13x28x7 cm teflon coated tapered loaf pan
Approximately 720 grams pan weight
0.8 mm sheet thickness
DX54D+AS120 Alusi steel body
Aluminum-silicon coated steel structure
Teflon coated working surface
650 grams dough weight
Single pan suitable for professional tapered bread production
The 13x28x7 cm teflon coated tapered loaf pan is a professional bread pan weighing approximately 720 grams, made from 0.8 mm thick DX54D+AS120 Alusi steel sheet. The teflon working surface applied on the Alusi body supports easier separation of baked bread from the pan under suitable product and process conditions. The specified dough weight for this model is 650 grams.
13x28x7 cm Teflon Coated Tapered Loaf Pan
The EKMAŞ 13x28x7 cm teflon coated tapered loaf pan is a single pan model designed for preparing products in a boat form in professional bread production. Dimensions of 13 cm width, 28 cm length, and 7 cm height provide a suitable working area for the shaping, fermentation, and baking processes of 650 grams of dough.
13 cm Pan Width
The 13 cm width determines the transverse development area of the dough inside the pan. This dimension is one of the fundamental technical values for the width character of the tapered bread form and the initial placement of the shaped dough.
28 cm Pan Length
The 28 cm length forms the working area where the 650 grams of dough can develop longitudinally. The way the dough is placed in the pan can affect the length and overall form distribution of the baked product.
7 cm Pan Height
The 7 cm height defines the area where the dough can develop vertically during fermentation and baking. The actual height of the baked bread may differ from the pan height, depending on dough rising behavior and production process.
Approximately 720 Gram Pan Weight
The product's weight is approximately 720 grams. The weight specified in grams facilitates the comparison of different sizes of tapered loaf pans and the planning of equipment in professional production.
0.8 mm Sheet Thickness
The pan body has a 0.8 mm sheet thickness. The sheet thickness is one of the fundamental technical features defining the physical structure and construction for professional production.
DX54D+AS120 Alusi Steel Body
DX54D+AS120 Alusi steel is used for the main body of the pan. Alusi does not refer to an aluminum body; it denotes a steel sheet structure with an aluminum-silicon metallic coating.
Aluminum-Silicon Coated Steel Structure
Alusi steel has a material structure containing aluminum-silicon metallic coating on a steel-based body. The teflon coating is a non-stick layer additionally applied to the working surface of this body.
Teflon Coated Working Surface
The teflon coating applied to the pan surface forms a non-stick layer intended to reduce the tendency of baked products to adhere to the working surface. Under suitable product and process conditions, this surface supports easier and smoother separation of bread from the pan.
650 Gram Dough Weight
The specified dough weight for this model is 650 grams. Dough development within the pan can vary depending on the recipe used, flour structure, water ratio, kneading method, shaping technique, and fermentation level.
Working Area for 650 Gram Dough
The 13x28x7 cm dimension provides a wider and taller working area compared to smaller tapered pan models. This structure offers more volume for the fermentation and baking development of 650 grams of dough.
Compatibility of Dough Weight and Pan Dimensions
The 650 gram dough weight should be evaluated together with the pan's physical dimensions. Different recipes of the same weight may reach different volumes depending on the dough's water ratio and fermentation character.
Tapered Bread Production
The geometric structure of the pan forms a working area for the dough to develop in a boat appearance, differing from classic rectangular molds. The final product shape may be influenced by the dough's shaping and placement method in the pan.
Single Pan Structure
The product is in a single pan structure. This structure can assist in creating a flexible production setup in professional bakeries where different recipes and weights are produced with independent pans.
Positioning Dough Within the Pan
Positioning the shaped dough evenly within the pan can help more regular volume development during fermentation. The placement method should be determined based on the recipe used and the targeted product shape.
Volume Development During Fermentation
650 grams of dough can develop in width, length, and height directions during fermentation. Therefore, the initial fill level of the dough should be planned to leave enough space for subsequent volume expansion.
Pan Dimensions Are Not Final Bread Dimensions
13x28x7 cm values represent the pan's physical dimensions. The actual width, length, and height of the baked bread can vary depending on dough weight, recipe, fermentation, shaping, oven type, temperature, and baking time.
Contribution of Teflon Coating to Product Release
The teflon surface can help facilitate the separation of baked bread from the pan surface under appropriate production conditions. Actual product release performance depends on the recipe, baking degree, surface condition, and usage conditions.
Flexibility in Using Oil and Release Agents
The teflon coating can help reduce the use of heavy oiling or release agents under suitable recipes and production conditions. The necessary application amount should be determined based on the dough and production method used by the establishment.
Difference Between Coated and Uncoated Models
In the uncoated 13x28x7 cm model, the working surface is directly Alusi structure. In this model, teflon coating is additionally applied on the Alusi body. The main difference is the surface the product contacts and the maintenance conditions of this surface.
Mechanical Protection of Teflon Surface
To help preserve the coating's lifespan, it is recommended to avoid using knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment on the pan surface.
Method of Removing Baked Product from Pan
Appropriate auxiliary equipment that won't scratch the teflon coating should be used when removing bread from the pan. Hard metal contacts can cause scratches or mechanical damage on the working surface.
