30x80 cm professional pan size
Approximately 1150 grams estimated weight
Aluminium material
Pan structure for sponge cake production
Long working and product preparation area
Professional bakery and patisserie use
Suitable for cake and sponge cake production processes
Dimensions for professional mass production
The 30x80 cm Sponge Cake Pan is a professional patisserie and bakery pan made from aluminium. Since both 30x80 cm and 40x60 cm dimensions have a base area of 2400 cm², the weight can be evaluated as approximately 1150 grams when considering similar material and body structure. This weight is an estimated value based on calculation and may vary depending on the production geometry.
30x80 cm Sponge Cake Pan
EKMAŞ 30x80 cm Sponge Cake Pan is a professional pan model used for the preparation and baking of sponge cakes and similar cake products in professional patisseries, bakeries, hotel kitchens, and pastry manufacturing areas.
30x80 cm Professional Pan Size
The 30x80 cm size offers a longitudinally wide working area. This structure allows for the consistent distribution of the sponge cake mixture within the pan and its use according to different production plans.
Approximately 1150 Gram Estimated Weight
The 30x80 cm pan size has a base area of 2400 cm². Since the 40x60 cm Sponge Cake Pan also has the same 2400 cm² surface area, the weight of this model can be evaluated as approximately 1150 grams considering similar aluminium material and body structure. The actual production weight may show slight differences depending on the edge and body geometry.
Aluminium Material
The sponge cake pan is made of aluminium material. The aluminium body creates a suitable working structure for pan systems used in professional patisserie and bakery production.
Use for Sponge Cake Production
This pan can be used for the preparation and baking of sponge cakes and different cake bases. The production method should be determined based on the operation's recipe, mixture amount, and the desired product structure.
Long Working Area
The 30x80 cm pan geometry, with a working area of 80 cm in length, can especially be considered for long-form sponge cake and cake base applications.
Use in Cake Base Production
The 30x80 cm working area allows for the professional-scale preparation of cake and sponge cake bases used in cake production. After baking, the product can be cut into different sizes according to the needs of the operation.
Effect of Dough Amount on Product Thickness
The amount of sponge cake or cake mixture applied to the pan may affect the final thickness of the baked product. The amount of mixture to be used should be determined according to the recipe and the target product form.
Importance of Pan Filling Level
The filling level of the sponge cake mixture within the pan may affect the expansion area and final height of the product. The appropriate filling level should be determined based on the used recipe and production process.
Effect of Recipe on Final Product Structure
The ratio of egg, flour, sugar, fat, liquid, and other recipe components can affect the volume, texture, and baking behavior of the sponge cake. The same pan can yield different results with different recipes.
Importance of Mixture Preparation Method
The method of preparing the sponge cake mixture, the amount of air incorporated, and the level of homogeneity can affect the expansion character of the final product. The pan is only part of the production process.
Distribution of Mixture on the Pan
The balanced distribution of the sponge cake mixture over the 30x80 cm working area can help create a similar initial thickness in different areas of the product.
Final Sponge Cake Thickness
The final thickness of the baked sponge cake is not solely dependent on the pan size. The mixture amount, recipe, expansion behavior, oven temperature, and baking time can influence the product height.
Comparison of 30x80 cm and 40x60 cm Pan Area
Both 30x80 cm and 40x60 cm pan sizes have a surface area of 2400 cm². However, due to different aspect ratios, the distribution of the mixture within the pan, product geometry, and usage method may vary from one another.
Impact of Different Aspect Ratios on Production
The 30x80 cm form creates a narrower and longer working area compared to the 40x60 cm model. This feature can allow for a different production arrangement in specific cutting plans or long-form sponge cake applications.
Use in Professional Patisserie Production
The 30x80 cm Sponge Cake Pan can be used in professional patisseries for the production processes to prepare cake bases, sponge cakes, and different cake products.
Use in Cake Production Processes
The baked sponge cake bases can be evaluated in different pastry applications prepared according to the establishment's own product recipes, such as layer cakes and gateaux.
