40x60 cm professional pan dimensions
10-compartment croissant pan structure
Approximately 2500 grams pan weight
1.5 mm thickness of Alusi metal
DX54D+AS120 Alusi sheet metal body
Teflon-coated working surface
Use for croissant production
Professional bakery and patisserie use
40x60 cm Non-Stick Croissant Pan; a professional baking pan with 10 compartments, approximately 2500 grams in weight, made of 1.5 mm thick DX54D+AS120 Alusi sheet metal. The Teflon coating on the working surface aids in easier removal of baked croissants from the pan under suitable product and process conditions.
40x60 cm Non-Stick Croissant Pan
EKMAŞ 40x60 cm Non-Stick Croissant Pan, a professional pan model used for preparing and baking croissants and similar dough products in professional bakeries, patisseries, hotel kitchens, and bakery production areas.
40x60 cm Professional Pan Size
The 40x60 cm pan size provides a regular and structured working area in professional production environments. It can help standardize croissant production based on a specific pan standard.
10-Compartment Croissant Pan Structure
The pan features 10 separate compartments. This structure allows for the preparation and baking of 10 separate croissant doughs within specific sections during the same production cycle.
Orderly Production in 10 Separate Compartments
Preparing products in separate compartments helps in placing the doughs orderly on the pan. This structure may support organized product placement in professional production.
Approximately 2500 Gram Pan Weight
The product weighs approximately 2500 grams. Indicating the weight in grams facilitates the comparison of technical features among different professional pan models.
1.5 mm Alusi Metal Thickness
The croissant pan is made of 1.5 mm thick Alusi metal. The thickness of the material is one of the basic technical features 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 not directly from aluminum but from Alusi metal. 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 cooked products to adhere to the working surface. Under appropriate product and process conditions, this surface supports easier and more uniform separation of croissants from the pan.
Use in Croissant Production
The 10-compartment structure can be used for preparing and baking croissant doughs within separate sections in professional production processes.
Effect of Dough Weight on the Final Product
The weight of croissant dough can affect the size, volume, and space occupied by the baked product within the compartment. No fixed dough weight is provided.
Importance of Shaping Method
The rolling and shaping method of croissants can affect the placement and final geometry of the product within the compartment. The result is not solely dependent on the pan structure.
Impact of Fermentation on Product Volume
Fermentation time, environmental conditions, dough structure, and yeast system can influence the volume development of the croissant before baking.
Effect of Recipe on Final Product Structure
The proportion of flour, fat, liquid, yeast, and other recipe ingredients can affect the texture, volume, and baking behavior of the croissant. The same pan may deliver different results with different recipes.
Importance of Dough Layers
The folding and lamination method applied in croissant production can affect the layered structure of the product and its volume development during baking.
Final Croissant Size
The final size of the baked croissant is not solely dependent on the pan compartment. Dough weight, shaping, fermentation, and baking conditions can affect the product size.
Contribution of Compartments to Product Placement
The 10 separate compartments help position croissants in an orderly fashion on the pan. The actual product shape and placement within the compartment may vary based on the dough properties used.
Use in Professional Pastry Production
The 40x60 cm Non-Stick Croissant Pan can be used in professional pastry shops for the daily or mass production processes of croissants and similar layered dough products.
Use in Professional Bakeries
The pan can be considered for production planning in professional bakeries where croissants and similar products are produced.
Use in Hotel and Professional Kitchens
It can be used in hotel kitchens, restaurants, and professional kitchens where bakery and pastry production is carried out for the preparation of croissants and similar dough products.
Effect of Oven Type on Results
The air and heat distribution in convection, rotary, or other professional oven systems can affect the baking characteristics of the croissant. The pan and coating alone do not produce a fixed baking result.
Importance of Baking Temperature
The appropriate baking temperature should be determined based on the recipe used, dough weight, product volume, and oven system.
Importance of Baking Time
The baking time can vary according to dough weight, product shape, recipe, and oven type. A single fixed time should not be accepted for every production process.
