25x2 cm Pizza Tavası
25x2 cm Pizza Tavası
25x2 cm Pizza Tavası

25x2 cm Aluminised Steel Pizza Pan (TZ01.105)

Price : 11.09 $(Vat included)
25x2 cm Aluminised Steel Pizza Pan – 440 g Weight, 0.8 mm Alusi Metal
EKMAŞ 25x2 cm Aluminised Steel Pizza Pan; a round pan model designed for baking pizzas and similar products in professional bakeries, restaurants, pizzerias, and pastry production areas.
The product dimensions are 25 cm in diameter and 2 cm in height. The pan weighs approximately 440 grams and is made from 0.8 mm thick DX54D+AS120 Alusi sheet. The Alusi structure consists of steel sheet with an aluminum-silicon coating.
The 25 cm diameter working area allows for larger pizza production compared to the 23 cm model. The final pizza diameter and thickness can vary according to dough weight, opening thickness, edge allowance, recipe, and baking conditions.
The uncoated Alusi working surface can be used with appropriate lubrication or release agent according to the business's recipe and production process.
25 cm diameter pizza pan
2 cm pan height
Approximately 440 gram pan weight
0.8 mm sheet thickness
DX54D+AS120 Alusi sheet body
Aluminum-silicon coated steel structure
Uncoated Alusi working surface
Round pan suitable for professional pizza production
The 25x2 cm Aluminised Steel Pizza Pan is a professional pizza pan made from approximately 440 grams of 0.8 mm thick DX54D+AS120 Alusi sheet. The dimensions of 25 cm diameter and 2 cm height offer a wide working area for medium-sized pizza production. The final pizza size can vary depending on dough weight, opening thickness, edge allowance, and baking conditions.

25x2 cm Aluminised Steel Pizza Pan

EKMAŞ 25x2 cm Aluminised Steel Pizza Pan is a round pan model designed for preparing medium-sized products in professional pizza production. The 25 cm diameter and 2 cm height provide a controlled working area for shaping and baking dough in a circular form.

25 cm Pan Diameter

The 25 cm diameter defines the circular working area of the pan. This size offers a larger surface compared to smaller diameter pizza pans, allowing for the preparation of medium-sized 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 can vary depending on the dough structure and production method used.

Approximately 440 Gram Pan Weight

The weight of the product is approximately 440 grams. Specifying the weight in grams facilitates technical comparison of 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 features defining the physical structure and structure of the pan body prepared for professional use.

DX54D+AS120 Alusi Sheet Body

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

Aluminum-Silicon Coated Steel Structure

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

Geometry Suitable for Round Pizza Form

The circular pan form helps in preparing dough in a round pizza geometry. The opening diameter of the dough and the way it is placed in the pan can affect the final product appearance.

Wider Working Area Compared to 23 cm Model

The 25 cm diameter offers a larger surface compared to the 23 cm pizza pan. This difference can be considered for businesses wanting to create larger portion or larger diameter 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 business's product standard.

Importance of Dough Opening Thickness

Using different dough opening thicknesses in the same pan diameter can change the pizza's base height and texture character. Thin or thicker base preference should be determined according to the business's recipe.

Edge Allowance's Effect on Final Pizza Diameter

Opening the dough up to the edge of the pan or leaving a certain edge allowance affects the actual diameter of the baked product. Therefore, a 25 cm pan diameter does not directly mean a 25 cm final pizza diameter.

Pan Size is Not the Final Pizza Size

The 25x2 cm values represent the physical dimensions of the pan. The actual diameter and height of the baked pizza can vary according to dough weight, opening 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 in a more orderly spread on the circular working surface of the base. The placement method should be arranged according to the desired product form.

Uncoated Alusi Working Surface

As this model lacks a specified Teflon or similar non-stick coating, the working surface is of uncoated Alusi structure. Appropriate lubrication or release application can be preferred according to the production process.

