45x74 cm professional tray size
Approximately 2750 gram tray weight
0.8 mm Alusi metal thickness
DX54D+AS120 Alusi sheet body
Non-stick coated working surface
Tray structure for rusk production
Use in professional ovens and patisseries
Working area suitable for regular series production
The 45x74 cm Non-Stick Rusk Baking Tray is a professional baking tray made from approximately 2750 grams of 0.8 mm thick DX54D+AS120 Alusi sheet. The non-stick coating applied to the working surface of the Alusi body helps to reduce the tendency of baked rusks to stick to the surface and facilitates their easier removal from the tray under suitable conditions.
45x74 cm Non-Stick Rusk Baking Tray
EKMAŞ 45x74 cm Non-Stick Rusk Baking Tray is a professional tray model used for the preparation and baking of rusks in professional ovens, patisseries, and bakery production areas. The 45x74 cm working area allows multiple rusk doughs to be placed in a specific arrangement.
45x74 cm Professional Tray Size
The 45x74 cm size offers a large working area for rusk production. This size can help with regular positioning of products on the tray and planning professional production processes.
Approximately 2750 Gram Tray Weight
The product's weight is approximately 2750 grams. Indicating the weight in grams makes it easier to compare the technical specifications of different rusk tray models.
0.8 mm Alusi Metal Thickness
The rusk baking tray is made from 0.8 mm thick Alusi metal. This thickness is one of the core characteristics defining the tray's technical structure and physical nature for professional production.
DX54D+AS120 Alusi Sheet Body
DX54D+AS120 Alusi sheet is used for the tray body. This construction is a professional tray material with an aluminum-silicon based coating on a steel sheet body.
Non-Stick Coated Working Surface
The non-stick coating applied to the tray surface forms a layer that helps reduce the tendency of cooked products to stick to the working surface. Under suitable product and process conditions, this surface supports easier and smoother removal of rusks from the tray.
Usage for Rusk Production
The rusk tray can be used for regular placement, preparation, and baking of rusk doughs in the professional production process.
Regular Placement of Rusk Dough
Positioning products with set intervals on the tray creates a regular working area in production. Placement intervals should be determined by the dough's size, thickness, rising character, and the enterprise's product standard.
Impact of Dough Weight on Product Form
The weight and shaping size of rusk dough can affect the final product form. The tray size alone does not determine the final dimensions of the cooked rusk.
Importance of Shaping Method
Hand, machine, or different manufacturing methods used for shaping the dough can affect the product's length, thickness, and overall geometry. The final product form should be evaluated together with the shaping process used.
Impact of Recipe on Baking Character
The type of flour, liquid ratio, fat content, and other recipe components can affect the behavior of rusk dough during baking. The same tray can yield different results with different recipes.
Contribution of Non-Stick Coating to Product Removal
The non-stick working surface can help facilitate the removal of baked rusks from the tray under suitable production conditions. Actual product removal performance depends on the recipe, cooking level, and the current condition of the coating.
Flexibility in Use of Oil and Release Agents
The non-stick coating can help reduce the use of heavy oiling or release agents under suitable product and process conditions. The necessary application amount should be determined according to the product recipe and the enterprise’s production method.
Difference Between Coated and Uncoated Rusk Tray
In the uncoated model, the product directly contacts the Alusi working surface, while in this version, a non-stick coating is applied to the working surface of the Alusi body. This difference is particularly important in product removal, cleaning, and surface maintenance methods.
Impact of Product Thickness on Baking
Rusks formed thinner or thicker can display different baking behaviors. Dough weight, product thickness, and shaping standard should be evaluated together in the production process.
Impact of Product Size on Placement
The physical size of the prepared rusks affects the layout that can be used on the tray and the spacing between products. The layout plan should be created according to the product standard aimed by the enterprise.
Impact of Oven Type on Result
Air and heat distribution in convection, rotary, or other professional oven systems can affect the baking character of the rusks. The tray and non-stick coating alone do not produce a fixed baking result.
Importance of Baking Temperature
The appropriate baking temperature for rusks should be determined based on the used recipe, dough thickness, product size, oven system, and desired final product characteristics.
