45x74 cm Galeta Tavası
45x74 cm Galeta Tavası
45x74 cm Galeta Tavası

45x74 cm Rusk Baking Tray (TP02.105B)

Price : 54.72 $(Vat included)
45x74 cm Rusk Baking Tray – Approximately 2750 g Weight, 0.8 mm Alusi Metal
EKMAŞ 45x74 cm Rusk Baking Tray; a professional tray model used for preparing and baking rusks in professional bakeries, patisseries, and bakery product production areas.
The product has dimensions of 45x74 cm. The tray, weighing approximately 2750 grams, is made from 0.8 mm thick DX54D+AS120 Alusi sheet. The Alusi structure is based on aluminum-silicon coated steel sheet.
The uncoated Alusi work surface allows for the orderly placement of rusk doughs according to the production plan. The dough recipe, weight, shaping method, product placement, oven type, temperature, and baking time can affect the final product form and baking character.
The 45x74 cm work area can be used for orderly product placement and planned production flow in professional rusk production.
45x74 cm professional tray size
Approximately 2750 gram tray weight
0.8 mm Alusi metal thickness
DX54D+AS120 Alusi sheet body
Uncoated Alusi work surface
Tray structure for rusk production
Professional bakery and patisserie use
Work area suitable for regular mass production
45x74 cm Rusk Baking Tray; a professional baking tray weighing approximately 2750 grams, made from 0.8 mm thick DX54D+AS120 Alusi sheet. The uncoated Alusi work surface allows for orderly placement of rusk doughs and preparation for professional production processes.

45x74 cm Rusk Baking Tray

EKMAŞ 45x74 cm Rusk Baking Tray is a professional tray model used for preparing and baking rusks in professional bakeries, patisseries, and bakery product production areas. The 45x74 cm work area allows for the placement of multiple rusk doughs in a specific order.

45x74 cm Professional Tray Size

The 45x74 cm size offers a wide work area in rusk production. This size can help with the orderly positioning of products on the tray and the planning of the professional production process.

Approximately 2750 Gram Tray Weight

The product weighs approximately 2750 grams. Specifying the weight in grams facilitates the comparison of technical features of different rusk tray models.

0.8 mm Alusi Metal Thickness

The rusk baking tray is made from 0.8 mm thick Alusi metal. This thickness is one of the main features that define the structural and physical characteristics 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 aluminum-silicon-based coating on a steel sheet body.

Uncoated Alusi Work Surface

This model does not have a non-stick coating such as Teflon. It is used with an uncoated Alusi work surface.

Usage for Rusk Production

The rusk baking tray can be used in the professional production process for the orderly placement, preparation, and baking of rusk doughs.

Orderly Placement of Rusk Dough

The placement of products on the tray at specific intervals creates an orderly work area in production. The placement intervals should be determined by the dough size, thickness, rising character, and the business's product standard.

Effect of Dough Weight on Product Form

The weight and shaping dimensions of rusk dough can affect the final product form. Tray dimensions alone do not determine the final size of baked rusks.

Importance of Shaping Method

Shaping the dough by hand, machine, or different production methods can create variances in the length, thickness, and overall geometry of the product. The final product form should be evaluated along with the shaping process used.

Effect of Recipe on Baking Character

The flour type, liquid ratio, fat content, and other recipe components can affect the behavior of rusk dough during baking. The same tray can yield different results with different recipes.

Lubrication and Separator Use on Uncoated Surface

The amount of oil or suitable separator used on the uncoated Alusi surface can be determined by the product recipe, dough structure, and production method of the establishment.

Removing Baked Rusks from Tray

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

Difference Between Coated and Uncoated Rusk Tray

In the uncoated model, the product directly contacts the Alusi work surface. In rusk baking tray models with Teflon coating, a non-stick coating is additionally applied to the working surface of the Alusi body.

Effect of Product Thickness on Baking

Thinner or thicker shaped rusks can exhibit different baking behavior. Dough weight, product thickness, and shaping standard should be evaluated together within the production process.

