13x13x46 cm professional loaf mold size
Suitable for dough weights of 1400-1500 grams
0.8 mm DX54D+AS120 Alusi steel body
Teflon coating prevents product from sticking to the mold
Non-stick surface that facilitates the easy and smooth removal of baked product from the mold
Approximate pan weight of 2150 grams
13x13 cm wide cross-section and 46 cm long product geometry
Structure suitable for professional and mass production use
The 13x13x46 cm teflon coated loaf pan is designed for use with dough weights of approximately 1400-1500 grams. The teflon coating creates a non-stick layer to prevent the product from sticking to the pan surface and supports the easy, proper, and controlled removal of baked loaves from the mold. To maintain the coating's lifespan, avoid metal, sharp, and abrasive tools.
13x13x46 cm Teflon Coated Loaf Pan
The 13x13x46 cm teflon coated loaf pan is developed for preparing wide-section, long, and high-volume loaves, such as professional loaf bread, sandwich bread, and similar molded bread products. The teflon coating applied to the 0.8 mm DX54D+AS120 Alusi steel body prevents the product from sticking to the pan surface, creating a non-stick production surface. The range of 1400-1500 grams dough usage and 46 cm length support the professional preparation of long loaves.
DX54D+AS120 Alusi Steel Body
The main body of the pan uses 0.8 mm thick DX54D+AS120 Alusi steel. Alusi steel is a professional metal material with an aluminum-silicon based coating on the steel surface. This structure creates a supportive body suitable for repeated production processes under professional baking conditions.
0.8 mm Steel Thickness
The 0.8 mm steel thickness helps create a structure suitable for professional production conditions of the pan body. The collaboration of the metal body with the 46 cm long mold geometry contributes to the dough's development within the specified volume and helps maintain the product's shape.
Teflon Coated Professional Non-Stick Surface
The teflon coating applied on the DX54D+AS120 Alusi steel body creates a professional non-stick layer to prevent the product from sticking to the pan surface. This surface supports the easy, proper, and controlled separation of loaves from the mold after baking, providing an important usage advantage in professional production.
Coating to Prevent Product Sticking to Mold
The primary function of the teflon coating is to create a non-stick production surface between the dough and baked product and the metal mold. This setup works to prevent the product from sticking to the pan surface and supports easy removal of the long loaf from the mold after baking.
Easy and Smooth Product Removal from Mold
The non-stick teflon surface makes removing the baked loaf from the pan easier and more controlled. The smooth separation of the product helps preserve the bottom, side surfaces, and overall bread form. Especially for 46 cm long products, easy mold release across the full length is an important advantage for professional production.
Non-Stick Surface Advantage in Long Products
In long molds, the baked product's adherence to various points along the pan surface can complicate the removal process. The teflon coating works to prevent the product from sticking to the pan surface along the 46 cm length, supporting more controlled removal of the baked loaf.
Supporting Product Form Preservation
Sticking of the baked loaf to the mold surface can lead to tearing, fragmentation, or deformation during removal. The non-stick surface facilitates the product's easier separation from the pan, reducing the need for mechanical intervention and helping maintain the general form, especially in long products.
13x13x46 cm Mold Size
The 13x13x46 cm mold provides a structure suitable for preparing large loaf breads with 13 cm width, 13 cm height, and 46 cm length. The nearly square 13x13 cm wide section supports a full product geometry, while the 46 cm length allows for the preparation of long loaves and sandwich breads in one piece.
Suitable for 1400-1500 Gram Dough Weight
The recommended dough weight for this loaf pan is approximately 1400-1500 grams. This range offers a suitable starting value to achieve the desired product form within the 13x13x46 cm mold volume. The exact dough amount to be used can be optimized by the operation according to recipe, flour type, water ratio, fermentation time, and target final product volume.
13x13 cm Nearly Square Wide Section
The measurements of 13 cm width and 13 cm height support the creation of a nearly square and full loaf bread section. This wide section provides a product geometry suitable for professional producers needing larger slice surfaces.
46 cm Extra Long Mold Geometry
The 46 cm long mold structure provides a spacious production area suitable for preparing long loaves in one piece. This length particularly supports production planning for long toast breads sliced and packaged or prepared for professional use.
Long Loaf Bread Production
The 13x13x46 cm mold geometry distinctly allows the preparation of long products, different from classic short loaf molds. The long body structure supports molded production aimed at maintaining the same section dimension throughout the product, creating a functional option for sliced loaf bread production.
Large and Full Product Section
The 13x13 cm section supports the creation of a wide and high loaf bread form. Combined with the 46 cm length, it creates a long and full product geometry for professional use.
Suitable for Production with Approximately 1 Kilogram of Dough
The recommended dough range of 1400-1500 grams is suitable for production with approximately 1 kilogram of dough for professional loaf bread production. The final product volume and the fullness level in the mold may vary based on the dough recipe, fermentation, and baking parameters.
Supports Standard Loaf Bread Form
In molded bread production, preparing the products with similar width, height, and length values is important for professional production. When used with the same recipe and controlled process values, the 13x13x46 cm mold geometry supports obtaining a more consistent product form across different production batches.
