

To season tin plate pans : to season, wash in warm, soapy water and quickly dry. Brush oil on inside and outside surfaces of the pan and bake to a golden or dark brown. When seasoning bake at regular times and temperatures. Some pans may need a second or third coating before being fully seasoned. a ''T'' as either the prefix or suffix in the item number.