20x30x7 cm Kayık Ekmek Tavası
20x30x7 cm Kayık Ekmek Tavası
20x30x7 cm Kayık Ekmek Tavası
20x30x7 cm Kayık Ekmek Tavası

20x30x7 cm Tapered Loaf Pan (TK01.101)

Price : 14.11 $(Vat included)
20x30x7 cm Tapered Loaf Pan – 900-1000 g Dough Weight, 0.8 mm Alusi Metal
EKMAŞ 20x30x7 cm Tapered Loaf Pan; a single loaf pan designed for preparing high-weight tapered loaves in professional bakery and pastry production.
The product measures 20 cm in width, 30 cm in length, and 7 cm in height. Weighing approximately 1000 grams, the pan is made from DX54D+AS120 Alusi sheet with a thickness of 0.8 mm. The Alusi structure consists of aluminum-silicon coated steel sheet.
The specified dough weight for this model is approximately in the range of 900-1000 grams. The wide pan geometry offers an ample workspace for high-weight dough to develop laterally, longitudinally, and vertically during fermentation and baking.
The final bread size and shape can vary depending on the chosen dough weight, recipe, shaping method, fermentation level, fill amount, oven type, temperature, and baking time.
20x30x7 cm Tapered Loaf Pan
Approximately 1000 gram pan weight
0.8 mm sheet thickness
DX54D+AS120 Alusi sheet body
Aluminum-silicon coated steel structure
900-1000 gram dough weight
Structure suitable for high-weight tapered loaf form
Suitable for use in professional baking and pastry production
The 20x30x7 cm Tapered Loaf Pan is a professional bread pan made from DX54D+AS120 Alusi sheet, approximately 1000 grams in weight and 0.8 mm thick. The specified dough weight for this model is approximately 900-1000 grams. The final product size and shape may vary depending on the selected dough weight, recipe, fermentation, shaping, and baking conditions.

20x30x7 cm Tapered Loaf Pan

EKMAŞ 20x30x7 cm Tapered Loaf Pan is a single pan model designed for preparing high-weight, wide-bodied tapered loaves in professional bread production. With 20 cm width, 30 cm length, and 7 cm height, it provides ample space for doughs in the 900-1000 gram range.

20 cm Pan Width

The 20 cm width offers a wide workspace for lateral dough development. This dimension creates a geometric structure aimed at preparing larger, wide-bodied products compared to smaller tapered pan models.

30 cm Pan Length

The 30 cm length provides sufficient area for the longitudinal development of 900-1000 gram dough. Combined with the wide width, it forms a pan geometry suitable for preparing larger volume tapered loaves.

7 cm Pan Height

The 7 cm height defines the space where high-weight dough can vertically develop during fermentation and baking. The baked bread's actual height need not be the same as the pan height.

Approximately 1000 Gram Pan Weight

The product weight is approximately 1000 grams. Specifying the weight in grams facilitates technical comparison and equipment planning of different tapered pan models.

0.8 mm Sheet Thickness

The pan body has a sheet thickness of 0.8 mm. This value is one of the key technical specifications defining the product's physical structure and professional production construction.

DX54D+AS120 Alusi Sheet Body

The main body of the pan uses DX54D+AS120 Alusi sheet. Alusi is not an aluminum body; it indicates a steel sheet structure with an aluminum-silicon metallic coating.

Aluminum-Silicon Coated Steel Structure

Alusi sheet has a material structure that includes an aluminum-silicon metallic coating over a steel-based body. This structure is one of the pan bodies used in professional baking equipment.

900-1000 Gram Dough Weight

The specified dough weight for this model is approximately in the 900-1000 gram range. The enterprise can determine the appropriate weight within this range according to the desired product form and used recipe.

Production Flexibility Between 900 Gram and 1000 Gram

900 gram and 1000 gram dough can exhibit different fill and volume development within the same pan. Higher weight can create a fuller and more voluminous product form under suitable recipes and process conditions.

High-Weight Tapered Loaf Production

The 20x30x7 cm size offers a broader working area for high-weight dough compared to smaller models in the tapered pan family. This feature allows utilization for preparing products in the range of 900-1000 grams.

Wide-Bodied Product Form

The 20 cm width forms a significant workspace for lateral dough development. Thus, the model can be considered for wider and fuller product geometries compared to narrower tapered pan options.

Larger Product Form with 30 cm Length

The 30 cm length provides additional space for longitudinal dough development compared to smaller tapered pan models. This structure, combined with high weight, can aid in preparing larger and longer products.

Single Pan Structure

The product is in a single pan structure. This feature can be used in professional production processes where high-weight loaves need to be shaped and baked in an independent pan.

Placing Dough into the Pan

Placing the shaped dough evenly into the pan can help control the development of high-weight dough during fermentation. The initial placement should be adjusted according to the selected weight.

Development Area for Fermentation

900-1000 gram dough can develop significantly in lateral, longitudinal, and vertical directions during fermentation. Therefore, it is important to leave sufficient growth space at the initial fill level.

Pan Size Is Not 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.

