15x25x6.5 cm teflon-coated tapered loaf pan
Approximately 680 grams pan weight
0.8 mm sheet thickness
DX54D+AS120 Alusi sheet body
Aluminum-silicon coated steel structure
Teflon-coated working surface
500 grams dough weight
Single pan suitable for wide and compact tapered loaf form
15x25x6.5 cm teflon-coated tapered loaf pan; a professional bread pan weighing approximately 680 grams and made from 0.8 mm thick DX54D+AS120 Alusi sheet metal. The teflon working surface applied to the Alusi body supports easier removal of baked bread from the pan under suitable product and process conditions. The specified dough weight for this model is 500 grams.
15x25x6.5 cm Teflon Coated Tapered Loaf Pan
The EKMAŞ 15x25x6.5 cm teflon-coated tapered loaf pan is a single pan model designed for professional bread production with a wider body and compact length tapered form. This structure, specified for 500 grams dough weight, provides a working area more suited for products where lateral development is more pronounced.
15 cm Pan Width
The 15 cm width creates a wide working area for the lateral development of dough within the pan. This dimension may allow for a wider development of the product's body form compared to narrower tapered pan models.
25 cm Pan Length
The 25 cm length determines the longitudinal working area for 500 grams of dough. When considered with the wider width measurement, it creates a geometric structure suitable for development into a more compact and fuller tapered form.
6.5 cm Pan Height
The 6.5 cm height defines the pan area where the dough can expand vertically during fermentation and baking. The actual height of the baked product may vary depending on the dough's rising characteristics and production process.
Approximately 680 Grams Pan Weight
The product's weight is approximately 680 grams. This value specified in grams facilitates comparison of different sized tapered loaf pans and equipment planning.
0.8 mm Sheet Thickness
The pan body has a sheet thickness of 0.8 mm. The sheet thickness is one of the fundamental technical characteristics defining the product's physical structure and its construction for professional use.
DX54D+AS120 Alusi Sheet Body
The main body of the pan uses DX54D+AS120 Alusi sheet. Alusi does not mean aluminum body; it refers to a steel sheet structure with an aluminum-silicon metallic coating.
Aluminum-Silicon Coated Steel Structure
Alusi sheet has a material structure that contains an aluminum-silicon metallic coating over a steel-based body. The teflon coating, on the other hand, is an additional non-stick layer applied to the working surface of this body.
Teflon-Coated Working Surface
The teflon coating applied to the surface of the pan creates a non-stick layer aimed at reducing the tendency of baked products to stick to the surface. This surface supports easier and smoother separation of the bread from the pan under appropriate product and process conditions.
500 Grams Dough Weight
The specified dough weight for this model is 500 grams. The development of the dough inside the pan can vary depending on the recipe, flour structure, water ratio, kneading method, shaping technique, and fermentation level.
Wide Working Area for 500 Grams of Dough
The 15 cm width allows the 500 grams dough to use more space in the lateral direction. Therefore, the model can create a different product geometry compared to longer and narrower pan options with the same weight.
Effect of Width and Length Ratio on Product Form
The ratio between 15 cm width and 25 cm length allows for the preparation of tapered bread in a shorter and wider working form. The final product appearance again depends on the dough's shaping and rising characteristics.
Tapered Form Bread Production
The geometric structure of the pan provides a working area designed for the development of dough into a tapered appearance different from the classic rectangular mold form. The shaping method can affect the position and final appearance of the product in the pan.
Single Pan Structure
The product is in a single pan structure. This structure offers flexible use in professional bakeries where different recipes or weights are produced with independent pans.
Placing Dough into the Pan
Placing the shaped dough evenly on the wide working surface can help with more controlled distribution of volume inside the pan during fermentation. The arrangement should be adjusted according to the targeted tapered form.
Allowance for Growth During Fermentation
500 grams of dough can expand laterally, longitudinally, and vertically during fermentation. The initial filling level should be set to leave enough space for the subsequent growth of the dough.
Pan Size Is Not the Final Bread Size
The values of 15x25x6.5 cm represent the physical dimensions of the pan. The actual dimensions of the baked bread can vary according to dough weight, recipe, shaping, fermentation, oven type, temperature, and baking time.
Contribution of Teflon Coating to Product Removal
The teflon working surface can help facilitate the removal of baked bread from the pan under appropriate production conditions. The actual product removal performance can be affected by the recipe, degree of baking, and current condition of the surface.
Flexibility in Use of Oil and Release Agents
The teflon coating can help reduce extensive oiling or use of release agents under suitable product and process conditions. The necessary application amount should be determined according to the bakery's own recipe.
Difference Between Coated and Uncoated Models
In the uncoated model, the product comes into direct contact with the Alusi working surface, while in this version, a teflon coating is additionally applied over the Alusi body. This difference is particularly important for product removal from the pan and surface maintenance.
Mechanical Protection of the 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 tools on the pan surface.
