Wegner Metal Works
Specialty Stainless Products ~ Green Bay, WI Phone:920-660-6646 Wednesday February 22, 2012 Login
Specialty Stainless Products ~ Green Bay, WI Phone:920-660-6646 Wednesday February 22, 2012 Login
Those who know me, know how much I love racing. Well this year was a good year of racing. I started with running the Bellin 10k. Then I ran the Tough Mudder which lived up to its claims of "probably the toughest event on the planet". That was 11 miles up and down ski hills with 25 military obstacles. The week after I ran the Lambeau 5k, which was cool because it had us run through the Packers tunnel and around the football field to the finish line. Then to Cycling. The reforestation ramble was a 24 mile cross country mountain bike race. We use that as a gauge to what shape we were in for the Fat Tire 40 which was a 40 mile point to point cross country bike race. I felt like dying during that one. I raced the last of the 2011 WORS series race in Sheboygan about a month ago. Somewhere in the middle there was the ALMS races at Road America. I had the opportunity to participate in an awesome fundraiser called the Tour de Road America. We got to ride the race track for a few hours and proceeds went to the Livestrong, and Austin Hatcher foundations. 
 |
What type of material do we use? 304 or 316 stainless steal
What material thickness do we use? We use 20 or 22 gauge. Because stainless has poor heat transfer qualities, thinner material is more efficient for syrup production. All major manufacturers of syrup equipment use 20 or 22 thicknesses for their products. Thicker pans will work, but will require more heat and time to achieve the same result.
How are these pans constructed? Each pan is precisely cut, formed, and TIG welded. We leak test each pan before it is shipped.
How long will these pans last? If you maintain and care for your pan properly, these pans can last a lifetime.
How do I care for my pans? To prepare your pan for its first use, pour a 1 to 8 ratio of vinegar to water. Boil it for 10-15 minutes, and then let it cool down. Pour out water and wash using scouring pad. Do not use dish soap; it can taint the syrup.
To remove cooked food from the bottom of pan, first try to remove what you can. Then pour vinegar in the pan so it covers the bottom. Sprinkle in baking soda. The mixture will bubble. Swirl it around and let it sit for 2 minutes. Pour it out and wash as usual.
To remove black from the bottom of pan, a simple technique is to pour vinegar over the bottom of the pan then sprinkle with table salt. Let it sit for 1 minute and then, using the scrubbing side of your dish sponge, rub it in a circular motion. Rinse and repeat if necessary. The stainless steel bottom will return to looking like new.
ALWAYS KEEP LIQUID IN PAN WHEN OVER FIRE!!