23x2 cm Pizza Tavası
23x2 cm Pizza Tavası
23x2 cm Pizza Tavası

23x2 cm Aluminised Steel Pizza Pan (TZ01.104)

Price : 10.37 $(Vat included)
23x2 cm Aluminised Steel Pizza Pan – 320 g weight, 0.8 mm Alusi metal.
EKMAŞ 23x2 cm Aluminised Steel Pizza Pan; a round pan model designed for baking pizza and similar products in professional bakeries, restaurants, pizzerias, and bakeries.
The product has dimensions of 23 cm in diameter and 2 cm in height. The pan weighs approximately 320 grams and is made of 0.8 mm thick DX54D+AS120 Alusi sheet. The Alusi structure consists of aluminium-silicon coated steel sheet.
The 23 cm diameter work area allows for producing larger pizzas compared to the 20 cm model. The final pizza diameter and thickness can vary depending on dough weight, rolling thickness, edge allowance, recipe, and baking conditions.
The uncoated Alusi working surface can be used with suitable lubrication or release applications according to the establishment's recipe and production process.
23 cm diameter pizza pan
2 cm pan height
Approximate 320 gram pan weight
0.8 mm sheet thickness
DX54D+AS120 Alusi sheet body
Aluminium-silicon coated steel structure
Uncoated Alusi working surface
Round pan suitable for professional pizza production
23x2 cm Aluminised Steel Pizza Pan; a professional pizza pan weighing approximately 320 grams, made from 0.8 mm thick DX54D+AS120 Alusi sheet. The dimensions of 23 cm diameter and 2 cm height provide a suitable working area for small and medium-sized pizza productions. The final pizza size can vary depending on dough weight, rolling thickness, edge allowance, and baking conditions.

23x2 cm Aluminised Steel Pizza Pan

EKMAŞ 23x2 cm Aluminised Steel Pizza Pan is a round pan model for preparing small and medium-sized products in professional pizza production. The 23 cm diameter and 2 cm height assist in shaping and baking the dough in a circular form.

23 cm Pan Diameter

The 23 cm diameter determines the pan's circular working area. This size offers a larger surface compared to the 20 cm pizza pan, allowing for the preparation of larger portion products.

2 cm Pan Height

The 2 cm height forms the vertical working boundary where dough and toppings will be positioned during baking. The final pizza height may vary according to the dough structure and production method.

Approximate 320 Gram Pan Weight

The product's weight is approximately 320 grams. Specifying 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 0.8 mm sheet thickness. This value 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

DX54D+AS120 Alusi sheet is used in the main body of the pan. Alusi does not refer to an aluminium body; it denotes a steel sheet structure with aluminium-silicon metallic coating.

Aluminium-Silicon Coated Steel Structure

Alusi sheet has a material structure with 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 helps in preparing the dough within a round pizza geometry. The rolling diameter of the dough and its placement in the pan can affect the appearance of the final product.

Wider Working Area Compared to 20 cm Model

The 23 cm diameter offers a larger surface compared to the 20 cm pizza pan. This difference can be considered by businesses wanting to create larger diameter or more substantial portion pizza varieties.

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 desired pizza thickness, base structure, edge form, and the product standard of the establishment.

Importance of Dough Rolling Thickness

Using different dough rolling thicknesses on the same pan diameter can alter the base height and texture character of the pizza. Thin or thicker base preferences should be decided according to the establishment's recipe.

Impact of Edge Allowance on Final Pizza Diameter

Opening the dough right to the pan edge or leaving a specific edge allowance affects the actual diameter of the cooked product. Therefore, a 23 cm pan diameter may not directly correspond to a 23 cm final pizza diameter.

Pan Size is Not the Final Pizza Size

The 23x2 cm values represent the physical dimensions of the pan. The actual diameter and height of the cooked pizza may differ based on dough weight, rolling method, edge allowance, used ingredients, and baking conditions.

Placement of Dough Inside the Pan

Balanced placement of the rolled dough in the center of the pan can help distribute it more evenly across the circular working surface. The method of placement should be arranged according to the desired product form.

Uncoated Alusi Working Surface

Since there is no specified Teflon or similar non-stick coating in this model, the working surface has an uncoated Alusi structure. Suitable lubrication or release application may be preferred according to the production process.

