20x50x6 cm professional Ayvalık toast bread mold dimensions
Suitable for dough weight of 1500–1600 grams
0.8 mm DX54D+AS120 Alusi sheet body
Teflon coating to prevent the product from sticking to the mold
Non-stick surface facilitating easy and smooth removal of the baked product from the mold
Approximate pan weight of 1300 grams
20 cm width, 50 cm length, and 6 cm low profile
Structure suitable for professional and serial Ayvalık toast bread production
The 20x50x6 cm Teflon coated Ayvalık toast pan is designed for use with dough weights of approximately 1500–1600 grams. The Teflon coating forms a non-stick layer to prevent the product from adhering to the pan surface and supports the easy, smooth, and controlled removal of the baked Ayvalık toast bread from the mold. The dough weight should be optimized according to the recipe, flour characteristics, fermentation time, and the desired product volume. To maintain the coating's lifespan, avoid using metal, sharp, and abrasive equipment.
20x50x6 cm Teflon Coated Ayvalık Toast Pan
The 20x50x6 cm Teflon coated Ayvalık toast pan is developed for the production of professional Ayvalık toast bread and similar wide, extra-long, and low-profile molded breads. The Teflon coating applied over the 0.8 mm DX54D+AS120 Alusi sheet body creates a professional non-stick surface to prevent the product from adhering to the pan surface. The working range of 1500–1600 grams of dough, 20 cm width, and 50 cm length supports the preparation of the wide and long bread form used in Ayvalık toast.
Professional Ayvalık Toast Bread Mold
Ayvalık toast bread may require a wide, long, and lower profile product geometry compared to classic square cross-section toast breads. The mold dimensions of 20x50x6 cm provide a wide base area and low mold height suitable for controlled preparation of Ayvalık toast bread in professional production.
DX54D+AS120 Alusi Sheet Body
The main body of the pan uses 0.8 mm thick DX54D+AS120 Alusi sheet. Alusi sheet is a professional metal material with an aluminum-silicon-based coating on the steel surface. This structure forms a supportive body suitable for using the Ayvalık toast pan in repeated production processes under professional baking conditions.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps create the structure of the wide and long pan body measuring 20x50x6 cm suitable for professional production. The combination of the sheet body and mold geometry supports shaping the 1500–1600 gram dough within the predetermined area during production.
Teflon Coated Professional Non-Stick Surface
The Teflon coating applied on the DX54D+AS120 Alusi sheet body forms a professional non-stick layer between the dough and the baked product and the pan surface. The primary function of the coating is to work to prevent the product from adhering to the pan surface and to support the easier, smoother, and controlled removal of the baked Ayvalık toast bread from the mold.
Coating to Prevent Product Adhesion to Mold
In products with a large base surface such as Ayvalık toast bread, the contact area of the baked bread with the pan is also large. The Teflon coating works to prevent the product from adhering along this broad surface, facilitating the mold unloading process.
Easy and Smooth Product Removal from Mold
The non-stick Teflon surface supports the easier and more controlled removal of baked Ayvalık toast bread from inside the pan. The smooth separation of the product from the mold helps reduce breakage, fragmentation, or deformation that may occur in the wide base and edge regions.
Non-Stick Surface Advantage for Wide-Based Products
The width of 20 cm and length of 50 cm create a large contact surface between the baked product and the pan. The non-stick coating works to prevent the product from adhering within this wide contact area, supporting the removal of large-surfaced Ayvalık toast breads from the mold.
Non-Stick Surface Advantage in 50 cm Long Products
In 50 cm long products, bread adhering at various points along the pan surface can make mold unloading more difficult. The Teflon coating works to prevent the product from adhering along the long pan surface, helping to ensure more controlled removal of the baked bread.
Supporting the Preservation of Product Form
Adhesion of baked bread to the pan surface can cause fragmentation or overall deformation on the surface when the product is removed. The Teflon coating supports the more controlled separation of the bread from the pan surface, contributing to maintaining the 20x50 cm wide and long product geometry.
20x50x6 cm Special Mold Geometry
This Ayvalık toast pan has dimensions of 20 cm width, 50 cm length, and 6 cm height. This geometry, different from classic high and narrow toast molds, creates a production area suitable for preparing wide-surfaced, extra-long, and low-profile breads.
