30x2 cm Pizza Tavası
30x2 cm Pizza Tavası
30x2 cm Pizza Tavası

30x2 cm Aluminised Steel Pizza Pan (TZ01.106)

Price : 12.38 $(Vat included)
30x2 cm Aluminised Steel Pizza Pan – 550 g Weight, 0.8 mm Alusi Metal
EKMAŞ 30x2 cm Aluminised Steel Pizza Pan is a round pan model designed for the preparation of medium and large pizzas in professional bakeries, restaurants, pizzerias, and baked goods production areas.
The product has dimensions of 30 cm in diameter and 2 cm in height. The pan weighs approximately 550 grams and is made from 0.8 mm thick DX54D+AS120 Alusi sheet. The Alusi structure consists of steel sheet coated with aluminum-silicon.
The 30 cm diameter working area allows the dough to spread over a larger surface compared to smaller pizza pan models. The final pizza diameter and thickness may vary according to dough weight, rolling thickness, edge allowance, recipe, and baking conditions.
The uncoated Alusi working surface can be used with appropriate lubrication or release applications according to the business's recipe and production process.
30 cm diameter pizza pan
2 cm pan height
Approximately 550 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
30x2 cm Aluminised Steel Pizza Pan is a professional pizza pan made from approximately 550 grams, 0.8 mm thick DX54D+AS120 Alusi sheet. The 30 cm diameter and 2 cm height provide a large working area for medium and large pizzas. The final pizza size may vary depending on dough weight, rolling thickness, edge allowance, and baking conditions.

30x2 cm Aluminised Steel Pizza Pan

EKMAŞ 30x2 cm Aluminised Steel Pizza Pan is a round pan model designed for medium and large pizza production in professional environments. The 30 cm diameter and 2 cm height create a spacious working area for shaping and baking the dough in a circular form.

30 cm Pan Diameter

The 30 cm diameter determines the circular working surface of the pan. Compared to smaller pizza pan models, the expanded surface offers the opportunity for preparing larger size products.

2 cm Pan Height

The 2 cm height forms the vertical working boundary where the dough and toppings will be positioned inside the pan. The final pizza height may vary based on the dough structure and production method used.

Approximately 550 Gram Pan Weight

The product's weight is approximately 550 grams. Indicating the weight in grams facilitates technical comparison of pizza pan models offered in different diameters.

0.8 mm Sheet Thickness

The pizza pan has a sheet thickness of 0.8 mm. This value is one of the fundamental technical features defining the physical structure of the product and the pan body for professional use.

DX54D+AS120 Alusi Sheet Body

The main body of the pan uses DX54D+AS120 Alusi sheet. Alusi does not mean an aluminum body; it refers to a 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 cooking equipment.

Geometry Suitable for Round Pizza Form

The circular pan form assists in preparing the dough within a round pizza geometry. The stretching diameter of the dough and the method of placing it within the pan can affect the appearance of the final product.

Wider Pizza Working Area

The 30 cm diameter offers a significantly larger working surface compared to 25 cm and smaller pan options. This difference can be utilized in preparing larger portioned pizza varieties.

Effect of Dough Weight on Product Form

A fixed dough weight is not 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 business.

Importance of Dough Rolling Thickness

When different dough rolling thicknesses are used with the same pan diameter, the base height and texture characteristics of the pizza may change. The choice of thin or thicker base should be determined according to the business's recipe.

Effect of Edge Allowance on Final Pizza Diameter

If the dough is rolled to the edge of the pan or a certain edge allowance is left, it affects the actual diameter of the baked product. Therefore, a 30 cm pan diameter does not directly translate to a 30 cm final pizza diameter.

Pan Size Is Not the Final Pizza Size

The 30x2 cm values express the physical dimensions of the pan. The actual diameter and height of the cooked pizza may vary according to dough weight, rolling method, edge allowance, used ingredients, and baking conditions.

Placement of Dough in the Pan

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

Uncoated Alusi Working Surface

Since this model does not have a specified Teflon or similar non-stick coating, the working surface is uncoated Alusi. Suitable lubrication or release applications 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 according to the dough recipe, product structure, and the production method of the business.

Forming the Pizza Edge

The thickness and height of the pizza edge depend on the dough weight and the shaping method used. While the 2 cm height of the pan creates a working boundary, it does not solely determine the final edge geometry.

Distributing Toppings Over a Wider Surface

The 30 cm diameter forms a larger working surface for sauce, cheese, and other toppings. Balanced distribution of ingredients over the circular area can help maintain the targeted product structure of the business.

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 can result in varying base thickness, volume, and texture outcomes with the same pan size.

Effect of 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 chosen.

Effect of Baking Conditions on Final Product

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

Removing the Baked Pizza from the Pan

The behavior of the baked product separating from the pan may vary depending on the recipe, lubrication method, baking level, and cleanliness of the working surface. Avoiding harsh applications that would damage the pan surface is preferred when removing the product.

Cleaning the Pan Surface

It is necessary to clean the dough, oil, sauce, and baking residues left on the pan after use with suitable methods. Harsh or abrasive applications that could damage the Alusi surface should be avoided.

Periodic Inspection of the Surface Condition

The working surface of the pan can be inspected at regular intervals, depending on usage intensity. Physical damage or significant changes occurring on the surface can affect the 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 transportation and storage.

Post-Use Maintenance

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

Use in Professional Pizza Production

The 30x2 cm Aluminised Steel Pizza Pan can be used in pizzerias, restaurants, cafes, professional kitchens, bakeries, and baked goods production areas for the preparation and baking of medium and large pizzas.

Difference Between 25 cm and 30 cm Pizza Pans

The 30 cm pizza pan offers a significantly larger circular working area compared to the 25 cm model. This difference can be considered when selecting a model for businesses that want to work with more dough or larger diameter products.

Diversifying Products with Different Pizza Diameters

Using pizza pans of different diameters helps create various portion and presentation options in the business's product range. The 30 cm model may be considered for transitioning to larger product options.

Repeatability in Professional Production

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

Considerations When Choosing a 30 cm Pizza Pan

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

Technical Structure of 30x2 cm Aluminised Steel Pizza Pan

The 30 cm diameter, 2 cm height, approximately 550 gram pan weight, 0.8 mm DX54D+AS120 Alusi sheet, and uncoated Alusi working surface constitute the basic technical features of the product.

Technical Specifications

The basic technical information regarding the dimensions, weight, sheet thickness, material, and working surface of the 30x2 cm Aluminised Steel Pizza Pan are provided below.

Product Type Round pizza pan
Pan Size 30x2 cm
Diameter 30 cm
Height 2 cm
Pan Weight Approximately 550 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 baked goods production

Usage Areas

The 30x2 cm Aluminised Steel Pizza Pan can be used in professional pizzerias, restaurants, cafes, bakeries, and baked goods production areas for preparing and baking medium and large pizzas. The final pizza size and thickness may vary according to the amount of dough used and the production process.

30 cm pizza pan 30x2 cm pizza pan Alusi pizza pan 0.8 mm pizza pan 550 gram pizza pan Round pizza pan Uncoated pizza pan Professional pizza pan 30 cm pizza mold DX54D+AS120 Alusi pan Aluminum-silicon coated steel pan Pizza baking pan Pizzeria equipment Restaurant pizza pan Professional bakery equipment Pizza production equipment Baked goods 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 30x2 cm Aluminised Steel Pizza Pan, the approximately 550 gram pan weight, 0.8 mm Alusi sheet structure, 30 cm diameter, the targeted pizza form, and the production process of the business should be evaluated together.

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