Approximate Pan Weight of 2150 Grams
The approximate weight of the product is 2150 grams. The pan weight is one of the technical features that can be considered in planning dough filling, transportation, oven loading, post-baking unloading, cleaning, and storage processes. Especially in productions where 46 cm long molds are used in series, it contributes to planning the operation layout.
Suitable for Professional Loaf Bread Production
The 13x13x46 cm teflon coated loaf pan can be used in professional bakeries, loaf bread manufacturers, sandwich bread manufacturers, pastry shops, and industrial pastry facilities. Its long mold structure, wide cross-section, and non-stick surface offer functional use in professional mass production.
Use in Sandwich Bread Production
Besides loaf bread, it can also be used for preparing long sandwich breads depending on the recipe and targeted product geometry. The 13x13 cm wide section offers an alternative mold geometry suitable for professional sandwich applications requiring larger slice surfaces.
Supports Controlled Dough Shaping
When the dough is placed in the mold with the appropriate weight, the pan surfaces help the dough develop within the specified width, height, and length during fermentation and baking. This support contributes to creating a more distinct and repeatable product geometry in long products.
Correct Determination of Dough Weight
The recommended dough range of 1400-1500 grams provides a starting reference for the 13x13x46 cm mold. Since flour type, water ratio, yeast amount, and fermentation characteristics in the dough recipe can affect the final product volume, it is recommended that the operation optimizes the suitable weight for its recipe through production trials.
Use According to Fermentation Process
The fermentation time after placing the dough in the pan directly affects the development of the product within the long mold. Controlling dough weight and fermentation level together helps the product develop more evenly along the 46 cm length and achieve the targeted form.
Balanced Dough Distribution Along 46 cm
In long loaf pans, it is important to place the dough evenly within the mold. Ensuring that the dough does not concentrate in a specific area and distributes evenly along the 46 cm length supports achieving a more consistent product geometry during fermentation and baking.
Balanced Product Development in Wide Section
The 13x13 cm section offers a mold geometry suitable for controlled dough development in width and height directions. When used with the correct dough weight and fermentation level, it contributes to creating a full and regular loaf bread section.
Practical Mold Emptying in Mass Production
In professional production, the regular and quick removal of baked products from molds is an important part of the production flow. The teflon coating works to prevent the product from sticking to the pan surface, facilitating the emptying of the 46 cm long mold and supporting a more orderly production cycle.
Supports Removal of Long Products in One Piece
In long loaves, evenly separating the product from the entire mold is important. The non-stick teflon surface works to prevent the baked loaf from adhering to the pan along its length, supporting the removal of the product in one protected piece.
Non-Stick System to Reduce Lubrication Need
Since the teflon-coated production surface works to prevent the product from sticking to the pan surface, it can help reduce the need for intensive lubrication depending on the operation's production method. The amount of oil or separator used should be determined based on the dough recipe and the operation's production process.
Less Intervention During Product Removal
The easy separation of the baked loaf from the mold reduces the need for applying excessive force to remove the product or unnecessary mechanical intervention on the pan surface. This situation helps, especially in long products, to maintain the bread form and properly use the teflon-coated surface.
Contributes to Product Surface Preservation
The non-stick teflon surface works to prevent the attachment of the baked loaf's base and side surfaces to the mold. This helps prevent breakage, fragmentation, or surface deterioration during removal, supporting a more even final product appearance.
Suitable for Sliced Loaf Bread Production
The 13x13 cm section and 46 cm length create a mold geometry suitable for long loaf breads sliced for sale or use. The long product structure supports production aimed at obtaining a greater number of regular slices from a single loaf.
Wide Loaf Bread Slices
The 13 cm width and 13 cm height offer a section that supports the preparation of wide and full loaf bread slices. This structure can create a suitable product form for professional enterprises preparing large-portion toast and sandwich products.
Support for Slice Standardization
In loaf breads prepared with the same mold size and similar production parameters, having a more consistent product section supports the standardization of slicing processes. Especially in the production of long and packaged toast breads, slices of similar dimensions can facilitate production and packaging planning.
Support for Packaged Loaf Bread Production
The fixed mold geometry supports preparing long loaf breads with similar external dimensions using the same recipe and production parameters. This can contribute to more organized planning of product sizes, slicing processes, and packaging dimensions.
Contributes to Standardization in Mass Production
Using the same size teflon coated loaf pans in series facilitates standardization of dough weight, product section, and length. When recipe, fermentation, and baking parameters are also controlled, it supports achieving more consistent results across different production batches.
Non-Stick Surface Facilitating Production Flow
The easy removal of loaf breads from the mold supports faster emptying of the pans after baking and preparation for the next production stage. Especially in professional production lines using long molds and multiple pans, the non-stick surface contributes to a more regular operation flow.
Teflon Coating Facilitating Cleaning
The teflon coating offers a structure that prevents dough and baked product residues from adhering strongly to the pan surface. This feature makes cleaning the pans more practical after production. Appropriate cleaning methods should be chosen to maintain the coating's performance.
Avoid Using Metal and Sharp Equipment
Avoid using knives, metal spatulas, forks, or other sharp equipment that can scratch the teflon-coated surface. Selecting suitable equipment that does not damage the coated surface during product removal helps maintain the non-stick surface's performance.