20 cm Wide Product Form
The 20 cm width creates a wide product surface for Ayvalık toast bread. This geometry supports the preparation of a wide-based bread form for later portioning, cutting, or use in professional toast preparation.
50 cm Extra Long Mold Structure
The 50 cm mold length allows for producing Ayvalık toast bread in an extra-long form. The long product geometry can enable the evaluation of bread in different sizes according to the establishment's serving or portioning system after production.
6 cm Low Profile
The 6 cm mold height supports the low profile structure that distinguishes the product from classic high toast breads. Combined with the 20 cm width and 50 cm length, this measurement helps create a wide, extra-long, and relatively low product geometry suitable for Ayvalık toast bread.
Suitable for 1500–1600 Gram Dough Weight
The recommended dough weight for this pan is approximately 1500–1600 grams. This working range provides a starting value for balanced use of the 20x50x6 cm mold volume. The precise amount of dough to be used can be optimized by the enterprise according to the recipe, type of flour, water ratio, fermentation time, and target product structure.
Suitable for Production with 1.5–1.6 Kilograms of Dough
The dough range of 1500–1600 grams is suitable for professional Ayvalık toast bread productions working with approximately 1.5–1.6 kilograms of dough. The final product thickness and volume may vary depending on the dough structure, fermentation level, distribution in the mold, and baking parameters.
High-Dough Ayvalık Toast Bread Production
The 1500–1600 gram dough working range is suitable for preparing wide and extra-long Ayvalık toast breads with a high dough weight. Even distribution of the dough over the 20x50 cm base area supports more consistent thickness and product geometry in different areas of the product.
Balanced Distribution of Dough over Wide Surface
In wide molds with a 20x50 cm base area, it is important to evenly place the dough within the pan. The distribution of the 1500–1600 gram dough along the width and length without concentrating in a specific area supports more regular product height and geometry during fermentation and baking.
Supports Ayvalık Toast Bread Form
The mold geometry consisting of 20 cm width, 50 cm length, and 6 cm height provides a structure for the wide and long bread format used in Ayvalık toast. Using molds of the same dimensions and similar production parameters supports obtaining more consistent product sizes in serial production.
Approximate Pan Weight of 1300 Grams
The product weight of the pan is approximately 1300 grams. This value can be considered in planning operations such as transporting pans in the production area, placing them on shelves, loading them into ovens, unloading after baking, cleaning, and storage.
Suitable for Professional Ayvalık Toast Bread Production
The 20x50x6 cm Teflon coated Ayvalık toast pan can be used in the production of Ayvalık toast bread in professional bakeries, toast bread producers, and pastry facilities. Its wide base, 50 cm length, low profile, and non-stick surface offer a functional combination in professional serial production.
Wide Bread Geometry for Ayvalık Toast
In the bread used for preparing Ayvalık toast, a wide surface is an essential geometric feature for portioning the product and using it in professional toast preparation. The 20 cm wide mold structure offers a form suitable for preparing large-surfaced toast breads.
Extra Long Bread Format
The 50 cm length allows for the production of Ayvalık toast bread in an extra-long, single-piece form. This long structure offers a geometry suitable for the business to evaluate the product by cutting it later according to its serving model or targeted portion sizes.
Supports Controlled Shaping of Dough
When dough is placed in the mold at the appropriate weight, the pan edges help the dough develop within the defined width, length, and height during fermentation and baking. This supports more controlled formation of the wide and long Ayvalık toast bread shape.
Correct Determination of Dough Weight
The recommended dough range of 1500–1600 grams offers a working reference for the 20x50x6 cm mold. Since the type of flour, water ratio, amount of yeast, and fermentation character in the dough recipe can affect the final product volume, it is recommended that the enterprise optimize the exact weight according to its own recipe through production trials.
Importance of Fermentation Process
In wide and low-profile molds, it is important for the dough to develop evenly along the pan surface during fermentation. The fermentation time and level can directly affect the distribution, height, and final bread geometry along the width of the product.
Balanced Placement of Dough Along 50 cm
Regular placement of the dough along the 50 cm length helps prevent one part of the bread from being noticeably thicker or thinner than other parts. Applying the same dough placement method in serial production supports product standardization.
Balanced Development Along 20 cm Width
Even distribution of dough horizontally in the 20 cm wide pan base helps the baked product achieve a more consistent shape across its wide surface. This situation can particularly support more regular product dimensions in portioning and professional toast preparation.
