12.5x24 cm oval compartment size
Option for sets of 2, 3, 4, or 5
Approximately 300-350 grams of dough per compartment
0.8 mm Alusi metal thickness
DX54D+AS120 Alusi sheet body
Non-stick coated working surface
Compartment form for artisan bread production
Multi-compartment professional production structure
12.5x24 cm Non-Stick Oval Artisan Bread Pan; a professional bread pan that can be produced in sets of 2, 3, 4, or 5. Approximately 300-350 grams of dough can be used per compartment. The actual weight may vary depending on the product used and the recipe. The pan is made from 0.8 mm thick DX54D+AS120 Alusi sheet with a non-stick coating applied to the working surface.
12.5x24 cm Non-Stick Oval Artisan Bread Pan
EKMAŞ 12,5x24 cm Non-Stick Oval Artisan Bread Pan, a professional multi-compartment pan model used in the preparation and baking of artisan breads and similar types in professional bakeries and pastry production.
12.5x24 cm Oval Compartment Size
Each compartment is 12.5x24 cm. The oval-shaped compartment structure helps the dough to form within a separate section and maintain a similar initial geometry throughout production.
Production in Sets of 2, 3, 4, or 5
The product can be manufactured in sets of 2, 3, 4, or 5. Businesses can choose from different numbers of compartments based on daily production needs, oven structure, and production plan.
Approximately 300-350 Grams of Dough per Compartment
Approximately 300-350 grams of dough can be used per compartment. This value is not a fixed capacity; it can vary based on the product recipe, dough density, fermentation character, and the target final bread form.
Changes in Dough Weight Based on Product
Since the same pan can be used for different recipes and types of dough, the appropriate dough weight may also vary according to the product. Therefore, the 300-350 gram range should be considered an approximate use value.
0.8 mm Alusi Metal Thickness
The Oval Artisan Bread Pan is made of 0.8 mm thick Alusi metal. The material thickness is one of the basic features that define the technical structure of the product.
DX54D+AS120 Alusi Sheet Body
The pan body uses DX54D+AS120 Alusi sheet. This material has an aluminum-silicon coated steel sheet structure and can be used as a pan body in professional baking equipment.
Difference Between Alusi Metal and Aluminum
This pan is not made of direct aluminum but of Alusi metal. The Alusi structure is a different material system with an aluminum-silicon-based coating on a steel sheet body.
Non-Stick Coated Working Surface
The non-stick coating applied to the pan surface forms a layer that aims to reduce the tendency of baked products to stick to the working surface. Under suitable product and process conditions, this surface supports the easier and more uniform removal of breads from the pan.
Use for Oval Artisan Bread Form
The oval compartment structure helps to shape artisan doughs in separate sections and supports a specific product form throughout baking.
Multi-Compartment Pan Structure
The presence of multiple compartments on the same pan system can allow the orderly preparation and transportation of multiple bread doughs in the same production cycle.
Effect of Compartment Number on Production Capacity
Selection of sets of 2, 3, 4, or 5 directly affects the number of doughs that can be prepared in the same production cycle. The appropriate set choice should be made according to the business's production capacity.
Placement of Dough Within the Compartment
Positioning the dough evenly within the compartment can assist in creating a more regular initial product form. The placement method should be determined according to dough structure and shaping process.
Effect of Dough Weight on Final Product Size
The dough weight used can affect the volume and final dimensions of the baked bread. The 12.5x24 cm compartment size alone does not determine the finished product size.
Effect of Fermentation on Product Form
Fermentation duration, ambient temperature, yeast quantity, and dough structure can affect the volume development of the product within the compartment. Therefore, the same pan may yield different results with different recipes.
Importance of Shaping Method
The shaping method of the dough before placing it into compartments can affect the final bread geometry and its distribution within the compartment.
Use in Artisan Bread Production
The pan can be used for professional artisan bread production. The product form, weight, and baking conditions should be planned according to the business's recipe.
Use with Different Bread Recipes
The 12.5x24 cm oval compartment structure can be evaluated in different bread recipes suitable for the business's production process. Each recipe may have different dough density, fermentation behavior, and suitable weight.
Contribution of Non-Stick Coating to Product Removal
The non-stick working surface may assist in facilitating the removal of baked breads from the pan under suitable production conditions. Actual product removal performance depends on the recipe, baking level, and current state of the coating.
Flexibility in the Use of Oil and Release Agents
The non-stick coating can help reduce the use of heavy greasing or release agents under appropriate product and process conditions. The necessary application amount should be determined based on the dough recipe and the business's production method.
Difference Between Coated and Uncoated Model
In the uncoated model, the product directly contacts the Alusi working surface, whereas in this version, an additional non-stick coating is applied to the Alusi body's working surface. This difference becomes noticeable especially in product removal, cleaning, and surface maintenance methods.
