40x60 cm professional 5-channel baguette tray
5 separate channels for baguette production
3 mm diameter perforated working surface
1.5 mm material thickness
Approximately 1.34 kg product weight
Perforated structure supporting airflow to the bottom surface
Compatibility with 40x60 cm and 59x80 cm tray trolleys
Use for professional baguette bread production
The 40x60 cm 5-channel baguette tray has approximately 1.34 kg weight, 1.5 mm material thickness, and 3 mm hole diameter. The five-channel design allows arranged preparation of shaped baguette doughs in separate working areas, while the perforated surface can support airflow to the product's bottom and assist with moisture removal under proper baking conditions. The product is compatible with 40x60 cm and 59x80 cm tray trolleys.
40x60 cm 5-Channel Baguette Tray
The 40x60 cm 5-Channel Baguette Tray is a baking tray designed for professional baguette bread production. By combining channel and hole structures on the same working surface, it supports organized management of prepared, fermented, transported, and baked shaped baguette dough.
5-Channel Baguette Production Setup
The 5 separate channels on the tray surface allow for the placement of baguette doughs in separated production areas. This configuration facilitates a more controlled product organization on the tray, with each dough progressing in its channel.
Surface with 3 mm Hole Diameter
There are 3 mm diameter holes on the tray surface. The perforated base structure supports airflow to the product's bottom through the tray surface openings.
Structure Supporting Air Circulation on Bottom Surface
Hot air passing through the holes can help increase air circulation under the baguette breads under proper product and baking conditions. The result depends on the oven type, temperature, dough structure, and baking time.
Perforated Base Assisting Moisture Removal
The 3 mm diameter holes can assist in easier removal of moisture accumulating under the tray under suitable process conditions. This feature can particularly create a different baking character in baguette bread production where the bottom surface structure is important.
40x60 cm Professional External Dimensions
The tray's external dimensions are 40 cm width and 60 cm length. These dimensions can be evaluated in conjunction with professional ovens, tray trolleys, and production equipment for integration into existing operations.
1.5 mm Material Thickness
The product uses a material thickness of 1.5 mm. This value is one of the basic physical characteristics defining the tray's technical structure.
Approximately 1.34 kg Product Weight
The physical weight of the tray is approximately 1.34 kg. This information can be used as a reference for transportation, tray trolley placement, and equipment planning in professional operations using multiple trays.
Use for Professional Baguette Bread Production
The product can be used in professional production processes for doughs that are portioned and shaped according to the baguette form. After preparation, the doughs can be placed in channels for subsequent production steps on the tray.
Placing Baguette Dough in Channels
Shaped doughs can be positioned such that each is placed onto a separate channel. This arrangement aids in the progress of products within separate production lines on the tray.
Effect of Dough Weight on Baguette Form
In baguette production, the portion weight can affect the targeted length, thickness, and volume character of the product. Therefore, the amount of dough to be used should be determined according to the channel structure and the establishment's product standard.
Importance of Shaping Method
The shaping process applied before placing the baguette dough into the channel is one of the main process steps affecting the baked product's form. Even when using the same tray, different shaping techniques can alter the final product geometry.
Production Organization with 5 Channels
The five-channel surface setup creates five separate baguette working areas on the same tray. Although the number of channels is fixed, the dough weight and final bread size to be used are determined according to the establishment’s recipe and production method.
Support of Dough Position by Channel Structure
Positioning the baguette dough within the channel helps keep the products oriented in a certain direction on the tray. The final product form is the result of the channel geometry, shaping, and fermentation process together.
Integration of Hole Structure and Channel Geometry
While the channel form determines the position of the dough on the tray, the 3 mm perforated working surface supports airflow to the product’s bottom. These two physical features play different roles during production.
Pre-Fermentation Preparation
Once dough in baguette form is placed in the tray channels, it can be taken to a waiting or fermentation phase suitable for the establishment’s production method. This allows the same production batch to be managed together on a tray basis.
Use During Fermentation Process
The fermentation behavior of baguette dough varies depending on the recipe, portion weight, time, and environmental conditions. The channel structure aids in dough placement, while the growth amount of the product is determined by process parameters.
Use with Different Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes appropriate to the establishment's production system. Changes in dough structure can affect fermentation behavior, the baking process, and the resulting product form.
Production with Various Dough Weights
Different portion weights of baguette bread can be prepared according to the establishment's product portfolio. The dough weight change should reevaluate the target product size and dough growth within the channel.
Final Baguette Bread Size Is Not Fixed
Using a 5-channel tray does not mean that the baked bread will come out at a single fixed length or thickness. The final product size may vary depending on the dough recipe, weight, shaping, fermentation, and baking conditions.
Effect of Perforated Structure on Baking Character
The perforated surface allows airflow to reach the product's bottom, creating different air circulation compared to flat and closed surface tray models. The result depends on product and oven conditions.
Variables Affecting Bottom Surface Result
The baking character on the bottom surface of the baguette bread is not solely dependent on the 3 mm perforated structure. Variables affecting the result include oven type, temperature, airflow, dough recipe, fermentation, and baking time.
Pre-Oven Product Organization
The preparation of doughs placed in channels together on the same tray can help arrange the baking order after fermentation according to the production schedule.