Removing Baked Products from the Pan
When removing bread from the pan, suitable auxiliary tools that won't scratch the coating should be preferred. Hard metal contact can cause mechanical damage to the working surface.
Factors Affecting the Coating's Lifespan
The duration of teflon coating's use is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product removal technique, and storage conditions can affect the surface's condition over time.
Periodic Check of Coating Surface
The teflon surface can be checked at regular intervals for scratches, wear, or physical damage. Changes occurring on the surface can affect product removal behavior.
Effect of Recipe on Product Volume
Even if the same pan and weight are used, the type of flour, water ratio, and other recipe components can change the development character of the dough. Therefore, the final product volume is not solely dependent on pan dimensions.
Effect of Fermentation Level
Fermentation time and environmental conditions affect the volume the dough reaches inside the pan. The targeted fermentation level in production should be determined based on the bakery's recipe.
Effect of Baking Conditions on Final Product
Oven type, temperature, baking time, and air movement inside the oven can change the product's volume and overall form. The same pan can yield different results under different baking conditions.
Form Difference of 13x28x7 cm and 15x25x6.5 cm Models
Although both models are for 500 grams of dough, the 15x25x6.5 cm model has a wider and shorter working area. The 13x28x7 cm model offers a narrower, longer, and slightly taller pan geometry. Thus, the same weight can be evaluated in different product forms.
Wider-Bodied Tapered Loaf Option
The 15 cm width offers more working space for lateral dough development compared to the 13 cm wide model. This difference can be particularly significant in productions targeting a fuller-bodied product form.
More Compact Length Structure
The 25 cm length provides a more compact longitudinal working area compared to the 28 cm tapered pan option. The model choice should be made according to the targeted bread proportion.
Cleaning of Teflon Surface
After use, the pan surface should be cleaned with methods suitable for the coating. Hard sponges, wire brushes, abrasive tools, and cutting implements should not be used as they can damage the teflon surface.
Post-Cleaning Coating Check
Once the cleaning process is complete, the working surface can be visually checked for scratches, wear, or significant coating damage. This check assists in monitoring the surface condition.
Preserving Pan Geometry
Physically preserving the form of the tapered pan is important for ensuring that the dough can be placed into a similar working area in each production cycle. Impacts and deformations should be avoided.
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 cutting tools. The storage arrangement can help mechanically protect the coating.
Professional Oven Use
The 15x25x6.5 cm teflon-coated tapered loaf pan can be used in professional bakeries and bakeries with daily production. The number of pans to be used can be planned according to production volume and oven layout.
Considerations When Choosing the 15x25x6.5 cm Coated Model
When selecting this model, the 500 grams dough weight, targeted wide tapered form, choice of teflon working surface, daily production amount, cleaning method, and the bakery's baking process should be evaluated together.
Technical Structure of 15x25x6.5 cm Teflon Coated Tapered Pan
15 cm width, 25 cm length, 6.5 cm height, approximately 680 grams pan weight, 0.8 mm DX54D+AS120 Alusi sheet, teflon-coated working surface, and 500 grams dough weight constitute the primary technical features of the product.
Technical Features
Below are the basic technical details regarding the dimensions, weight, sheet thickness, body material, working surface, and dough weight of the 15x25x6.5 cm teflon-coated tapered loaf pan.
| Product Type |
Single teflon-coated tapered loaf pan |
| Pan Dimensions |
15x25x6.5 cm |
| Width |
15 cm |
| Length |
25 cm |
| Height |
6.5 cm |
| Pan Weight |
Approximately 680 grams |
| Sheet Thickness |
0.8 mm |
| Body Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Working Surface |
Teflon-coated |
| Dough Weight |
500 grams |
| Product Form |
Pan geometry for wide and compact tapered loaf production |
| Usage Method |
Single pan |
| Coating Maintenance |
Avoid contact with hard, sharp, and abrasive tools |
| Usage Area |
Professional bakeries and bakery production areas |
Usage Areas
The 15x25x6.5 cm teflon-coated tapered loaf pan can be used in professional bakeries, bread production facilities, and bakery operations for producing bread in a wider and compact tapered form with approximately 500 grams of dough. The teflon working surface supports easier separation of the baked product from the pan under suitable product and process conditions.
15x25x6.5 cm tapered loaf pan Teflon-coated tapered pan 500 grams dough pan Wide tapered loaf mold Alusi tapered loaf pan 0.8 mm loaf pan Single teflon loaf pan Professional tapered loaf pan DX54D+AS120 Alusi pan Aluminum-silicon coated steel pan Teflon working surface 500 g tapered loaf mold 680 gram tapered pan Coated tapered loaf mold Professional oven equipment Bakery production equipment Wide-bodied tapered pan EKMAŞ teflon-coated tapered pan
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When choosing the 15x25x6.5 cm teflon-coated tapered loaf pan, the approximately 680 grams pan weight, 0.8 mm Alusi sheet body, 500 grams dough weight, teflon working surface, and the targeted product form should be considered together.