20x30x7 cm Non-Stick Tapered Loaf Pan
Approximate pan weight of 1000 grams
0.8 mm sheet thickness
DX54D+AS120 Alusi steel body
Aluminum-silicon coated steel structure
Non-stick coated working surface
900-1000 gram dough weight
Single pan suitable for high-weight tapered loaf production
20x30x7 cm Non-Stick Tapered Loaf Pan is a professional bread pan made from approximately 1000 grams weight, 0.8 mm thick DX54D+AS120 Alusi steel. The non-stick working surface applied to the Alusi body supports easier release of baked bread from the pan under appropriate product and process conditions. The specified dough weight for this model is approximately 900-1000 grams.
20x30x7 cm Non-Stick Tapered Loaf Pan
EKMAŞ 20x30x7 cm Non-Stick Tapered Loaf Pan is a single pan model designed for preparing high-weight and wide-bodied tapered loaves in professional bread production. The 20 cm width, 30 cm length, and 7 cm height create a broad workspace for doughs in the 900-1000 gram range.
20 cm Pan Width
20 cm width offers a broad workspace for lateral expansion of the dough. This dimension forms a geometric structure aimed at preparing larger and wider-bodied products compared to smaller tapered pan models.
30 cm Pan Length
30 cm length provides ample workspace for longitudinal expansion of 900-1000 gram dough. When considered together with the wide width, it forms a pan geometry suitable for producing larger-volume tapered loaves.
7 cm Pan Height
7 cm height defines the area for vertical development of high-weight dough during fermentation and baking. The final bread height does not have to be the same as the pan height.
Approximate 1000 Gram Pan Weight
The product weighs approximately 1000 grams. Stating the weight in grams facilitates technical comparison of different tapered pan models and equipment planning.
0.8 mm Sheet Thickness
The pan body has a sheet thickness of 0.8 mm. This value is one of the fundamental technical features defining the product's physical structure and construction for professional production.
DX54D+AS120 Alusi Steel Body
DX54D+AS120 Alusi steel is used in the main body of the pan. Alusi is not an 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 containing aluminum-silicon metallic coating on a steel-based body. The non-stick coating is an additional layer applied to the working surface of this body.
Non-Stick Coated Working Surface
The non-stick coating applied to the pan surface creates a non-stick layer to reduce the tendency of baked products to stick to the working surface. Under suitable product and process conditions, this surface supports easier and smoother release of bread from the pan.
900-1000 Gram Dough Weight
The specified dough weight for this model is approximately 900-1000 grams. The business can determine the appropriate weight within this range based on the targeted product form and recipe used.
Flexibility for Production Between 900 and 1000 Grams
900 gram and 1000 gram dough may show different filling and volume development within the same pan. A higher weight can create a fuller and more voluminous final product under the correct recipe and process conditions.
High-Weight Tapered Loaf Production
The 20x30x7 cm size offers a wider working area for high-weight dough compared to smaller models in the tapered pan family. This feature provides a significant advantage for preparing products in the 900-1000 gram range.
Wide-Bodied Product Form
20 cm width creates an important workspace for lateral development of the dough. Therefore, the model can be considered for wider and fuller product geometries compared to narrower tapered pan options.
Larger Product Form with 30 cm Length
30 cm length provides additional space for longitudinal development of the dough compared to smaller tapered pan models. This structure, together with high weight, can assist in preparing larger and longer products.
Single Pan Structure
The product has a single pan structure. This feature can be used in professional production processes where high-weight loaves need to be shaped and baked in individual pans.
Placing Dough Inside the Pan
Balanced placement of shaped dough inside the pan can help control the development of high-weight dough during fermentation. The initial placement should be arranged according to the selected weight.
Development Space for Fermentation
900-1000 gram dough can significantly develop laterally, longitudinally, and vertically during fermentation. Therefore, it is important to leave enough development allowance at the initial filling level.
Pan Size Is Not the Final Bread Size
The values 20x30x7 cm refer to the physical dimensions of the pan. The actual width, length, and height of the baked bread can vary depending on dough weight, recipe, shaping, fermentation, and baking conditions.
Contribution of Non-Stick Coating to Product Release
The non-stick working surface can help facilitate the release of baked products from the pan under suitable production conditions. The real product release performance depends on the recipe, baking level, and the current condition of the coating.
Flexibility in Using Oil and Release Agents
The non-stick coating can help reduce the need for intense lubrication or release agents under appropriate product and process conditions. The required application amount should be determined based on the recipe used by the business.
Advantage of Coated Working Surface
The non-stick working surface applied to the Alusi body can especially assist in controlling the separation of product surfaces during removal from the pan after baking high-weight products.
