40x60 cm professional tray size
Approximately 2400 gram tray weight
0.8 mm Alusi metal thickness
DX54D+AS120 Alusi sheet body
Teflon-coated working surface
Tray structure for rusk production
Use in professional ovens and patisseries
Workspace suitable for regular mass production
40x60 cm Rusky Tray, Coated with Teflon; is a professional baking tray weighing approximately 2400 grams, made from 0.8 mm thick DX54D+AS120 Alusi sheet. The Teflon coating applied to the working surface of the Alusi body helps reduce the tendency of baked rusks to stick to the surface and supports easier removal from the tray under suitable conditions.
40x60 cm Rusky Tray, Coated with Teflon
EKMAŞ 40x60 cm Rusky Tray, Coated with Teflon, is a professional tray model used in professional ovens, patisseries, and baked goods production for preparing and baking rusks. The 40x60 cm working area allows multiple rusk doughs to be placed in a specific order.
40x60 cm Professional Tray Size
The 40x60 cm size is one of the commonly used tray dimensions in professional baking. This size can help position products regularly on the tray and plan the production process in rusk production.
Approximately 2400 Gram Tray Weight
The product's weight is approximately 2400 grams. Specifying the weight in grams facilitates comparing the technical features of different rusk tray models.
0.8 mm Alusi Metal Thickness
The rusk tray is made of 0.8 mm thick Alusi metal. This thickness is a fundamental characteristic that defines the tray's technical structure and physical character for professional production.
DX54D+AS120 Alusi Sheet Body
The tray body uses DX54D+AS120 Alusi sheet. This structure is a professional tray material with an aluminum-silicon-based coating on a steel sheet body.
Teflon-Coated Working Surface
The Teflon coating applied to the tray surface forms a non-stick layer that helps reduce the tendency of baked products to adhere to the working surface. Under suitable product and process conditions, this surface facilitates easier and smoother separation of rusks from the tray.
Use for Rusk Production
The rusk tray can be used for regular placement, preparation, and baking of rusk doughs in a professional production process.
Regular Placement of Rusk Dough
Positioning products at specific intervals on the tray creates a regular workspace in production. Placement intervals should be determined according to the dough's size, thickness, rising character, and the business's product standard.
Effect of Dough Weight on Product Form
The weight and shaping size of the rusk dough can affect the final product form. The tray size alone does not determine the final size of the baked rusk.
Importance of Shaping Method
Shaping the dough by hand, machine, or different production methods can create differences in the product's length, thickness, and overall geometry. The final product form should be evaluated alongside 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 rusk dough's behavior during baking. The same tray can yield different results with different recipes.
Contribution of Teflon Coating to Product Release
The Teflon working surface may help facilitate the separation of baked rusks from the tray under suitable production conditions. Actual product release performance depends on the recipe, cooking level, and the current condition of the coating.
Flexibility in Fat and Release Agent Usage
The Teflon coating may help reduce the use of intensive lubrication or release agents under appropriate product and process conditions. The necessary application amount should be determined based on the product recipe and the business's production method.
Difference Between Coated and Uncoated Rusk Tray
In the uncoated model, the product directly contacts the Alusi working surface while this version additionally has a Teflon coating applied to the working surface of the Alusi body. This difference is especially significant in product release, cleaning, and surface maintenance methods.
Effect of Product Thickness on Baking
Thin or thicker shaped rusks may exhibit different baking behavior. Dough weight, product thickness, and shaping standard should be evaluated together in the production process.
Effect of Product Size on Placement
The physical size of prepared rusks affects the placement order on the tray and the spacing between products. The placement plan should be created based on the business's target product standard.
Effect of Oven Type on Result
The air and heat distribution in convection, rotary, or other professional oven systems can affect the baking character of rusks. The tray and Teflon coating alone do not provide a consistent baking result.
Importance of Baking Temperature
The appropriate baking temperature for rusks should be determined based on the used recipe, dough thickness, product size, oven system, and the desired final product characteristics.
Importance of Baking Time
The baking time can vary based on the dough recipe, product thickness, product placement, oven type, and the desired final product structure. A constant time may not be suitable for all production conditions.
Regular Placement in Professional Production
Consistent application of the same tray size, similar dough weight, and similar product placement can help create more controlled initial conditions in production.
Workspace Suitable for Mass Rusk Production
The 40x60 cm tray surface can enable the preparation of multiple rusks in the same production cycle in professional businesses. The actual number of products depends on the size of the rusks and the placement intervals.
Use in Patisserie Production
The rusk tray can be used in patisseries to prepare rusks with different recipes and product forms. Product placement and baking parameters should be determined based on the business's own production standard.
Use in Professional Ovens
The 40x60 cm working surface can help create consistent production processes in professional rusk production. The production plan should be formed according to the oven capacity and the business's work arrangement.
Use in Baked Goods Production Facilities
In baked goods production facilities making rusks, tray size, product placement, recipe, shaping method, and oven system can be evaluated together to create the production flow.
Repeatability in Rusk Form
Maintaining similar dough weight, shaping method, and placement order in each production cycle can help establish more consistent initial conditions in rusk production.
Mechanical Protection of Teflon Coating
To help preserve the coating's lifespan, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment on the tray surface.
Removing Baked Rusks from Tray
When removing baked rusks from the tray, it is preferable to use suitable auxiliary equipment that will not scratch the Teflon working surface. Hard metal contacts can cause mechanical damage to the coating.
Factors Affecting Coating Life
The usage time of the Teflon coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product release technique, and storage conditions can affect the coating's condition over time.
Periodic Inspection of Coating Surface
The Teflon surface can be checked periodically for scratching, wear, or physical damage. Changes in surface condition can affect product release performance and working characteristics.
Cleaning of 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 tools should not be used as they can damage the Teflon surface.
Maintaining Tray Form
Maintaining the 40x60 cm tray geometry helps ensure products are placed in a similar working area in each production cycle. Physical deformation should be avoided during transport, use, and storage.
Post-Use Storage
The tray should be stored in a clean and dry area where the Teflon working surface will not contact hard or cutting equipment and where the tray geometry will not deteriorate.
Points to Consider When Choosing a Rusk Tray
When choosing a rusk tray, 40x60 cm tray size, approximately 2400 gram weight, 0.8 mm Alusi metal thickness, Teflon coating, size of the rusks to be produced, recipe, shaping method, and oven system to be used should be evaluated together.
Technical Structure of the 40x60 cm Teflon-Coated Rusk Tray
The 40x60 cm size, approximately 2400 gram weight, 0.8 mm DX54D+AS120 Alusi sheet body, and Teflon-coated working surface form the basic technical features of this rusk tray.
Technical Features
Below are the basic technical details of the 40x60 cm Rusky Tray, Coated with Teflon model, regarding size, weight, material structure, coating feature, and intended use.
| Product Type |
Rusk 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 |
| Purpose of Use |
Professional rusk production |
| Usage Area |
Professional bakery, patisserie, and baked goods production |
Usage Areas
The 40x60 cm Rusky Tray, Coated with Teflon; can be used for preparing and baking rusk doughs in professional ovens, patisseries, and baked goods production facilities. The 40x60 cm working area supports regular product placement, while the Teflon coating helps facilitate the easier separation of baked rusks from the tray under suitable product and process conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand that offers production equipment for the professional and industrial baking sector. When selecting the 40x60 cm Rusky Tray, Coated with Teflon model, the approximately 2400 gram tray weight, 0.8 mm Alusi metal thickness, Teflon-coated working surface, characteristics of the rusks to be produced, and the oven system to be used should be evaluated together.