Set consisting of 2 professional sandwich loaf pans measuring 11x11x16 cm
Suitable for dough weighing 350–380 grams for each pan
Total set capacity for approximately 700–760 grams of dough
0.8 mm DX54D+AS120 Alusi sheet body
Uncoated Alusi professional production surface
Approximately 11x11 cm square sandwich loaf section
16 cm compact product length
Professional set structure suitable for producing 2 sandwich loaves at the same time
The 11x11x16 cm 2-piece set loaf pan is suitable for the use of approximately 350–380 grams of dough in each pan. When both pans are considered together, approximately 700–760 grams of dough can be used per set to prepare two separate sandwich loaves. The uncoated Alusi surface can be used with lubrication or suitable separator application according to the business's own recipe and production process. Dough weight should be optimized according to the recipe, flour characteristics, fermentation time, and desired product volume.
11x11x16 cm 2-piece Set Professional Loaf Pan
11x11x16 cm 2-piece set loaf pan is a professional bread pan developed for preparing two standard-sized sandwich loaves in the same production cycle. The two separate pans in the set have dimensions of 11 cm width, 11 cm height, and 16 cm length. The dual set structure supports more organized management of dough portioning, fermentation, loading into the oven, and product removal processes in professional production.
2-Cavity Professional Sandwich Loaf Pan
Unlike single loaf pans, this model allows the use of two 11x11x16 cm sandwich loaf pans within a single set. Thus, two separate sandwich loaves can be prepared in the same production cycle. The dual structure provides a functional production setup, especially for mass preparation of products of the same size and similar weight.
Each Pan Measures 11x11x16 cm
Each sandwich loaf pan in the set measures 11x11x16 cm. The 11x11 cm section, which is close to square, helps create a full and uniform sandwich loaf form, while the 16 cm length supports a compact and portionable product geometry.
DX54D+AS120 Alusi Sheet Body
In the production of the 11x11x16 cm 2-piece set loaf pan, 0.8 mm thick DX54D+AS120 Alusi sheet is used. Alusi sheet is a professional material with an aluminum-silicon-based metal coating on the steel surface. This structure creates a suitable body for repetitive production processes under professional baking conditions for pans in the set.
0.8 mm Sheet Thickness
The pan body is made of 0.8 mm thick DX54D+AS120 Alusi sheet. This sheet thickness helps create a suitable body structure for using two separate pans measuring 11x11x16 cm under professional production conditions.
Aluminum-Silicon Coated Metal Structure
The DX54D+AS120 Alusi sheet has an aluminum-silicon-based metal coating on the steel body. This material structure is one of the metal surfaces used in professional sandwich loaf pans and offers a structure suitable for use in repeated baking processes.
Uncoated Alusi Production Surface
This model does not have additional Teflon or non-stick coating. The pans in the set have an uncoated Alusi surface. Businesses can use lubrication or suitable separator applications according to their own recipes, dough structures, and production methods.
350–380 Grams of Dough Per Pan
Approximately 350–380 grams of dough use is suitable for each pan measuring 11x11x16 cm. This weight range offers a working range for creating a square and full sandwich loaf form. The exact dough amount can be optimized by the business according to the recipe, flour used, water ratio, fermentation time, and desired product volume.
Approximately 700–760 Grams of Dough Per Set
When 350–380 grams of dough is used in each of the two separate pans, production can be carried out with a total of approximately 700–760 grams of dough in the 2-piece set. This makes it possible to prepare two separate 11x11x16 cm sandwich loaves in the same production cycle.
Production of 2 Sandwich Loaves Simultaneously
The main advantage of the 2-piece set structure is the ability to prepare two sandwich loaves within the same production setup. Dough portioning, placing in the pan, fermentation, loading into the oven, baking, and product removal processes can be organized together for two products.
Approximately 11x11 cm Square Section
The 11 cm width and 11 cm height in each pan support the formation of a section close to square and full, facilitating a regular sandwich loaf slice and offers a functional product form for businesses wishing to produce professional sandwich breads.
16 cm Compact Product Length
The 16 cm pan length creates a more compact product geometry compared to long industrial sandwich loaves. This measurement can be evaluated for small and medium portion sandwich loaves, sandwich breads, and different service formats.
