49x74 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 2 kg
Teflon coating that supports the release of baked products
External dimensions compatible with 49x74 cm tray trolleys
Design that protects the coated working surface underneath during stacking
The 49x74 cm teflon coated 5-channel baguette tray has an approximate weight of 2 kg, material thickness of 1.5 mm, and hole diameter of 3 mm. The five separate channels support the orderly placement of shaped baguette doughs on the tray. The perforated structure aids air circulation on the bottom surface under suitable process conditions, while the teflon coating supports the easier removal of baked products from the tray. The product is compatible with 49x74 cm tray trolleys.
49x74 cm Teflon Coated 5-Channel Baguette Tray
The 49x74 cm teflon coated 5-channel baguette tray is a baking tray for professional baguette bread production. The channel structure, perforated working surface, and teflon coating each have separate functions in arranging the dough on the tray, supporting air circulation on the bottom surface, and removing the baked product from the working surface.
5-Channel Baguette Production Arrangement
The 5 separate channels on the tray surface allow baguette doughs to be prepared in distinct working areas. With this structure, products on the same tray can be organized by channel.
Working Surface with 3 mm Hole Diameter
There are 3 mm diameter holes on the tray surface. These openings create a perforated working structure that supports hot air reaching the lower part of the product inside the oven.
Structure Supporting Air Circulation on the Bottom Surface
The perforated base structure can help increase air circulation at the bottom of the baguette in suitable product and baking conditions. The results obtained may vary depending on oven type, air movement, temperature, and dough characteristics.
Perforated Surface Assisting in Moisture Removal
The 3 mm diameter holes can help facilitate the removal of moisture that may form under the tray in suitable process conditions. This feature can provide a bottom surface baking character different from closed-surface tray models.
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. In suitable product and process conditions, it supports the easier and smoother removal of baguette breads from the tray.
Different Functions of Perforated Structure and Teflon Coating
While the 3 mm holes provide a physical structure to support air circulation at the bottom of the product, the teflon coating works on the surface contact between the product and the tray. These two features perform different roles.
Surface Supporting the Release of Baked Products from the Tray
After baking is completed, the removal of baguette breads from the channels is one of the important stages of the production flow. The teflon working surface can help facilitate the product removal process by reducing the tendency to stick under suitable process conditions.
Flexibility in Lubrication and Separator Use
The coated working surface can help reduce the intense use of lubrication or separators depending on the recipe used and the production method of the operation. The method and amount to be applied should be determined according to dough characteristics and the production process.
49x74 cm Professional External Dimension
The tray's external dimensions are 49 cm in width and 74 cm in length. These dimensions can be included in the existing equipment infrastructure of the operation by being assessed with professional oven and transportation systems.
1.5 mm Material Thickness
The product features a material thickness of 1.5 mm. This value is one of the key technical details defining the physical structure of the tray and can be used as a reference when comparing different baguette tray options.
Approximate Product Weight of 2 kg
The physical weight of the tray is approximately 2 kg. This information can be taken into account when planning the transport arrangement and tray trolley organization in professional production areas using multiple trays.
Placement of Baguette Doughs into Channels
Doughs shaped in baguette form can be placed into separate channels and kept in isolated working areas on the tray. This arrangement helps to manage the preparation and fermentation processes of the products in a more planned manner.
Effect of Dough Portion Weight on Baguette Form
Portion weight can affect the target length, thickness, and volume characteristics of the baguette bread. Therefore, the amount of dough to be used should be planned together with the channel structure and the operation's product standard.
Importance of the Shaping Process
How the baguette dough is shaped before being placed in the channel is one of the main process variables affecting the final geometry of the baked product. Even if the same tray is used, different shaping applications can produce different product outcomes.
Product Organization with 5 Channels
The five-channel surface creates five separate working areas for baguette doughs on the same tray. Although the number of channels is fixed, the dough portion weight and the measurement of the finished bread should be determined according to the business's recipe.
Role of Channel Structure in Dough Positioning
The channel geometry helps maintain the position of the shaped dough on the tray. However, the formation of the final baguette form plays a role together with channel structure, dough characteristics, and the applied production process.
Preparation Before Fermentation
Once the shaped baguette doughs are placed in the tray channels, they can be taken to a waiting or fermentation stage suitable for the operation's production method. Keeping products in the same production batch together on a tray can make process tracking easier.
Use During the Fermentation Process
The fermentation behavior of the dough changes depending on the recipe, portion weight, duration, and environmental conditions. While the channel structure supports the dough's position, these process variables determine the amount of development of the product.
Use in Different Baguette Bread Recipes
The tray can be used in different baguette bread recipes suitable for the operation's production method. Changes in dough structure can affect fermentation behavior, baking character, and the final product appearance.
Production with Different Dough Weights
Different portion weights of baguette bread can be prepared according to the operation's product portfolio. When the weight is changed, the development of the dough inside the channel and the target product size should be re-evaluated.
Final Baguette Bread Size Is Not Fixed
Using a 5-channel baguette tray does not mean that the baked product will come out in a single fixed length or thickness. The final measurements may vary depending on the dough recipe, weight, shaping, fermentation, and baking conditions.
Role of Perforated Structure in Baking Character
The perforated surface can allow hot air to reach the lower part of the product, creating a different air circulation from closed-surface tray models. The baking result should be evaluated together with the product recipe and oven conditions.
