14x14x30 cm professional toast bread mold size
Suitable for dough weight of 1000–1100 grams
0.8 mm DX54D+AS120 Alusi steel body
Teflon coating to prevent the product from sticking to the mold
Non-stick surface allows easy and smooth removal of baked product from the mold
Approximately 1750 grams pan weight
14x14 cm wide cross-section and 30 cm long product geometry
Structure suitable for professional and serial production
The 14x14x30 cm Teflon coated loaf pan is designed to be used with approximately 1000–1100 grams of dough. The Teflon coating forms a non-stick layer to prevent the product from sticking to the pan surface and supports the easy, smooth, and controlled removal of baked toast bread from the mold. To maintain the life of the coating, metal, sharp, and abrasive equipment should be avoided.
14x14x30 cm Teflon Coated Loaf Pan
The 14x14x30 cm Teflon coated loaf pan is developed for the preparation of professional toast bread, sandwich bread, and similar molded bread products in a wide-section, high-volume, regular form. The Teflon coating applied on the 0.8 mm DX54D+AS120 Alusi steel body forms a non-stick production surface to prevent the product from sticking to the pan surface. The dough usage range of 1000–1100 grams and 30 cm length support the professional preparation of large-volume toast breads.
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 suitable supporting body for using the loaf pan in repeated production processes under professional baking conditions.
0.8 mm Steel Thickness
The 0.8 mm steel thickness helps form a structure suitable for professional production conditions of the pan body. The synergy of the metal body and mold geometry assists in the dough's development within the specified volume and helps maintain the product form.
Teflon Coated Professional Non-stick Surface
The Teflon coating applied on the DX54D+AS120 Alusi steel body forms a professional non-stick layer to prevent the product from sticking to the pan surface. This surface supports the easy, smooth, and controlled detachment of toast bread from the mold after baking, providing an important usage advantage in professional production.
Coating to Prevent the Product from Sticking to the Mold
The primary function of the Teflon coating is to create a non-stick production surface between the dough and the baked product and the metal mold. This structure works to prevent the product from adhering to the pan surface and supports the easier removal of large-volume toast bread from the mold after baking.
Easy and Smooth Product Removal from the Mold
Thanks to the non-stick Teflon surface, removing baked toast bread from the pan becomes easier and more controlled. Unforced removal helps preserve the base, side surfaces, and general bread form. Practical mold emptying is an important advantage for professional production, especially for high-weight and wide-section products.
Supports Maintaining Product Form
Sticking of the baked product to the mold surface can cause tearing, fragmentation, or deformation of the bread during removal. The Teflon coating facilitates the easier detachment of toast bread from the pan, reducing the mechanical intervention required on the product and supporting the maintenance of product integrity.
14x14x30 cm Mold Size
The 14x14x30 cm mold offers a structure suitable for preparing large-volume toast breads with a width of 14 cm, height of 14 cm, and length of 30 cm. The wide cross-section close to 14x14 cm supports the plump product geometry, while 30 cm length forms a balanced mold form for professional toast and sandwich bread production.
Suitable for 1000–1100 Gram Dough Weight
The recommended dough weight for this loaf pan is approximately 1000–1100 grams. This range offers a suitable starting value for the balanced use of the 14x14x30 cm mold volume. The exact amount of dough to be used can be optimized by the operation based on its recipe, flour type, water ratio, fermentation time, and targeted final product volume.
Suitable for Production with 1–1.1 Kilogram Dough
The dough range of 1000–1100 grams offers a suitable usage range for professional toast bread productions worked with approximately 1–1.1 kilograms of dough. The fill level and volume of the final product in the mold may vary depending on the dough recipe, fermentation level, and baking parameters.
Wide Section Close to 14x14 cm Square
A width of 14 cm and a height of 14 cm support the formation of a near-square, plump toast bread section. This wide section offers a product geometry suitable for professional businesses wanting to produce large slice surfaces and voluminous toast breads.
