Food Grade Bakeware Aluminum Circle

Core Advantages

• Food‑grade raw material, meets FDA / LFGB food‑contact requirement, safe for baking food processing

• O‑temper high ductility, perfect for deep drawing & spinning, no cracking during stamping bakeware shapes

• Excellent thermal conductivity, finished bakeware heats evenly, avoid local over‑heating

• Strict surface control: free of oil stains, roll marks, scratches, ideal base for non‑stick coating & anodizing

• Good corrosion resistance, suitable for high‑temperature baking and humid kitchen environment

• Precise diameter & thickness tolerance, stable mass‑production performance for bakeware factory

• Multiple alloy & temper options for shallow or deep baking molds • Fully recyclable aluminum material, environmental‑friendly

Production Process

Aluminum coil uncoiling → Degreasing cleaning → Annealing treatment → Precision blanking & stamping into round circles → Surface inspection → Flatness checking → Interleaving paper separating → Packing Each batch is inspected for dimension, surface quality, mechanical property, food‑contact safety before delivery.

Technical Parameters

Application

Home baking: pizza pan, round baking tray, cake mould, cookie baking plate Commercial oven: bakery bakeware, large‑size baking discs Kitchenware: frying pan, sauce pan, pot base, rice cooker inner container Other: spinning kitchen utensils, food container blanks

Export Packaging

Each aluminum circle separated by anti‑scratch kraft paper piece‑by‑piece. Stacked neatly, wrapped by moisture‑proof PE film. Loaded onto IPPC fumigated wooden pallets / wooden cases, fixed with packing straps. Shipping marks mark alloy grade, temper, thickness, diameter, net weight, gross weight and batch number. Mill test certificate, food‑contact safety report and fumigation certificate can be provided for customs clearance and customer quality inspection.

FAQ

Q1: Which alloy is best for bakeware aluminum circle? A: 1050 /1060 pure‑aluminum O temper for high‑end deep‑draw bakeware; 3003‑O for higher strength baking trays.

Q2: Can it be stamped into deep cake molds? A: Yes, O‑annealed temper has high elongation, supports multi‑stage deep drawing without cracks.

Q3: Does it meet food‑contact safety standard? A: Yes, we can provide FDA or LFGB food‑contact test report for overseas bakeware manufacturers.

Q4: What is your common diameter range? A: 80‑1200mm, custom diameter acceptable according to customer bakeware mould.

Q5: What documents can you supply? A: MTC, food‑contact test report, RoHS, fumigation certificate.