20 cm diameter non-stick 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-stick working surface
Round pan suitable for professional pizza production
20x2 cm non-stick pizza pan; a professional pizza pan manufactured from approximately 300 grams weight, 0.8 mm thick DX54D+AS120 Alusi sheet. The non-stick working surface applied to the Alusi body supports the easier removal of the baked pizza from the pan under suitable product and process conditions. The final pizza size may vary according to dough weight, opening thickness, edge allowance, and baking conditions.
20x2 cm Non-Stick Pizza Pan
EKMAŞ 20x2 cm Non-Stick Aluminised Steel Pizza Pan is a round pan model aimed at preparing smaller diameter and portion-sized products in professional pizza production. The 20 cm diameter and 2 cm height assist in shaping and baking the dough within a controlled working area.
20 cm Pan Diameter
The 20 cm diameter defines the circular working area of the pan. This measure can be utilized for preparing more compact pizza varieties and small portion-sized products.
2 cm Pan Height
The 2 cm height forms the vertical working boundary where the dough and product content will be positioned during baking. The final pizza height may vary depending on the dough structure and production method used.
Approximately 300 Gram Pan Weight
The product weight is approximately 300 grams. Indicating the weight in grams facilitates the technical comparison of different diameter and model options within the pizza pan series.
0.8 mm Sheet Thickness
The pizza pan has a sheet thickness of 0.8 mm. This value is one of the fundamental technical characteristics that define the physical structure of the product 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 describes a steel sheet structure with an aluminium-silicon metallic coating.
Aluminium-Silicon Coated Steel Structure
The Alusi sheet has a material structure containing an aluminium-silicon metallic coating on a steel-based body. The non-stick coating is an additional layer separately applied to the working surface of this body.
Non-Stick Working Surface
The non-stick coating applied to the pan surface forms an adhesive-resistant layer aimed at reducing the tendency of baked products to stick to the working surface. Under suitable product and process conditions, this surface supports easier and more seamless removal of the pizza from the pan.
Geometry Suitable for Round Pizza Shape
The circular pan form assists in preparing the dough within a round pizza geometry. The way the dough is placed in the pan and the opening diameter can affect the final product appearance.
Compact Pizza Production
The 20 cm diameter offers a compact working area compared to larger pizza pan models. This measure can be evaluated for adding small diameter or portion-sized pizza options to the product range.
Effect of Dough Weight on Product Form
A fixed dough weight is not specified for this model. The amount of dough to be used should be determined according to the desired pizza thickness, recipe, edge structure, and the business's product standard.
Importance of Dough Opening Thickness
Using different dough opening thicknesses with the same pan diameter may change the base thickness and general texture character of the pizza. The preference for a thin or thicker base should be determined according to the business's recipe.
Effect of Edge Allowance on Final Diameter
Opening the dough to the edge of the pan or leaving a certain edge allowance can affect the actual 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 Final Pizza Size
The values of 20x2 cm refer to the physical dimensions of the pan. The actual diameter and height of the baked pizza may vary according to dough weight, opening method, edge allowance, used materials, and baking conditions.
Placement of Dough on the Pan
Placing the opened dough centrally and evenly in the pan can help the pizza base spread more evenly on the circular surface. The placement method should be adjusted according to the desired product form.
Contribution of Non-Stick Coating to Product Removal
The non-stick working surface can help facilitate easier removal of the baked pizza from the pan under suitable production conditions. The actual product removal performance depends on the recipe, baking level, and the current condition of the coating.
Flexibility in Use of Oil and Release Agents
The non-stick coating can help reduce the use of heavy oiling or release agents under suitable product and process conditions. The necessary application amount should be determined according to the dough recipe and the business's production method.
Difference Between Coated and Uncoated Pizza Pans
In the uncoated model, the product comes into direct contact with the Alusi working surface, while in this version, a non-stick coating is additionally applied to the Alusi body's working surface. The fundamental difference lies in the structure of the surface in contact with the product and the related maintenance methods.
Shaping of Product Edge
The thickness and height of the pizza edge depend on the amount of dough and the shaping method. While the 2 cm height of the pan forms a working boundary, it does not alone determine the final edge form.
Effect of Material Distribution on Baking
The amount and distribution of sauce, cheese, and other toppings can affect the product's baking behavior. Especially in small diameter pizzas, the balanced distribution of materials is important.