30 cm Long Mold Geometry
The mold structure of 30 cm length offers a production volume suitable for preparing wide-section toast breads in one piece. This dimension creates a sliceable product geometry along with a large and plump toast bread form.
Large-Volume Toast Bread Production
The mold size of 14x14x30 cm allows for the preparation of wide-section and large-volume toast breads. The recommended dough weight of 1000–1100 grams offers a suitable working range for professional bakeries and industrial bread producers seeking a plump product form.
High Dough Weight Toast Bread Production
The dough working range of 1000–1100 grams supports the preparation of high-weight toast and sandwich breads. Balanced distribution of the dough within the mold and controlled fermentation level assist in regular product development across the wide section.
Wide and Plump Product Form
The mold section of 14x14 cm offers a product geometry wider and higher than standard smaller section molds. This structure creates a mold option suitable for voluminous toast breads and large portion sandwich applications.
Supports Standard Toast Bread Form
In the production of molded bread, the preparation of products at similar width, height, and length values is important for professional production. When used with the same recipe and controlled production parameters, the mold geometry of 14x14x30 cm supports achieving a more consistent product form between different production batches.
Approximate 1750 Gram Pan Weight
The approximate weight of the product is 1750 grams. The pan weight is one of the technical features that can be considered in planning the processes of dough filling, transport, oven loading, post-baking unloading, cleaning, and storage. In professional productions using numerous molds, it helps create an operational order.
Suitable for Professional Toast Bread Production
The 14x14x30 cm teflon coated loaf pan can be used in professional bakeries, toast bread producers, sandwich bread producers, bakeries, and industrial bakery facilities. Its wide cross-section, high dough weight, and non-stick surface offer a functional solution for professional serial production.
Usage in Sandwich Bread Production
In addition to toast bread, it can also be used for preparing large-volume sandwich breads based on the recipe and targeted product geometry. The 14x14 cm wide section offers an alternative product geometry suitable for professional sandwich applications requiring a larger slice surface.
Supports Controlled Shaping of Dough
When dough is placed in the mold at the appropriate weight, the pan surfaces assist in the dough's development within the specified width, height, and length during fermentation and baking. This supports the preparation of high-weight doughs in a more distinct and repeatable product geometry.
Correct Determination of Dough Weight
The recommended dough range of 1000–1100 grams provides a working reference for the 14x14x30 cm mold. The exact dough weight suitable for the operation should be optimized through controlled production trials, as the flour type, water ratio, yeast amount, and fermentation character in the dough recipe can affect the final product volume.
Importance of Fermentation Process
For the high-weight dough to develop evenly within the 14x14 cm wide section, it is important to conduct the fermentation process in a controlled manner. The fermentation level can directly affect the height of the product within the mold and the final toast bread form.
Balanced Dough Distribution Along 30 cm
The balanced placement of dough along the 30 cm length helps prevent excessive density in one part of the product. Balanced dough distribution supports the formation of a more consistent toast bread geometry during fermentation and baking.
Balanced Product Development in Wide Section
The mold with a wide cross-section of 14x14 cm offers a distinct volume for the dough to develop in both width and height directions. With the correct dough weight, appropriate placement, and controlled fermentation, it helps create a plump and regular toast bread form.
Easier Mold Emptying in Serial Production
In professional production, organized and rapid removal of baked products from molds is an important part of production flow. The Teflon coating works to prevent the product from sticking to the pan surface, facilitating the mold emptying process and supporting the preparation of pans for the next production stage.
Easy Removal Advantage for Large Products
Retaining the form of large-volume toast bread prepared with 1000–1100 grams of dough after baking is important. The non-stick Teflon surface works to prevent the product from adhering to the mold surface, supporting the easier and more controlled removal of wide and voluminous breads.
Non-stick System to Reduce Greasing Need
As the Teflon coated production surface works to prevent sticking of the product to the pan surface, it can support the reduction of the need for intensive greasing, depending on the operation's production method. The amount of oil or separator to be used should be determined by the dough recipe and the operation's production process.
