Pan Recoating & Refurbishment
The coating is the consumable — the pan isn't. A production bread pan or tray is built to last decades; it's the non-stick surface that wears. Mackies recoats worn bakeware in Australia, so your fleet never takes an offshore round trip and never leaves your production schedule guessing.
What We Recoat
Baking pans and trays — recoated in Teflon™ or silicone. Strapped bread pan sets are recoated as complete assemblies (no de-strapping), along with flat and perforated trays, muffin and cake trays, pie trays, roll trays and baguette trays. If Mackies built it, we can recoat it — and we actively recoat other manufacturers' bakeware too, especially industrial bakery fleets.
Replace or Recoat?
Recoating is almost always more economical than replacement. You're due when:
- Product is sticking, or your greasing usage is creeping up
- Substrate metal is showing through the coating
- Release is uneven, or product shape is drifting
Most production bakeries recoat on a 2–5 year cycle depending on volume and product. A recoated pan returns to service with a fresh surface at a fraction of the cost of new tooling. For the full decision logic, see our guide: Replace or recoat?
The Process
- Inspect — each pan or set is assessed for coating wear and substrate condition.
- Strip and prepare — the worn system is removed and the surface prepared.
- Recoat — your choice of Teflon™ or silicone system, applied in Australia under a Chemours™ licence — by the only licensed Chemours industrial coating applicator in Australia and New Zealand.
- Quality assurance — adhesion and thickness testing with full batch traceability.
- Return to service — backed by our lifetime workmanship warranty on the recoat.
More on the coating systems themselves on our coatings page and in the production coating guide.
Getting Your Pans to Us
Ship your pans or trays to us, or ask about collection when you request your quote — fast turnaround, with fleets staged in tranches so production never stops. We service bakeries Australia-wide and in New Zealand.
FAQ
How often do bakery pans need recoating?
Most production bakeries recoat every 2 to 5 years, depending on volume and product type.
Do you recoat pans made by other manufacturers?
Yes — we actively recoat other manufacturers' bakeware, especially industrial bakery fleets. Every fleet is inspected before recoating.
Can strapped pan sets be recoated without unstrapping?
Yes — strapped sets are processed as complete assemblies.
Teflon™ or silicone — which recoat should I choose?
Either is available on pans and trays. Teflon™ fluoropolymer systems last 8–10 times longer than standard glazes; silicone glaze is the cost-effective option for many bread lines. We'll recommend based on your line and product.
How quickly can pans be recoated?
Fast — turnaround is quoted with your pricing, and fleets can be cycled through in tranches so your line keeps running.
Lifetime workmanship warranty on every recoat. Request a recoating quote or call 1800 BAKE IT (1800 225 348) — technical review within 24 hours.