23 cm diameter non-stick aluminised steel pizza pan
2 cm pan height
Approximately 320 grams pan weight
0.8 mm sheet thickness
DX54D+AS120 Alusi sheet metal body
Aluminum-silicon coated steel structure
Non-stick working surface coating
Round pan suitable for professional pizza production
The 23x2 cm non-stick aluminised steel pizza pan is a professional pizza pan made from approximately 320 grams weight and 0.8 mm thick DX54D+AS120 Alusi sheet metal. The non-stick working surface applied to the Alusi body supports easier removal of baked pizzas from the pan under suitable product and process conditions. Final pizza dimensions can vary based on dough weight, rolling thickness, border allowance, and baking conditions.
23x2 cm Non-Stick Aluminised Steel Pizza Pan
The EKMAŞ 23x2 cm Non-Stick Aluminised Steel Pizza Pan is a round pan model designed for preparing small to medium-sized products in professional pizza production. The 23 cm diameter and 2 cm height provide a controlled working area for shaping and baking dough in a circular form.
23 cm Pan Diameter
The 23 cm diameter defines the circular working area of the pan. This measurement offers a larger surface compared to a 20 cm pizza pan, allowing for the preparation of larger portioned products.
2 cm Pan Height
The 2 cm height forms the vertical working boundary where the dough and toppings will be positioned during baking. The final pizza height may vary based on the dough structure and production method used.
Approximately 320 Gram Pan Weight
The product weighs approximately 320 grams. Indicating the weight in grams facilitates technical comparisons among different diameter and model options in 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 key technical specifications defining the pan's physical structure and its preparation for professional use.
DX54D+AS120 Alusi Sheet Metal Body
The main body of the pan uses DX54D+AS120 Alusi sheet metal. Alusi does not refer to an aluminum body; it denotes a steel sheet structure with an aluminum-silicon metallic coating.
Aluminum-Silicon Coated Steel Structure
Alusi sheet metal has a material structure containing an aluminum-silicon metallic coating on a steel-based body. The non-stick coating, however, is an additional layer applied to the working surface of this body.
Non-Stick Working Surface
The non-stick coating applied to the pan surface creates a layer that reduces the tendency of baked products to stick to the working surface. Under appropriate product and process conditions, this surface supports easier and smoother separation of the pizza from the pan.
Geometry Suitable for Round Pizza Form
The circular pan shape helps in preparing the dough within the round pizza geometry. The rolling diameter of the dough and its placement in the pan can affect the final product appearance.
Larger 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 looking to create larger diameter or larger portioned pizza types.
Effect of Dough Weight on Product Form
A specific dough weight has not been specified for this model. The amount of dough to be used should be determined based on the desired pizza thickness, base structure, border shape, and the business's product standard.
Importance of Dough Rolling Thickness
Using different dough thicknesses in the same pan diameter can change the base height and texture character of the pizza. The preference for a thin or thicker base should be determined according to the business's recipe.
Effect of Border Allowance on Final Pizza Diameter
Rolling the dough up to the pan edge or leaving a certain border allowance affects the actual diameter of the baked product. Therefore, a 23 cm pan diameter does not directly correspond to a 23 cm final pizza diameter.
Pan Dimension is Not the Final Pizza Dimension
The 23x2 cm values denote the physical dimensions of the pan. The actual diameter and height of the baked pizza can vary based on dough weight, rolling method, border allowance, ingredients used, and baking conditions.
Placement of Dough in the Pan
Balancing the rolled dough centrally in the pan can help in spreading more evenly over the circular working surface. The placement method should be adjusted according to the desired product form.
Contribution of Non-Stick Coating to Product Release
The non-stick working surface can assist in making it easier to remove the baked pizza from the pan under suitable production conditions. Actual product release performance depends on the recipe, baking level, and current state of the coating.
Flexibility in Using Oil and Release Agents
The non-stick coating can help reduce the need for intensive lubrication or release agent usage under appropriate product and process conditions. The necessary application amount should be determined based on the business's recipe and production method.
Working Character of the Coated Pizza Pan
The non-stick working surface on the aluminised steel body is used to support the product's release from the surface after baking. The performance of the coating should be evaluated along with correct usage, cleaning, and the physical condition of the surface.
Shaping the Pizza Edge
The thickness and height of the pizza edge depend on the dough weight and shaping method. While the 2 cm height of the pan forms the working boundary, it does not solely determine the final edge shape.
