Set consisting of 3 professional sandwich bread pans of 12x8x20 cm
Suitable usage for 400–450 grams of dough per pan
A total dough capacity of approximately 1200–1350 grams in the set
0.8 mm DX54D+AS120 Alusi sheet body
Uncoated Alusi professional production surface
12x8 cm wide and low sandwich bread section
20 cm compact and balanced product length
Professional set structure suitable for the production of 3 sandwich breads at the same time
The 12x8x20 cm 3-piece set loaf pan is suitable for using approximately 400–450 grams of dough in each pan. When the three pans are evaluated together, approximately 1200–1350 grams of dough per set can prepare three separate sandwich breads. 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 targeted product volume.
12x8x20 cm 3-piece Set Professional Loaf Pan
The 12x8x20 cm 3-piece set loaf pan is a professional bread pan developed for preparing three standard-sized sandwich breads in the same production cycle. The three separate pans in the set have dimensions of 12 cm width, 8 cm height, and 20 cm length. The triple set structure supports a more organized approach to dough portioning, fermentation, oven loading, and product removal in professional production.
3-Loaf Professional Sandwich Bread Pan
Unlike single loaf pans, this model allows the use of three 12x8x20 cm sandwich bread pans within a single set. Thus, three separate sandwich breads can be prepared in the same production cycle. The triple structure offers a professional production arrangement that supports serial preparation of products with the same size and similar weight.
Each Pan Measures 12x8x20 cm
Each sandwich bread pan in the set measures 12x8x20 cm. The 12 cm width and 8 cm height create a wider and lower sandwich bread form compared to square-section models, while the 20 cm length offers a compact and balanced product geometry.
DX54D+AS120 Alusi Sheet Body
The production of the 12x8x20 cm 3-piece set loaf pan uses 0.8 mm DX54D+AS120 Alusi sheet. Alusi sheet is a professional material with an aluminum-silicon-based metal coating on the steel surface. This structure forms a body suitable for use in repeated production cycles under professional baking conditions.
0.8 mm Sheet Thickness
The pan body uses 0.8 mm thick DX54D+AS120 Alusi sheet. This sheet thickness helps form a body structure suitable for the professional production conditions of three separate loaf pans of 12x8x20 cm.
Aluminum-Silicon Coated Metal Structure
The steel body of DX54D+AS120 Alusi sheet has an aluminum-silicon-based metal coating. This material structure is one of the metal surfaces used in professional sandwich bread pans and offers a structure suitable for repeated use in baking processes.
Uncoated Alusi Production Surface
This model does not have additional Teflon or non-stick coating. The three 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.
400–450 Grams of Dough Per Pan
Each individual pan measuring 12x8x20 cm is suitable for using approximately 400–450 grams of dough. This weight range provides a working range for forming the wide and low section sandwich bread form. The exact dough amount can be optimized by the business based on the recipe, flour, water ratio, fermentation time, and targeted product volume.
Approximately 1200–1350 Grams of Dough Per Set
When 400–450 grams of dough is used in each of the three separate pans, production can be done with approximately 1200–1350 grams of dough in the 3-piece set in total. Thus, it is possible to prepare three separate 12x8x20 cm sandwich breads in the same system during the same production cycle.
Production with 1.2–1.35 Kilograms of Total Dough
Approximately 1.2–1.35 kilograms of dough can be used throughout the 3-piece set. Allocating the dough within the targeted weight range across three pans supports achieving closer volume and form values among the products.
Production of 3 Sandwich Breads at the Same Time
The main advantage of the 3-piece set design is that three sandwich breads can be prepared within the same production setup. Processes such as dough portioning, pan loading, fermentation, oven loading, baking, and product removal can be organized together for three products.
12 cm Wide Product Section
A 12 cm pan width creates a wider product surface compared to standard square-section sandwich pans. This structure supports preparing a bread geometry suitable for wide sandwich bread slices and different sandwich applications.
8 cm Low Product Profile
The 8 cm pan height combines with the 12 cm width to create a more horizontal and low-profile sandwich bread section. This geometry can be considered for professional productions wanting a different slice and product appearance than classic square-section sandwich breads.
20 cm Compact Product Length
The pan length of 20 cm offers a more compact product form compared to very long industrial sandwich breads. This size forms a balanced product geometry that can be used in portionable sandwich breads and sandwich applications.
Wide and Low Sandwich Bread Form
The combination of 12 cm width, 8 cm height, and 20 cm length creates a wide-surfaced, low-profile, and compact sandwich bread geometry. This structure provides a suitable pan option for professional producers wanting a different slice format outside of the standard square section.
