20x2 cm Pizza Tavası
20x2 cm Pizza Tavası
20x2 cm Pizza Tavası

20x2 cm Aluminised Steel Pizza Pan (TZ01.103)

Price : 9.79 $(Vat included)
20x2 cm Aluminised Steel Pizza Pan – 300 g Weight, 0.8 mm Alusi Metal
EKMAŞ 20x2 cm Aluminised Steel Pizza Pan is a round pan model designed for baking pizzas and similar products in professional ovens, restaurants, pizzerias, and bakery production areas.
The product has dimensions of 20 cm diameter and 2 cm height. The pan, weighing approximately 300 grams, is made from 0.8 mm thick DX54D+AS120 Alusi sheet. The Alusi structure consists of an aluminium-silicon coated steel sheet.
The 20 cm diameter compact working area can be used for personal-sized or smaller diameter pizza production. The final pizza diameter and thickness may vary depending on dough weight, rolling thickness, edge allowance, ingredients used, and baking conditions.
The non-coated Alusi working surface can be used with suitable lubrication or separator application according to the business's recipe and production process.
20 cm diameter pizza pan
2 cm pan height
Approximately 300 grams pan weight
0.8 mm sheet thickness
DX54D+AS120 Alusi sheet body
Aluminium-silicon coated steel structure
Non-coated Alusi working surface
Round pan suitable for professional pizza production
The 20x2 cm Aluminised Steel Pizza Pan is a professional pizza pan made from approximately 300 grams, 0.8 mm thick DX54D+AS120 Alusi sheet. The 20 cm diameter and 2 cm height dimensions offer a working area for compact pizza productions. Final pizza size may vary based on dough weight, rolling thickness, edge allowance, and cooking conditions.

20x2 cm Aluminised Steel Pizza Pan

EKMAŞ 20x2 cm Aluminised Steel Pizza Pan is a round pan model aimed at preparing smaller and single-serving products in professional pizza production. The dimensions of 20 cm diameter and 2 cm height assist in shaping and baking the dough within a controlled working area.

20 cm Pan Diameter

A 20 cm diameter defines the circular working area of the pan. This size can be used for more compact pizza varieties and small-portioned products.

2 cm Pan Height

A 2 cm pan height forms the vertical boundary within which the dough and product content will be positioned during baking. The final product height may vary depending on the dough structure and baking method used.

Approximately 300 Gram Pan Weight

The product weighs approximately 300 grams. Denoting the weight in grams facilitates the technical comparison of the different diameters in the pizza pan series.

0.8 mm Sheet Thickness

The pizza pan has a 0.8 mm sheet thickness. This thickness is one of the fundamental technical features defining the product's physical structure and the pan body prepared for professional use.

DX54D+AS120 Alusi Sheet Body

The main body of the pan uses DX54D+AS120 Alusi sheet. Alusi does not refer to an aluminium body; it signifies a steel sheet structure with an aluminium-silicon metallic coating.

Aluminium-Silicon Coated Steel Structure

Alusi sheet has a material structure containing an aluminium-silicon metallic coating on a steel-based body. This structure is one of the pan bodies used in professional baking and cooking equipment.

Geometry Suitable for Round Pizza Form

The circular pan form aids in preparing dough within a round pizza geometry. The manner of placing the dough in the pan and the opening diameter can directly affect the final product appearance.

Compact Pizza Production

A 20 cm diameter creates a more compact working area compared to larger pizza pans. This dimension can be used for small-portioned pizza varieties or smaller options in the business's product range.

Effect of Dough Weight on Product Form

No fixed dough weight is specified for this model. The amount of dough to be used should be determined according to the targeted pizza thickness, recipe, edge structure, and the business's product standard.

Importance of Dough Rolling Thickness

When different dough rolling thicknesses are used for the same pan diameter, the baked thickness and texture character of the product may change. A preference for a thin or thicker base should be determined according to the business's recipe.

Effect of Edge Allowance on Product Diameter

Opening the dough up to the pan edge or leaving a certain edge allowance affects the true diameter of the baked pizza. Therefore, a 20 cm pan diameter does not directly mean a 20 cm final pizza diameter.

Pan Size is Not the Final Pizza Size

The 20x2 cm dimension refers to the physical size of the pan. The final pizza diameter and height can vary based on dough weight, rolling method, edge allowance, materials used, and baking conditions.

Placing Dough Inside the Pan

Placing the rolled dough evenly in the center of the pan can help the pizza base spread more regularly over the circular surface. The placement method should be adjusted based on the desired product form.

Shaping of Product Edge

The thickness and height of the pizza edge depend on the amount of dough used and the shaping method. While the 2 cm pan height provides a working boundary, it does not directly determine the final edge structure.

