45x74 cm professional tray size
Approximately 3300 gram tray weight
0.8 mm Alusi metal thickness
DX54D+AS120 Alusi sheet body
Non-stick coated working surface
Tray structure for grissini production
Professional oven and patisserie use
Working area suitable for regular mass production
45x74 cm Non-Stick Grissini Baking Tray; a professional oven tray weighing approximately 3300 grams and made from 0.8 mm thick DX54D+AS120 Alusi sheet. The non-stick coating applied to the Alusi body’s working surface helps reduce the tendency of baked grissini to stick to the surface and assists in easier removal under suitable product and process conditions.
45x74 cm Non-Stick Grissini Baking Tray
EKMAŞ 45x74 cm Non-Stick Grissini Baking Tray, a professional tray model used in professional ovens, patisseries, and bakery product production areas for grissini preparation and baking. The 45x74 cm working area allows for placing multiple grissini doughs in a specific order.
45x74 cm Professional Tray Size
The 45x74 cm size offers a wide working area for grissini production. This size can help with regular placement of products on the tray and planning of the professional production process.
Approximately 3300 Gram Tray Weight
The product weight is approximately 3300 grams. Stating the weight in grams facilitates comparison of technical features with different grissini tray models.
0.8 mm Alusi Metal Thickness
The grissini tray is made of 0.8 mm thick Alusi metal. This thickness is one of the key characteristics that define the technical structure and physical character of the tray 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.
Non-Stick Coated Working Surface
The non-stick coating applied to the tray surface forms a non-stick layer that helps reduce the tendency of baked products to stick to the working surface. Under suitable product and process conditions, this surface supports easier and smoother separation of grissini from the tray.
Usage for Grissini Production
The grissini tray can be used for regular placement and baking of grissini dough prepared in thin and long form during the professional production process.
Regular Placement of Grissini Dough
Positioning the products at specific intervals on the tray creates a regular working area in production. Placement intervals should be determined based on dough thickness, length, rising character, and the enterprise’s product standard.
Effect of Dough Weight on Product Shape
The weight, thickness, and length of grissini dough can directly affect the final product shape. The tray size alone does not determine the final size of the grissini.
Importance of Shaping Method
Shaping the dough by hand, machine, or different production methods can lead to variations in grissini thickness and length. The final product geometry should be assessed along with 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 behavior of grissini dough during baking. The same tray may give different results with different recipes.
Contribution of Non-Stick Coating to Product Removal
The non-stick working surface can help facilitate the removal of baked grissini from the tray under suitable production conditions. Actual product removal performance depends on the recipe, baking level, and current condition of the coating.
Flexibility in Oil and Separator Use
The non-stick coating can help reduce the need for intensive oiling or separator use under suitable product and process conditions. The required amount of application should be determined based on the product recipe and the enterprise’s production method.
Difference Between Coated and Uncoated Grissini Tray
In the uncoated model, the product comes into direct contact with the Alusi working surface, while in this version, a non-stick coating is additionally applied to the working surface of the Alusi body. This difference is especially important in product removal, cleaning, and surface maintenance methods.
Effect of Product Thickness on Baking
Thinner or thicker shaped grissini may exhibit different baking behavior. Product diameter, dough weight, and shaping standard should be assessed together in the production process.
Effect of Product Length on Placement
The length of the prepared grissini affects the placement arrangement usable on the tray. The positioning of products should be planned according to the targeted grissini size and production arrangement of the enterprise.
Effect of Oven Type on Results
Air and heat distribution in convection, rotary, or other professional oven systems can affect the baking character of grissini. The tray and non-stick coating alone do not create a fixed baking result.
Importance of Baking Temperature
The appropriate baking temperature for grissini should be determined based on the recipe used, dough thickness, oven system, and targeted product characteristics. Different production conditions may require different temperature settings.