Effect of Recipe on Pizza Structure
The type of flour, water ratio, amount of oil, use of yeast, and other recipe components affect the structure of the dough. Different recipes in the same pan size can create different thickness, volume, and texture results.
Effect of the Fermentation Process
The dough 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
The type of oven, temperature, baking time, and heat distribution inside the oven can affect the character of the pizza's base, edge, and top surface. The pan size alone does not create a fixed result.
Mechanical Protection of Non-Stick Surface
To help preserve the coating's lifespan, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment on the pan surface.
Removing Pizza from the Pan
When removing the baked pizza from the pan, it is preferable to use suitable auxiliary equipment that will not scratch the non-stick surface. Hard metal contacts can cause mechanical damage to the coating.
Factors Affecting Coating Lifespan
The usage period of the non-stick coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product removal technique, and storage conditions can affect the coating's condition over time.
Periodic Inspection of Coating Surface
The non-stick surface can be inspected at intervals for scratches, wear, or physical damage. Changes occurring on the surface can affect product removal performance and working characteristics.
Cleaning of the Non-Stick Surface
After use, the pan surface should be cleaned with methods suitable for the coating. Harsh sponges, wire brushes, abrasive cleaning tools, and cutting equipment should not be used, as they may damage the non-stick surface.
Post-Cleaning Coating Inspection
After cleaning, the working surface can be visually inspected for scratches, wear, or noticeable coating damage. This inspection helps monitor the surface's condition throughout its use.
Preservation of Round Pan Form
Physically preserving the circular geometry of the pan is important for placing the dough in a similar working area in each production cycle. Deformation should be avoided during transportation and storage.
Post-Use Storage
The pan should be stored in a clean and dry area where the non-stick working surface will not come into contact with hard or cutting equipment. The storage method can be planned to help mechanically protect the coating.
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 shaping and baking processes is also required for the final product standard.
Usage in Pizzerias and Restaurants
The 20x2 cm non-stick aluminised steel pizza pan can be used for preparing small diameter pizza varieties in pizzerias, restaurants, cafes, professional kitchens, and bakery production areas.
Diversifying Products with Different Pizza Pan Sizes
Different diameter options in the pizza pan series allow the business to create different portion and product sizes. The 20 cm model can be evaluated as one of the more compact options in the series.
Points to Consider When Choosing a 20 cm Non-Stick Pizza Pan
When selecting this model, the targeted pizza diameter, dough weight, base thickness, edge form, non-stick surface preference, daily production quantity, and the oven system used by the business should be considered together.
Technical Structure of the 20x2 cm Non-Stick Aluminised Steel Pizza Pan
20 cm diameter, 2 cm height, approximately 300 gram pan weight, 0.8 mm DX54D+AS120 Alusi sheet, and non-stick working surface constitute the basic technical features of the product.
Technical Specifications
Below are the basic technical information regarding the dimensions, weight, sheet thickness, body material, and working surface of the 20x2 cm non-stick aluminised steel pizza pan.
| Product Type |
Non-stick round pizza pan |
| Pan Size |
20x2 cm |
| Diameter |
20 cm |
| Height |
2 cm |
| Pan Weight |
Approximately 300 grams |
| Sheet Thickness |
0.8 mm |
| Body Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminium-silicon coated steel sheet |
| Working Surface |
Non-stick |
| Form |
Round |
| Coating Maintenance |
Avoid contact with hard, cutting, and abrasive equipment |
| Usage Area |
Professional pizza and bakery production |
Usage Areas
The 20x2 cm non-stick 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 non-stick working surface supports easier removal of the baked pizza from the pan under suitable product and process conditions.
20 cm pizza pan 20x2 cm pizza pan Non-stick pizza pan Alusi pizza pan 0.8 mm pizza pan 300 gram pizza pan Round pizza pan Professional pizza pan Small pizza pan Portion-sized pizza pan DX54D+AS120 Alusi pan Non-stick working surface Aluminium-silicon coated steel pan Pizzeria equipment Restaurant pizza pan Pizza baking pan Coated pizza mold EKMAŞ non-stick pizza pan
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 20x2 cm non-stick aluminised steel pizza pan, its approximately 300 gram pan weight, 0.8 mm Alusi sheet body, 20 cm diameter, non-stick working surface, and the business's production process should be considered together.