Supports Creating Similar Form Across Three Products
The uniform measurements of the three pans in the set support preparing products with similar width, height, and length values when a similar dough weight and production conditions are used in each pan.
Facilitates Dough Portioning
Having a determined 400–450 gram dough range per pan facilitates dividing the total dough into three separate portions before production. Delivering dough to the pans in close weight ranges supports obtaining more consistent volume and form in the three products.
Importance of Dough Weight
The range of 400–450 grams of dough offers a working reference for the 12x8x20 cm pan. The final sandwich bread volume is not solely dependent on the dough weight; the recipe, type of flour, water ratio, yeast amount, fermentation time, and baking parameters also affect the product form.
Controlled Form During Fermentation
When the dough is placed in the pans at an appropriate weight, the pan surfaces help the dough develop within the determined 12 cm width, 8 cm height, and 20 cm length during fermentation. Applying similar fermentation conditions across three pans supports consistency among products.
Balanced Dough Placement Over 20 cm
Balanced placement of 400–450 grams of dough throughout the 20 cm length in each pan is important. Distributing the dough evenly along the pan without concentrating in a specific area supports forming a more regular product geometry during fermentation and baking.
Balanced Development Across 12 cm Width
Distributing the dough evenly in the horizontal direction in the 12 cm wide pan base helps the baked product gain a more consistent form across the wide surface. This is especially important in series productions targeting similar slice geometry.
Similar Dough Distribution Across Three Pans
Placing dough in the three pans in the set with similar weight and shaping method helps products develop to similar dimensions. This approach supports product standardization in series production.
Suitable for Business's Own Lubrication System
The uncoated Alusi surface can be used with the business's own lubrication or separator application. The method and amount to be applied should be determined by considering dough recipe, product fat content, fermentation method, and baking conditions.
Balanced Lubrication Across Three Pans
It is important for the three pans in the set to be prepared similarly before production. Controlled and similar application of oil or other suitable release agents in all pans can support a more consistent production process when releasing baked products from the pans.
Product Removal Performance Depends on Process
The release performance of baked products from uncoated loaf pans depends on surface preparation, lubrication or separator application, dough recipe, baking conditions, and product removal method. It is recommended that businesses determine the appropriate application for their own production process.
Controlled Removal of Three Products
The three sandwich breads in the set should be removed from the pans separately while maintaining their form. Applying similar surface preparation to the pans may support obtaining more consistent results during the product removal process.
Suitable for Professional Sandwich Bread Production
The 12x8x20 cm 3-piece set loaf pan can be used in professional bread bakeries, patisseries, baked goods producers, hotels, restaurants, and industrial bread production facilities. The triple pan structure offers a professional production option for serial preparation of wide and low-profile sandwich breads of the same size.
Use in Sandwich Bread Production
The 12x8x20 cm pan dimensions can also be considered for sandwich bread production depending on the recipe and targeted product structure. The wide and low section may offer a product geometry suitable for different sandwich portions.
Suitable for Sliced Sandwich Bread Production
The 12x8 cm section is suitable for preparing a wider and lower slice geometry than standard square sandwich slices. The length of 20 cm supports regular slicing of the product according to its intended use.
Supports Slice Standardization
Having the same 12x8 cm section for all three pans aids in achieving closer slice geometries between products when similar recipes and production parameters are used. This feature may contribute to production standardization in professional slicing processes.
Suitable for Packaged Sandwich Bread Production
Fixed pan dimensions support more consistent external dimensions of sandwich breads prepared with similar production parameters. This may aid in the more organized planning of slicing, portioning, and packaged sandwich bread production processes.
Process Flexibility in Production
The non-Teflon structure allows businesses to determine production steps such as lubrication, separator use, and surface preparation according to their own recipes and processes. This feature offers a flexible usage option for professional bakeries working with different dough recipes.
Contribution to Standardization in Serial Production
The uniform measurements of the three pans in the set make it easier to standardize key production parameters such as dough weight, product width, height, and length. When recipe, fermentation, and baking conditions are also controlled, consistency between products is supported.
Contribution to Production Capacity Regulation
Using three pans within a single set allows for the preparation of multiple products in the same production cycle. By using multiple 3-piece sets, the capacity of 12x8x20 cm sandwich bread in professional production can be increased according to the production plan.
