40x60 cm Delikli İtalyan Tava
40x60 cm Delikli İtalyan Tava
40x60 cm Delikli İtalyan Tava

40x60 cm Perforated Angle Type Aluminum Baking Tray (TI01.101)

Price : 25.92 $(Vat included)
40x60 cm Perforated Angle Type Aluminum Baking Tray – 1180 g weight, 2 mm aluminum, 3 mm hole diameter
EKMAŞ 40x60 cm Perforated Angle Type Aluminum Baking Tray is an aluminum tray model designed for preparing and baking various products in professional bakery, patisserie, restaurant, and bakery production areas.
The product measures 40x60 cm. The tray weighs approximately 1180 grams, is made of 2 mm thick aluminum material, and features 3 mm diameter holes on its working surface. Known as Italian tray, this product group may also be referred to in the industry as angle type tray.
The perforated working surface supports air and heat transfer around the product base. The uncoated aluminum surface can be used with appropriate lubrication or separator application according to the business's recipe and production process.
Thanks to its 40x60 cm size, it can be used compatible with both 40x60 cm and 60x80 cm tray trolleys.
40x60 cm professional tray size
Approximate tray weight of 1180 grams
2 mm aluminum material thickness
Surface with 3 mm hole diameter
Uncoated aluminum working surface
Italian tray form also known as angle type tray
Compatible with 40x60 cm tray trolleys
Compatible with 60x80 cm tray trolleys
40x60 cm Perforated Angle Type Aluminum Baking Tray is a professional baking tray made of approximately 1180 grams of 2 mm thick aluminum material. It has 3 mm diameter holes on its working surface. While the perforated structure supports air and heat transfer, the uncoated aluminum surface can be used with appropriate lubrication or separator application according to the production process. Thanks to its 40x60 cm size, it can be used compatible with both 40x60 cm and 60x80 cm tray trolleys.

40x60 cm Perforated Angle Type Aluminum Baking Tray

EKMAŞ 40x60 cm Perforated Angle Type Aluminum Baking Tray is a perforated surface tray model used for preparing and baking various products in professional bakery and pastry production. Known as Italian tray, this product type may also be referred to in the sector as angle type tray.

40x60 cm Professional Tray Size

The 40x60 cm size is one of the widely used tray sizes in professional ovens and production facilities. The wide working area allows for the orderly placement of different products on a single tray.

Approximately 1180 Gram Tray Weight

The product weighs approximately 1180 grams. Specifying weight in grams facilitates the technical comparison of different Italian tray models.

2 mm Aluminum Material Thickness

The perforated Italian tray has a material thickness of 2 mm. This value is one of the basic technical features defining the aluminum body structure and physical character for professional use.

Aluminum Body

This Italian tray model is made of aluminum material. The product consists of a directly aluminum body structure, not Alusi sheet.

3 mm Hole Diameter

The working surface of the tray has 3 mm diameter holes. This perforation structure forms a perforated working surface that allows air and heat to pass around the product base.

Perforated Working Surface

The 3 mm holes on the working surface support air movement around the product base during baking. The perforated structure offers a different baking character from flat surface tray models.

Uncoated Aluminum Working Surface

This model does not include Teflon or similar non-stick coating. The product is used with an uncoated aluminum working surface.

Italian Tray Also Known as Angle Type Tray

The Italian tray product group can also be referred to in the sector as angle type tray. Therefore, the product can also be considered as a 40x60 cm perforated angle type tray.

Contribution of 3 mm Holes to Air Passage

The 3 mm perforations on the working surface allow air movement under and around the product base. This feature can especially be considered in production processes where air circulation is important.

Contribution of the Perforated Surface to Heat Passage

The holes on the surface can support the heat reaching the product base during baking. The actual baking result depends on process conditions such as oven type, product structure, temperature, time, and product placement.

Difference Between Flat and Perforated Italian Tray

In a flat Italian tray, the working surface is closed. In the perforated model, 3 mm diameter perforations allow air and heat transfer. The choice of surface type should be determined according to the structure of the product to be prepared and the production process of the business.

Use of Lubrication and Separator on Uncoated Surface

The amount of oil or suitable separator to be used on the uncoated aluminum surface can be determined according to the product recipe, dough structure, and production method of the business.

Difference Between Coated and Uncoated Perforated Italian Tray

In the uncoated model, the product comes into direct contact with the aluminum working surface. In the Teflon-coated version, a non-stick coating is applied to the working surface of the same perforated aluminum body. The 3 mm perforated structure is maintained in both models.

Wide Working Area for Product Placement

The 40x60 cm surface allows for the orderly placement of multiple products on a single tray. The distance between products should be determined based on dough structure, rising character, and targeted final form.

Effect of Dough Structure on Tray Selection

The dough consistency, thickness, weight, and shaping style of the product to be prepared can affect the result of using a perforated tray. The same tray may exhibit different working characteristics in different recipes.

