49x74 cm professional 5-channel baguette baking tray
5 separate channels for baguette production
Working surface with 3 mm diameter perforations
Material thickness of 1.5 mm
Approximate product weight of 1.98 kg
Perforated structure supporting airflow on the lower surface
External dimensions compatible with 49x74 cm tray trolleys
Usage aimed at professional baguette bread production
The 49x74 cm 5-channel baguette baking tray has an approximate weight of 1.98 kg, a material thickness of 1.5 mm, and a hole diameter of 3 mm. The five separate channels support the organized positioning of shaped baguette doughs on the tray. The perforated working surface can help hot air reach the bottom of the product under suitable process conditions and assist with easier moisture removal. The product is compatible with 49x74 cm tray trolleys.
49x74 cm 5-Channel Baguette Baking Tray
The 49x74 cm 5-channel baguette baking tray is designed to be used for professional baguette bread production. Its channel structure and perforated working surface help position shaped doughs regularly during the production process and transfer them to the baking stage in a controlled manner.
5-Channel Professional Production Arrangement
The 5 separate channels on the tray surface allow the preparation of baguette doughs in isolated working areas. This structure ensures that products on the same tray can be arranged by channel, enabling more systematic management of the production batch.
Working Surface with 3 mm Hole Diameter
The tray surface features 3 mm diameter holes. These holes create a structure that supports hot air reaching the lower section of the product through the openings on the tray surface inside the oven.
Structure Supporting Air Circulation on the Lower Surface
The perforated working surface can help increase air circulation under the baguette bread under appropriate product and baking conditions. The result may vary based on oven type, air movement, temperature, and dough characteristics.
Perforated Surface Assisting Moisture Removal
The 3 mm diameter openings may assist with easier moisture removal, which may form under the tray, under appropriate process conditions. This feature can create a different lower surface baking characteristic than trays with closed surfaces.
49x74 cm Professional External Dimension
The external dimension of the tray is 49 cm in width and 74 cm in length. This size can be included in the existing production infrastructure of the business by assessing it together with professional oven, transportation, and tray trolley systems.
1.5 mm Material Thickness
The product features a material thickness of 1.5 mm. This value is one of the core 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 1.98 kg
The physical weight of the tray is approximately 1.98 kg. This information may be considered when planning the organization of transport and tray trolleys in professional production areas where multiple trays are used.
Placement of Baguette Dough in Channels
Doughs shaped in the form of baguettes can be placed in separate channels and kept in isolated production areas on the tray. This arrangement helps manage the preparation and fermentation processes of the doughs more systematically.
Effect of Dough Weight on Baguette Form
Portion weight may affect the baguette bread’s target length, thickness, and volume characteristics. Therefore, when determining the amount of dough, the product form targeted by the business should be considered alongside the channel structure.
Importance of the Shaping Process
How the baguette dough is shaped before being placed in the channel is one of the fundamental process variables affecting the final geometry of the baked product. Even when using the same tray, different shaping techniques can result in different product outcomes.
Product Organization with 5 Channels
The five-channel surface offers five separate working areas for baguette dough on the same tray. While the number of channels is fixed, the dough weight to be used and the targeted product size should be determined according to the business’s recipe.
Role of Channel Structure in Dough Positioning
The channel geometry helps maintain the positioning of the shaped dough on the tray. In forming the final baguette shape, channel structure, dough characteristics, shaping, and fermentation process together play a role.
Cooperation of Hole Structure with Channel Geometry
While the channel form organizes the placement of dough on the tray, the 3 mm perforated surface supports hot air reaching the lower section of the product. These two features take on tasks for different production needs on the same tray.
Preparation Before Fermentation
After being placed in the tray channels, shaped baguette doughs can be moved to a waiting or fermentation stage suitable for the business’s production method. Keeping products from the same production batch together on a tray can facilitate process tracking.
Usage During the Fermentation Process
The development of baguette dough may vary based on recipe, portion weight, fermentation time, and environmental conditions. While the channel structure supports the position of the dough, volume development is determined by production parameters.
Use in Various Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes suitable for the production system of the business. Changes in dough composition can affect fermentation behavior, the baking process, and the resulting product form.
Production with Different Dough Weights
According to the product portfolio of the business, baguette breads of different portion weights can be prepared. When the weight is changed, the development of the dough in the channel and the targeted product size should be reassessed.
Final Baguette Bread Size is Not Fixed
Using a 5-channel baguette baking tray does not mean that the baked product will come out at a fixed length or thickness. The final size may vary based on the dough recipe, weight, shaping, fermentation, and baking conditions.
Role of Perforated Structure in Baking Characteristics
The perforated surface can create different air circulation compared to models with a closed surface by allowing hot air to reach the bottom section of the product. The baking result should be assessed together with the product recipe and oven conditions.
Factors Affecting Lower Surface Result
The lower surface structure of the baguette bread is not solely defined by the 3 mm hole diameter. Oven type, air circulation, temperature, time, dough recipe, and fermentation conditions are among the variables affecting the result.