Use in Professional Bakeries
The pan can be used appropriately within the production plan in professional bakeries that produce sponge cakes and cakes. The production capacity, number of pans, and oven system can plan the process.
Hotel and Professional Kitchen Use
In hotel kitchens and professional kitchens engaged in pastry production, the 30x80 cm Sponge Cake Pan can be considered in different cake and dessert production processes.
Impact of Oven Type on Baking Result
The air and heat distribution in convection, rotary, or other professional oven systems can affect the baking characteristics of the sponge cake. The pan alone does not establish a fixed baking result.
Importance of Baking Temperature
The appropriate baking temperature should be determined according to the used sponge cake recipe, product thickness, amount of mixture, and oven system. Different recipes may require different temperature settings.
Importance of Baking Time
The baking time can vary according to the amount of mixture, product thickness, recipe, oven type, and desired final product structure. A single fixed time should not be accepted for every production process.
Control of Product Volume
The volume that the sponge cake will form during baking is closely related to the used recipe and the air structure in the mixture. Appropriate filling level and process control can affect the product's development within the pan.
Repeatability in Production
Regular application of the same pan size, similar mixture amount, same recipe, and similar baking parameters can help create more consistent initial conditions.
Contribution of 30x80 cm Working Area to Production Planning
The 30x80 cm pan size can help an enterprise plan sponge cake production over a long working area. Actual portion or product quantity depends on the applicable cutting measures.
Use with Different Sponge Cake Recipes
The pan can be used in different sponge cake and cake recipes depending on the establishment's production process. As each recipe's mixture density and rising behavior may vary, process values must also be determined accordingly.
Removal of the Product from the Pan
The behavior of the baked sponge cake in separating from the pan may vary depending on the recipe, used lubrication or separator application, baking level, and condition of the working surface.
Use of Lubrication and Separator
Depending on the production process, appropriate lubrication or separator application may be preferred on the pan surface. The method and amount to be used should be determined according to the sponge cake recipe and the establishment's production standard.
Cleaning of the Pan Surface
After use, dough, fat, and baking residues left on the pan surface should be cleaned with appropriate methods. Excessively hard or abrasive processes that can damage the physical structure of the aluminium surface should be avoided.
Control of Surface Condition
The working surface of the pan can be checked at certain intervals depending on the intensity of use. Noticeable scratches, impacts, or physical deformities may affect the working character.
Maintenance of Pan Form
Maintaining the geometry of the 30x80 cm pan helps apply a similar working area of the mixture in each production cycle. Physical deformation should be avoided during transport, use, and storage.
Storage After Use
The sponge cake pan should be stored in a clean and dry area in a way that will not cause deformation of the pan geometry when not in use.
Points to Consider in Choosing a Sponge Cake Pan
When choosing a sponge cake pan, the 30x80 cm pan size, aluminium material, recipe to be used, mixture amount, desired product height, cutting plan, and oven system should be considered together.
Technical Structure of the 30x80 cm Sponge Cake Pan
The dimensions of 30x80 cm, aluminium body, and an estimated weight calculated at approximately 1150 grams constitute the basic technical features of this sponge cake pan.
Technical Features
Below are the basic technical details related to the dimensions, material, approximate weight, and usage purpose of the 30x80 cm Sponge Cake Pan.
| Product Type |
Sponge cake pan |
| Pan Size |
30x80 cm |
| Surface Area |
2400 cm² |
| Pan Weight |
Approximately 1150 grams (estimated value based on calculation) |
| Material |
Aluminium |
| Purpose of Use |
Preparation and baking of professional pastry products such as sponge cakes and cake bases |
| Usage Area |
Professional patisserie, bakery, hotel kitchen, and pastry manufacturing |
Usage Areas
The 30x80 cm Sponge Cake Pan can be used for preparing and baking sponge cakes, cake bases, and similar products in professional patisseries, bakeries, hotel kitchens, and pastry production facilities. The final product structure can vary depending on the used recipe, mixture amount, filling level, and baking conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 30x80 cm Sponge Cake Pan, the aluminium material, pan geometry, sponge cake recipe to be used, desired product structure, and oven system should be considered together.