Baking Character of Product Base

The surface with 3 mm holes offers a working structure where the product base does not fully rest on a closed metal surface. The impact on the final product should be evaluated along with product type and baking conditions.

Effect of Oven Type on Result

Air and heat distribution in convection, rotary, or other professional oven systems can affect the working character of the perforated tray. The tray alone does not guarantee a fixed baking result.

Baking Time and Temperature Setting

The appropriate temperature and baking time should be determined according to the product to be prepared, recipe, dough weight, oven system, and targeted final product characteristics.

Removal of Baked Product from Tray

The separation behavior of the baked product from the tray can vary based on the recipe, lubrication or separator application, baking level, and current condition of the working surface.

Repeatability in Professional Production

Using the same tray size, product placement, recipe, and baking process regularly helps create similar starting conditions in production.

Compatibility with 40x60 cm Tray Trolleys

A 40x60 cm Perforated Angle Type Aluminum Baking Tray can be used compatible with 40x60 cm tray trolleys. This compatibility helps regular transport and stacking of trays in professional production areas.

Compatibility with 60x80 cm Tray Trolleys

The 40x60 cm tray size can also be used in 60x80 cm tray trolleys. Thus, businesses can benefit from different trolley systems according to their existing production and transport arrangements.

Production Flow on Tray Trolley

Regular placement of trays on suitable tray trolleys can contribute to a planned production flow between the preparation area, fermentation process, and oven.

Cleaning of 3 mm Perforated Surface

Product residues remaining on the working surface and in the 3 mm holes should be cleaned with suitable methods after use. It is preferable to avoid hard, cutting, or abrasive cleaning applications that could damage the perforations.

Cleaning of Aluminum Surface

The uncoated aluminum working surface should be cleaned with suitable methods after use. Avoidance of hard and abrasive procedures can help preserve the physical condition of the surface.

Periodic Inspection of Holes

The 3 mm holes on the working surface can be checked periodically for product residue or physical deformation. Keeping the holes open can help maintain the designed working character of the surface.

Preservation of Tray Form

Preserving the 40x60 cm tray geometry helps place products in a similar working area during each production cycle. Deformation should be avoided during transport, use, and storage.

Preservation After Use

When not in use, the tray should be stored in a clean and dry area in a way that does not cause physical deformation. The storage arrangement can be planned according to the number of trays used by the business.

Use in Bakery, Patisserie and Bakery Production

40x60 cm Perforated Angle Type Aluminum Baking Tray can be used in professional bakeries, patisseries, restaurant kitchens, and bakery production facilities for preparing and baking various products.

Points to Consider in Perforated Italian Tray Selection

In model selection, the type of product to be prepared, need for a 3 mm perforated surface, uncoated working surface, 2 mm aluminum material thickness, oven system, and tray trolley to be used should be considered together.

Technical Structure of 40x60 cm Perforated Angle Type Aluminum Baking Tray

The basic technical features of the product include 40x60 cm size, approximately 1180 gram weight, 2 mm aluminum body, a 3 mm hole diameter surface, and an uncoated aluminum working area.

Technical Specifications

The basic technical information regarding the size, weight, material thickness, hole diameter, working surface, and tray trolley compatibility of 40x60 cm Perforated Angle Type Aluminum Baking Tray is provided below.

Product Type Perforated Italian tray / angle type tray
Tray Size 40x60 cm
Tray Weight Approximately 1180 grams
Material Aluminum
Material Thickness 2 mm
Surface Type Perforated
Hole Diameter 3 mm
Working Surface Uncoated aluminum surface
40x60 cm Tray Trolley Compatibility Compatible
60x80 cm Tray Trolley Compatibility Compatible
Usage Area Professional bakery, patisserie, and bakery production

Usage Areas

40x60 cm Perforated Angle Type Aluminum Baking Tray can be used in professional bakeries, patisseries, restaurant kitchens, and bakery production facilities for preparing and baking various products. The 3 mm perforated structure supports air and heat transfer, while the uncoated aluminum working surface can be used with appropriate lubrication or separator application according to the business's recipe and production process.

40x60 cm perforated Italian tray 40x60 cm angle type tray Perforated angle type tray 3 mm perforated tray Aluminum Italian tray 2 mm aluminum tray 1180 gram baking tray Perforated baking tray Perforated aluminum tray Uncoated perforated tray Professional baking tray Patisserie tray Bakery product tray Tray compatible with 40x60 tray trolley Tray compatible with 60x80 tray trolley Professional production tray Industrial baking tray EKMAŞ perforated Italian tray

About EKMAŞ

EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When selecting a 40x60 cm Perforated Angle Type Aluminum Baking Tray, consider the approximately 1180 gram tray weight, 2 mm aluminum body, 3 mm hole diameter, uncoated working surface, and the tray trolley system to be used.

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