Repeatability in Production
Regular application of similar dough weight, shaping method, fermentation conditions, and baking parameters can help create more consistent starting conditions.
Contribution of 10-Compartment Structure to Production Planning
The 10-compartment pan structure allows for the preparation of 10 separate products in the same production cycle. This feature can assist in pre-planning production quantities and product placement.
Contribution of 40x60 cm Working Area to Production
The 40x60 cm pan size can assist businesses in planning croissant production based on a specific professional pan standard.
Use with Different Croissant Recipes
The pan can be used with different croissant and similar layered dough recipes suitable for the compartment structure. Each recipe may have different dough density, fermentation behavior, and final product volume.
Contribution of Teflon Coating to Product Release
The Teflon working surface may help facilitate the separation of baked croissants from the compartments under appropriate production conditions. Actual product release 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 need for intensive lubrication or release agent use under appropriate product and process conditions. The needed application amount should be determined based on the recipe and the business's production method.
Mechanical Protection of Teflon Coating
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.
Removal of Baked Croissants from the Pan
When removing baked croissants from the pan compartments, it is preferable to use suitable auxiliary equipment that will not scratch the Teflon working surface.
Factors Affecting Coating Lifespan
The service life of the Teflon 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 Coating Surface
The Teflon surface can be inspected at certain intervals for scratches, wear, or physical damage. Changes in the surface condition can affect product release performance and working characteristics.
Cleaning of Teflon Surface
The pan surface should be cleaned with methods suitable for the coating after use. Hard sponges, wire brushes, abrasive cleaning tools, and cutting equipment should not be used as they can damage the Teflon surface.
Preserving the Form of the 10 Compartments
Preserving the geometry of the compartments helps ensure the use of a similar working area in every 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, ensuring that the Teflon working surface does not come into contact with hard or cutting equipment, and that the geometry of the compartments is not distorted.
Points to Consider When Choosing a Croissant Pan
When selecting a product, the 40x60 cm pan size, 10-compartment structure, approximately 2500 grams weight, 1.5 mm Alusi metal thickness, Teflon coating, the croissant recipe to be used, and the oven system should be considered together.
Technical Structure of the 40x60 cm Croissant Pan
The basic technical features of this product include the 40x60 cm pan size, 10-compartment structure, approximately 2500 grams weight, 1.5 mm DX54D+AS120 Alusi sheet body, and Teflon-coated working surface.
Technical Specifications
The basic technical information regarding the dimensions, number of compartments, weight, material, coating, and purpose of use of the 40x60 cm Non-Stick Croissant Pan model is provided below.
| Product Type |
Croissant pan |
| Pan Dimensions |
40x60 cm |
| Number of Compartments |
10 compartments |
| Pan Weight |
Approximately 2500 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 |
| Purpose of Use |
Preparation and baking of croissant and similar professional dough products |
| Usage Area |
Professional bakery, patisserie, hotel kitchen, and bakery production |
Usage Areas
The 40x60 cm Non-Stick Croissant Pan can be used in professional bakeries, patisseries, hotel kitchens, and bakery production facilities for preparing and baking croissants and similar layered dough products. The 10-compartment structure allows for the preparation of 10 separate products in the same production cycle, while the final product characteristics may vary depending on dough weight, recipe, shaping, fermentation, and baking conditions.
40x60 cm croissant pan 10-compartment croissant pan Non-stick croissant pan Alusi croissant pan 1.5 mm Alusi pan 2500 gram croissant pan Professional croissant pan Croissant baking pan Multi-compartment croissant pan Non-stick baking pan DX54D+AS120 croissant pan Patisserie croissant pan Professional baking pan 40x60 baking pan Layered dough pan Industrial croissant pan Professional production pan EKMAŞ croissant pan
About EKMAŞ
EKMAŞ is a Turkish brand that offers production equipment for the professional and industrial baking and pastry sector. When selecting the 40x60 cm Non-Stick Croissant Pan model, the 10-compartment structure, approximately 2500 gram pan weight, 1.5 mm Alusi metal thickness, non-stick coated working surface, the croissant recipe to be used, and the oven system should be evaluated together.