40x60 cm professional pan size
28-cavity center-well pan structure
Approximately 3550 grams pan weight
1.5 mm Alusi metal thickness
DX54D+AS120 Alusi sheet body
Teflon-coated working surface
Usage for center-well and portioned cake production
Professional bakery and patisserie usage
40x60 cm Non-Stick Center-Well Cake Pan with Teflon Coating is a professional cake pan with 28 cavities, approximately 3550 gram weight, and a body made of 1,5 mm thick DX54D+AS120 Alusi sheet. The Teflon coating applied to the working surface helps baked products to separate more easily from the pan under appropriate product and process conditions.
40x60 cm Non-Stick Center-Well Cake Pan with Teflon Coating
EKMAŞ 40x60 cm Non-Stick Center-Well Cake Pan with Teflon Coating is a professional pan model used for the preparation and baking of center-well cakes and similar portioned products in professional patisseries, bakeries, hotel kitchens, and confectionery production areas.
40x60 cm professional pan size
The 40x60 cm pan size offers an organized and planned working area in professional production environments. It can assist in carrying out cake production over a specific pan standard.
28-Cavity Center-Well Pan Structure
The pan has 28 separate cavities. This structure allows the preparation and baking of 28 separate center-well type cakes or similar portioned products within separate compartments in the same production cycle.
Orderly Production in 28 Separate Cavities
The preparation of products in separate cavities helps distribute the cake mix evenly across specific points on the pan. Applying a similar amount of mix to each cavity can support more consistent initial conditions.
Approximately 3550 Gram Pan Weight
The product weight is approximately 3550 grams. Specifying weight in grams facilitates the comparison of different professional cake pan models in terms of technical specifications.
1.5 mm Alusi Metal Thickness
The center-well cake pan is made from 1.5 mm thick Alusi metal. Material thickness is one of the fundamental technical specifications of the product.
DX54D+AS120 Alusi Sheet Body
DX54D+AS120 Alusi sheet is used in the pan body. This structure is based on aluminum-silicon coated steel sheet and can be used as a pan body in professional baking equipment.
Difference Between Alusi Metal and Aluminum
This pan is made from Alusi metal, not directly from aluminum. The Alusi structure is a different material system with an aluminum-silicon-based coating on a steel sheet body.
Teflon-Coated Working Surface
The Teflon coating applied to the pan surface forms a non-stick layer intended to reduce the tendency of baked products to adhere to the working surface. In suitable product and process conditions, this surface supports easier and smoother removal of cakes from the pan.
Usage in Center-Well Cake Production
The 28-cavity structure can be used for the preparation and baking of center-well type cakes in professional production processes within separate compartments. The mix amount and fill level should be determined according to the business's recipe.
Usage in Portioned Cake Production
The pan can also be utilized in the preparation and baking of different portioned cake recipes suitable for the cavity structure.
Mix Amount Applied to Each Cavity
The amount of cake mix to be applied to each cavity should be determined according to the recipe, mix density, rising characteristics, and target product height. A fixed mix weight is not provided.
Importance of Fill Level
The fill level of the cavities can affect the height, volume, and overall form of the baked products. The appropriate fill level should be determined according to the recipe and the target product type.
Effect of Recipe on Final Product
The ratio of flour, eggs, sugar, fat, liquid, and other recipe components can affect the product's texture, volume, and baking behavior. The same pan may yield different results with different recipes.
Importance of Mixing Method
The method of preparing the cake mix, including the amount of air incorporated and homogeneity, can affect the rising characteristics of the products.
Final Cake Height
The final height of baked products is not solely dependent on the pan cavity. Mix amount, recipe, rising behavior, baking temperature, and duration can affect product height.
Final Product Shape
The cavity geometry supports the basic form of the center-well type product; however, the final product shape may vary according to the recipe, fill level, and rising characteristics.
Usage in Professional Patisserie Production
The 40x60 cm Non-Stick Center-Well Cake Pan can be used in professional patisseries for the daily or series production of center-well type products and similar portioned cake varieties.
Usage in Professional Bakeries
The pan can be evaluated in professional bakeries producing cakes and similar products according to the production plan.
Hotel and Professional Kitchen Usage
It can be used in pastry production in hotel kitchens, restaurants, and professional kitchens for various cake and dessert production processes.
Effect of Oven Type on Result
Air and heat distribution in convection, rotary, or other professional oven systems can affect the baking characteristics of the products. The pan and coating do not produce a fixed baking result on their own.
Importance of Baking Temperature
The appropriate baking temperature should be determined according to the cake recipe used, the mix amount in the cavities, product height, and oven system.
Importance of Baking Duration
Baking duration can vary according to mix amount, product structure, recipe, and oven type. A fixed duration should not be assumed for each production process.
