30 cm diameter non-stick pizza pan
2 cm pan height
Approximately 550 gram pan weight
0.8 mm sheet thickness
DX54D+AS120 Alusi sheet body
Aluminium-silicon coated steel structure
Non-stick working surface
Round pan suitable for professional pizza production
The 30x2 cm non-stick pizza pan is a professional pizza pan weighing approximately 550 grams and made of 0.8 mm thick DX54D+AS120 Alusi sheet. The non-stick working surface applied to the Alusi body supports easier release of the baked pizza from the pan under appropriate product and process conditions. The final pizza size may vary depending on dough weight, opening thickness, edge allowance, and cooking conditions.
30x2 cm Non-Stick Aluminised Steel Pizza Pan
The EKMAŞ 30x2 cm Non-Stick Aluminised Steel Pizza Pan is a round pan model designed for preparing medium and large-sized products in professional pizza production. The 30 cm diameter and 2 cm height provide a wide working area for shaping and baking the dough in a circular form.
30 cm Pan Diameter
A diameter of 30 cm defines the circular working surface of the pan. Compared to smaller pizza pan models, the expanded area allows for the preparation of larger portion or wider diameter pizzas.
2 cm Pan Height
A height of 2 cm creates the vertical working boundary where the dough and toppings will be positioned within the pan. The final pizza height may vary depending on the structure of the dough and the production method used.
Approximately 550 Gram Pan Weight
The product weighs approximately 550 grams. Stating the weight in grams facilitates technical comparison of different diameter and surface 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 basic technical features defining the physical structure of the product and the pan body prepared for professional use.
DX54D+AS120 Alusi Sheet Body
The main body of the pan uses DX54D+AS120 Alusi sheet. Alusi does not refer to an aluminium body; it denotes a steel sheet structure with an aluminium-silicon metallic coating.
Aluminium-Silicon Coated Steel Structure
Alusi sheet has a material structure that includes an aluminium-silicon metallic coating on a steel-based body. The non-stick coating is an additional non-stick layer applied to the working surface of this body.
Non-Stick Working Surface
The non-stick coating applied to the pan surface forms a non-stick layer aimed at reducing the tendency of baked products to adhere to the working surface. Under appropriate product and process conditions, this surface supports easier and more even separation of the pizza from the pan.
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 placement in the pan may affect the appearance of the final product.
Large Pizza Working Area
The 30 cm diameter offers a significantly larger working surface compared to options of 25 cm and smaller pans. This difference can be valuable for larger portion pizza varieties.
Effect of Dough Weight on Product Form
A fixed dough weight isn't specified for this model. The amount of dough to be used should be determined based on the desired pizza thickness, base structure, edge shape, and the business's product standards.
The Importance of Dough Opening Thickness
When different dough opening thicknesses are used in the same pan diameter, the base height and texture character of the pizza may change. The preference for a thin or thicker base should be determined according to the business's recipe.
Effect of Edge Allowance on Final Pizza Diameter
Expanding the dough to the pan edge or leaving a specific border affects the true diameter of the baked product. Therefore, a pan diameter of 30 cm does not directly translate to a final pizza diameter of 30 cm.
Pan Size Is Not Final Pizza Size
The 30x2 cm values refer to the physical dimensions of the pan. The actual diameter and height of the baked pizza may vary depending on dough weight, opening method, edge allowance, ingredients used, and cooking conditions.
Placement of Dough in the Pan
Balanced placement of the rolled dough in the center of the pan can help distribute it 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 aid in facilitating the removal of baked pizza from the pan under optimal production conditions. Actual release performance depends on the recipe, baking level, and the current state of the coating.
Flexibility in Use of Oil and Separator
The non-stick coating can help reduce the use of intense oiling or separator under suitable product and process conditions. The necessary application amount should be determined according to the dough recipe and production method used in the business.
Difference Between Coated and Uncoated 30 cm Pizza Pan
In the uncoated 30x2 cm model, the product directly contacts the Alusi working surface, whereas this version has an additional non-stick coating applied to the Alusi body's working surface. This difference is particularly significant in product release and surface maintenance methods.
