40x60 cm professional tray size
Approximately 1180 gram tray weight
2 mm aluminum material thickness
Surface with 3 mm hole diameter
Non-stick coated aluminum working surface
Italian tray form, also known as angle type tray
Compatible with 40x60 cm baking trolleys
Compatible with 60x80 cm baking trolleys
The 40x60 cm Perforated Angle Type Non-Stick Aluminum Baking Tray is a professional baking tray weighing approximately 1180 grams, made from 2 mm thick aluminum material. The working surface has 3 mm diameter holes. While the perforated structure supports air and heat transfer, the non-stick coating facilitates easier separation of baked products from the tray under suitable conditions. Its 40x60 cm size allows compatibility with both 40x60 cm and 60x80 cm baking trolleys.
40x60 cm Perforated Angle Type Non-Stick Aluminum Baking Tray
EKMAŞ 40x60 cm Perforated Angle Type Non-Stick Aluminum Baking Tray is a perforated surface tray model used for preparing and baking various products in professional baking and pastry production. This product type, known as Italian tray, can also be referred to as angle type tray in the industry.
40x60 cm Professional Tray Size
The 40x60 cm size is one of the widely used tray dimensions in professional ovens and production facilities. The large working area allows different products to be positioned neatly on a single tray.
Approximate 1180 Gram Tray Weight
The product weighs approximately 1180 grams. The weight specified in grams facilitates technical comparison of flat and perforated Italian tray models.
2 mm Aluminum Material Thickness
The perforated Italian tray has a 2 mm material thickness. This value defines one of the fundamental technical features of the product's aluminum body structure prepared for professional use.
Aluminum Body
This Italian tray model is produced from aluminum material. The body is made directly from aluminum, and the working surface is additionally coated with a non-stick layer.
3 mm Hole Diameter
The working surface of the tray features 3 mm diameter holes. This perforated structure forms a perforated working surface allowing airflow and heat transfer around the product base.
Perforated Working Surface
The 3 mm holes in the working surface support air movement around the product base during baking. The perforated structure offers a different baking character compared to flat-surfaced tray models.
Non-Stick Coated Working Surface
The non-stick coating applied to the tray surface creates a non-stick layer that reduces the tendency of baked products to adhere to the working surface. Under suitable product and process conditions, this surface supports easier and smoother separation of products from the tray.
Italian Tray Also Known as Angle Type Tray
The Italian tray product group can also be referred to in the industry as angle type trays. Therefore, the product can also be evaluated as a 40x60 cm perforated angle type tray or non-stick coated angle type tray.
Contribution of 3 mm Holes to Air Transfer
The 3 mm perforations in the working surface allow air movement under and around the product base. This feature can particularly be evaluated in production processes where air circulation is important.
Contribution of Perforated Surface to Heat Transfer
The holes in 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, duration, and product placement.
Difference Between Flat and Perforated Italian Tray
In the flat Italian tray, the working surface is closed. In the perforated model, 3 mm perforations allow air and heat transfer. The preferred surface type should be determined based on the structure of the product to be prepared and the production process of the business.
Contribution of Non-Stick Coating to Product Removal
The non-stick working surface can assist in facilitating the separation of baked products from the tray under suitable production conditions. Actual product removal performance depends on the recipe, level of baking, and the current condition of the coating.
Flexibility in the Use of Oil and Release Agents
The non-stick coating can help reduce the need for intensive use of lubrication or release agents under suitable product and process conditions. The required application amount should be determined according to the product recipe and the production method of the enterprise.
Combined Use of Perforated and Non-Stick Coated Surface
In this model, the aluminum surface with 3 mm holes is used together with the non-stick coating on the same tray. While the holes support air and heat transfer, the non-stick coating helps facilitate the separation of the product from the working surface under suitable process conditions.
Difference Between Coated and Uncoated Perforated Italian Tray
In the uncoated perforated model, the product comes into direct contact with the aluminum surface, whereas in this version, a non-stick coating is additionally applied to the working surface. While the 3 mm perforated structure is maintained in both models, the main difference is the coating structure of the surface that comes into contact with the product.
Spacious 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 the dough structure, rising character, and the targeted final form.
Effect of Dough Structure on Tray Selection
The dough consistency, thickness, weight, and shaping method of the product to be prepared can affect the result of using a perforated tray. The same tray can show different working characteristics in different recipes.
