40x60 cm professional teflon-coated baguette tray.
5 separate channel structure for baguette production.
Working surface with 3 mm diameter holes.
1.5 mm material thickness.
Approximate product weight of 1.35 kg.
Teflon coating supports easy removal of baked products.
Compatibility with 40x60 cm and 59x80 cm trolley trays.
Design protects coated working surface during stacking.
40x60 cm teflon-coated 5-channel baguette tray; approximately 1.35 kg weight, 1.5 mm material thickness, and 3 mm hole diameter. Five separate channels support the orderly placement of shaped baguette doughs on the tray. The perforated surface helps air circulation on the underside under suitable process conditions, while the teflon coating supports easier removal of baked products from the working surface. The product is compatible with 40x60 cm and 59x80 cm trolley trays.
40x60 cm Teflon-Coated 5-Channel Baguette Tray.
The 40x60 cm teflon-coated 5-channel baguette tray is a baking tray designed for professional baguette bread production. The channel structure, perforated working surface, and teflon coating take on different functions at various stages of production, from preparing the shaped dough to removing the baked product from the tray.
5-Channel Baguette Production Layout.
The 5 separate channels on the tray surface allow baguette doughs to be prepared in segregated working areas. Thus, the positions of the products on the same tray can be organized on a channel basis, and the production batch can be managed more systematically.
Working Surface with 3 mm Hole Diameter.
There are 3 mm diameter holes on the tray surface. This perforated structure supports the hot air in the oven to reach the underside of the product through the openings on the tray surface.
Structure Supporting Air Circulation on Underside.
The perforated working surface can help increase air circulation on the underside of the baguette bread under appropriate product and baking conditions. The result obtained depends on factors such as the type of oven, air movement, temperature, and dough characteristics, in addition to the hole structure.
Perforated Surface Supporting Moisture Removal.
The 3 mm diameter openings can assist in the easier removal of moisture that may form under the tray, under suitable process conditions. This structure can create a different underside baking character compared to trays with closed surfaces.
Teflon-Coated Working Surface.
The teflon coating applied to the tray surface forms a non-stick layer aimed at reducing the tendency of baked products to adhere to the working surface. Under suitable product and process conditions, this surface supports easier and cleaner separation of baguette breads from the tray.
Different Roles of Perforated Structure and Teflon Coating.
The 3 mm holes offer a physical structure aimed at supporting air movement on the underside, while the teflon coating works to address contact between the product and the tray surface. These two features meet different production needs on the same tray.
Coating Supporting Baked Product Removal Process.
After baking is completed, removing baguette breads from the channels is one of the critical stages of the production process. The teflon surface, under suitable process conditions, may help to reduce adhesion tendency and make it easier for products to separate from the working surface.
Flexibility in Oil and Separator Usage.
The coated surface can help reduce intensive oiling or separator use, depending on the recipe used and the production method of the business. The method and quantity to be applied should be determined according to dough characteristics and the production process.
40x60 cm Professional Exterior Dimension.
The exterior dimensions of the tray are 40 cm width and 60 cm length. This dimension can be included in the existing production infrastructure of the business by evaluating it with professional oven, transport, and tray trolley systems.
1.5 mm Material Thickness.
The product has a material thickness of 1.5 mm. This value is one of the fundamental technical details defining the physical structure of the tray and can be used as a reference in comparing different baguette tray models.
Approximate Product Weight of 1.35 kg.
The approximate physical weight of the tray is 1.35 kg. This information can be considered when planning carrying arrangements and tray trolley organization in professional production areas where multiple trays are used.
Placement of Baguette Doughs into Channels.
Doughs shaped into baguette form can be placed in separate channels and kept in segregated production areas on the same tray. This structure helps position the doughs more orderly in the production sequence.
Effect of Dough Weight on Baguette Form.
Portion weight can affect the targeted length, thickness, and volume characteristics of baguette bread. Therefore, the amount of dough to be used should be planned together with the channel structure and product standard of the business.
Importance of Shaping Process.
The shaping method to be applied before placing the baguette dough onto the channel is one of the main process variables affecting the final geometry of the baked product. Different shaping techniques can yield different results even when using the same tray.
Product Organization with 5 Channels.
The five-channel surface offers five separate baguette dough working areas on the same tray. While the number of channels is constant, dough weight and final product dimensions should be determined based on the production recipe.
Role of Channel Structure in Dough Positioning.
