40x60 cm professional tray dimensions
Approximately 2400 grams tray weight
0.8 mm Alusi metal thickness
DX54D+AS120 Alusi sheet body
Teflon-coated working surface
Tray structure for grissini production
Professional oven and patisserie use
Work area suitable for regular serial production
The 40x60 cm Non-Stick Grissini Baking Tray is a professional oven tray weighing approximately 2400 grams and is made from 0.8 mm thick DX54D+AS120 Alusi sheet. The Teflon coating applied to the Alusi body's working surface helps reduce the tendency of baked grissini to stick and supports easier separation from the tray under suitable conditions.
40x60 cm Non-Stick Grissini Baking Tray
EKMAŞ 40x60 cm Non-Stick Grissini Baking Tray is a professional tray model used for preparing and baking grissini in professional ovens, patisseries, and bakery production areas. The 40x60 cm workspace allows for multiple grissini doughs to be placed in a specific arrangement.
40x60 cm Professional Tray Size
The 40x60 cm size is one of the widely used tray dimensions in professional baking. This size can assist in arranging products regularly on the tray and planning the production process for grissini production.
Approximately 2400 Grams Tray Weight
The product weighs approximately 2400 grams. Specifying the weight in grams facilitates the comparison of technical features between different professional tray models.
0.8 mm Alusi Metal Thickness
The grissini tray is made from 0.8 mm thick Alusi metal. This thickness is one of the fundamental features defining the technical structure and physical character for professional production.
DX54D+AS120 Alusi Sheet Body
DX54D+AS120 Alusi sheet is used in the tray body. This structure is a professional tray material with an aluminum-silicon-based coating on the steel sheet body.
Teflon-Coated Working Surface
The Teflon coating applied to the tray surface forms a non-stick layer to reduce the tendency of baked products to stick to the working surface. Under suitable product and process conditions, this surface supports the easier and smoother separation of grissini from the tray.
Use for Grissini Production
The grissini tray can be used to arrange and bake grissini doughs, prepared in thin and long forms, regularly during the professional production process.
Orderly Placement of Grissini Dough
Positioning products at specified intervals on the tray creates an organized working area in production. Placement intervals should be determined based on the dough's thickness, length, rising character, and the enterprise's product standard.
Effect of Dough Weight on Product Form
The grissini dough's weight, thickness, and length can directly affect the final product form. Tray size alone does not determine the finished grissini's size.
Importance of Shaping Method
Shaping the dough by hand, machine, or other production methods can lead to changes in the grissini's thickness and length. The final product geometry should be evaluated along with the shaping process used.
Effect of Recipe on Baking Character
The type of flour, liquid ratio, fat amount, and other recipe components can affect the baking behavior of the grissini dough. The same tray may yield different results with different recipes.
Contribution of Teflon Coating to Product Release
The Teflon working surface can help facilitate the separation of baked grissini from the tray under suitable production conditions. Actual product release performance depends on the recipe, baking level, and the coating's condition.
Flexibility in the Use of Oil and Release Agents
The Teflon coating can help reduce the need for intensive lubrication or release agents under suitable product and process conditions. The necessary application amount should be determined based on the product recipe and the enterprise's production method.
Difference Between Coated and Uncoated Grissini Trays
In the uncoated model, the product directly contacts the Alusi working surface, while this version is also Teflon-coated on the Alusi body's working surface. This difference is especially important in product release, cleaning, and surface maintenance methods.
Effect of Product Thickness on Baking
Grissini shaped thinner or thicker may exhibit different baking behaviors. The product diameter, dough weight, and shaping standard should be evaluated together in the production process.
Effect of Product Length on Placement
The length of prepared grissini affects the placement pattern usable on the tray. The positioning of products should be planned according to the grissini size targeted by the business and the production arrangement.
Effect of Oven Type on Results
Air and heat distribution in convection, rotary, or other professional oven systems may affect the grissini's baking character. The tray and Teflon coating alone do not produce a fixed baking result.
Importance of Baking Temperature
The suitable baking temperature for grissini should be determined based on the recipe used, dough thickness, oven system, and desired product characteristics. Different production conditions may require different temperature settings.