Less Intervention During Product Removal
The easy detachment of baked toast bread from the mold reduces the need to apply excessive force to remove the product or to perform unnecessary mechanical intervention on the pan surface. This contributes both to maintaining the product geometry and to the correct use of the Teflon coated surface.
Contributes to Protecting Product Surface
The non-stick Teflon surface works to prevent the baked bread's base and side surfaces from adhering to the mold. Thus, it helps prevent tearing, fragmentation, or surface deformations that may occur during removal, supporting a smoother product appearance.
Suitable for Sliced Toast Bread Production
The cross-section of 14x14 cm and the length of 30 cm form a suitable mold geometry for large-volume toast breads designed to be sliced and offered for sale or professional use. The stable section structure supports the preparation of slices in similar external dimensions and regular form.
Large and Wide Toast Bread Slices
A width of 14 cm and a height of 14 cm offer a near-square section that supports the preparation of large and plump toast bread slices. This structure can provide a suitable product form for professional businesses preparing large-portion toast and sandwich products.
Supports Slice Standardization
In toast breads prepared with the same mold size and similar production parameters, a more consistent product section supports the standardization of slicing operations. Especially in packaged toast bread and professional sandwich production, producing slices of similar dimensions can simplify production planning.
Support for Packaged Toast Bread Production
The fixed mold geometry supports the preparation of toast breads with similar external dimensions using the same recipe and production parameters. This can contribute to a more orderly planning of product sizes, slicing operations, and packaging dimensions.
Contributes to Standardization in Serial Production
The serial use of the same sized Teflon coated loaf pans facilitates the standardization of dough weight, product section, and length. When the recipe, fermentation, and baking parameters are also controlled, it supports obtaining more consistent results between different production batches.
Non-stick Surface that Eases Production Flow
The easy detachment of toast breads from molds supports the more practical unloading of pans post-baking and their preparation for the next production stage. Especially in professional productions using high-weight products and many pans, the non-stick surface contributes to the operational flow.
Teflon Coating that Eases Cleaning
The Teflon coating offers a structure aimed at preventing dough and baked product residues from sticking strongly to the pan surface. This feature makes the cleaning of pans more practical post-production. Appropriate cleaning methods should be chosen to maintain the performance of the coating.
Metal and Sharp Equipment Should Not Be Used
On the Teflon coated surface, the use of knives, metal spatulas, forks, or other sharp equipment that can scratch the coating should be avoided. Choosing suitable equipment that does not damage the coated surface during product removal helps maintain the performance of the non-stick surface.
Avoid Abrasive Cleaning
Wire brushes, metal sponges, or intense abrasive cleaning equipment should not be used in cleaning Teflon coated loaf pans. Preferring soft sponges, cloths, and cleaning tools compatible with coated surfaces helps prevent scratches and mechanical damage on the coating.
Protecting the Lifetime of Teflon Coating
The performance of the Teflon coating is affected by factors such as working temperature, production frequency, cleaning method, product removal style, storage conditions, and mechanical contact. Correct usage of pans and protecting the coated surface from impacts and scratches helps in maintaining the non-stick feature for a longer time.
Regular Placement Inside the Oven
When placing the 14x14x30 cm loaf pans inside the oven, shelf dimensions and hot air circulation should be considered. Regular placement of wide-section pans helps in planned use of the oven space and a more controlled execution of the production process.
Planned Use on Production Racks
Positioning loaf pans of the same size in a certain order on the production racks enables easier organization of dough filling, fermentation, oven loading, baking, and product unloading processes. Regular placement of wide and voluminous molds contributes to a more planned use of the production area.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body and Teflon coated production surface are prepared for repeated use in professional toast bread production processes. The usage performance of the pan is affected by working temperature, production frequency, cleaning, transport, and storage conditions.
