32x2 cm Pizza Tavası
32x2 cm Pizza Tavası
32x2 cm Pizza Tavası

32x2 cm Pizza Pan (TZ01.107)

Price : 13.54 $(Vat included)
32x2 cm Pizza Pan – 660 g Weight, 0.8 mm Alusi Metal
EKMAŞ 32x2 cm Pizza Pan; a round pan model designed for preparing medium and large-sized pizzas in professional bakeries, restaurants, pizzerias, and bakery production areas.
The product has dimensions of 32 cm diameter and 2 cm height. The pan weighs approximately 660 grams and is made from 0.8 mm thick DX54D+AS120 Alusi sheet. The Alusi structure consists of aluminum-silicon coated steel sheet.
The 32 cm diameter working area can be utilized for producing larger diameter pizzas. The final pizza diameter and thickness may vary depending on dough weight, rolling thickness, edge allowance, recipe, and baking conditions.
The uncoated Alusi working surface can be used with appropriate lubrication or separator application according to the business's recipe and production process.
32 cm diameter pizza pan
2 cm pan height
Approximately 660 grams 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
32x2 cm pizza pan; a professional pizza pan made from approximately 660 grams weight, 0.8 mm thick DX54D+AS120 Alusi sheet. The 32 cm diameter and 2 cm height provide a wide working area for medium and large-sized pizzas. The final pizza size may vary depending on dough weight, rolling thickness, edge allowance, and baking conditions.

32x2 cm Pizza Pan

EKMAŞ 32x2 cm Pizza Pan is a round pan model designed for preparing medium and large-sized products in professional pizza production. The 32 cm diameter and 2 cm height provide 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. The expanded area compared to smaller pizza pan models allows for preparing larger diameter and higher portion pizzas.

2 cm Pan Height

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

Approximately 660 Gram Pan Weight

The product weighs approximately 660 grams. Specifying the weight in grams facilitates technical comparison of different diameters 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 essential technical features defining the physical structure of the product and the pan body for professional use.

DX54D+AS120 Alusi Sheet Body

DX54D+AS120 Alusi sheet is used in the main body of the pan. Alusi does not refer to an aluminum body; it indicates 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 over 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 aids in preparing dough within the round pizza geometry. The rolling diameter of the dough and the way it is placed inside the pan can affect the final product appearance.

Wider Working Area Compared to 30 cm Model

The 32 cm diameter offers a larger circular surface compared to the 30 cm pizza pan. This difference can be considered for businesses wishing to create larger portion or larger diameter pizza varieties.

Effect of Dough Weight on Product Form

A specific dough weight has not been specified for this model. The amount of dough to be used should be determined based on the desired pizza thickness, base structure, edge form, and the business's product standard.

Importance of Rolling Thickness

The base height and texture character of the pizza can change when different dough rolling thicknesses are used for the same pan diameter. 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

Whether the dough is rolled all the way to the pan edge or a certain edge allowance is left affects the actual diameter of the baked product. Therefore, a 32 cm pan diameter may not directly translate to a 32 cm final pizza diameter.

Pan Size Is Not the Final Pizza Size

The values 32x2 cm represent the physical dimensions of the pan. The actual diameter and height of the baked pizza can vary depending on dough weight, rolling method, edge allowance, ingredients used, and baking conditions.

Placing the Dough Inside the Pan

Placing the rolled dough centrally within the pan can help it spread more evenly over the circular working surface. The placement method should be adjusted according to the desired product form.

Uncoated Alusi Working Surface

As no non-stick coating such as Teflon is specified in this model, the working surface is an uncoated Alusi structure. Appropriate lubrication or separator application may be chosen according to the production process.

Use of Lubrication and Separator

The amount of oil or suitable separator to be used in an uncoated pizza pan can be determined by the dough recipe, product structure, and the business's production method.

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 solely determine the final edge geometry.

Distribution of Toppings on the Wide Surface

A 32 cm diameter creates a wide working surface for sauce, cheese, and other toppings. Distributing the ingredients evenly over the circular area can help achieve a more consistent product structure.

Effect of Recipe on Pizza Structure

Flour type, water ratio, oil, yeast, and other recipe components can affect the development character of the dough. Different recipes within the same pan dimensions can yield different base thickness, volume, and texture results.

Effect of Fermentation Process

The fermentation time 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 chosen.

Effect of Baking Conditions on Final Product

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 produce a fixed baking result.

Removing the Baked Pizza from the Pan

The separation behavior of the baked product from the pan can vary based on the recipe, lubrication method, baking level, and cleanliness of the working surface. It is recommended to avoid hard applications that could damage the pan surface during removal.

Cleaning the Pan Surface

After use, any remaining dough, oil, sauce, and baking residues on the pan should be cleaned using suitable methods. Hard 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 regular intervals depending on usage intensity. Physical damage or noticeable changes on the surface can affect usage conditions.

Maintaining the Round Pan Form

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 when not in use, in a manner that does 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 32x2 cm pizza pan can be used in pizzerias, restaurants, cafes, professional kitchens, bakeries, and bakery production areas for preparing and baking medium and large-sized pizzas.

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 considered by businesses wishing to create closely related but different portion options in their product range.

Product Diversification with Different Pizza Diameters

The use of pizza pans in different diameters helps the business create different portion and presentation options in its product range. The 32 cm model can be considered as one of the larger product options.

Repeatability in Professional Production

Using a consistent pan size, dough weight, and recipe regularly helps create similar starting conditions in production. The shaping and baking process must also be consistent for a final product standard.

Considerations in Choosing a 32 cm Pizza Pan

When selecting this model, the targeted 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 32x2 cm Pizza Pan

32 cm diameter, 2 cm height, approximately 660 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 regarding the dimensions, weight, sheet thickness, material, and working surface of the 32x2 cm pizza pan.

Product Type Round pizza pan
Pan Dimensions 32x2 cm
Diameter 32 cm
Height 2 cm
Pan Weight Approximately 660 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 bakery production

Usage Areas

The 32x2 cm pizza pan can be used in professional pizzerias, restaurants, cafes, bakeries, and bakery production areas for preparing and baking medium and large-sized pizzas. The final pizza size and thickness may vary depending on the amount of dough used and the production process.

32 cm pizza pan 32x2 cm pizza pan Alusi pizza pan 0.8 mm pizza pan 660 gram pizza pan Round pizza pan Uncoated pizza pan Professional pizza pan 32 cm pizza mold DX54D+AS120 Alusi pan Aluminum-silicon coated steel pan Pizza baking pan Pizzeria equipment Restaurant pizza pan Professional oven equipment Pizza production equipment Bakery 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 32x2 cm pizza pan, approximately 660 grams pan weight, 0.8 mm Alusi sheet structure, 32 cm diameter, targeted pizza form, and the business's production process should be considered together.

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