Use of Lubrication and Release Agents

The amount of oil or suitable release agent to be used in the uncoated pizza pan can be determined based on the dough recipe, product structure, and the production method of the establishment.

Shaping of the Pizza Edge

The thickness and height of the pizza edge depend on the dough weight and shaping method. The 2 cm height of the pan provides a working limit but does not solely determine the final edge form.

Distribution of Toppings on the Surface

The distribution of sauce, cheese, and other toppings on the pan surface can affect the baking behavior of the product. Balanced distribution on the circular surface can help maintain the establishment's targeted product standard.

Effect of the Recipe on Pizza Structure

Flour type, water ratio, oil, yeast, and other recipe components can influence the development character of the dough. Different recipes on the same pan dimension can result in different base thicknesses, volumes, and textures.

Effect of Fermentation Process

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

Impact of Baking Conditions on the Final Product

The type of oven, temperature, baking time, and heat distribution within the oven can affect the base, edge, and top surface character of the pizza. The pan diameter alone does not ensure a consistent baking result.

Removing the Baked Pizza from the Pan

The separation behavior of the cooked product from the pan can vary depending on the recipe, lubrication method, baking level, and cleanliness of the working surface. During removal, it is preferable to avoid using hard methods that may damage the pan surface.

Cleaning of the Pan Surface

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

Periodic Inspection of the Surface Condition

The working surface of the pan can be inspected at certain intervals depending on usage intensity. Physical damage or noticeable changes on the surface can affect usage conditions.

Preserving the Round Pan Form

Maintaining the physical 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 transport and storage.

After Use Storage

When not in use, pizza pans should be stored in a clean and dry area, in a manner that will not cause physical deformation. Storage layout can be planned according to the number of pans used by the establishment.

Use in Professional Pizza Production

23x2 cm Aluminised Steel Pizza Pan can be used in pizzerias, restaurants, cafes, professional kitchens, bakeries, and bakery production areas for the preparation and baking of different pizza varieties.

Product Diversification with Different Pizza Diameters

Using pizza pans of different diameters helps an establishment create different portion and presentation options in its product range. The 23 cm model offers an alternative between the 20 cm compact pan and larger models.

Repeatability in Professional Production

Consistent use of the same pan size, dough weight, and recipe can help establish similar initial conditions in production. Consistency in shaping and baking processes is also required for the final product standard.

Points to Consider When Choosing a 23 cm Pizza Pan

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

Technical Structure of 23x2 cm Aluminised Steel Pizza Pan

The 23 cm diameter, 2 cm height, approximately 320 gram pan weight, 0.8 mm DX54D+AS120 Alusi sheet, and uncoated Alusi working surface constitute the product's basic technical features.

Technical Specifications

Below are the basic technical details related to the dimensions, weight, sheet thickness, material, and working surface of the 23x2 cm Aluminised Steel Pizza Pan.

Product Type Round pizza pan
Pan Size 23x2 cm
Diameter 23 cm
Height 2 cm
Pan Weight Approximately 320 grams
Sheet Thickness 0.8 mm
Material DX54D+AS120 Alusi sheet
Material Structure Aluminium-silicon coated steel sheet
Working Surface Uncoated Alusi surface
Form Round
Application Area Professional pizza and bakery production

Application Areas

23x2 cm Aluminised Steel Pizza Pan can be used in professional pizzerias, restaurants, cafes, bakeries, and bakery production areas for preparing and baking different pizza varieties. The final pizza size and thickness may vary depending on the dough amount and production process.

23 cm pizza pan 23x2 cm Aluminised Steel Pizza Pan Alusi pizza pan 0.8 mm pizza pan 320 gram pizza pan Round pizza pan Uncoated pizza pan Professional pizza pan Medium pizza pan DX54D+AS120 Alusi pan Aluminium-silicon coated steel pan Pizza baking pan Pizzeria equipment Restaurant pizza pan Professional baking equipment Pizza production equipment Bakery production equipment EKMAŞ pizza pan

About EKMAŞ

EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. While selecting the 23x2 cm Aluminised Steel Pizza Pan, the approximate 320 gram pan weight, 0.8 mm Alusi sheet structure, 23 cm diameter, targeted pizza form, and the production process of the establishment should be evaluated together.

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