The channel geometry helps maintain the position of the shaped dough on the tray. The final baguette form is influenced by the channel structure as well as dough characteristics, shaping, and fermentation process.
Preparation Before Fermentation.
Once shaped baguette doughs are placed into tray channels, they can be prepared for wait or fermentation stage compatible with the business’s production method. This approach supports the batch management of products on a tray basis within the same production batch.
Usage in Fermentation Process.
The development of baguette dough can vary depending on the recipe, portion weight, fermentation time, and environmental conditions. The channel structure supports the position of the dough, while the volumetric development of the product is determined by process parameters.
Use in Different Baguette Bread Recipes.
The tray can be evaluated in different baguette bread recipes suitable for the production system of the business. Changes in dough structure can affect fermentation behavior, surface character, and post-baking product form.
Production with Different Dough Weights.
Different portion weights of baguette bread can be prepared according to the product portfolio of the business. When the weight is changed, the development of the dough in the channel and the targeted bread size should be reevaluated.
Final Baguette Bread Size is Not Fixed.
Using the 5-channel baguette tray does not mean the baked product will come out in a single fixed length or thickness. The final product size can vary depending on dough recipe, weight, shaping, fermentation, and baking conditions.
Role of Perforated Structure in Baking Character.
The perforated surface allows hot air to reach the underside of the product, offering a different working principle compared to flat and closed-surface tray models. Baking results should be evaluated based on product recipes and oven conditions.
Factors Affecting Underside Result.
The underside structure of baguette bread is not determined solely by the 3 mm hole diameter. Oven type, air circulation, temperature, duration, dough recipe, and fermentation conditions are among the variables affecting the result.
Batch Organization Before Baking.
Preparing baguette doughs together on the same tray can help plan fermentation and baking sequences on a tray basis. This method can facilitate tracking product groups in mass production.
Equipment Standard in Mass Baguette Production.
Using trays with the same dimensions and channel structure together can create a unified working arrangement on the equipment side. If similar product results are targeted, preparation, portioning, and shaping steps need to be applied in a controlled manner.
Compatible with 40x60 cm Tray Trolleys.
The product is compatible with 40x60 cm tray trolleys. Trays can be organized together in preparation, fermentation, and production transport processes by being placed on suitable racks.
Also Compatible with 59x80 cm Tray Trolleys.
This model with a 40x60 cm tray standard can also be used with 59x80 cm tray trolleys with suitable rack arrangements. Thus, it provides flexibility of use in professional operations with different transport infrastructures.
Multiple Tray Transport Organization.
Using tray trolleys can help move multiple baguette trays collectively between preparation, fermentation, and baking areas. This approach supports managing equipment within the same production batch collectively.
Size Compatibility with 40x60 cm Oven Systems.
Before use, it should be checked whether the professional oven supports the 40x60 cm tray size. Ensuring compatibility of shelf, rail, or carrier components in the oven with external dimensions is critical for correct equipment matching.
Baguette Bread Production in Professional Ovens.
The 40x60 cm teflon-coated 5-channel baguette tray can be included in the daily production program of professional ovens with a baguette bread product range. The number of trays to be used can be determined based on the operation's production volume and oven cycle plan.
Use in Pastry Shops and Bakery Operations.
Pastry shops and professional bakery operations that produce baguette and similar long-form bread varieties can consider this coated tray model when their existing oven and transport infrastructures are suitable.
Use in Industrial Baguette Bread Production.
Using the same tray standard in facilities with high-volume production can support equipment and oven planning. While creating total production capacity, the number of trays, as well as dough preparation, fermentation, and baking cycles, should be considered.
Stackable Tray Design.
Baguette trays can be stacked on top of each other when not in use. This structure helps store equipment more compactly and orderly in production areas with a large number of trays.
Protection of Teflon Surface During Stacking.
The stacking geometry is designed to prevent the upper tray from scratching the underlying teflon-coated working surface. This feature helps protect the coated working area during processes where trays are stored on top of each other.
Protection of Teflon Coating from Mechanical Contact.
To maintain the physical integrity of the coating, it is recommended to avoid contact with knives, metal spatulas, metal sponges, wire brushes, and similar cutting, hard, or abrasive equipment with the teflon surface.
Selection of Product Removal Equipment.
During the removal of baked baguette breads from the channels, it is advisable to prefer equipment compatible with the teflon surface instead of hard metal tools that could scratch the coating, to aid in the mechanical protection of the working surface.
