18 cm diameter non-stick round corn bread pan
3 cm pan height
0.8 mm material thickness
Approximately 0.26 kg product weight
Non-stick coating that supports the separation of baked products
Circular working area for round product form
Structure suitable for filling planning based on dough weight
Professional production use in a single pan setup
18x3 cm non-stick corn bread pan; has an 18 cm diameter, 3 cm height, 0.8 mm material thickness, and approximately 0.26 kg weight. The round pan geometry allows for the preparation of corn bread dough in a circular working area. The non-stick surface supports easier separation of baked products under suitable process conditions.
18x3 cm Non-Stick Round Corn Bread Pan
The 18x3 cm non-stick corn bread pan is a single baking pan for professional corn bread production. While the circular form supports preparing dough in a round product geometry, the coated working surface assists in product removal after baking.
18 cm Diameter Circular Working Area
The 18 cm diameter round structure of the pan allows the dough to spread over a circular area. This value represents the physical diameter of the pan; the exact diameter of the baked product may vary depending on dough consistency, weight, and development behavior.
3 cm Pan Height
The product's 3 cm edge height is one of the fundamental technical dimensions that can be considered when planning the initial filling level. The volumetric development of the dough during baking should also be included in this planning.
0.8 mm Material Thickness
The material thickness of the pan is 0.8 mm. This value is one of the fundamental technical features defining the physical structure of the product and can be used as a reference when comparing different round corn bread pan options.
Approximately 0.26 kg Product Weight
The physical weight of the pan is approximately 0.26 kg. This information can be considered when planning workspace organization, transport, and oven loading arrangements, especially when using multiple single pans together.
Non-Stick Working Surface
The non-stick coating applied to the pan surface forms a non-stick layer aimed at reducing the tendency for baked products to stick to the working surface. Under suitable product and process conditions, this surface supports easier and smoother separation of corn bread from the pan.
The Role of the Coating in the Removal Process
After baking, during the removal of the product from the pan, the non-stick coating can help reduce the tendency to adhere to the surface. Thus, the shape of the product can be maintained, supporting its removal under suitable process conditions.
Flexibility in Lubrication and Separator Use
The coated working surface can help reduce the use of intense lubrication or separators based on the recipe and production method used. The method and amount to be applied should be determined according to the product characteristics of the enterprise.
Product Volume Planning with 18 cm Diameter
The 18 cm diameter working area allows the evaluation of dough amount and targeted product thickness together. Using different weights within the same pan may change the volume and height characteristics of the baked product.
Distributing Dough within the Pan
Even spreading of the corn bread dough on the pan base is important in forming the initial product geometry. The fluidity and consistency of the dough can affect distribution behavior on the surface.
Determining Filling Level According to Recipe
It is not necessary to fill the entire 3 cm height of the pan with dough initially. The appropriate filling level should be determined according to the raising behavior of the recipe used and the targeted final product thickness.
Effect of Rising Behavior on Product Height
Volumetric development occurring during baking may vary depending on dough density, raising system, weight, and recipe features. Therefore, the final product height cannot be explained only by the pan edge dimension.
Final Product Diameter Is Not Fixed
The pan having an 18 cm diameter does not mean that the baked corn bread will be exactly 18 cm in diameter every time. The spreading and development of the dough during baking can affect the final diameter.
Final Product Height Depends on Process
The height of the baked corn bread can vary according to initial weight, recipe, filling level, and raising behavior. The 3 cm value defines the pan height, not the exact finished product measurement.
Usage with Different Corn Bread Recipes
The pan can be considered for different corn bread recipes in the enterprise's production program. When dough density or liquid ratio changes, it may be necessary to redefine the appropriate filling amount and baking parameters.
Product-Based Production in a Single Pan Setup
Preparing each product in a separate round pan allows for managing different weight or recipe groups separately. This setup can facilitate product-based production tracking.
Common Size Standard in Multiple Pan Usage
Using more than one of the same 18x3 cm model can create a common equipment format in the production area. According to daily production volume, pans can be grouped for different oven cycles.
Role of Round Pan Edges in Form Development
The circular perimeter of the pan forms the horizontal physical boundary of the dough. The edge structure of the baked product develops with dough distribution and volume change during baking.
Difference Between Coated and Non-Coated Model
In this model, a non-stick coating is applied to the working surface. Unlike the non-coated version, it has an additional working surface feature aimed at reducing the tendency of the baked product to adhere to the surface and supporting its separation under suitable process conditions.
Pre-Baking Preparation Process
The dough placed in the pan can be transferred to the oven after completing any preparation or resting process required by the recipe used. The production method can be planned as either a direct or resting process according to the corn bread recipe.
Multiple Pan Arrangement in Oven
In cases where multiple round pans will be used in the same cycle, the location of the equipment on the shelf should be determined according to the oven's usable interior space. Real capacity depends on oven dimensions and the space left between pans.