Full and Compact Sandwich Loaf Form
The combination of an 11x11 cm section with a 16 cm length provides a short but full sandwich loaf geometry. This structure creates an appropriate pan option for professional productions seeking a broad slice surface together with compact product length.
Supports the Formation of Similar Shapes in Two Products
The identical dimensions of the two pans in the set support the preparation of products with similar width, height, and length values in both pans when similar dough weight and production conditions are used.
Facilitates Dough Portioning
The determined dough range of 350–380 grams for each pan facilitates dividing the dough into standard portions before production. Providing dough in similar weights to both pans supports more consistent volume and form among products.
Importance of Dough Weight
The 350–380 grams dough range offers a working reference for the 11x11x16 cm pan. The final product form is not only dependent on dough weight; recipe, flour type, water content, yeast amount, fermentation duration, and baking parameters also affect the bread's volume and shape.
Controlled Form During Fermentation
When dough is placed in the pans at the appropriate weight, the pan surfaces help the dough develop within the designated 11x11 cm section and 16 cm length during fermentation. Applying similar fermentation conditions in both pans supports consistency among products.
Balanced Dough Placement in Each Pan
Balanced placement of 350–380 grams of dough in each pan aids in regular development of the product along the 16 cm length. Using the same dough shaping and placement method in series production supports product standardization.
Suitable for the Business's Own Lubrication System
The uncoated Alusi surface can be used with the business's own lubrication or separator applications. The method and amount to be applied should be determined by considering the dough recipe, product fat content, fermentation method, and baking conditions.
Balanced Lubrication in Two Pans
It is important to prepare the two pans in the set in a similar manner before production. Controlled and similar application of oil or separator in both pans can support a more consistent production process during product removal from the pans.
Product Removal Performance Depends on the Process
In uncoated loaf pans, the separation performance of the baked product from the pan is influenced by surface preparation, lubrication or separator application, dough recipe, baking conditions, and product removal method. It is recommended to determine the appropriate application for the business's own production process.
Controlled Removal of Two Products
It is important to remove the two sandwich loaves in the set separately while maintaining their form. Proper surface preparation, lubrication or separator application, and a controlled product removal method can help achieve more orderly separation of the products.
Suitable for Professional Sandwich Loaf Production
The 11x11x16 cm 2-piece set loaf pan can be used in professional bakeries, patisseries, baked goods manufacturers, hotels, restaurants, and industrial bread production facilities. The dual pan structure offers a production option suitable for the mass preparation of sandwich loaves with the same size, compact and full.
Usage in Sandwich Bread Production
The 11x11x16 cm pan size can also be evaluated in professional sandwich bread production depending on the recipe and desired product structure. The large section close to a square offers a suitable product geometry for full sandwich slices.
Suitable for Sliced Sandwich Loaf Production
The approximately 11x11 cm square section creates a suitable product geometry for slicing baked sandwich loaves into regular slices. The identical section of the two pans supports obtaining a more consistent slice structure with similar production parameters.
Supports Portion Bread Production
The 16 cm compact product structure offers an option suitable for portion-controlled bread production compared to larger pans. With the two-piece set, it is possible to prepare two separate portioned products in the same production cycle.
Flexibility in the Production Process
The non-Teflon structure allows the business to determine production steps such as lubrication, separator use, and surface preparation according to their own recipe and process. This feature offers a flexible usage option for professional bakeries working with different dough recipes.
Contribution to Standardization in Mass Production
The identical dimensions of the two pans in the set support the preparation of products in similar sizes when similar dough weight and process values are used. When kept under control, recipe, fermentation, and baking parameters contribute to production standardization.
Contribution to Adjusting Production Capacity
Using two pans within a single set offers a practical structure in production planning. By using multiple 2-piece sets, it becomes possible to prepare more 11x11x16 cm sandwich loaves in the same production cycle.
Suitable for Mass Production Flow
The use of multiple 2-piece sets of the same size in professional production environments helps maintain certain order in dough portioning, placing in the pan, fermentation, loading into the oven, baking, and product removal processes.
Set Order in Oven Placement
The 2-piece set structure supports placing two pans together and in an orderly manner in the oven. The size of the oven shelves, the external geometry of the pan set, and the production process should be planned according to the layout.