Factors Affecting Coating's Usage Duration.
The usage duration of the teflon coating can vary depending on production density, operating temperature, mechanical contact, cleaning method used, and storage conditions. Therefore, a fixed lifespan for the coating should not be specified.
Regular Inspection of Coating Surface.
The working surface can be regularly inspected for scratches, wear, or physical coating damage. Monitoring the surface condition helps assess the need for maintenance or renewal.
Regular Inspection of 3 mm Holes.
During professional use, the working surface can be regularly checked to ensure that holes do not become blocked by dough residues or production waste. Keeping the holes open helps preserve the working principle of the surface for air circulation.
Inspection of Channel Geometry.
Channels can be regularly examined for impact, bending, or physical deformation during intensive use. Maintaining the channel form helps hold the shaped doughs in their planned positions.
Process Variables Affecting Baking Results.
The volume, color, crust structure, and overall baking character of baguette bread can vary depending on tray and coating features, as well as dough recipe, fermentation, oven type, air circulation, temperature, and baking time.
Professional Cleaning and Maintenance.
The 40x60 cm teflon-coated baguette tray should be cleaned according to cleaning procedures suitable for coated professional oven equipment. It is recommended to avoid harsh, cutting, or abrasive applications that might damage the teflon surface and 3 mm holes.
Periodic Inspection of Tray Exterior Form.
Maintaining the external geometry of the tray is important to ensure continued size compatibility with oven and trolley tray systems. During intensive professional use, impact, bending, and other physical deformations can be periodically checked.
40x60 cm Professional Teflon-Coated 5-Channel Baguette Tray Option.
With an exterior dimension of 40x60 cm, 5-channel production layout, 3 mm perforated working surface, 1.5 mm material thickness, approximately 1.35 kg weight, and teflon coating, the product is a tray option for professional baguette bread production. Its compatibility with 40x60 cm and 59x80 cm trolley trays supports in-production transport and equipment organization.
Technical Specifications.
The basic measurements, channel count, hole diameter, approximate weight, material thickness, surface coating, and equipment compatibility information of the 40x60 cm teflon-coated 5-channel baguette tray are listed below.
| Product Type. |
Professional teflon-coated 5-channel baguette bread tray. |
| Dimensions. |
40x60 cm. |
| Width. |
40 cm. |
| Length. |
60 cm. |
| Number of Channels. |
5 channels. |
| Hole Diameter. |
3 mm. |
| Surface Structure. |
Perforated, channeled working surface. |
| Product Weight. |
Approximately 1.35 kg. |
| Material Thickness. |
1.5 mm. |
| Surface Coating. |
Teflon coating. |
| Function of Coating. |
Non-stick surface supporting easier and cleaner separation of baked baguette breads from the tray surface. |
| Function of Perforated Surface. |
Structure supporting hot air reaching the underside of the product and moisture removal from under the tray under suitable process conditions. |
| Dough Usage. |
Portioned and baguette-shaped bread doughs. |
| Product Layout. |
Baguette dough placement on 5 separate channels. |
| Product Dimensions. |
Vary depending on dough weight, recipe, shaping, and fermentation conditions. |
| Tray Trolley Compatibility. |
Compatible with 40x60 cm and 59x80 cm tray trolleys. |
| Oven Compatibility. |
Professional oven systems supporting 40x60 cm tray size. |
| Coating Maintenance. |
Recommended to avoid contact with metal, cutting, and abrasive equipment. |
| Usage Process. |
Preparation, waiting, fermentation, transport, and baking. |
| Final Product Form. |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions. |
Areas of Use.
The 40x60 cm teflon-coated 5-channel baguette tray can be used for baguette bread production in professional ovens, baguette bread manufacturers, pastry shops, and industrial bakery operations. While the five-channel structure allows for keeping shaped doughs in separate production areas, the 3 mm perforated surface can support hot air reaching the underside of the product. The teflon coating helps in the easier removal of baked products from the tray under suitable process conditions. The product is compatible with 40x60 cm and 59x80 cm tray trolleys.
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About EKMAŞ.
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting a coated baguette tray, factors such as external dimensions, number of channels, 3 mm hole diameter, material thickness, approximate product weight, teflon working surface, targeted dough weight, oven system, and tray trolley compatibility should be considered together. The final product and baking result may vary depending on the tray features as well as the recipe and production process of the business.