Controlled Cleaning After Production
It is recommended to clean any dough, oil, or product residues left on the pan with appropriate methods after each production. Equipment that will scratch the Teflon coating or cause mechanical damage to the surface should not be used, and gentle cleaning methods compatible with the non-stick coating should be preferred.
Drying After Cleaning
After cleaning, it is recommended not to leave moisture or cleaning residues on the surface for a long time. Pans should be properly dried and stored in a dry storage area. Stacking completely dry helps prepare the products for the next production cycle.
Proper Stacking of Teflon Coated Pans
When storing Teflon coated loaf pans, uncontrolled contact and friction that could cause the coated surfaces to scratch each other should be avoided. Pans should be stacked evenly, and heavy equipment that could distort the mold geometry or damage the non-stick surface should not be placed on them.
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 other changes affecting production performance are observed on the surface, the usage status of the pan should be evaluated.
Preserving the Mold Form
It is recommended not to drop, crush, or expose the pan to uncontrolled impacts. Any bending or deformation that may occur in the mold body with a wide cross-section of 14x14 cm and length of 30 cm can affect the form of the final toast bread. Correct transport and proper storage help maintain mold dimensions.
Process Control for Standard Production
The loaf pan is an important production equipment in forming the standard product geometry; however, the final result is not solely dependent on the mold size. For more consistent results, the dough weight of 1000–1100 grams, along with the recipe, fermentation time, oven temperature, and baking time, should be controlled together.
Large Volume Non-stick Toast Mold for Professional Production
The 14x14x30 cm Teflon coated loaf pan is developed for large-volume toast bread production with its 0.8 mm DX54D+AS120 Alusi steel body, approximately 1750 gram pan weight, recommended dough weight of 1000–1100 grams, and professional non-stick surface aimed at preventing the product from sticking to the mold. Its wide cross-section close to 14x14 cm supports plump product and large-slice geometry, while the 30 cm length allows for the serial preparation of professional toast and sandwich breads.
Technical Features
The table below includes the information about the dimensions, material, steel thickness, coating, weight, and recommended dough weight for the 14x14x30 cm Teflon coated loaf pan.
| Product Type |
Professional Teflon coated toast bread pan |
| Mold Size |
14x14x30 cm |
| Mold Section |
Wide section close to 14x14 cm square |
| Mold Length |
30 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Surface Type |
Professional non-stick surface with Teflon coating |
| Pan Weight |
Approximate 1750 grams |
| Recommended Dough Weight |
1000–1100 grams |
| Coating Function |
Creates a professional non-stick surface to prevent sticking of the product to the pan surface |
| Product Removal |
Supports easy, smooth, and controlled removal of baked toast bread from the mold |
| Product Form |
Suitable for production of wide section, square close, and large-volume toast and sandwich bread |
| Usage Type |
Professional and industrial baking |
| Main Usage Purpose |
Serial preparation of wide-section, high-volume, and standard-form toast bread and similar molded products with 1000–1100 grams dough |
Usage Areas
The 14x14x30 cm Teflon coated loaf pan can be used in professional businesses where wide-section, high-weight, large-volume toast bread, sandwich bread, and similar molded products are produced. Its non-stick Teflon surface supports the easy, smooth, and controlled removal of the baked product, working to prevent the product from sticking to the mold surface.
Toast bread production Large volume toast bread Wide section toast bread High weight toast bread 1000–1100 grams dough production Sandwich bread production Professional bakeries Industrial bread production facilities Bakery production facilities Bakeries Hotel production kitchens Restaurant production kitchens Molded bread production Serial toast bread production Teflon coated loaf pan Non-stick toast bread mold Easy product removal from the mold Sliced toast bread production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand that develops industrial baking equipment and professional bread production solutions. EKMAŞ Teflon coated loaf pans are developed to provide a professional non-stick surface aimed at preventing the product from sticking to the mold surface, supporting easy and smooth product removal from the mold, offering options suitable for different toast bread sizes and dough weights, and contributing to a more orderly execution of serial production processes.