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 Baked Products from the Pan
When removing bread from the pan, it is advisable to use appropriate auxiliary tools that will not scratch the non-stick surface. Hard metal contacts can cause mechanical damage to the coating.
Factors Affecting Coating Lifespan
The lifespan of the non-stick coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product release technique, and storage conditions can affect the condition of the coating over time.
Periodic Inspection of Coating Surface
The non-stick surface can be periodically inspected for scratches, wear, or physical damage. Changes occurring on the surface can affect product release performance and working characteristics.
Effect of Recipe on Product Volume
Flour type, water ratio, and other recipe components affect the development character of the dough. The same weight of different doughs can reach different volumes inside the 20x30x7 cm pan.
Importance of Shaping Method
The shaping form of the dough before placing it in the pan can affect its lateral and longitudinal development. For high-weight dough, it is important that the initial geometry is compatible with the pan structure.
Effect of Fermentation Level
Fermentation time and environmental conditions are fundamental factors determining the volume reached by the dough inside the pan. The appropriate level of fermentation suitable for the recipe used by the business should be selected.
Effect of Baking Conditions on Final Product
Oven type, temperature, baking time, and air movement inside the oven can affect the product's volume, crust structure, and overall form. Pan size alone does not produce a fixed final result.
Differences Between 17x26x7 cm and 20x30x7 cm Models
While the 17x26x7 cm model is intended for 600-700 gram dough, the 20x30x7 cm model offers a wider and longer working area for approximately 900-1000 gram dough. This difference allows for the preparation of larger weight products.
Larger Product Option in Tapered Pan Series
The 20x30x7 cm model is wider in both width and length compared to smaller tapered pan options. Therefore, it can be considered by businesses seeking to include larger tapered loaves in their product portfolio.
Cleaning of Non-Stick Surface
After use, the pan surface should be cleaned using methods appropriate for the coating. Hard sponges, wire brushes, abrasive cleaning tools, and cutting equipment should not be used as they can damage the non-stick surface.
Post-Cleaning Coating Inspection
After the cleaning process is completed, the working surface can be inspected for scratches, wear, or significant coating damage. This process helps monitor the surface condition throughout production.
Preservation of Pan Geometry
Preserving the physical form of the tapered pan is important for placing high-weight dough into a consistent working area in each production cycle. Strikes and deformations should be avoided.
Post-Use Storage
The pan should be stored in a clean and dry area, ensuring that the non-stick working surface does not come into contact with hard or cutting equipment. The storage method can be planned to help protect the coating mechanically.
Use in Professional Ovens
The 20x30x7 cm Non-Stick Tapered Loaf Pan can be considered for use in professional ovens and pastry shops where high-weight products are regularly produced. The number of pans can be determined according to daily production amounts.
Considerations When Choosing the 20x30x7 cm Coated Model
When selecting this model, the 900-1000 gram dough range, targeted large tapered loaf form, non-stick working surface preference, daily production amount, cleaning method, and the baking process of the business should be evaluated together.
Technical Structure of the 20x30x7 cm Non-Stick Tapered Pan
20 cm width, 30 cm length, 7 cm height, approximately 1000 gram pan weight, 0.8 mm DX54D+AS120 Alusi steel, non-stick coated working surface, and 900-1000 gram dough weight form the basic technical features of the product.
Technical Specifications
Basic technical information regarding the dimensions, weight, sheet thickness, body material, working surface, and dough weight of the 20x30x7 cm Non-Stick Tapered Loaf Pan are presented below.
| Product Type |
Single non-stick tapered loaf pan |
| Pan Size |
20x30x7 cm |
| Width |
20 cm |
| Length |
30 cm |
| Height |
7 cm |
| Pan Weight |
Approximately 1000 grams |
| Sheet Thickness |
0.8 mm |
| Body Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Working Surface |
Non-stick coated |
| Dough Weight |
900-1000 grams |
| Product Form |
Pan geometry for high-weight, wide-bodied tapered loaf production |
| Usage Method |
Single pan |
| Coating Maintenance |
Avoid contact with hard, cutting, and abrasive equipment |
| Usage Area |
Professional ovens and pastry production areas |
Usage Areas
The 20x30x7 cm Non-Stick Tapered Loaf Pan can be used in professional ovens, bread production facilities, and pastry shops for producing high-weight and wide-bodied tapered loaves with approximately 900-1000 grams of dough. The non-stick working surface supports easier release of baked products from the pan under suitable product and process conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When choosing the 20x30x7 cm Non-Stick Tapered Loaf Pan, the approximate 1000 gram pan weight, 0.8 mm Alusi steel body, 900-1000 gram dough range, non-stick working surface, and targeted product form should be evaluated together.