32 cm diameter non-stick pizza pan
2 cm pan height
Approximately 660 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
32x2 cm non-stick pizza pan; a professional pizza pan weighing approximately 660 grams, made from 0.8 mm thick DX54D+AS120 Alusi sheet. The non-stick working surface applied on the Alusi body supports easier separation of baked pizza from the pan under suitable product and process conditions. The final pizza size may vary depending on the dough weight, spreading thickness, edge allowance, and baking conditions.
32x2 cm Non-Stick Pizza Pan
EKMAŞ 32x2 cm Non-Stick Aluminised Steel Pizza Pan is a round pan model for preparing medium and large-size products in professional pizza production. With a 32 cm diameter and 2 cm height, it provides a wide working area for shaping and baking the dough in a circular form.
32 cm Pan Diameter
The 32 cm diameter defines the circular working surface of the pan. Compared to smaller pizza pan models, the expanded area allows for preparing larger diameter and higher portion pizza varieties.
2 cm Pan Height
The 2 cm height creates the vertical working boundary where the dough and toppings will be positioned within the pan. The final pizza height may vary based on the dough's structure and the production method used.
Approximately 660 Gram Pan Weight
The product weighs approximately 660 grams. Specifying 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 key technical features defining the physical structure of the product and the body of the pan 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 containing an aluminium-silicon metallic coating on a steel-based body. The non-stick coating is an additional non-stick layer applied on 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 stick to the working surface. Under proper 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 assists in preparing the dough within a round pizza geometry. The spreading diameter of the dough and the way it is placed in the pan can affect the final product appearance.
Wider Working Area Than 30 cm Model
The 32 cm diameter offers a larger circular surface compared to the 30 cm pizza pan. This difference can be evaluated by businesses wishing to create slightly larger or wider diameter pizza varieties.
Effect of Dough Weight on Product Form
There is no fixed dough weight specified for this model. The amount of dough to be used should be determined according to the targeted pizza thickness, base structure, edge form, and the business's product standard.
Importance of Dough-Spreading Thickness
When different dough-spreading thicknesses are used with the same pan diameter, the base height and texture character of the pizza may change. A preference for a thin or thicker base should be determined according to the business's recipe.
Effect of Edge Allowance on Final Pizza Diameter
Whether the dough is spread to the edge of the pan or left with an edge allowance affects the actual diameter of the baked product. Therefore, the 32 cm pan diameter may not directly mean a 32 cm final pizza diameter.
Pan Size Is Not Final Pizza Size
The 32x2 cm values represent the physical dimensions of the pan. The actual diameter and height of the baked pizza may vary depending on dough weight, spreading method, edge allowance, used ingredients, and baking conditions.
Placing the Dough Inside the Pan
Properly placing the rolled-out dough at the center of the pan can help distribute the base more evenly on the circular working surface. The placement method should be arranged according to the desired product form.
Contribution of Non-Stick Coating to Product Release
The non-stick working surface can assist in facilitating the separation of baked pizza from the pan under suitable production conditions. The actual product release performance depends on the recipe, baking level, and current condition of the coating.
Flexibility in Using Oil and Release Agents
The non-stick coating can help reduce excessive use of lubrication or release agents under suitable product and process conditions. The necessary application amount should be determined according to the dough recipe and production method used by the business.
Working Character of the Coated Pizza Pan
The non-stick working surface on the Alusi body forms an additional surface layer that supports the separation of the baked product from the pan. The performance of the coating should be evaluated along with its use, cleaning, and surface condition.
Shaping the Pizza Edge
The thickness and height of the pizza edge depend on the dough weight and shaping method used. While the 2 cm height of the pan creates a working limit, it does not alone determine the final edge geometry.
Spreading Toppings Over the Wide Surface
The 32 cm diameter provides a wide working surface for sauce, cheese, and other toppings. Balanced distribution of ingredients over the circular area can assist in creating a more consistent target product structure.
Effect of the Recipe on Pizza Structure
Flour type, water ratio, oil, yeast, and other recipe components can affect the development character of the dough. Different recipes with the same pan size can produce different base thickness, volume, and texture results.
Effect of the Fermentation Process
The fermentation duration and method of the dough can affect the volume and edge development during baking. A fermentation procedure suitable for the business's recipe should be preferred.
Effect of Baking Conditions on the Final Product
The type of oven, temperature, baking duration, and heat distribution inside the oven can affect the character of the pizza's base, edge, and top surface. The pan diameter does not alone create a consistent baking result.
Mechanical Protection of the 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 the Pizza from the Pan
When removing the baked pizza from the pan, using suitable auxiliary equipment that won't scratch the non-stick surface should be preferred. Hard metal contacts can cause mechanical damage to the coating.
Factors Influencing Coating Lifespan
The usage duration of the non-stick coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product removal technique, and storage conditions can affect the condition of the coating over time.
Periodic Inspection of the Coating Surface
The non-stick surface can be inspected at intervals for scratches, wear, or physical damage. Changes in the surface condition can affect product release performance and working character.
Cleaning the 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 harm the non-stick surface.
Post-Cleaning Surface Inspection
After cleaning, the working surface can be visually inspected for scratches, wear, or noticeable coating damage. This inspection helps monitor the surface condition throughout its use.
Preserving the 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 transportation and storage.
Post-Use Storage
The pan should be stored in a clean and dry area in a way that prevents the non-stick working surface from coming into contact with hard or cutting equipment. The storage method can be planned to help mechanically preserve the coating.
Use in Professional Pizza Production
The 32x2 cm Non-Stick Aluminised Steel Pizza Pan can be used for preparing and baking medium and large-sized pizza varieties in pizzerias, restaurants, cafés, professional kitchens, bakeries, and pastry production areas.
Difference Between 30 cm and 32 cm Pizza Pans
The 32 cm pizza pan offers a slightly larger circular working area compared to the 30 cm model. This difference can be evaluated by businesses wishing to create closely related but differentiated portion options in their product range.
Product Diversification with Different Pizza Diameters
Using pizza pans of different diameters helps a business create various portion and presentation options in its product range. The 32 cm model can be considered one of the larger product options.
Points to Consider When Choosing a 32 cm Coated Pizza Pan
When selecting this model, targeted pizza diameter, dough weight, base thickness, edge form, non-stick surface preference, daily production quantity, and the oven system used by the business should be evaluated together.
Technical Structure of the 32x2 cm Non-Stick Pizza Pan
32 cm diameter, 2 cm height, approximately 660 gram pan weight, 0.8 mm DX54D+AS120 Alusi sheet, and non-stick working surface form the basic technical features of the product.
Technical Specifications
Basic technical information regarding the size, weight, sheet thickness, body material, and working surface of the 32x2 cm non-stick pizza pan is provided below.
| Product Type |
Non-stick round pizza pan |
| Pan Size |
32x2 cm |
| Diameter |
32 cm |
| Height |
2 cm |
| Pan Weight |
Approximately 660 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, cutting, and abrasive equipment |
| Usage Area |
Professional pizza and bakery production |
Usage Areas
The 32x2 cm Non-Stick Aluminised Steel Pizza Pan can be used for preparing and baking medium and large-sized pizza varieties in professional pizzerias, restaurants, cafés, bakeries, and pastry production areas. The non-stick working surface supports easier separation of baked pizza from the pan under suitable product and process conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When selecting the 32x2 cm Non-Stick Aluminised Steel Pizza Pan, factors like approximately 660 gram pan weight, 0.8 mm Alusi sheet body, 32 cm diameter, non-stick working surface, and the business's production process should be evaluated together.