Repeatability in Production
Applying a similar mix amount in the same cavities, the same recipe, and similar baking parameters can help establish more consistent initial conditions in production.
Contribution of 28-Cavity Structure to Production Plan
The 28-cavity pan structure allows the preparation of 28 separate products in the same production cycle. This feature can aid in pre-planning production quantities and mix distribution.
Contribution of 40x60 cm Working Area to Production
The 40x60 cm pan size can help the business plan center-well and similar cake production over a specific professional pan standard.
Usage with Different Cake Recipes
The pan can be used in different cake recipes suitable for the cavity structure. Each recipe's density, rising characteristics, and appropriate fill level may vary.
Contribution of Teflon Coating to Product Removal
The Teflon working surface can help facilitate the removal of baked products from the cavities under appropriate production conditions. Actual product removal performance depends on the recipe, baking level, and current condition of the coating.
Flexibility in Use of Oil and Release Agents
The Teflon coating can help reduce the use of intensive greasing or release agents under suitable product and process conditions. The necessary application amount should be determined according to the cake recipe and the business's production method.
Mechanical Protection of Teflon Coating
To help preserve the coating's lifespan, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive tools on the pan surface.
Removing Baked Products from Cavities
When removing baked cakes from the pan cavities, it is preferable to use appropriate auxiliary equipment that will not scratch the Teflon working surface.
Factors Affecting Coating Lifespan
The lifespan of the Teflon coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product removal technique, and storage conditions can affect the coating's condition over time.
Periodic Inspection of Coating Surface
The Teflon surface can be periodically checked for scratches, wear, or physical damage. Changes in surface condition can affect product removal performance and work characteristics.
Cleaning of Teflon Surface
After use, the pan surface should be cleaned with methods suitable for the coating. Abrasive sponges, wire brushes, abrasive cleaning tools, and cutting equipment should not be used as they can damage the Teflon surface.
Preserving the Form of 28 Cavities
Preserving the geometry of the cavities helps ensure a similar working area is used in each production cycle. Physical deformation should be avoided during transport, use, and storage.
Post-Use Storage
The pan should be stored in a clean and dry area where the Teflon working surface will not come into contact with hard or sharp tools and the cavity geometry will not be disturbed.
Points to Consider in Selecting a Center-Well Cake Pan
When selecting a product, the 40x60 cm pan size, 28-cavity structure, approximately 3550-gram weight, 1.5 mm Alusi metal thickness, Teflon coating, and the cake recipe and oven system to be used should be evaluated together.
Technical Structure of 40x60 cm Center-Well Cake Pan
The 40x60 cm pan size, 28-cavity structure, approximately 3550-gram weight, 1.5 mm DX54D+AS120 Alusi sheet body, and Teflon-coated working surface form the basic technical specifications of this product.
Technical Specifications
Below are the basic technical details regarding the dimensions, cavity count, weight, material, coating, and intended use of the 40x60 cm Non-Stick Center-Well Cake Pan model.
| Product Type |
Center-well cake pan |
| Pan Size |
40x60 cm |
| Number of Cavities |
28 cavities |
| Pan Weight |
Approximately 3550 grams |
| Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Material Thickness |
1.5 mm |
| Working Surface |
Teflon-coated Alusi surface |
| Coating Type |
Teflon coating |
| Intended Use |
Preparation and baking of center-well type cakes and similar professional portioned cake products |
| Application Area |
Professional patisserie, bakery, hotel kitchen, and confectionery production |
Application Areas
The 40x60 cm Non-Stick Center-Well Cake Pan with Teflon Coating can be used for the preparation and baking of center-well cakes and similar portioned products in professional patisseries, bakeries, hotel kitchens, and confectionery production facilities. The 28-cavity structure allows for the preparation of 28 separate products in the same production cycle, while the final product properties may vary according to the recipe, mix amount, fill level, and baking conditions.
40x60 cm center-well cake pan 28-cavity center-well cake pan Teflon-coated center-well cake pan Alusi center-well cake pan 1.5 mm Alusi cake pan 3550-gram cake pan Professional center-well cake pan Portioned cake pan Center-well baking pan Teflon-coated cake pan DX54D+AS120 cake pan Patisserie cake pan Professional baking pan 40x60 cake pan Multi-cavity cake pan Industrial cake pan Professional production pan EKMAŞ center-well cake pan
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking and pastry sector. When selecting the 40x60 cm Non-Stick Center-Well Cake Pan model, factors including the 28-cavity structure, approximately 3550 gram pan weight, 1,5 mm Alusi metal thickness, Teflon-coated working surface, cake recipe used, and oven system should be evaluated together.