Importance of Baking Time
Baking time can vary based on the grissini's thickness, dough recipe, product placement, oven type, and the desired final product structure. A fixed time may not be suitable for all production conditions.
Orderly Placement in Professional Production
Applying the same tray size, similar dough weight, and similar product placement regularly can help establish more controlled starting conditions in production.
Work Area Suitable for Serial Grissini Production
The 40x60 cm tray surface can allow for multiple grissini to be prepared in the same production cycle in professional enterprises. The actual product count depends on the grissini's size and placement intervals.
Use in Patisserie Production
The grissini tray can be used in patisseries for preparing grissini with different recipes and product forms. Product placement and baking parameters should be determined according to the enterprise's own production standard.
Use in Professional Ovens
The 40x60 cm size offers a tray format that can help establish regular working processes in professional oven production. Grissini production can be planned based on oven capacity and production schedule.
Use in Bakery Production Facilities
In bakery facilities producing grissini, the tray size, product placement, recipe, shaping method, and oven system can be evaluated together to create a production flow.
Repeatability in Grissini Form
Maintaining a similar dough weight, shaping method, and placement pattern in each production cycle can help establish more consistent starting conditions in grissini production.
Mechanical Protection of Teflon Coating
To help preserve the coating's lifetime, it is recommended to avoid using knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive tools on the tray surface.
Removing Baked Grissini from the Tray
When removing baked grissini from the tray, it is preferable to use suitable auxiliary tools that will not scratch the Teflon working surface. Contact with hard metals can cause mechanical damage to the coating.
Factors Affecting Coating Life
The useful life 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 state over time.
Periodic Inspection of Coating Surface
The Teflon surface can be checked at intervals for scratches, wear, or physical damage. Changes in surface condition can affect product release performance and working character.
Cleaning the Teflon Surface
After use, the tray surface should be cleaned with methods suitable for the coating. Hard sponges, wire brushes, abrasive cleaning tools, and cutting equipment should not be used as they can damage the Teflon surface.
Preserving the Tray Form
Maintaining the geometry of the 40x60 cm tray helps ensure similar placement of products in each production cycle. Physical deformation should be avoided during transportation, use, and storage.
Post-Use Storage
The tray should be stored in a clean and dry area, in a way that does not allow the Teflon working surface to come into contact with hard or cutting tools and that maintains the tray's geometry.
Considerations When Choosing a Grissini Tray
When choosing a grissini tray, the 40x60 cm tray size, approximately 2400 grams weight, 0.8 mm Alusi metal thickness, Teflon coating, desired grissini size, recipe, shaping method, and oven system should be evaluated together.
Technical Structure of the 40x60 cm Non-Stick Grissini Baking Tray
The 40x60 cm size, approximately 2400 grams weight, 0.8 mm DX54D+AS120 Alusi sheet body, and Teflon-coated working surface form the basic technical features of this grissini tray.
Technical Features
Below are the basic technical details regarding the size, weight, material structure, coating feature, and intended use of the 40x60 cm Non-Stick Grissini Baking Tray model.
| Product Type |
Grissini tray |
| Tray Size |
40x60 cm |
| Tray Weight |
Approximately 2400 grams |
| Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Material Thickness |
0.8 mm |
| Working Surface |
Teflon-coated Alusi surface |
| Coating Type |
Teflon coating |
| Intended Use |
Professional grissini production |
| Usage Area |
Professional oven, patisserie, and bakery production |
Areas of Use
The 40x60 cm Non-Stick Grissini Baking Tray can be used in professional ovens, patisseries, and bakery production facilities for preparing and baking grissini doughs. The 40x60 cm workspace supports organized product placement, while the Teflon coating helps baked grissini separate more easily from the tray under suitable conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 40x60 cm Non-Stick Grissini Baking Tray model, factors such as approximately 2400 grams tray weight, 0.8 mm Alusi metal thickness, non-stick working surface, the features of the grissini to be produced, and the oven system to be used should be evaluated together.