50x74 cm professional ellipticall Alusi sandwich tray
0.8 mm Alusi sheet material thickness
Approximately 3.37 kg product weight
Aluminum-silicon coated steel sheet body structure
Professional use for ellipticall sandwich bun forms
Compatible external dimensions for 50x74 cm tray trolleys
Stackable design for more compact storage
Structure preventing the scratching of the working surface during stacking
The 50x74 cm ellipticall Alusi sandwich tray has an approximate weight of 3.37 kg and a material thickness of 0.8 mm Alusi sheet. The body is made of aluminum-silicon coated steel sheet, not aluminum. It can be used during preparation, fermentation, and baking processes in the production of portioned and shaped doughs for ellipticall sandwich bun forms. The number of products per tray varies based on dough weight, target product size, and layout. The product is compatible with 50x74 cm tray trolleys and can be stacked.
50x74 cm Ellipticall Alusi Sandwich Tray
The 50x74 cm ellipticall Alusi sandwich tray is a baking tray that can be utilized for the production of ellipticall product forms in professional sandwich bun production. The product can be used throughout the production flow from dough preparation to baking.
Use for Ellipticall Sandwich Bun Production
This model can be used in the production of sandwich buns planned in an ellipticall shape by the facility. The actual size and form of the final product vary according to dough weight, shaping method, fermentation, and baking conditions.
Alusi Metal Body Structure
The main body of the tray is produced from Alusi sheet. Alusi material is steel-sheet-based with an aluminum-silicon metallic coating on the surface. This structure differs from standard aluminum-bodied tray material.
0.8 mm Alusi Sheet Material Thickness
The product uses 0.8 mm thick Alusi sheet. This technical value is one of the basic features defining the physical structure of the tray.
Approximately 3.37 kg Product Weight
The physical weight of the tray is approximately 3.37 kg. This value can be considered as a reference for transport, tray trolley placement, and equipment planning in professional operations using multiple trays.
50x74 cm Professional External Dimension
The external dimensions of the tray are 50 cm in width and 74 cm in length. This dimension can be evaluated along with the facility's oven and tray trolley infrastructure to be included in the existing production system.
Dough Planning According to Ellipticall Product Form
When targeting ellipticall sandwich buns, portion weight and shaping method can affect the space needed on the tray. Therefore, dough quantity and layout need to be planned together.
Product Layout with 50 cm Width
The 50 cm working width allows for the preparation of shaped ellipticall sandwich doughs in different sequencing. The spacing between products should be determined considering expected development during fermentation.
Production Organization with 74 cm Length
The 74 cm tray length supports the positioning of dough in certain sequences along the tray in the same production group. The layout can vary depending on target product size and portion standard.
Use with Portioned Ellipticall Sandwich Doughs
After sandwich doughs are portioned in line with the facility's recipe, they can be shaped and placed on the tray according to the ellipticall form. Thus, products in the same production batch can be transferred to subsequent process stages together.
Effect of Dough Weight on Ellipticall Product Form
Portion weight can affect the target size of the sandwich bun and the space it occupies on the tray. In ellipticall products, it is important to plan weight, shaping, and placement spacing together.
Tray Capacity Is Not Fixed
There should not be a single fixed capacity value given for the number of products that can be prepared on the 50x74 cm ellipticall sandwich tray. The number of products varies based on dough weight, target ellipticall product size, product geometry, shaping method, and layout.
Working Intervals in Ellipticall Products
The space that shaped doughs occupy on the tray is related not only to length and width but also to the growth they will display during fermentation. Therefore, the spacing between products should be determined according to the production recipe.
Pre-Baking Preparation Process
After being placed on the tray, shaped doughs can be subjected to pre-baking operations suitable for the facility's production method. The tray helps keep products in the same production group within a specific order.
Use During Fermentation Process
The fermentation behavior of ellipticall sandwich dough can vary according to recipe, portion weight, duration, and environmental conditions. It is important to create the placement plan on the tray considering development allowance.
Importance of Shaping Method
In creating the ellipticall product geometry, the shaping method, as well as dough portioning, is decisive. Even if the same tray is used, different shaping applications can alter the final product form.
Use in Different Sandwich Bun Recipes
The tray can be evaluated in different sandwich bun recipes suitable to the facility's production system. Changes in dough structure can affect the development character of the product and its appearance after baking.
Production of Ellipticall Sandwich Buns in Different Weights
Ellipticall sandwich buns of different portion weights can be prepared to suit the facility's product program. When the weight is altered, the number of products per tray and the spacing between doughs should be reassessed.
Final Ellipticall Form Depends on Process
The definition of an ellipticall sandwich tray does not mean that the baked product will come out in a single fixed length, width, or volume. The final form results from the combination of recipe, weight, shaping, fermentation, and baking conditions.
Batch Organization in Mass Production
Using multiple 50x74 cm ellipticall sandwich trays in the same production program can assist with preparing doughs on a batch basis and sequencing oven cycles according to the daily production plan.
Support for Production Standardization
Regular use of the same tray model can help create a shared production routine on the equipment side. Controlled application of portioning and shaping processes is needed for visual and dimensional consistency in ellipticall products.
Uncoated Alusi Working Surface
This model does not have additional Teflon coating. The working surface in contact with the product is the surface of the Alusi structure itself, and lubrication or separators can be planned according to the facility's recipe and production method.
Material Difference Between Alusi and Aluminum Tray
Alusi and aluminum are not the same body material. In this product, the supporting structure is steel sheet-based, and there is an aluminum-silicon metallic coating on the sheet surface. This material structure distinguishes it from aluminum-bodied sandwich trays.