Use of Lubrication and Release

The amount of oil or suitable release to be used on the uncoated pizza pan can be determined according to the dough recipe, product structure, and the business's production method.

Shaping of 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 form.

Distribution of Toppings on 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 product standard targeted by the business.

Effect of the Recipe on Pizza Structure

The variety of flour, water ratio, oil, yeast, and other recipe components can affect the development character of the dough. Different recipes can create different base thickness, volume, and texture results in the same pan size.

Effect of the Fermentation Process

The fermentation time and method of the dough can affect the volume and edge development that will occur during baking. A fermentation procedure suitable for the business's recipe should be preferred.

Effect of Baking Conditions on Final Product

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

Removal of Baked Pizza from the Pan

The behavior of the baked product separating from the pan can vary depending on recipe, lubrication method, baking level, and cleanliness of the working surface. Care should be taken to avoid harsh applications that could damage the pan surface when removing the product.

Cleaning of the Pan Surface

After use, any remaining dough, oil, sauce, and baking residues on the pan need to be cleaned using appropriate methods. Harsh or abrasive applications that could damage the Alusi surface should be avoided.

Periodic Inspection of Surface Condition

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

Preservation of the Round Pan Form

Physically preserving the 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.

Post-Use Storage

Pizza pans should be stored in a clean and dry place, arranged in a way that prevents physical deformation when not in use. The storage arrangement can be planned according to the number of pans used by the business.

Use in Professional Pizza Production

The 25x2 cm Aluminised Steel Pizza Pan can be used in pizzerias, restaurants, cafes, professional kitchens, bakeries, and pastry production areas for the preparation and baking of medium-sized pizza varieties.

Diversification with Different Pizza Diameters

Using pizza pans of different diameters assists businesses in creating different portion and presentation options in their product range. The 25 cm model can be considered a transition model from the 23 cm option to larger diameters.

Repeatability in Professional Production

Using the same pan size, dough weight, and recipe regularly can help create similar initial conditions in production. Consistency in shaping and baking processes is necessary for the final product standard.

Points to Consider When Selecting a 25 cm Pizza Pan

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

Technical Structure of the 25x2 cm Aluminised Steel Pizza Pan

The dimensions of 25 cm diameter, 2 cm height, approximately 440 grams pan weight, 0.8 mm DX54D+AS120 Alusi sheet, and uncoated Alusi working surface form the basic technical features of the product.

Technical Specifications

Below are the basic technical details of the 25x2 cm pizza pan in terms of dimensions, weight, sheet thickness, material, and working surface.

Product Type Round pizza pan
Pan Size 25x2 cm
Diameter 25 cm
Height 2 cm
Pan Weight Approximately 440 grams
Sheet Thickness 0.8 mm
Material DX54D+AS120 Alusi sheet
Material Structure Aluminum-silicon coated steel sheet
Working Surface Uncoated Alusi surface
Form Round
Usage Area Professional pizza and pastry production

Areas of Use

The 25x2 cm Aluminised Steel Pizza Pan can be used in professional pizzerias, restaurants, cafes, bakeries, and pastry production areas for the preparation and baking of medium-sized pizza varieties. The final pizza size and thickness may vary depending on the amount of dough used and the production process.

25 cm pizza pan 25x2 cm Aluminised Steel Pizza Pan Alusi pizza pan 0.8 mm pizza pan 440 gram pizza pan Round pizza pan Uncoated pizza pan Professional pizza pan Medium-sized pizza pan DX54D+AS120 Alusi pan Aluminum-silicon coated steel pan Pizza baking pan Pizzeria equipment Restaurant pizza pan Professional baking equipment Pizza production equipment Pastry production equipment EKMAŞ pizza pan

About EKMAŞ

EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 25x2 cm Aluminised Steel Pizza Pan, the approximately 440 gram pan weight, 0.8 mm Alusi sheet structure, 25 cm diameter, targeted pizza form, and the business's production process should be considered together.

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