Suitable for Serial Production Flow
The use of 3-piece sets in professional production environments aids in conducting dough portioning, pan loading, fermentation, oven loading, baking, and product removal processes in an orderly manner.
Production Organization with Set Structure
Bringing together three pans in a single production set supports moving the pans together in the production area and planning production steps as a group. This structure can particularly contribute to operation organization in series production.
Set Arrangement in Oven Layout
The 3-piece set structure supports placing three pans together and orderly in the oven. The arrangement should be planned according to the set's external geometry and the production process' oven shelf dimensions.
Regular Usage on Production Racks
Positioning the 3-piece set loaf pans in an orderly manner on production racks may support more systematic execution of the dough filling, fermentation, oven loading, baking, and product removal stages.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet body is designed for repeated use in professional sandwich bread production processes. The pan's performance may be affected by production frequency, working conditions, surface preparation, cleaning, handling, and storage methods.
Post-Production Cleaning
It is recommended to clean the inner surfaces of the three pans after production from any remaining flour, oil, dough, or baked product residues using suitable methods. During cleaning, sharp or heavily abrasive equipment that may cause unnecessary mechanical damage to the Alusi surface should be avoided.
Drying After Cleaning
It is advised not to leave moisture on the set for a long time after cleaning. Pans should be properly dried and stored in a dry storage area. Regular cleaning and drying support keeping the pans ready for the next production cycle.
Correct Stacking of Sets
3-piece set loaf pans should be stored in a balanced and orderly fashion when not in use. It is recommended to avoid heavy loads, uncontrolled impacts, and stacking methods that could bend or crush the pan geometry.
Preservation of Pan Form
It is advised to protect the three pans in the set from bending, crushing, or uncontrolled impacts during transportation and storage. Changes to the pan form can affect the width, height, and overall external geometry of the final sandwich breads.
Regular Pan Inspection
It is recommended to periodically visually inspect the geometry of the three pans during professional and repeated use. Identifying any deformations on the pan edges or body early helps maintain the production standard.
Process Control for Standard Production
The 3-piece loaf pan supports the preparation of three similar geometrical loaves at the same time; however, the final product standard is not only dependent on pan dimensions. For more consistent results, the 400–450 gram dough weight placed in each pan, alongside the recipe, surface preparation, fermentation period, oven temperature, and baking time should be controlled together.
3-Piece Alusi Sandwich Bread Pan for Professional Production
The 12x8x20 cm 3-piece set loaf pan is developed for serial sandwich bread production with its 0.8 mm DX54D+AS120 Alusi sheet body, approximately 400–450 gram working range per pan, and professional set structure that allows the preparation of three separate loaves at the same time. Approximately 1200–1350 grams of dough can prepare three wide and low-section, 20 cm long sandwich breads in total. The uncoated Alusi surface provides usage according to the business's own lubrication, separator, and production process.
Technical Specifications
The pan count, pan size, raw material, sheet thickness, surface structure, and recommended dough weight information for the 12x8x20 cm 3-piece set loaf pan are presented in the table below.
| Product Type |
3-piece set professional sandwich bread pan |
| Pan Count |
3 units |
| Dimensions of Each Pan |
12x8x20 cm |
| Pan Section |
12x8 cm wide and low section |
| Pan Length |
20 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 400–450 grams per pan |
| Total Dough Weight of Set |
Approximately 1200–1350 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 wide and low-section sandwich and sandwich breads |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Preparing 3 units of 12x8x20 cm sandwich bread in standard sizes within the same production cycle |
Areas of Use
The 12x8x20 cm 3-piece set loaf pan can be used in bakeries and baked goods businesses where wide and low-section sandwich breads, sandwich breads, and similar molded products are professionally produced. While the triple set structure supports preparing three separate products of similar sizes at once, the uncoated Alusi surface offers usage according to the business’s own lubrication or separator application process.
3-piece sandwich bread production 12x8x20 cm sandwich bread Production of bread with 400–450 grams of dough Use of approximately 1200–1350 grams of total dough Wide-section sandwich bread Low-profile sandwich bread Sandwich bread production Sliced sandwich bread production Packaged sandwich bread production Professional bread bakeries Industrial bread production facilities Baked goods production facilities Patisseries Molded bread production Serial bread production 3-loaf sandwich loaf pan Set sandwich bread pan Uncoated loaf pan Non-Teflon sandwich bread pan Alusi loaf pan Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturing brand developing industrial baking equipment and professional bread production solutions. EKMAŞ set loaf pans are designed to support the preparation of multiple breads 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.