Party Organization Before Baking
Preparing baguette doughs on the same tray can help plan the order of fermentation and baking based on the tray. This method can facilitate tracking of product groups within serial production.
Equipment Standard in Serial Baguette Production
Using trays with the same dimensions and channel arrangement together can create a common working standard on the equipment side. If similar product outcomes are targeted, dough preparation, portioning, and shaping processes must also be applied in a controlled manner.
Compatible with 49x74 cm Tray Trolleys
The product has external dimensions compatible with 49x74 cm tray trolleys. Trays can be organized together in preparation, fermentation, and transport processes by placing them on suitable racks.
Organization for Carrying Multiple Trays
Using a tray trolley can help move multiple baguette trays collectively through preparation, fermentation, and baking sections. This approach supports the joint management of equipment within the same production batch.
Dimensional Compatibility with 49x74 cm Oven Systems
Before using the tray, it should be checked that the professional oven supports the 49x74 cm tray size. Compatibility of rack, rail, or carrier components inside the oven with external measurements is important for the correct equipment match.
Baguette Bread Production in Professional Ovens
The 49x74 cm 5-channel baguette baking tray can be included in the daily production schedule in professional ovens featuring baguette bread in their product range. The number of trays to be used can be determined based on the production volume and oven cycle plan of the business.
Use in Bakeries and Bakery Product Businesses
Bakeries and professional bakery businesses producing baguettes and similar long-form breads can evaluate this tray model if their oven and transportation infrastructure is suitable.
Use in Industrial Baguette Bread Production
Using the same tray standard in facilities with high production volumes can support equipment and oven planning. While determining total production capacity, in addition to the number of trays, dough preparation, fermentation, and baking cycles should also be considered.
Regular Inspection of 3 mm Holes
During professional use, the working surface can be regularly checked to ensure the holes do not become clogged with dough residue or production debris. Keeping the holes open helps maintain the working principle of the surface for air circulation.
Monitoring Channel Geometry
The channels can be inspected periodically for impacts, bending, or physical deformation during heavy use. Maintaining the channel form helps keep shaped doughs in the planned positions.
Process Variables Affecting Baking Outcome
The volume, color, crust structure, and overall baking character of the baguette bread may vary depending on the tray features, as well as the dough recipe, fermentation, oven type, air circulation, temperature, and baking time.
Professional Cleaning and Maintenance
The 49x74 cm 5-channel baguette baking tray should be cleaned according to the cleaning procedures suitable for professional oven equipment. It is recommended to avoid hard and deforming applications that may damage the channel geometry or 3 mm holes.
Periodic Inspection of Tray External Form
Maintaining the external geometry of the tray is important for the continuity of dimensional compatibility with oven and tray trolley systems. During intensive professional use, impacts, bending, and other physical deformations can be periodically inspected.
Option for 49x74 cm Professional 5-Channel Perforated Baguette Tray
With its 49x74 cm external dimension, 5-channel production layout, 3 mm perforated working surface, 1.5 mm material thickness, and weight of approximately 1.98 kg, the product is a tray option for professional baguette bread production. Its compatibility with 49x74 cm tray trolleys supports planning of transport and equipment organization within the business.
Technical Features
The fundamental measurements, channel number, hole diameter, approximate weight, material thickness, and professional equipment compatibility information of the 49x74 cm 5-channel baguette baking tray are provided below.
| Product Type |
Professional 5-channel baguette baking tray |
| Dimension |
49x74 cm |
| Width |
49 cm |
| Length |
74 cm |
| Number of Channels |
5 channels |
| Hole Diameter |
3 mm |
| Surface Structure |
Perforated, channeled working surface |
| Product Weight |
Approximately 1.98 kg |
| Material Thickness |
1.5 mm |
| Function of Perforated Surface |
Structure supporting hot air reaching the lower section of the product and moisture removal under appropriate process conditions |
| Product Group |
Professional baking tray for baguette bread production |
| Dough Usage |
Portioned and baguette-shaped bread dough |
| Product Arrangement |
Baguette dough placement over 5 separate channels |
| Product Size |
Varies according to dough weight, recipe, shaping, and fermentation conditions |
| Tray Trolley Compatibility |
Compatible with 49x74 cm tray trolleys |
| Oven Compatibility |
Professional oven systems supporting 49x74 cm tray size |
| Usage Process |
Preparation, holding, fermentation, transport, and baking |
| Use Area |
Professional baguette bread and bakery product production |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Usage Areas
The 49x74 cm 5-channel baguette baking tray can be used for baguette bread production in professional ovens, baguette bread producers, bakeries, and industrial bakery establishments. While the five-channel structure ensures that shaped doughs are kept in separate working areas, the 3 mm perforated surface can support hot air reaching the lower section of the product and moisture removal under suitable process conditions. The product is compatible with 49x74 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 baguette tray, external dimensions, number of channels, 3 mm hole diameter, material thickness, approximate product weight, targeted dough weight, oven system, and tray trolley compatibility should be evaluated together. The final product and baking outcome depend not only on tray features but also on the business’s recipe and production process applied.