Shaping of 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 creates a working boundary but does not solely determine the final edge geometry.
Distribution of Toppings on Wide Surface
The 30 cm diameter allows for the distribution of sauce, cheese, and other toppings over a wider area. Balanced use of ingredients on the surface can help create a more consistent product structure.
Effect of 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 with the same pan dimensions can create different base thicknesses, volume, and texture outcomes.
Effect of Fermentation Process
The fermentation time and method of the dough can affect the volume and edge development during baking. The fermentation procedure should be chosen according to the business's recipe.
Effect of Baking Conditions on Final Product
The oven type, 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 yield a consistent baking result.
Mechanical Protection of Non-Stick Surface
To help preserve the lifespan of the coating, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment on the pan surface.
Removing Pizza from the Pan
When removing the baked pizza from the pan, it is preferable to use suitable auxiliary equipment that will not scratch the non-stick working surface. Contact with hard metal objects can cause mechanical damage to the coating.
Factors Affecting Coating Lifespan
The lifespan of the non-stick coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product removal technique, and storage conditions can affect the coating's condition over time.
Periodic Inspection of Coating Surface
The non-stick surface can be periodically inspected for scratches, wear, or physical damage. Changes in surface condition can affect the product release performance and working characteristics.
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 should not be used as they can damage the non-stick surface.
Inspection of Coating After Cleaning
After cleaning, the working surface can be visually checked for scratches, wear, or significant coating damage. This inspection helps monitor the surface condition during use.
Preservation of Round Pan Form
Physically preserving the 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 handling and storage.
Post-Use Storage
The pan should be stored in a clean and dry area, ensuring the non-stick working surface does not come into contact with hard or cutting equipment. The storage method can be planned to help mechanically protect the coating.
Use in Professional Pizza Production
The 30x2 cm Non-Stick Aluminised Steel Pizza Pan can be used for the preparation and baking of medium and large-sized pizza varieties in pizzerias, restaurants, cafes, professional kitchens, bakeries, and bakery production areas.
Difference Between 25 cm and 30 cm Pizza Pans
The 30 cm pizza pan offers a larger circular working area compared to the 25 cm model. This difference can be considered in model selection for businesses wanting to work with larger diameter or more dough-heavy products.
Diversification with Different Pizza Diameters
Using pizza pans of different diameters helps a business create various portion and presentation options within its product range. The 30 cm model is one of the sizes that can be used for larger product options.
Points to Consider When Choosing a 30 cm Coated Pizza Pan
When selecting this model, the desired pizza diameter, dough weight, base thickness, edge shape, non-stick surface preference, daily production quantity, and the oven system used by the business should be evaluated together.
Technical Structure of the 30x2 cm Non-Stick Aluminised Steel Pizza Pan
The basic technical features of the product include a 30 cm diameter, 2 cm height, approximately 550 gram pan weight, 0.8 mm DX54D+AS120 Alusi sheet, and a non-stick working surface.
Technical Specifications
The basic technical information regarding the dimensions, weight, sheet thickness, body material, and working surface of the 30x2 cm Non-Stick Aluminised Steel Pizza Pan is provided below.
| Product Type |
Non-stick round pizza pan |
| Pan Size |
30x2 cm |
| Diameter |
30 cm |
| Height |
2 cm |
| Pan Weight |
Approximately 550 grams |
| Sheet Thickness |
0.8 mm |
| Body Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminium-silicon coated steel sheet |
| Working Surface |
Non-stick coated |
| Form |
Round |
| Coating Maintenance |
Avoid contact with hard, sharp, and abrasive equipment |
| Usage Area |
Professional pizza and bakery production |
Usage Areas
The 30x2 cm Non-Stick Aluminised Steel Pizza Pan can be used for the preparation and baking of medium and large-sized pizzas in professional pizzerias, restaurants, cafes, bakeries, and bakery production areas. The non-stick working surface supports easier release of the baked pizza from the pan under appropriate product and process conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When choosing the 30x2 cm Non-Stick Aluminised Steel Pizza Pan, approximately 550 gram pan weight, 0.8 mm Alusi sheet body, 30 cm diameter, non-stick working surface, and the business's production process should be considered together.