PANS. STOCK No. 2007-1
You see, in making square corn cakes, bricks or bars, there are three operations: panning, pressing and cutting; each quickly performed, but the tools used must be right in detail in their dimensions or the greatest difficulty will be experienced, even to the point that you will not be able to make the goods at all.
The kettle of pop-corn, all stirred, yet hot, is dumped into the pans arranged together on the bench. You pan the corn evenly and quickly by hand. Now turn each pan of corn upside down on the bench. Take off the pan and slip it under the pop-corn. The pop-corn is then in the pan bottom-side up so as to present a more even surface to the pressing plate in the press.
Stock No. [2007-1] pans are the right size for you to pan the corn, by moving your two hands toward you across the pan, with a side motion of your wrists, leaving an even pan of corn and taking to the next pan whatever surplus comes over in your hands. This is certainly the quickest pan to use.
These pans are made from heavy galvanized sheet steel with heavy wired rim. The clearance of the sides is right. This is the pan that will stand considerable usage.
Stock No. 2007-1