Importance of Baking Time
Baking time may vary according to dough recipe, product thickness, product placement, oven type, and desired final product structure. A fixed time may not be suitable for all production conditions.
Regular Placement in Professional Production
Applying the same tray size, similar dough weight, and similar product placement regularly can help create more controlled starting conditions in production.
Working Area Suitable for Series Rusk Production
The 45x74 cm tray surface may allow multiple rusks to be prepared in the same production cycle in professional enterprises. The actual product count depends on the size of the rusks and placement intervals.
Usage in Patisserie Production
The rusk tray can be used for preparing rusks with different recipes and product forms in patisseries. Product placement and baking parameters should be determined according to the enterprise’s own production standard.
Use in Professional Ovens
The 45x74 cm working surface can help create regular production processes in professional rusk production. Production planning should be created according to the oven capacity and the working order of the enterprise.
Usage in Bakery Production Facilities
In bakery production facilities that produce rusks, tray size, product placement, recipe, shaping method, and oven system can be evaluated together to create the production flow.
Repeatability in Rusk Form
Maintaining similar dough weight, shaping method, and placement arrangement in every production cycle can help create more consistent starting conditions in rusk production.
Mechanical Protection of Non-Stick Coating
To help maintain the coating's longevity, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment on the tray surface.
Removal of Baked Rusks from the Tray
It is preferred to use appropriate auxiliary equipment that does not scratch the non-stick working surface when removing baked rusks from the tray. Hard metal contacts can cause mechanical damage to the coating.
Factors Affecting Coating Life
The usage duration of the non-stick coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product removal technique, and storage conditions may affect the coating's condition over time.
Periodic Inspection of Coating Surface
The non-stick surface can be periodically inspected for scratches, wear, or physical damage. Changes in surface condition can affect product removal performance and working characteristics.
Cleaning the Non-Stick Surface
After use, the tray surface should be cleaned with methods appropriate for the coating. Hard sponges, wire brushes, abrasive cleaning tools, and cutting equipment can damage the non-stick surface and should not be used.
Maintaining the Form of the Tray
Maintaining the 45x74 cm tray geometry helps ensure that products are placed in a similar working area for each production cycle. Physical deformation should be avoided during transportation, use, and storage.
Post-Use Storage
The tray should be stored in a clean and dry area, where the non-stick working surface will not come into contact with hard or cutting equipment, and the tray's geometry will not be compromised.
Points to Consider When Choosing a Rusk Tray
When choosing a rusk tray, the 45x74 cm tray size, approximately 2750 gram weight, 0.8 mm Alusi metal thickness, non-stick coating, the dimensions of the rusks to be produced, the recipe, shaping method, and oven system to be used should be evaluated together.
Technical Structure of the 45x74 cm Non-Stick Rusk Baking Tray
The 45x74 cm size, approximately 2750 gram weight, 0.8 mm DX54D+AS120 Alusi sheet body, and non-stick coated working surface constitute the basic technical features of this rusk baking tray.
Technical Specifications
Below are the basic technical details regarding the size, weight, material structure, coating feature, and intended use of the 45x74 cm Non-Stick Rusk Baking Tray model.
| Product Type |
Rusk baking tray |
| Tray Size |
45x74 cm |
| Tray Weight |
Approximately 2750 grams |
| Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Material Thickness |
0.8 mm |
| Working Surface |
Non-stick coated Alusi surface |
| Coating Type |
Non-stick coating |
| Intended Use |
Professional rusk production |
| Usage Area |
Professional ovens, patisseries, and bakery production |
Usage Areas
The 45x74 cm Non-Stick Rusk Baking Tray can be used in professional ovens, patisseries, and bakery production facilities for the preparation and baking of rusk doughs. The 45x74 cm working area supports regular product placement, while the non-stick coating helps baked rusks separate more easily from the tray under suitable product and process conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When selecting the 45x74 cm Non-Stick Rusk Baking Tray model, the approximate 2750 gram tray weight, 0.8 mm Alusi metal thickness, non-stick working surface, features of the rusks to be produced, and the oven system to be used should be evaluated together.