Lifespan of Teflon Coating
It is not correct to give a fixed duration for the lifespan of the coating. Production intensity, temperature, cleaning method, mechanical contact, product release technique, and storage conditions can affect the coating's condition over time.
Periodic Inspection of Coating Surface
The teflon surface can be periodically inspected for scratches, wear, or physical damage. Distinct changes on the surface can affect its usage character and behavior of product separation from the pan.
Effect of Recipe on Product Volume
Even with the same pan and same dough weight, the type of flour, water ratio, and other recipe components can change the development character of the dough. Therefore, the final bread volume is not solely determined by pan size.
Importance of Fermentation Level
The fermentation time and environmental conditions of the dough directly affect the volume achieved within the pan. Determining the appropriate fermentation level for the establishment's own recipe is important in controlling the product form.
Effect of Baking Conditions on Product
Oven type, baking temperature, time, and air movement inside the oven can affect the crust, volume, and overall form of the product. The same pan can yield different results under different baking conditions.
Consistent Work Setup in Production
Regular use of the same pan size and same dough weight can help create similar initial conditions in production. Final standardization requires controlling the recipe, fermentation, and baking processes together.
Selection Between 300 Gram and 650 Gram Tapered Pans
The 10x25x6.5 cm model provides a more compact working area for 300 grams of dough, while the 13x28x7 cm model has a wider and taller pan geometry for 650 grams of dough. Model selection should be made based on the targeted product weight.
Broader Tapered Bread Form
The 13 cm working width provides more space for transverse dough development compared to narrower tapered pan models. This feature can help prepare 650 gram products in a larger boat form.
Product Development with 28 cm Length
The 28 cm pan length offers additional working space for longitudinal dough development compared to the smaller 25 cm models. Final product length again depends on the recipe and fermentation character.
Cleaning of Teflon Surface
The working surface should be cleaned with methods suitable for the coating after use. Hard sponges, wire brushes, abrasive cleaning tools, and cutting equipment should not be used as they can damage the teflon surface.
Post-Cleaning Coating Inspection
After the cleaning process is complete, the working surface can be visually inspected for scratches, wear, or coating damage. This inspection helps to monitor the surface condition during usage.
Preservation of Pan Geometry
Preserving the physical shape of the tapered pan is important for placing dough into a similar working area in each production cycle. Impacts and deformations can affect the product geometry.
Post-Use Storage
The pan should be stored in a clean and dry area, ensuring that the teflon working surface does not come into contact with hard or sharp equipment. The storage method can be planned to help protect the coating mechanically.
Use in Professional Ovens
The 13x28x7 cm teflon coated tapered loaf pan can be considered in professional bakeries and pastry establishments with daily production. The necessary number of pans can be determined based on daily production volume and the establishment's baking plan.
Product Diversification with Different Tapered Pan Sizes
Different sizes and dough weights in the tapered pan family allow the establishment to create different product sizes. This model with 650 grams offers an option for more voluminous products compared to smaller gram boat breads.
Considerations When Selecting the 13x28x7 cm Coated Model
When selecting this model, the 650 gram dough weight, targeted tapered bread form, choice of teflon working surface, production volume, cleaning method, and the establishment's baking process should be evaluated together.
Technical Structure of 13x28x7 cm Teflon Coated Tapered Pan
13 cm width, 28 cm length, 7 cm height, approximately 720 gram pan weight, 0.8 mm DX54D+AS120 Alusi steel, teflon coated working surface, and 650 gram dough weight form the basic technical features of the product.
Technical Specifications
Below are the basic technical details regarding the dimensions, weight, sheet thickness, body material, working surface, and dough weight of the 13x28x7 cm teflon coated tapered loaf pan.
| Product Type |
Single teflon coated tapered loaf pan |
| Pan Dimensions |
13x28x7 cm |
| Width |
13 cm |
| Length |
28 cm |
| Height |
7 cm |
| Pan Weight |
Approximately 720 grams |
| Sheet Thickness |
0.8 mm |
| Body Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Working Surface |
Teflon coated |
| Dough Weight |
650 grams |
| Product Form |
Pan geometry for tapered bread production |
| Usage Method |
Single pan |
| Coating Maintenance |
Avoid contact with hard, cutting, and abrasive equipment |
| Usage Area |
Professional ovens and bakery production areas |
Usage Areas
The 13x28x7 cm teflon coated tapered loaf pan can be used for producing boat-shaped bread with approximately 650 grams of dough in professional bakeries, bread production facilities, and pastry operations. The teflon working surface supports easier separation of baked products from the pan under suitable product and process conditions.
13x28x7 cm tapered loaf pan Teflon coated tapered pan650 gram dough pan Tapered bread mold Alusi tapered loaf pan 0.8 mm bread pan Single teflon bread pan Professional tapered loaf pan DX54D+AS120 Alusi pan Aluminum-silicon coated steel pan Teflon working surface650 g bread mold 720 gram tapered pan Coated tapered bread mold Professional oven equipment Bakery production equipment Coated single bread pan EKMAŞ teflon coated tapered pan
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 13x28x7 cm teflon coated tapered loaf pan, factors such as approximately 720 gram pan weight, 0.8 mm Alusi steel body, 650 gram dough capacity, teflon working surface, and the establishment's production process should be considered together.