Panning Setup

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
A panned-goods operation is relatively simple to set up; there are not many discrete steps to the process, and therefore not many work stations are required. A panning operation does not have the linear flow of an enrobing process, but it does present a great opportunity for customers to view a very active process with lots of motion. Running two or more pans maximizes the efficiency of the operation by minimizing the amount of time that the operator is inactive, waiting for chocolate, polish, or glaze to be ready for another coat.