Effect of Material Distribution on Baking

The amount and distribution of sauce, cheese, and other toppings on the surface can affect the product's baking behavior. Especially in small-diameter pizzas, it is important to distribute the ingredients evenly over the product surface.

Effect of the Recipe on Pizza Structure

Flour type, water ratio, oil amount, yeast usage, and other recipe components affect the dough's structure. Different recipes can produce different thickness, volume, and texture results on the same pan size.

Effect of Fermentation Process

The dough's fermentation time and method can affect the volume and edge development during baking. A fermentation procedure suitable for the business's recipe should be preferred.

Effect of Baking Conditions on the Final Product

Oven type, temperature, baking time, and heat distribution within the oven can affect the character of the pizza base, edges, and top surface. The pan size alone does not create a fixed baking result.

Repeatability in Professional Pizza Production

Using the same pan size, dough weight, and recipe regularly can help create similar starting conditions in production. Consistency in the shaping and baking process is also required for the final product standard.

Non-Coated Alusi Working Surface

Since there is no specially mentioned Teflon or similar non-stick coating in this model, the working surface has a non-coated Alusi structure. Appropriate lubrication or separator applications can be preferred according to the production process.

Use of Lubrication and Separator

The amount of oil or suitable separator to be used on a non-coated pizza pan can be determined based on the dough recipe, product structure, and the business's production method.

Removing the Baked Pizza from the Pan

The behavior of the baked product in separating from the pan may vary depending on the recipe, lubrication method, baking level, and cleanliness of the working surface. Hard applications that could damage the pan surface should be avoided when removing the product.

Cleaning of Pan Surface

After use, dough, oil, sauce, and baking residues remaining on the pan should be cleaned using appropriate methods. Hard or abrasive applications that could damage the Alusi surface should be avoided.

Checking Surface Condition

The working surface of the pan can be checked periodically depending on the intensity of use. Physical damage or notable changes on the surface may affect the conditions of use.

Preserving the Round Pan Form

Physically preserving the circular geometry of the pan is essential for placing the dough in a similar working area in each production cycle. Deformation should be avoided during transportation and storage.

Post-Production Storage

Pizza pans should be stored in a clean and dry area, preventing physical deformation when not in use. The storage arrangement can be planned based on the number of pans used by the business.

Use in Pizzerias and Restaurants

20x2 cm Aluminised Steel Pizza Pan can be used in pizzerias, restaurants, cafes, professional kitchens, and bakery production areas for preparing small-diameter pizza varieties.

Product Diversification with Different Pizza Pan Diameters

The different diameter options in the pizza pan series allow the business to create different portion sizes and product sizes. The 20 cm model can be considered one of the more compact options in the series.

Considerations for Choosing a 20 cm Pizza Pan

When selecting this model, the targeted pizza diameter, dough weight, base thickness, edge form, daily production quantity, and the business's oven system should be evaluated together.

Technical Structure of the 20x2 cm Aluminised Steel Pizza Pan

The 20 cm diameter, 2 cm height, approximately 300 grams pan weight, 0.8 mm DX54D+AS120 Alusi sheet, and non-coated Alusi working surface make up the essential technical features of the product.

Technical Specifications

Below are the basic technical details regarding dimensions, weight, sheet thickness, material, and working surface of the 20x2 cm Aluminised Steel Pizza Pan.

Product Type Round pizza pan
Pan Dimensions 20x2 cm
Diameter 20 cm
Height 2 cm
Pan Weight Approximately 300 grams
Sheet Thickness 0.8 mm
Material DX54D+AS120 Alusi sheet
Material Structure Aluminium-silicon coated steel sheet
Working Surface Non-coated Alusi surface
Form Round
Usage Area Professional pizza and bakery production

Usage Areas

The 20x2 cm Aluminised Steel Pizza Pan can be used in professional pizzerias, restaurants, cafes, bakeries, and bakery production areas for preparing and baking small-diameter pizza varieties. The final pizza size and thickness may vary depending on the dough amount and production process.

20 cm pizza pan 20x2 cm Aluminised Steel Pizza Pan Alusi pizza pan 0.8 mm pizza pan 300 gram pizza pan Round pizza pan Non-coated pizza pan Professional pizza pan Small pizza pan Single-serving pizza pan DX54D+AS120 Alusi pan Aluminium-silicon coated steel pan Pizzeria equipment Restaurant pizza pan Professional baking equipment Pizza baking pan Bakery production equipment EKMAŞ pizza pan

About EKMAŞ

EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sectors. When selecting a 20x2 cm Aluminised Steel Pizza Pan, approximately 300 grams pan weight, 0.8 mm Alusi sheet structure, 20 cm diameter, targeted pizza form, and the business's production process should be evaluated together.

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