Orderly Use in Production Racks
Positioning the 2-piece set loaf pans in a certain order on the production racks can support a more systematic execution of stages such as dough filling, fermentation, loading into the oven, baking, and product removal.
Post-Production Cleaning
After production, removing any remaining flour, oil, dough, or baked product residues from the inner surfaces of the two pans is recommended. Sharp or highly abrasive equipment that may cause unnecessary mechanical damage to the Alusi surface should not be used during cleaning.
Drying After Cleaning
It is recommended not to leave moisture on the set for a long time after cleaning. The pans should be properly dried and stored in a dry storage area. Regular cleaning and proper drying help keep the pans ready for the next production cycle.
Proper Stacking of Sets
When not in use, the 2-piece set loaf pans should be stacked in a balanced and orderly manner. It is recommended to avoid heavy loads that could damage the pan geometry, uncontrolled impacts, and storage methods that could cause bending or crushing of the body.
Maintaining Set Form
It is advisable to prevent the 2-piece loaf pan from being dropped, crushed, or exposed to uncontrolled impacts. Any bending or deformation occurring in one of the pans may affect the measurements and general product form of the sandwich loaf prepared in the relevant cavity.
Regular Pan Inspection
It is recommended to periodically check the geometry of both pans during professional and repetitive use. Noticing any deformations that may occur on the pan edges or body early helps maintain production standards.
Process Control for Standard Production
The 2-piece loaf pan supports the preparation of two loaves with similar geometry simultaneously; however, the final product standard is not only dependent on the pan dimensions. For more consistent results, alongside the 350–380 gram dough weight placed in each pan, recipe, surface preparation, fermentation time, oven temperature, and baking time should be controlled together.
2-Piece Alusi Sandwich Loaf Pan for Professional Production
The 11x11x16 cm 2-piece set loaf pan is developed for professional production with its 0.8 mm DX54D+AS120 Alusi sheet body, the working range of approximately 350–380 grams of dough for each pan, and a set structure that allows two separate breads to be prepared simultaneously. With a total of approximately 700–760 grams of dough, two square-sectioned, full, and compact sandwich loaves can be prepared in the set. The uncoated Alusi surface allows use according to the business's own lubrication, separator, and production processes.
Technical Specifications
Information on the number of pans, pan dimensions, raw material, sheet thickness, surface structure, and recommended dough weight of the 11x11x16 cm 2-piece set loaf pan is presented in the table below.
| Product Type |
2-piece set professional sandwich loaf pan |
| Number of Pans |
2 pieces |
| Each Pan's Dimensions |
11x11x16 cm |
| Pan Section |
Approximately 11x11 cm square section |
| Pan Length |
16 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Surface Type |
Uncoated Alusi surface |
| Recommended Dough Weight |
Approximately 350–380 grams per pan |
| Total Dough Weight for Set |
Approximately 700–760 grams |
| Lubrication |
Can be applied according to the business's recipe and production process |
| Product Removal |
Depends on surface preparation, lubrication or separator application, and production process |
| Product Form |
Suitable for production of a square-sectioned, full, and compact sandwich loaf |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparation of 2 standard-sized 11x11x16 cm sandwich loaves in the same production cycle |
Usage Areas
The 11x11x16 cm 2-piece set loaf pan can be used in bakeries and bakery businesses that professionally produce sandwich loaves with a section close to square, compact sandwich loaves, and similar molded products. The dual set structure supports the preparation of two separate products with similar dimensions simultaneously, while the uncoated Alusi surface allows use according to the business's own lubrication or separator application process.
2-piece sandwich loaf production 11x11x16 cm sandwich loaf Production of bread with 350–380 grams of dough Square-sectioned sandwich loaf Compact sandwich loaf production Sandwich bread production Sliced sandwich loaf production Professional bakeries Industrial bread production facilities Baked goods production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Serial bread production 2-cavity sandwich loaf pan Set sandwich loaf pan Uncoated sandwich loaf pan Non-Teflon sandwich loaf pan Alusi sandwich loaf pan Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ set loaf pans are developed to support the preparation of multiple loaves within the same production setup, to offer production options suitable for different product sizes and dough weights, and to contribute to product standardization in professional baking.