Importance of Baking Time
Baking time can vary based on grissini thickness, dough recipe, product placement, oven type, and targeted final product structure. A fixed time may not be suitable for all production conditions.
Regular Placement in Professional Production
Applying the same tray size, similar dough weight, and similar product placement regularly can help create more controlled starting conditions in production.
Working Area Suitable for Mass Grissini Production
The 45x74 cm tray surface can allow multiple grissini to be prepared in the same production cycle in professional establishments. The actual number of products depends on the size of the grissini and the placement intervals.
Use in Patisserie Production
The grissini tray can be used in patisseries for preparing grissini with different recipes and product forms. Product placement and baking parameters should be determined according to the enterprise’s own production standard.
Use in Professional Ovens
The 45x74 cm working surface can help in creating regular production processes in professional grissini production. The production plan should be created based on oven capacity and the enterprise’s working arrangement.
Use in Bakery Product Production Facilities
In bakery product facilities producing grissini, the tray size, product placement, recipe, shaping method, and oven system can be evaluated together to create a production flow.
Repeatability in Grissini Form
Maintaining a similar dough weight, shaping method, and placement arrangement in each production cycle can help create more consistent starting conditions in grissini production.
Mechanical Protection of Non-Stick Coating
It is recommended not to use knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment on the tray surface to help maintain the life of the coating.
Removal of Baked Grissini from the Tray
When removing baked grissini from the tray, it is preferable to use appropriate auxiliary equipment that will not scratch the non-stick working surface. Hard metal contacts can cause mechanical damage to the coating.
Factors Affecting Coating Life
The usage 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 condition of the coating over time.
Periodic Inspection of Coating Surface
The non-stick surface can be checked at specific intervals for scratches, wear, or physical damage. Changes in surface condition can affect product removal performance and working character.
Cleaning of Non-Stick Surface
After use, the tray surface should be cleaned with methods suitable for the coating. Hard sponges, wire brushes, abrasive cleaning tools, and cutting equipment should not be used as they can damage the non-stick surface.
Preservation of Tray Form
Preserving the 45x74 cm tray geometry helps in placing products 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 place where the non-stick working surface does not come into contact with hard or cutting equipment, and the tray geometry is not distorted.
Points to Consider When Choosing Grissini Tray
When choosing a grissini tray, the 45x74 cm tray size, approximately 3300 gram weight, 0.8 mm Alusi metal thickness, non-stick coating, size of grissini to be produced, recipe, shaping method, and oven system to be used should be evaluated together.
Technical Structure of 45x74 cm Non-Stick Grissini Baking Tray
The dimensions of 45x74 cm, approximately 3300 gram weight, 0.8 mm DX54D+AS120 Alusi sheet body, and non-stick coated working surface form the key technical features of this grissini tray.
Technical Specifications
Below are the basic technical details regarding the dimensions, weight, material structure, coating feature, and purpose of use of the 45x74 cm Non-Stick Grissini Baking Tray model.
| Product Type |
Grissini tray |
| Tray Size |
45x74 cm |
| Tray Weight |
Approximately 3300 grams |
| Material |
DX54D+AS120 Alusi sheet |
| Material Structure |
Aluminum-silicon coated steel sheet |
| Material Thickness |
0.8 mm |
| Working Surface |
Non-stick coated Alusi surface |
| Coating Type |
Non-stick coating |
| Purpose of Use |
Professional grissini production |
| Use Area |
Professional oven, patisserie, and bakery product production |
Areas of Use
45x74 cm Non-Stick Grissini Baking Tray can be used in professional ovens, patisseries, and bakery product production facilities for the preparation and baking of grissini doughs. While the 45x74 cm working area supports regular product placement, the non-stick coating helps baked grissini separate more easily 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 choosing the 45x74 cm Non-Stick Grissini Baking Tray model, its approximately 3300 gram weight, 0.8 mm Alusi metal thickness, non-stick coated working surface, features of the grissini to be produced, and the oven system to be used should be evaluated together.