Practical Mold Unloading in Serial Production
Regular removal of baked Ayvalık toast breads from the pan in professional production is an important stage of the production flow. The Teflon coating works to prevent the wide and long product from adhering to the pan surface, making the mold unloading process more practical.
Supports Removal of Wide Product in One Piece
It is important to remove the baked product with a wide base area of 20x50 cm from the pan in one piece and with its form preserved. The non-stick Teflon surface works to prevent the bread from adhering to the pan in the wide base and edge areas, supporting more controlled separation of the product.
Controlled Removal of 50 cm Long Bread
Balanced separation from the entire mold is important in extra-long breads. The Teflon coating works to prevent the product from adhering to the pan along the 50 cm length, helping to maintain the form of the bread while facilitating easier removal.
Non-Stick System to Reduce Greasing Requirement
Since the Teflon-coated production surface works to prevent the product from adhering to the pan, it may support the reduction of intensive greasing needs depending on the establishment's recipe and production method. The amount of oil or separator to be used should be determined based on the establishment's own production process.
Less Mechanical Intervention During Product Removal
Easier separation of the baked bread from the pan surface reduces the need to apply unnecessary force or mechanical intervention to remove the product. This situation contributes both to maintaining the long product form and to the correct use of the Teflon-coated surface.
Contribution to the Protection of the Product Base
In Ayvalık toast bread, the wide base surface is in intense contact with the mold. The non-stick Teflon coating works to prevent the baked bread from adhering to the pan base, helping to protect the product surface during removal from the mold.
Production of Long Bread Suitable for Portioning
The geometry of the 50 cm long product offers a structure suitable for portioning or cutting the baked bread into different sizes according to its intended use. The fixed mold size can support the more regular formation of the portioning plan under similar production conditions.
Production for Businesses Preparing Ayvalık Toast
Producing Ayvalık toast bread in regular sizes can facilitate the planning of the product's later cutting, portioning, and serving processes. The 20x50x6 cm mold offers a wide and long professional mold geometry that can be used in bread production for businesses serving Ayvalık toast.
Supports Repeatability of Product Dimensions
Using pans of the same size with similar dough weight and production parameters supports obtaining closer product sizes in different production batches. This feature can contribute to portion and service planning in professional Ayvalık toast bread production.
Contributes to Standardization in Serial Production
The serial use of Teflon-coated pans measuring 20x50x6 cm allows for more orderly management of basic production parameters such as dough weight, product width, length, and height. When recipe, fermentation, and baking conditions are also kept under control, it supports achieving more consistent results between production batches.
Non-Stick Surface Facilitating Production Flow
Easy separation of baked Ayvalık toast breads from the mold supports more practical unloading of pans after production and preparation for the next production stage. In professional production with a large number of pans, the non-stick surface contributes to more regular operation flow.
Teflon Coating Easing Cleaning
The Teflon coating offers a structure to prevent dough and baked product residues from adhering strongly to the pan surface. This feature makes cleaning the pans after production more practical. Suitable cleaning methods should be preferred to preserve the performance of the coating.
Metal and Sharp Equipment Should Not Be Used
Avoid using knives, metal spatulas, metal scrapers, or other sharp equipment that can scratch the Teflon-coated surface. Choosing suitable equipment that does not damage the coated surface during product removal and cleaning helps to preserve the performance of the non-stick surface.
Avoid Abrasive Cleaning
Wire brushes, metal sponges, or heavy abrasive cleaning equipment should not be used in cleaning Teflon-coated Ayvalık toast pans. Preferring soft sponges, cloths, and cleaning tools compatible with coated surfaces helps prevent scratches and mechanical damage on the coating.
Preserving the Lifespan of the Teflon Coating
The performance of the Teflon coating is affected by factors such as working temperature, production frequency, cleaning method, method of product removal, storage conditions, and mechanical contact. Correct use of the pans and protection of the coated surface from impacts and scratches help to preserve the non-stick property for a longer duration.
Regular Placement in Oven
When placing 20x50x6 cm Ayvalık toast pans in the oven, the width of 20 cm and length of 50 cm should be especially considered. The compatibility of oven rack measurements with the pan geometry and regular positioning of pans according to the production process help plan the use of the working area more efficiently.