Tray Standard in Serial Baguette Production
The joint use of trays with the same dimensions and channel structure can aid in establishing a common working standard on the equipment side. Controlled application of dough preparation and process parameters is required for similar product results.
Compatible with 40x60 cm Tray Trolleys
The product is compatible with 40x60 cm tray trolleys. Trays can be placed on suitable racks for organized preparation, fermentation, and transport processes in the production area.
Also Compatible with 59x80 cm Tray Trolleys
This model in 40x60 cm tray standard can also be used with 59x80 cm tray trolleys that have appropriate rack arrangement. Thus, it provides the opportunity to work with different transport infrastructures in professional production areas.
Multiple Tray Transport Organization
The use of tray trolleys can assist in moving multiple baguette trays together between preparation, fermentation, and baking sections. This approach supports the organization of production batches on an equipment basis.
Dimension Compatibility with 40x60 cm Oven Systems
Before use, it should be verified that the professional oven supports the 40x60 cm tray dimension. Compatibility of shelves, rails, or carrier components with the external dimensions is important for proper equipment pairing.
Baguette Bread Production in Professional Ovens
The 40x60 cm 5-channel perforated baguette tray can be included in the daily production plan of professional ovens featuring baguette bread in their product range. The number of trays to be used can be planned according to the production volume and oven cycles.
Use in Bakeries and Baked Goods Enterprises
Bakeries and baked goods enterprises producing baguettes and similar long form bread varieties can evaluate this tray model in their production systems when existing oven and transport infrastructures are suitable.
Use in Industrial Baguette Bread Production
In facilities with high-volume production, using the same tray dimension and channel standard can aid in equipment organization. When forming the total production plan, dough preparation, fermentation, and oven cycles should be evaluated together.
Regular Inspection of Holes
During professional use, the surface can be regularly checked to prevent the 3 mm diameter holes from being clogged with dough residue or production waste. Keeping the openings clean helps maintain the working principle of the perforated structure.
Control of Channels' Physical Form
The channel geometry can be inspected at regular intervals for impact, bending, or deformation during intensive use. Maintaining the physical form of the channels helps keep shaped doughs in planned positions.
Process Variables Affecting Baking Outcome
The volume, color, crust structure, and overall baking character of baguette bread can vary based on dough recipe, fermentation, oven type, temperature, airflow, and baking time in addition to tray features.
Professional Cleaning and Maintenance
The baguette tray should be cleaned according to cleaning procedures suitable for professional oven equipment. Avoid harsh and deforming applications that may damage the channel geometry or 3 mm holes during cleaning.
Periodic Control of Tray External Form
Preserving the tray's external geometry is important for maintaining dimensional compatibility with oven and tray trolley systems. Physical deformations in intensive professional use can be controlled at intervals.
40x60 cm Professional 5-Channel Perforated Baguette Tray Option
With a 40x60 cm external dimension, 5-channel production setup, 3 mm perforated working surface, 1.5 mm material thickness, and approximately 1.34 kg weight, the product is a tray option for professional baguette bread production. Its compatibility with 40x60 cm and 59x80 cm tray trolleys supports in-production transport and equipment organization.
Technical Specifications
The basic dimensions, channel structure, hole diameter, approximate weight, material thickness, and professional equipment compatibility information of the 40x60 cm 5-Channel Baguette Tray are listed below.
| Product Type |
Professional 5-Channel Baguette Bread Tray |
| Dimension |
40x60 cm |
| Width |
40 cm |
| Length |
60 cm |
| Number of Channels |
5 channels |
| Hole Diameter |
3 mm |
| Surface Structure |
Perforated baguette production surface |
| Product Weight |
Approximately 1.34 kg |
| Material Thickness |
1.5 mm |
| Function of Perforated Surface |
Structure supporting airflow to the product's bottom and assisting in moisture removal under suitable process conditions |
| Product Group |
Professional baking tray for baguette bread production |
| Dough Use |
Portioned and baguette-shaped bread dough |
| Product Arrangement |
Baguette dough placement on 5 separate channels |
| Product Size |
Varies according to dough weight, recipe, shaping, and fermentation conditions |
| Tray Trolley Compatibility |
Compatible with 40x60 cm and 59x80 cm tray trolleys |
| Oven Compatibility |
Professional oven systems supporting 40x60 cm tray dimension |
| Usage Process |
Preparation, waiting, fermentation, transportation, and baking |
| Usage Area |
Professional baguette bread and baked goods production |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Usage Areas
40x60 cm 5-Channel Baguette Tray; can be used for baguette bread production in professional ovens, baguette bread producers, bakeries, and industrial baked goods enterprises. The five-channel structure allows keeping shaped dough in separate working areas, while the 3 mm perforated surface supports airflow to the product's bottom and assists with moisture removal under suitable process conditions. The product can be included in preparation, fermentation, transportation, and baking processes; it is compatible with 40x60 cm and 59x80 cm tray trolleys.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting a baguette tray, external dimensions, number of channels, hole diameter, material thickness, approximate weight, targeted dough weight, oven system, and tray trolley compatibility should be considered together. The effect of the perforated surface on baking should be evaluated in conjunction with the product recipe and the establishment's process conditions.