Effect of Product Size on Placement

The physical size of prepared rusks affects the placement pattern usable on the tray and the spacing between products. The placement plan should be created according to the product standard targeted by the business.

Effect of Oven Type on Result

Air and heat distribution in convection, rotary, or other professional oven systems can affect the baking character of the rusk. The tray alone does not create a consistent baking result.

Importance of Baking Temperature

The suitable baking temperature for rusks should be determined according to the recipe used, dough thickness, product size, oven system, and target final product characteristics.

Importance of Baking Time

Baking time may vary based on dough recipe, product thickness, product placement, oven type, and target 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.

Work Area Suitable for Mass Rusk Production

A 45x74 cm tray surface can allow for preparing multiple rusks within the same production cycle in professional establishments. The actual product count depends on rusk size and placement intervals.

Use in Patisserie Production

The rusk baking tray can be used in patisseries for preparing rusks with different recipes and product forms. Product placement and baking parameters should be determined according to the production standard of the business.

Use in Professional Ovens

The 45x74 cm work surface can help create regular production processes in professional rusk production. The production plan should be created according to oven capacity and the business's working pattern.

Use in Bakery Product Production Facilities

In bakery product facilities producing rusks, the 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 arrangement in each production cycle can help create more consistent starting conditions in rusk production.

Cleaning of Tray Surface

Dough, oil, or baking residues remaining on the work surface after use should be cleaned with appropriate methods. It is preferable to avoid excessively hard or abrasive applications that may damage the physical structure of the metal surface.

Periodic Inspection of Surface Condition

The work surface of the tray can be checked at certain intervals depending on usage intensity. Noticeable deformations, scratches, or physical damages can affect working characteristics.

Preservation of Tray Form

Preserving the 45x74 cm tray geometry helps ensure that products are placed in a similar work area during each production cycle. Physical deformation should be avoided during transport, use, and storage.

Post-Use Storage

When not in use, the tray should be stored in a clean and dry area, without causing physical deformation. The storage arrangement can be planned according to the production intensity and the number of trays used by the business.

Points to Consider When Choosing a Rusk Baking Tray

When selecting a rusk baking tray, the 45x74 cm tray size, approximately 2750 gram weight, 0.8 mm Alusi metal thickness, uncoated work surface, the dimensions of the rusks to be produced, recipe, shaping method, and oven system to be used should be considered together.

Technical Structure of 45x74 cm Rusk Baking Tray

The 45x74 cm size, approximately 2750 gram weight, 0.8 mm DX54D+AS120 Alusi sheet body, and uncoated Alusi work surface form the basic technical features of this rusk baking tray.

Technical Specifications

Basic technical information relating to the size, weight, material structure, and intended use of the 45x74 cm Rusk Baking Tray is provided below.

Product Type Rusk baking tray
Tray Size 45x74 cm
Tray Weight Approximately 2750 grams
Material DX54D+AS120 Alusi sheet
Material Structure Aluminum-silicon coated steel sheet
Material Thickness 0.8 mm
Work Surface Uncoated Alusi surface
Intended Use Professional rusk production
Usage Area Professional bakery, patisserie, and bakery product production

Usage Areas

45x74 cm Rusk Baking Tray can be used for preparing and baking rusk doughs in professional bakeries, patisseries, and bakery product production facilities. The uncoated Alusi work surface and the 45x74 cm tray size help facilitate orderly product placement and production process planning.

45x74 cm rusk baking tray Alusi rusk baking tray Professional rusk baking tray Rusk baking tray 0.8 mm Alusi tray 2750 gram rusk baking tray Uncoated Alusi tray Professional baking tray Patisserie rusk baking tray Bakery product tray Rusk production tray DX54D+AS120 tray Aluminum-silicon coated tray Oven rusk baking tray Industrial rusk baking tray Professional production tray Patisserie production tray EKMAŞ rusk baking tray

About EKMAŞ

EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 45x74 cm Rusk Baking Tray, the approximately 2750 gram tray weight, 0.8 mm Alusi metal thickness, uncoated work surface, characteristics of the rusks to be produced, and the oven system to be used should be considered together.

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