Role of Baking Temperature in Product Character
Oven temperature is one of the effective variables in forming the exterior and interior structure of corn bread. The appropriate temperature value should be determined according to the recipe used, dough amount, and oven system.
Relationship of Baking Time with Dough Amount
Using different weights of dough in the same pan may change the required baking time. When determining the duration, the targeted interior structure, product volume, and the operating characteristics of the oven used should be evaluated together.
Effect of Oven Type on Final Result
The color, crust, moisture, and interior character of corn bread can vary according to the oven system. Achieving the exact same product result in different ovens with the same pan and recipe should not be guaranteed.
Protection of Non-Stick Coating from Mechanical Contact
To help maintain the coating's physical integrity, it is recommended to avoid contact with the working surface using cutting or abrasive equipment such as knives, metal spatulas, metal sponges, and wire brushes.
Selection of Product Removal Equipment
When removing the baked product from the pan, choosing equipment compatible with non-stick surfaces instead of hard metal tools that could scratch the coating will help protect the working surface mechanically.
Factors Affecting Coating Usage Duration
The usage duration of the non-stick coating may vary depending on production intensity, operating temperature, mechanical contact, cleaning method, frequency of use, and storage conditions. Therefore, a fixed coating life is not appropriate to specify.
Periodic Inspection of Coating Surface
The working surface can be periodically inspected for scratches, wear, or physical damage. Monitoring the surface condition facilitates the evaluation of maintenance or renewal needs.
Cleaning of Coated Pan
The pan should be cleaned using methods suitable for non-stick coated professional baking equipment. Avoiding wire brushes, metal sponges, and harsh abrasive cleaning applications helps maintain the physical integrity of the coating.
Periodic Inspection of Round Form
The circular geometry and 3 cm edge structure of the pan can be examined for impacts, bending, or deformation during heavy use. Maintaining physical form helps ensure consistent use of the same dimension in production.
Use in Professional Ovens
The 18x3 cm non-stick corn bread pan can be used in professional ovens where corn bread is regularly produced. The number of pans to be used can be determined according to daily production volume and oven loading plan.
Use in Bakeries and Pastry Shops
Bakeries and professional pastry shops preparing corn bread or similar products in a suitable round form can consider this coated pan model if the recipe and oven systems are compatible.
Variables Determining Final Corn Bread Form
The diameter, height, volume, and surface character of the baked product are the combined result of dough weight, recipe, filling level, rising behavior, oven type, temperature, and baking time.
18x3 cm Professional Non-Stick Corn Bread Pan Option
With an 18 cm diameter, 3 cm height, 0.8 mm material thickness, approximately 0.26 kg weight, and non-stick working surface, the product is a round baking pan for professional corn bread production. Weight and baking parameters can be planned according to the targeted product standard.
Technical Specifications
Basic technical information regarding the diameter, height, approximate weight, material thickness, surface coating, and usage features of the 18x3 cm non-stick round corn bread pan are provided below.
| Product Type |
Professional non-stick round corn bread pan |
| Form |
Round |
| Diameter |
18 cm |
| Height |
3 cm |
| Product Weight |
Approximately 0.26 kg |
| Material Thickness |
0.8 mm |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface that supports easier and smoother separation of baked corn bread from the pan surface |
| Coating Maintenance |
Recommended to be protected from contact with metal, cutting, and abrasive equipment |
| Product Group |
Professional baking pan for corn bread production |
| Dough Usage |
Corn bread and dough mixtures that can be prepared in a suitable round form |
| Filling Planning |
Determined according to dough weight, recipe, and targeted product height |
| Lubrication / Separator Usage |
Can be evaluated based on product and process conditions; the non-stick surface may help reduce intensive use |
| Final Product Diameter |
May vary according to spreading and development behavior of the dough within the pan during baking |
| Final Product Height |
Depends on dough weight, recipe, filling level, and raising behavior |
| Baking Variables |
Depend on oven type, temperature, duration, dough amount, and recipe |
| Usage Process |
Preparation, filling, resting if needed, and baking |
| Usage Area |
Professional bakery, pastry, and bakery product production |
Usage Areas
The 18x3 cm non-stick round corn bread pan can be considered in professional ovens, bakeries, corn bread producers, and bakery product facilities. The 18 cm diameter working area forms a format suitable for product-based production, while the non-stick surface supports separation of baked products from the pan under suitable process conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When choosing the 18x3 cm non-stick corn bread pan, consider the 18 cm diameter, 3 cm height, 0.8 mm material thickness, approximate 0.26 kg product weight, non-stick working surface, and the dough weight to be used. The final product geometry and baking result may vary depending on the enterprise's recipe and process conditions applied.