Use in Professional Ovens
The Oval Artisan Bread Pan can be used in professional ovens conducting daily or serial bread production according to the production plan.
Use in Pastry Production Facilities
The multi-compartment pan structure can assist pastry production facilities in organizing doughs in specific portions and planning the production flow.
Preparation of Products in Separate Compartments
Having each dough in a separate compartment can assist in the products forming independently. The actual outcome is dependent on dough weight, recipe, and fermentation level.
Effect of Oven Type on the Outcome
Air and heat distribution in convection, rotary, or other professional oven systems can affect the baking character of bread. The pan and non-stick coating do not alone create a fixed baking result.
Importance of Baking Temperature
The suitable baking temperature should be determined based on the bread recipe used, dough weight, product volume, and oven system.
Importance of Baking Time
Baking time may vary depending on dough weight, product form, recipe, oven type, and the desired final product characteristics. A single fixed duration may not be suitable for all production conditions.
Repeatability in Production
Applying the same compartment size, similar dough weight, similar shaping method, and the same process parameters regularly can help create more consistent initial conditions.
Effect of Set Selection on Production Plan
Thanks to set options of 2, 3, 4, or 5, a business can create different pan configurations based on daily production numbers and oven capacity.
Mechanical Protection of Non-Stick Coating
To help preserve the lifespan of the coating, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment on the pan surface.
Removal of Baked Bread from the Pan
When removing baked breads from the pan, it is preferable to use appropriate auxiliary equipment that will not scratch the non-stick working surface. Hard metal contacts may cause mechanical damage to the coating.
Factors Affecting Coating Lifespan
The usage life of the non-stick coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product removal technique, and storage conditions can affect the coating's condition over time.
Periodic Inspection of Coating Surface
The non-stick surface can be periodically checked for scratches, wear, or physical damage. Changes in surface condition can affect product removal performance and working characteristics.
Cleaning of Non-Stick Surface
After use, the pan surface should be cleaned with methods suitable for the coating. Hard sponges, wire brushes, abrasive cleaning tools, and sharp equipment should not be used as they can damage the non-stick surface.
Preservation of Oval Compartment Form
Maintaining the oval compartment geometry helps place the dough in a similar working area in each production cycle. Physical deformation during transport, use, and storage should be avoided.
Post-Use Storage
The pan should be stored in a clean and dry place where the non-stick working surface will not come into contact with hard or sharp equipment and the compartment geometry will not be distorted.
Points to Consider When Selecting an Oval Artisan Bread Pan
When selecting a product, the 12,5x24 cm compartment size, set options of 2, 3, 4, or 5, approximately 300-350 grams of dough usage, 0.8 mm Alusi metal thickness, non-stick coating, the bread recipe to be used, and the oven system should be evaluated together.
Technical Structure of 12,5x24 cm Non-Stick Oval Artisan Bread Pan
The 12.5x24 cm oval compartment size, 0.8 mm DX54D+AS120 Alusi sheet body, non-stick coated working surface, approximate dough usage range of 300-350 grams, and set options of 2, 3, 4, or 5, constitute the core technical features of this product.
Technical Specifications
Below are the basic technical details relating to the compartment size, set options, approximate dough weight, material structure, coating feature, and intended use of the 12.5x24 cm Non-Stick Oval Artisan Bread Pan model.
| Product Type |
Oval artisan bread pan |
| Compartment Size |
12.5x24 cm |
| Set Options |
Sets of 2, 3, 4, or 5 |
| Dough Weight per Compartment |
Approximately 300-350 grams |
| Dough Weight Note |
May vary according to the product and recipe used |
| 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 |
Preparation and baking of artisan bread and similar professional bread products |
| Usage Area |
Professional bakeries and pastry production |
Usage Areas
12.5x24 cm Non-Stick Oval Artisan Bread Pan; can be used in professional bakeries and pastry production facilities for the preparation and baking of artisan breads and similar types. Set options of 2, 3, 4, or 5 adapt to different production capacities, and approximately 300-350 grams of dough can be used per compartment. Actual weight may vary based on the product and recipe used. The non-stick coating helps the baked products separate more easily from the pan under suitable process conditions.
12,5x24 cm oval artisan bread pan Non-stick coated oval bread pan Artisan bread pan Alusi bread pan 0.8 mm Alusi pan 2-piece bread pan 3-piece bread pan 4-piece bread pan 5-piece bread pan 300-350 gram dough pan Multi-compartment bread pan Non-stick coated bread pan DX54D+AS120 pan Non-stick coated Alusi pan Professional oven pan EKMAŞ oval artisan bread pan
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 12.5x24 cm Non-Stick Oval Artisan Bread Pan model, the compartment size, set quantity, approximately 300-350 grams of dough usage, 0.8 mm Alusi metal thickness, non-stick coated working surface, the bread recipe to be produced, and the oven system to be used should be evaluated together.