Impact of Recipe on Product Volume

The type of flour, water ratio, and other recipe components can affect the development character of the dough. Different doughs of the same weight can reach various volumes within a 20x30x7 cm pan.

Importance of Shaping Method

The shaping of the dough before placing it in the pan can influence its lateral and longitudinal development. It is important for the initial geometry of high-weight dough to be compatible with the pan structure.

Effect of Fermentation Level

Fermentation time and environmental conditions are crucial factors determining the volume the dough reaches within the pan. The appropriate fermentation level should be selected according to the enterprise's recipe.

Effect of Baking Conditions on Final Product

The type of oven, temperature, baking time, and air movement inside the oven can affect the volume, crust structure, and overall form of the product. The pan size alone does not create a fixed final outcome.

Difference Between 17x26x7 cm and 20x30x7 cm Models

The 17x26x7 cm model is intended for 600-700 gram dough while the 20x30x7 cm model offers a larger and longer workspace for approximately 900-1000 gram dough. This difference allows preparation of larger weight tapered loaves.

Large Product Option in Tapered Pan Series

Compared to smaller tapered pan options, the 20x30x7 cm model offers a larger working area in both width and length. Hence, it can be considered for higher weight products.

Uncoated Alusi Working Surface

Since this model does not have a specified nonstick coating such as Teflon, the working surface is uncoated Alusi. Depending on the production process, appropriate lubrication or separator application may be preferred.

Use of Lubrication and Separator

In the use of an uncoated pan, the amount of lubrication or suitable separator can be determined according to the dough recipe, baking process, and the company's working method.

Removing the Baked Product from the Pan

The behavior of the baked bread separating from the pan can be affected by the lubrication method, recipe, baking level, and cleanliness of the working surface. Hard applications that might damage the pan surface should be avoided when removing the product.

Cleaning of Pan Surface

After use, it is necessary to clean the remaining dough, oil, and baking residues from the pan with appropriate methods. Hard and abrasive applications that could damage the Alusi surface should be avoided.

Periodic Control of Surface Condition

The pan surface can be checked at regular intervals depending on usage intensity. Physical damage or significant changes on the surface can affect working conditions.

Preservation of Pan Geometry

Maintaining the tapered pan form physically is important for placing high-weight dough into a similar working area in each production cycle. Avoid deformation during transport and storage.

Post-Production Storage

When not in use, pans should be stored in a clean and dry area in a way that does not cause physical deformation. The storage arrangement can be planned according to the number of pans used by the enterprise.

Use in Professional Ovens

The 20x30x7 cm Tapered Loaf Pan can be utilized in professional ovens and pastry businesses where high-weight products are regularly produced. The number of pans can be determined based on daily production and oven capacity.

Considerations for Selecting the 20x30x7 cm Model

When choosing this model, the 900-1000 gram dough range, the targeted large tapered loaf form, existing oven space, daily production, and the company's recipe should be evaluated together.

Technical Structure of the 20x30x7 cm Tapered Loaf Pan

The key technical features of the product are 20 cm width, 30 cm length, 7 cm height, approximately 1000 gram pan weight, 0.8 mm DX54D+AS120 Alusi sheet, and a 900-1000 gram dough weight.

Technical Specifications

Below are the basic technical details regarding size, weight, sheet thickness, material, and dough weight of the 20x30x7 cm Tapered Loaf Pan.

Product Type Single tapered loaf pan
Pan Dimensions 20x30x7 cm
Width 20 cm
Length 30 cm
Height 7 cm
Pan Weight Approximately 1000 grams
Sheet Thickness 0.8 mm
Material DX54D+AS120 Alusi sheet
Material Structure Aluminum-silicon coated steel sheet
Working Surface Uncoated Alusi surface
Dough Weight 900-1000 grams
Product Form Pan geometry for high-weight, wide-bodied tapered loaf production
Usage Method Single pan
Usage Area Professional bakeries and pastry production areas

Usage Areas

The 20x30x7 cm Tapered Loaf Pan can be used in professional bakeries, bread production facilities, and pastry businesses for producing high-weight, wide-bodied tapered loaves with approximately 900-1000 grams of dough. The final product size and shape may vary depending on the selected weight and production conditions.

20x30x7 cm Tapered Loaf Pan 900 gram dough pan 1000 gram dough pan 900-1000 g tapered loaf mold Alusi tapered loaf pan 0.8 mm bread pan Single tapered pan Professional tapered loaf pan DX54D+AS120 Alusi pan Aluminum-silicon coated steel pan Uncoated Alusi pan 1000 gram tapered pan Wide-bodied tapered pan Large tapered loaf mold Professional baking equipment High-weight bread pan Bakery production equipment EKMAŞ tapered loaf pan

About EKMAŞ

EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 20x30x7 cm Tapered Loaf Pan, consider roughly 1000 gram pan weight, 0.8 mm Alusi sheet structure, 900-1000 gram dough range, targeted product form, and the company's production process.

cultureSettings.RegionId: 0 cultureSettings.LanguageCode: EN
Çerez Kullanımı