Baking Characteristic of the Product Base
The surface with 3 mm holes provides a working structure where the product base does not sit completely on a closed metal surface. The effect on the final product should be evaluated together with the 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 consistent baking result.
Baking Time and Temperature Setting
The appropriate temperature and baking time should be determined based on the product to be prepared, the recipe, dough weight, oven system, and the desired final product characteristics.
Repeatability in Professional Production
The regular application of the same tray size, product placement, recipe, and baking process can help create similar initial conditions in production.
Compatibility with 40x60 cm Baking Trolleys
The 40x60 cm Perforated Angle Type Non-Stick Aluminum Baking Tray can be used compatibly with 40x60 cm baking trolleys. This compatibility helps in the orderly transportation and stacking of trays in professional production areas.
Compatibility with 60x80 cm Baking Trolleys
The 40x60 cm tray size can also be used in 60x80 cm baking trolleys. Thus, businesses can benefit from different trolley systems according to their current production and transportation arrangements.
Production Flow on Baking Trolley
Arranging trays regularly on suitable baking trolleys can assist in planned production flow between the preparation area, fermentation process, and oven.
Mechanical Protection of Non-Stick Coating
To help preserve the coating's lifespan, the use of knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment on the tray surface is not recommended.
Product Removal on Perforated Surface
When removing baked products from the tray, choose appropriate auxiliary equipment that will not damage the non-stick coating or the 3 mm perforated surface.
Factors Affecting Coating Lifespan
The service life of the non-stick coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product removal technique, and storage conditions can affect the state of the coating over time.
Periodic Inspection of Coating Surface
The non-stick surface can be regularly inspected for scratches, wear, or physical damage. Especially monitoring the surface condition around the holes and areas with heavy contact can be beneficial.
Cleaning of 3 mm Perforated Surface
After use, product residues on the working surface and 3 mm holes should be cleaned with suitable methods. Avoid hard, cutting, or abrasive cleaning practices that can damage perforations and non-stick coating.
Cleaning of Non-Stick Surface
Hard sponges, wire brushes, abrasive cleaning tools, and cutting equipment should not be used as they can damage the non-stick surface. The cleaning method should be chosen to protect the coating physically.
Post-Use Storage
The tray should be stored in a clean and dry place, ensuring that the non-stick working surface does not come into contact with hard or cutting equipment, and the tray geometry is not deformed.
Use in Ovens, Patisseries, and Baked Goods Production
The 40x60 cm Perforated Angle Type Non-Stick Aluminum Baking Tray can be used for preparing and baking various products in professional ovens, patisseries, restaurant kitchens, and baked goods production facilities.
Points to Consider When Choosing a Perforated Italian Tray
When selecting a model, consider the type of product to be prepared, the need for a 3 mm perforated surface, non-stick coating preference, 2 mm aluminum material thickness, oven system, and the baking trolley to be used.
Technical Structure of the 40x60 cm Perforated Non-Stick Italian Tray
The 40x60 cm size, approximately 1180 gram weight, 2 mm aluminum body, 3 mm hole diameter working surface, and non-stick coating constitute the basic technical features of the product.
Technical Specifications
The basic technical information regarding the dimensions, weight, material thickness, hole diameter, surface structure, and baking trolley compatibility of the 40x60 cm Perforated Non-Stick Italian 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 |
Non-stick coated aluminum surface |
| 40x60 cm Baking Trolley Compatibility |
Compatible |
| 60x80 cm Baking Trolley Compatibility |
Compatible |
| Coating Maintenance |
Avoid contact with hard, cutting, and abrasive equipment |
| Usage Area |
Professional oven, patisserie, and baked goods production |
Usage Areas
The 40x60 cm Perforated Angle Type Non-Stick Aluminum Baking Tray can be used in professional ovens, patisseries, restaurant kitchens, and baked goods production facilities for preparing and baking different products. While the 3 mm perforated structure supports air and heat transfer, the non-stick working surface helps facilitate easier separation of products from the tray under suitable product and process 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 Perforated Angle Type Non-Stick Aluminum Baking Tray model, factors such as the approximate 1180 gram tray weight, 2 mm aluminum body, 3 mm hole diameter, non-stick coating, and the baking trolley system to be used should be considered together.