Planned Use on Production Racks
Positioning Ayvalık toast pans of the same size in a certain order on production racks supports easier organization of dough filling, fermentation, oven loading, baking, and product unloading processes. The 50 cm length should be considered in rack and workspace planning.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi sheet body and Teflon-coated production surface are prepared for repeated use in professional Ayvalık toast bread production processes. The performance of the pan is affected by working temperature, production frequency, cleaning, transport, and storage conditions.
Controlled Cleaning After Production
It is recommended to clean residual dough, oil, or product residues on the pan after each production using appropriate methods. Equipment that will scratch or mechanically damage the Teflon coating should not be used, and gentle cleaning methods suitable for the non-stick coating should be preferred.
Drying After Cleaning
It is recommended not to leave moisture or cleaning residues on the surface of pans for a long time after cleaning. Pans should be properly dried and stored in a dry storage area. Storing them after they are completely dry facilitates preparing the pans for the next production cycle.
Correct Stacking of Teflon Coated Pans
When storing Teflon-coated Ayvalık toast pans, avoid uncontrolled contact and friction that could cause coated surfaces to scratch each other. Pans should be stacked evenly and heavy equipment that could distort the mold geometry or non-stick surface should not be placed on them.
Regular Inspection of Coating Surface
During professional use, the Teflon coating should be visually inspected at regular intervals. If excessive wear, deep scratches, peeling, or other changes that could affect production performance are observed on the surface, the usage status of the pan should be evaluated.
Preservation of 50 cm Long Mold Form
It is recommended to avoid dropping, crushing, and subjecting the pan to uncontrolled impacts. Bending or deformation in the wide pan body with dimensions of 20 cm width and 50 cm length can affect the width, length, and overall shape of the final Ayvalık toast bread.
Process Control for Standard Production
The Ayvalık toast pan is an important production equipment for creating standard product geometry; however, the final product is not solely dependent on the mold size. More consistent results can be achieved by controlling 1500–1600 gram dough weight, in addition to the recipe, dough distribution, fermentation duration, oven temperature, and baking time.
Extra Long Non-Stick Ayvalık Toast Mold for Professional Production
The 20x50x6 cm Teflon coated Ayvalık toast pan; with its 0.8 mm DX54D+AS120 Alusi sheet body, approximate pan weight of 1300 grams, 1500–1600 gram recommended dough weight, and professional non-stick surface to prevent product adhesion to the mold, is developed for the production of Ayvalık toast bread. Supporting the wide and long product geometry with 20 cm width, 50 cm extra-long structure, and 6 cm low profile, the Teflon coating contributes to the easy, smooth, and controlled removal of the baked product from the mold.
Technical Specifications
The dimensions, raw material, sheet thickness, coating, weight, and recommended dough weight information of the 20x50x6 cm Teflon coated Ayvalık toast pan are provided in the table below.
| Product Type |
Teflon coated professional Ayvalık toast bread pan |
| Mold Dimensions |
20x50x6 cm |
| Mold Width |
20 cm |
| Mold Length |
50 cm |
| Mold Height |
6 cm |
| Raw Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated sheet |
| Sheet Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Pan Weight |
Approximate 1300 grams |
| Recommended Dough Weight |
1500–1600 grams |
| Coating Function |
Creates a professional non-stick surface to prevent product adhesion to the pan surface |
| Product Removal |
Supports the easy, smooth, and controlled removal of baked Ayvalık toast bread from the mold |
| Product Form |
Suitable for wide, extra-long, and low-profile Ayvalık toast bread production |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
Serial preparation of wide, extra-long, and standard form Ayvalık toast bread and similar molded products with 1500–1600 gram dough |
Usage Areas
The 20x50x6 cm Teflon coated Ayvalık toast pan can be used in professional bakery and pastry businesses where high-dough, wide-based, extra-long, and low-profile Ayvalık toast bread and similar molded products are produced. Its non-stick Teflon surface works to prevent the wide product from adhering to the pan surface, supporting the easy, smooth, and controlled removal from the mold after baking.
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About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial baking equipment and professional bread production solutions. EKMAŞ Teflon coated Ayvalık toast pans are developed to support the professional production of wide and long Ayvalık toast bread forms, provide a non-stick surface to prevent the product from adhering to the mold surface, contribute to the easy and smooth removal of the baked product from the mold, and support the more orderly execution of serial production processes.