34x84 cm professional tray size
Approximately 1400 grams tray weight
Aluminum material
Tray structure aimed at bun and bagel production
Long working and product placement area
Use in professional bakery and patisserie
Suitable for the production of different bakery products
Professional size suitable for planned mass production
The 34x84 cm Bun & Bagel Baking Tray is a professional baking tray weighing approximately 1400 grams and made of aluminum material. It can be used in preparing and baking buns, bagels, and similar bakery products. Final product size and baking characteristics can vary depending on the recipe, dough weight, shaping, product placement, and oven conditions.
34x84 cm Bun & Bagel Baking Tray
EKMAŞ 34x84 cm Bun & Bagel Baking Tray is a professional tray model used for preparing and baking buns, bagels, and similar products in professional bakeries, patisseries, and bakery product manufacturing areas. The 34x84 cm working area allows for products to be placed in a specific order.
34x84 cm Professional Tray Size
The 34x84 cm size offers a long working surface. This structure can assist in the orderly placement of buns and bagels at specific intervals and in planning the production process.
Approximately 1400 Gram Tray Weight
The product weighs approximately 1400 grams. Specifying the weight in grams facilitates comparison of technical specifications among different professional tray models.
Aluminum Material
The Bun & Bagel Baking Tray is made of aluminum material. The aluminum body provides a working structure suitable for use in professional bakery and patisserie production.
Use in Bun Production
The tray can be used to orderly place and bake buns prepared with different recipes and weights in professional production processes.
Use in Bagel Production
The 34x84 cm working area allows for the positioning of bagel doughs at specific intervals and placement on the tray according to the production plan.
Long Working Area
The tray form with a length of 84 cm can allow products to be placed along the tray in an orderly fashion. The placement arrangement should be determined according to the product size and the production standard of the operation.
Regular Distance Between Products
Proper spacing of buns and bagels on the tray can help reduce the risk of the products touching each other during rising. Appropriate spacing should be determined according to the product weight and rising characteristics.
Effect of Dough Weight on Placement
The dough weight of buns or bagels can affect the number of products that can be placed on the tray and the spacing left between them. Actual capacity depends on product size.
Importance of Shaping Method
Shaping the dough by hand, machine, or different production methods can affect the diameter, length, and overall geometry of the product. The final product form is not determined solely by tray size.
Effect of Rising Characteristics on Product Placement
The volume increase, observed during dough fermentation and baking, can affect the spacing required between products. The placement plan should be created based on the recipe used.
Effect of the Recipe on the Final Product
The type of flour, fat content, liquid amount, yeast, and other recipe ingredients can affect the volume, texture, and baking behavior of the buns or bagels.
Final Product Size
The final size of a baked bun or bagel depends on dough weight, shaping method, fermentation, and baking conditions. The tray size alone does not determine the finished product size.
Use with Different Product Weights
The tray can be used for buns and bagels of different weights and sizes, depending on the production process of the operation. The number of products varies according to each production standard.
Use in Professional Bakery Production
The 34x84 cm Bun & Bagel Baking Tray can be used according to the production plan in professional bakeries with daily or mass production.
Use in Patisserie Production
In professional patisseries, it can be used for preparing buns, bagels, and other bakery products suitable for the operation's production process.
Use in Bakery Product Manufacturing Facilities
In bakery product facilities producing buns and bagels, the tray size, product placement, recipe, and oven system can be evaluated together to create a production flow.
Use in Restaurant and Hotel Kitchens
In restaurants, hotels, and professional kitchens preparing buns, bagels, or similar baked products, it can be used according to different production programs.
Effect of Oven Type on the Result
Air and heat distribution in convection, rotary, or other professional oven systems can affect the baking characteristics of products. The tray alone does not create a fixed baking result.
Importance of Baking Temperature
The appropriate baking temperature should be determined based on product type, dough weight, recipe, shaping method, and the oven system used.
Importance of Baking Duration
The baking duration can vary based on the weight, thickness, recipe, product placement, and oven conditions of the bun or bagel. A single fixed time should not be accepted for each production process.
Effect of the Fermentation Process
The fermentation time and environmental conditions can affect the volume development of the products after they are placed on the tray. Therefore, product spacing should be determined according to the enterprise's own recipe and process.
Repeatability in Production
Applying the same tray size, similar dough weight, shaping method, and product placement regularly can help create more consistent initial conditions in production.
Regular Placement in Mass Production
The 34x84 cm working surface may allow for multiple products to be prepared in an orderly fashion in the same production cycle in professional enterprises. Actual product quantity depends on the size of the bun or bagel.
Contribution to Production Planning
Determining the tray size in advance can help in more orderly planning of product weight, placement distance, and production quantity.
Removing the Product from the Tray
The behavior of removing baked products from the tray can vary based on recipe, surface preparation, lubrication or release application, baking level, and the condition of the tray surface.
Lubrication and Surface Preparation
Depending on the production process, appropriate lubrication or release application can be preferred on the tray surface. The method and amount to be used should be determined according to the product recipe.
Cleaning of the Tray Surface
After use, dough, oil, and baking residues left on the tray surface should be cleaned with appropriate methods. It is preferable to avoid excessively hard or abrasive applications that may damage the aluminum surface.
Control of Surface Condition
The working surface of the tray can be checked at regular intervals depending on usage intensity. Visible scratches, impacts, or deformations may affect the usage characteristics.
Preservation of Tray Form
Preserving the 34x84 cm tray geometry helps place products in a similar working area in each production cycle. Deformation should be avoided during transportation, use, and storage.
Storage After Use
The Bun & Bagel Baking Tray should be stored in a clean, dry area and in a way that does not damage the tray geometry when not in use.
Points to Consider When Choosing a Bun & Bagel Baking Tray
When selecting a Bun & Bagel Baking Tray, the 34x84 cm tray size, approximately 1400 gram weight, aluminum material, type of product to be produced, dough weight, placement layout, and oven system to be used must be considered together.
Technical Structure of the 34x84 cm Bun & Bagel Baking Tray
The 34x84 cm size, approximately 1400 gram weight, and aluminum body form the basic technical features of this bun & bagel baking tray.
Technical Features
The basic technical information regarding the size, weight, material, and intended use of the 34x84 cm Bun & Bagel Baking Tray is provided below.
| Product Type |
Bun & bagel baking tray |
| Tray Size |
34x84 cm |
| Tray Weight |
Approximately 1400 grams |
| Material |
Aluminum |
| Intended Use |
Preparation and baking of buns, bagels, and similar professional bakery products |
| Usage Area |
Professional bakery, patisserie, bakery product manufacturing, restaurant, and hotel kitchen |
Usage Areas
The 34x84 cm Bun & Bagel Baking Tray can be used in professional bakeries, patisseries, bakery product manufacturing facilities, restaurants, and hotel kitchens for preparing and baking buns, bagels, and similar products. The final product features may vary depending on the recipe used, dough weight, shaping, fermentation, and baking conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery and patisserie sector. When selecting the 34x84 cm Bun & Bagel Baking Tray, the approximately 1400 gram tray weight, aluminum material, type of product to be produced, dough weight, placement plan, and oven system to be used should be considered together.