Avoid Abrasive Cleaning
Do not use wire brushes, metal sponges, or heavy abrasive cleaning equipment when cleaning teflon coated loaf pans. Choosing soft sponges, cloths, and cleaning tools compatible with coated surfaces helps prevent scratches and mechanical damage to the coating.
Preserving the Teflon Coating's Lifespan
The performance of the teflon coating is influenced by factors like working temperature, production frequency, cleaning method, product removal method, storage conditions, and mechanical contact. Proper use of the pans and protecting the coated surface from impacts and scratches help preserve the non-stick feature longer.
Regular Layout Inside the Oven
When placing the 13x13x46 cm loaf pans inside the oven, consider rack dimensions and hot air circulation. Pre-planning the placement of 46 cm long pans inside the oven helps use the rack area more efficiently.
Planned Use on Production Racks
Positioning identical loaf pans in a specific order on production racks facilitates easier organization of dough filling, fermentation, oven loading, baking, and product unloading processes. Regular placement of long molds contributes to more organized use of the production area.
Repeat Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body and the teflon coated production surface are prepared for repeated use in professional loaf bread production processes. The pan's performance is influenced by working temperature, production frequency, cleaning, transportation, and storage conditions.
Controlled Cleaning After Production
It is recommended to clean the remaining dough, oil, or product residues on the pan with appropriate methods after each production. Avoid using equipment that can scratch the teflon coating or cause mechanical damage to the surface; choose gentle cleaning methods suitable for non-stick coatings.
Drying After Cleaning
After cleaning, it is recommended not to leave moisture or cleaning residues on the surface for a long time. The pans should be dried properly and stored in a dry storage area. Stacking after fully drying makes it easier to prepare the products for the next production cycle.
Proper Stacking of Teflon Coated Pans
When storing teflon coated loaf pans, avoid uncontrolled contact and friction that can cause the coated surfaces to scratch each other. Pans should be stacked stably, and heavy equipment that can deform the mold geometry or deface the non-stick surface should not be placed on top.
Regular Coating Surface Inspection
During professional use, the teflon coating should be visually inspected at regular intervals. If excessive wear, deep scratches, peeling, or any changes affecting production performance are observed, the pan's usability should be evaluated.
Preserving the 46 cm Long Mold Form
It is recommended not to drop, crush, or expose the pan to uncontrolled impacts. Deformation or bending in the 46 cm long mold body can affect the flatness and form of the final loaf bread. Proper transportation and suitable storage help preserve mold dimensions.
Process Control for Standard Production
Although the loaf pan is an important production equipment for creating standard product geometry, the final result is not solely dependent on mold dimensions. For more consistent results, dough weight, recipe, fermentation time, oven temperature, and baking time should be controlled collectively.
Extra Long Non-Stick Loaf Mold for Professional Production
The 13x13x46 cm teflon coated loaf pan is developed for long loaf bread production with its 0.8 mm DX54D+AS120 Alusi steel body, approximately 2150 gram pan weight, 1400-1500 gram recommended dough weight, and professional non-stick surface to prevent the product from adhering to the mold. While its nearly square 13x13 cm wide section supports full product geometry, its 46 cm length provides for series preparation of long and sliceable loaf and sandwich breads.
Technical Specifications
The dimensions, raw materials, steel thickness, coating, weight, and recommended dough weight information for the 13x13x46 cm teflon coated loaf pan are found in the table below.
| Product Type |
Teflon coated professional loaf pan |
| Mold Size |
13x13x46 cm |
| Mold Section |
13x13 cm nearly square wide section |
| Mold Length |
46 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Pan Weight |
Approximately 2150 grams |
| Recommended Dough Weight |
1400-1500 grams |
| Coating Function |
Creates a professional non-stick surface to prevent the product from sticking to the pan surface |
| Product Removal |
Supports the easy, smooth, and controlled removal of baked loaf bread from the mold |
| Product Form |
Suitable for producing extra long, wide-section, and voluminous loaf and sandwich breads |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Serial preparation of long, wide-section, and standard-form loaf bread and similar molded products with 1400-1500 gram dough |
Usage Areas
The 13x13x46 cm teflon coated loaf pan can be used in professional operations producing long, wide-section, and nearly square loaf bread, sandwich bread, and similar molded products. Its non-stick teflon surface especially supports baking long products without sticking to the mold and their easy, smooth, and controlled removal after baking.
Loaf bread production Extra long loaf bread production Wide-section loaf bread 1400-1500 gram dough production Sandwich bread production Professional bakeries Industrial bread production facilities Pastry production facilities Bakeries Hotel production kitchens Restaurant production kitchens Molded bread production Serial loaf bread production Teflon coated loaf pan Non-stick loaf bread mold Easy product removal from mold Sliced loaf bread production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ teflon coated loaf pans are developed to offer a professional non-stick surface to prevent the product from sticking to the mold surface, support the easy and smooth removal of baked products from the mold, provide options suitable for different loaf bread dimensions and dough weights, and contribute to more organized execution of mass production processes.