40x60 cm professional pan size
Approximately 3300 gram pan weight
1.5 mm Alusi metal thickness
DX54D+AS120 Alusi sheet body
Non-stick coated working surface
Use for muffin and cake production
Professional bakery and pastry shop usage
40x60 cm mass production working area
40x60 cm Non-Stick Muffin Pan; a professional cake pan made from DX54D+AS120 Alusi sheet with a thickness of 1.5 mm and weighing approximately 3300 grams. The non-stick coating applied to the working surface helps ensure easier removal of baked products from the pan under suitable product and process conditions.
40x60 cm Non-Stick Muffin Pan
EKMAŞ 40x60 cm Non-Stick Muffin Pan, a professional pan model used for the preparation and baking of muffins, cakes, and similar products in professional pastry shops, bakeries, hotel kitchens, and baked goods production areas.
40x60 cm Professional Pan Size
The 40x60 cm pan size is one of the most commonly used working areas in professional production environments. It can aid in planning cake and muffin production according to a standard pan size.
Approximately 3300 Gram Pan Weight
The product weighs approximately 3300 grams. Specifying the weight in grams facilitates comparisons of the technical features of different professional cake pan models.
1.5 mm Alusi Metal Thickness
The non-stick muffin pan is made from 1.5 mm thick Alusi metal. Material thickness 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, based on aluminum-silicon coated steel sheet, can be used as a pan body in professional baking equipment.
Difference Between Alusi Metal and Aluminum
The pan is not made 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.
Non-Stick Coated Working Surface
The non-stick coating applied to the pan surface creates a non-stick layer intended to decrease the tendency of baked products to adhere to the working surface. Under suitable product and process conditions, this surface supports a smoother and easier separation of cakes from the pan.
Use in Muffin Production
This pan can be used for the preparation and baking of muffins and similar products depending on the production process of the business.
Use in Cake Production
The 40x60 cm pan structure can be used for the preparation and baking of various cake recipes in professional production processes.
Effect of Mixing Quantity on Final Product
The amount of cake mix used can affect the height, volume, and overall form of the baked product. Therefore, the quantity to be used should be determined according to the recipe and targeted product structure.
Importance of Filling Level
The filling level of the cake mix in the pan may affect the rising area and final height of the product. An appropriate filling level should be determined based on the recipe and production process.
Effect of Recipe on Cake Structure
The ratio of flour, eggs, sugar, oil, liquid, and other recipe ingredients can affect the texture, volume, and baking behavior of the product. The same pan can yield different results with different recipes.
Importance of Mixing Method
The preparation method of the cake mix, the amount of air incorporated, and its homogeneity can affect the rising characteristics of the final product.
Final Cake Height
The final height of the baked cake is not solely dependent on the pan structure. The mix quantity, recipe, rising behavior, oven temperature, and baking time can affect product height.
Use in Professional Pastry Production
40x60 cm Non-Stick Muffin Pan can be utilized in the production processes of various muffin and cake types in professional pastry shops.
Use in Professional Ovens
The pan can be used in professional ovens producing cakes and similar products according to the daily or mass production plan.
Use in Hotel and Professional Kitchens
It can be used in different cake and dessert production processes in hotel kitchens, restaurants, and professional kitchens engaged in pastry production.
Effect of Oven Type on Outcome
The air and heat distribution in convection, rotary, or other professional oven systems can affect the baking character of cakes. The pan and coating alone do not produce a consistent baking result.
Importance of Baking Temperature
The appropriate baking temperature should be determined according to the cake recipe used, mix quantity, product height, and the oven system.
Importance of Baking Time
Baking time may vary depending on the mix quantity, product thickness, recipe, and oven type. A single fixed time should not be accepted for every production process.
Repeatability in Production
Regular application of the same pan size, similar mix quantity, the same recipe, and similar baking parameters can help create more consistent starting conditions.
Contribution of 40x60 cm Working Area to Production
The 40x60 cm pan size can aid the business in planning cake production based on a standard working area.
Use with Different Cake Recipes
The pan can be used with different muffin and cake recipes depending on the business's production process. The density, rising character, and suitable filling level for each recipe may differ.
Contribution of Non-Stick Coating to Product Release
The non-stick working surface can help facilitate the release of baked cakes from the pan under suitable production conditions. The actual product release performance depends on the recipe, baking level, and current state of the coating.
Flexibility in Grease and Release Agent Usage
The non-stick coating can help reduce the use of intensive greasing or release agents under suitable product and process conditions. The necessary amount of application should be determined according to the cake recipe and the business's production method.
Mechanical Protection of Non-Stick Coating
To help preserve the lifespan of the coating, it is recommended to avoid using knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment on the pan surface.
Removal of Baked Products from the Pan
When removing baked muffins and cakes from the pan, appropriate auxiliary equipment that will not scratch the non-stick working surface should be preferred.
Factors Affecting Coating Lifespan
The service life of the non-stick coating is not fixed. Production density, temperature, cleaning methods, mechanical contact, product release technique, and storage conditions can affect the coating's condition over time.
Periodic Inspection of Coating Surface
The non-stick surface can be checked at certain intervals for scratches, wear, or physical damage. Changes in surface condition can affect product release performance and working character.
Cleaning of Non-Stick Surface
After use, the pan surface should be cleaned using methods appropriate for the coating. Hard sponges, wire brushes, abrasive cleaning tools, and cutting equipment should not be used, as they may damage the non-stick surface.
Preservation of Pan Form
Maintaining the 40x60 cm pan geometry helps ensure similar working areas are used in each production cycle. Deformation should be avoided during transport, use, and storage.
Post-Use Storage
The pan should be stored in a clean and dry area, ensuring the non-stick working surface does not come into contact with sharp or cutting equipment and that the pan geometry is not compromised.
Points to Consider When Choosing a Muffin Pan
When selecting the product, the 40x60 cm pan size, approximately 3300 gram weight, 1.5 mm Alusi metal thickness, non-stick coating, cake recipe to be used, and the oven system should be evaluated together.
Technical Structure of the 40x60 cm Non-Stick Muffin Pan
The 40x60 cm pan size, approximately 3300 gram weight, 1.5 mm DX54D+AS120 Alusi sheet body, and non-stick coated working surface form the main technical features of this product.
Technical Specifications
Basic technical information regarding dimensions, weight, material, coating, and intended use of the 40x60 cm Non-Stick Muffin Pan model is provided below.
| Product Type |
Non-stick muffin pan |
| Pan Size |
40x60 cm |
| Pan Weight |
Approximately 3300 grams |
| Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Material Thickness |
1.5 mm |
| Working Surface |
Non-stick coated Alusi surface |
| Coating Type |
Non-stick coating |
| Intended Use |
Preparation and baking of professional pastry products like muffins and cakes |
| Usage Area |
Professional pastry shop, bakery, hotel kitchen, and baked goods production |
Usage Areas
40x60 cm Non-Stick Muffin Pan; can be used in professional pastry shops, bakeries, hotel kitchens, and baked goods production facilities for the preparation and baking of muffins, cakes, and similar products. The final product features may vary according to the recipe used, mix quantity, filling level, and baking conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking and pastry sectors. When selecting the 40x60 cm Non-Stick Muffin Pan model, the approximately 3300 gram pan weight, 1.5 mm Alusi metal thickness, non-stick coated working surface, recipe to be used, and oven system should be jointly evaluated.