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 helps maintain the business's target product standard.
Effect of the Recipe on Pizza Structure
The type of flour, water ratio, oil, yeast, and other recipe components can affect the development character of the dough. Different recipes in the same pan size can create different base thickness, volume, and texture results.
Effect of Fermentation Process
The fermentation time and method of the dough can affect the volume and edge development during baking. A fermentation procedure appropriate to the business's recipe should be chosen.
Impact of Baking Conditions on Final Product
The oven type, temperature, baking time, and heat distribution in the oven can affect the base, edge, and top surface character of the pizza. The pan diameter alone does not create a constant baking result.
Mechanical Protection of Non-Stick Surface
To help preserve the life of the coating, it is recommended to avoid using knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment on the pan surface.
Removing the Pizza from the Pan
When removing the baked pizza from the pan, it is preferred to use appropriate auxiliary tools that will not scratch the non-stick working surface. Contact with hard metals can cause mechanical damage to the coating.
Factors Affecting Coating Lifetime
The usage life of the non-stick coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product release technique, and storage conditions can affect the coating's condition over time.
Periodic Inspection of Coating Surface
The non-stick surface can be periodically checked for scratches, wear, or physical damage. Changes in surface condition can affect product release performance.
Cleaning of Non-Stick Surface
After use, the pan surface should be cleaned with methods suitable for the coating. Hard sponges, wire brushes, abrasive cleaning tools, and cutting equipment can damage the non-stick surface and should not be used.
Post-Cleaning Coating Inspection
After cleaning is completed, the working surface can be visually inspected for scratches, wear, or significant coating damage. This inspection helps track the surface condition throughout its use.
Preserving the Round Pan Shape
Maintaining the physical circular geometry of the pan is important for placing the dough in a similar working area during each production cycle. Deformation should be avoided during transport and storage.
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 Pizza Production
The 23x2 cm Non-Stick Aluminised Steel Pizza Pan can be used in pizzerias, restaurants, cafes, professional kitchens, and pastry production areas. The number of pans should be determined according to the business's daily production volume.
Product Diversification with Different Pizza Diameters
Using pizza pans of different diameters helps businesses create different portion options in their product range. The 23 cm model provides an alternative between the 20 cm compact pan and larger diameter models.
Points to Consider When Choosing a 23 cm Coated Pizza Pan
When selecting this model, the targeted pizza diameter, dough weight, base thickness, border shape, non-stick surface preference, daily production volume, and the business's oven system should be considered together.
Technical Structure of the 23x2 cm Non-Stick Aluminised Steel Pizza Pan
The 23 cm diameter, 2 cm height, approximately 320 gram pan weight, 0.8 mm DX54D+AS120 Alusi sheet metal, and non-stick working surface comprise the product's basic technical features.
Technical Specifications
Below are the basic technical details regarding the measurements, weight, sheet thickness, body material, and working surface of the 23x2 cm Non-Stick Aluminised Steel Pizza Pan.
| Product Type |
Non-stick aluminised steel round pizza pan |
| Pan Dimensions |
23x2 cm |
| Diameter |
23 cm |
| Height |
2 cm |
| Pan Weight |
Approximately 320 grams |
| Sheet Thickness |
0.8 mm |
| Body Material |
DX54D+AS120 Alusi sheet metal |
| Material Structure |
Aluminum-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 pastry production |
Usage Areas
The 23x2 cm Non-Stick Aluminised Steel Pizza Pan can be used in professional pizzerias, restaurants, cafes, bakeries, and pastry production areas for preparing and cooking pizza varieties. The non-stick working surface supports easier separation of baked pizzas from the pan under appropriate product and process conditions.
23 cm pizza pan 23x2 cm pizza pan Non-stick pizza pan Aluminised steel pizza pan 0.8 mm pizza pan 320 gram pizza pan Round pizza pan Professional pizza pan DX54D+AS120 Alusi pan Non-stick working surface Aluminum-silicon coated steel pan Coated pizza mold Pizzeria equipment Restaurant pizza pan Pizza baking pan Professional bakery equipment Medium-sized pizza pan EKMAŞ Non-Stick Aluminised Steel Pizza Pan
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 23x2 cm Non-Stick Aluminised Steel Pizza Pan, the approximate 320 gram pan weight, 0.8 mm Alusi sheet metal body, 23 cm diameter, non-stick working surface, and business's production process should be considered together.