Difference Between Coated and Uncoated Ellipticall Sandwich Tray
In this uncoated model, preparation of the working surface can be adjusted according to the facility's recipe and process. In the Teflon-coated version, the additional surface layer supports easier separation of baked products from the tray under suitable production conditions.
Compatible with 50x74 cm Tray Trolleys
The product has dimensions compatible with 50x74 cm tray trolleys. Trays can be placed on suitable cart shelves and coordinated in preparation, fermentation, and production area transport processes.
Transporting Multiple Trays in Batches
Dimension-compatible tray trolleys can help move multiple trays collectively between different production points, thereby making it easier to keep trays from the same production batch together.
Planned Equipment Flow in the Production Area
Transferring trays in a specific sequence from the preparation section to the fermentation area and then to the baking point can help carry out production organization more systematically.
Dimensional Compatibility with 50x74 cm Oven Systems
Before using the tray, it should be verified that the professional oven supports the 50x74 cm tray size. Compatibility of shelves, rails, and support systems with external dimensions is important for correct equipment matching.
Production of Ellipticall Sandwich Buns in Professional Ovens
The 50x74 cm ellipticall Alusi sandwich tray can be evaluated in professional ovens where sandwich bun varieties in ellipticall form are produced. Daily tray needs can be formed according to the facility's production volume and oven cycle plan.
Use in Bakeries and Pastry Shops
Bakeries and professional pastry shops with different geometries of sandwich buns in their product range can include this tray model in their production systems, provided their existing equipment infrastructure is suitable.
Compatibility with Industrial Production Lines
In facilities producing in large quantities, it is important to plan trays, ovens, and transport equipment in a common dimension standard. The 50x74 cm external dimension should be evaluated alongside the facility's existing professional infrastructure.
Stackable Tray Design
The 50x74 cm ellipticall Alusi sandwich trays can be stacked on top of each other when not in use. This feature helps maintain more organized equipment stocks in professional production areas where there are numerous trays.
Compact Storage Arrangement
Thanks to its stackable design, trays can be kept together vertically instead of being stored separately. This supports more efficient use of existing equipment storage space.
Protection of Working Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the working surface of the one below. This structure helps protect the working surface when trays are stored on top of one another when not in use.
Process Variables Affecting Baking Result
The tray forms only part of the production system. The final size, shape, and baking character of ellipticall sandwich buns can vary based on dough recipe, weight, shaping, fermentation, oven type, temperature, and baking time.
Planning Dough Weight and Tray Area Together
In ellipticall products, as portion weight changes, the space each dough needs on the tray can also vary. Therefore, weight, product spacing, and quantity per tray should be evaluated together.
Professional Cleaning and Maintenance
The 50x74 cm ellipticall Alusi sandwich tray should be cleaned according to the cleaning procedures suitable for the facility's metal oven equipment. Avoid hard and deformative applications that could damage the working surface or tray geometry.
Regular Control of Tray Form
During professional use, the tray can be checked at regular intervals for impact, bending, or physical deformation. Maintaining external geometry is important for ongoing compatibility with oven and tray trolley systems.
50x74 cm Professional Ellipticall Alusi Sandwich Tray Option
With a 50x74 cm external dimension, 0.8 mm Alusi sheet material thickness, and approximately 3.37 kg weight, the product is a tray option for professional production of ellipticall sandwich bun forms. Its compatibility with 50x74 cm tray trolleys supports intra-production transport organization, while the stackable design allows out-of-use trays to be stored more compactly.
Technical Specifications
The basic dimensions, material, approximate weight, surface, and professional equipment compatibility information of the 50x74 cm ellipticall Alusi sandwich tray are provided below.
| Product Type |
Professional ellipticall Alusi sandwich tray |
| Dimension |
50x74 cm |
| Width |
50 cm |
| Length |
74 cm |
| Product Weight |
Approximately 3.37 kg |
| Material Thickness |
0.8 mm |
| Body Material |
Aluminum-silicon coated steel sheet (Alusi) |
| Material Description |
DX54D+AS120 Alusi sheet |
| Product Group |
Professional baking tray for ellipticall sandwich bun production |
| Surface Coating |
Uncoated Alusi surface |
| Dough Usage |
Portioned and shaped sandwich bun doughs according to facility recipe |
| Product Capacity |
Varies based on dough weight, target ellipticall product size, product geometry, shaping method, and layout |
| Product Form Approach |
Use aimed at ellipticall sandwich bun production plans |
| Stacking Feature |
Stackable structure |
| Storage Advantage |
Supports more compact arrangement of trays together |
| Surface Protection During Stacking |
Stacking structure preventing the top tray from scratching the working surface of the one below |
| Tray Trolley Compatibility |
Compatible with 50x74 cm tray trolleys |
| Usage Area |
Professional ellipticall sandwich bun and bakery product production |
| Oven Compatibility |
Professional oven systems supporting 50x74 cm tray size |
| Final Product Form |
Varies based on dough weight, recipe, shaping, fermentation, and baking conditions |
Usage Areas
The 50x74 cm ellipticall Alusi sandwich tray can be used for the production of ellipticall sandwich buns in professional ovens, sandwich bun manufacturers, bakeries, and industrial bakeries. Portioned and shaped doughs can be organized on the tray according to the desired product geometry and included in preparation, fermentation, and baking stages. Lubrication or separator application on the uncoated Alusi working surface can be planned according to the facility's recipe and production process. The product can be used with 50x74 cm tray trolleys and professional oven systems supporting the 50x74 cm tray size.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting an ellipticall sandwich tray, factors like external dimensions, Alusi body structure, material thickness, approximate product weight, target dough weight, product geometry, oven system, and tray trolley compatibility should be evaluated together. In Alusi models, it should be specifically considered that the body is aluminum-silicon coated steel sheet, not aluminum.