Factors Affecting Bottom Surface Result
The structure of the bottom surface of baguette bread is not determined solely by the 3 mm hole diameter. Oven type, temperature, air circulation, baking time, dough recipe, and fermentation conditions are also among the variables affecting the result.
Pre-Oven Batch Organization
Preparing baguette doughs together on the same tray can help plan fermentation and baking sequences by the tray basis. This approach can facilitate the tracking of product groups in mass production.
Equipment Standard in Mass Baguette Production
Using trays with the same dimensions and channel structures together can create a common working arrangement on the equipment side. Controlled application of dough preparation, portioning, and shaping processes is also necessary for similar product results.
Compatible with 49x74 cm Tray Trolleys
The product has external dimensions compatible with 49x74 cm tray trolleys. Trays can be placed on suitable racks to be organized together during preparation, fermentation, and transport processes in the production area.
Multiple Tray Transport Organization
The use of a tray trolley can help move multiple baguette trays collectively between preparation, fermentation, and baking sections. This approach supports the joint management of trays in the same production batch.
Measurement Compatibility with 49x74 cm Oven Systems
Before using the tray, it should be checked that the professional oven supports the 49x74 cm tray size. Ensuring compatibility of the racks, rails, or carrier systems inside the oven with the external dimensions is important for the correct matching of equipment.
Baguette Bread Production in Professional Ovens
The 49x74 cm teflon coated 5-channel baguette tray can be included in the daily production plan of professional ovens that produce baguette bread regularly. The number of trays required can be determined according to production volume and oven cycles.
Use in Pastry and Bakery Enterprises
Pastries and professional bakery enterprises producing baguettes and similar long-shaped bread varieties can evaluate this coated tray model in their production systems when their oven and transportation infrastructures are suitable.
Use in Industrial Baguette Bread Production
In facilities with high-volume production, using the same tray standard can support equipment organization. While determining the total production capacity, dough preparation, fermentation, and oven cycles should also be evaluated together with the number of trays.
Stackable Tray Design
49x74 cm baguette trays can be stacked when not in use. This structure helps to store equipment more compactly in professional production areas with many trays.
Protection of Teflon Surface During Stacking
The stacking geometry is designed to prevent the upper tray from scratching the teflon coated working surface underneath. This helps to protect the coated surface during processes where trays are stored on top of one another.
Protection of Teflon Coating from Mechanical Contact
To maintain the physical integrity of the coating, it is recommended to avoid contact of sharp, cutting, or abrasive equipment such as knives, metal spatulas, metal sponges, and wire brushes with the teflon working surface.
Selection of Product Removal Equipment
To protect the working surface mechanically during the removal of baked baguette breads from the channels, it is advisable to choose equipment compatible with the teflon surface instead of hard metal tools that could scratch the coating.
Factors Affecting Coating Service Life
The service life of the teflon coating can vary depending on production density, working temperature, mechanical contact, cleaning method, frequency of use, and storage conditions. Therefore, a fixed service life should not be stated for the coating.
Regular Inspection of Coating Surface
The working surface can be inspected at regular intervals for scratches, wear, or physical coating damage. Monitoring the surface condition helps in evaluating maintenance or renewal needs.
Regular Inspection of 3 mm Holes
During professional use, the working surface can be regularly checked to ensure that holes are not clogged with dough residue or production remnants. Keeping the openings clean helps in preserving the working principle of the perforated surface.
Inspection of Channel Geometry
Channels can be examined at regular intervals for impacts, bends, or physical deformations during heavy use. Maintaining the channel form helps to ensure that shaped doughs are kept in their planned locations.
Process Variables Affecting Baking Result
The volume, color, crust structure, and overall baking character of the baguette bread can vary according to the dough recipe, fermentation, oven type, air circulation, temperature, and baking time in addition to the tray and coating features.
Professional Cleaning and Maintenance
The 49x74 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, and abrasive applications that could damage the teflon surface or 3 mm holes.
Periodic Inspection of Tray External Form
Maintaining the external geometry of the tray is important for the continuity of measurement compatibility with oven and tray trolley systems. In heavy professional use, impacts, bending, and other physical deformations can be checked at regular intervals.
49x74 cm Professional Teflon Coated 5-Channel Baguette Tray Option
With a 49x74 cm external dimension, 5-channel production layout, 3 mm perforated working surface, 1.5 mm material thickness, approximately 2 kg weight, and teflon coating, the product is an option for professional baguette bread production. Its compatibility with 49x74 cm tray trolleys and stackable design supports in-house equipment organization.
Technical Specifications
The fundamental measurements, number of channels, hole diameter, approximate weight, material thickness, surface coating, and professional equipment compatibility of the 49x74 cm teflon coated 5-channel baguette tray are listed below.
| Product Type |
Professional teflon coated 5-channel baguette baking tray |
| Dimensions |
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 2 kg |
| Material Thickness |
1.5 mm |
| Surface Coating |
Teflon coating |
| Coating Function |
Non-stick surface supporting easier and smoother removal of baked baguette breads from the tray surface |
| Perforated Surface Function |
Structure supporting hot air reaching the product's lower part and moisture removal from under the tray in suitable process conditions |
| Dough Usage |
Portioned and baguette-shaped bread doughs |
| Product Arrangement |
Baguette dough placement on 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 |
| Coating Maintenance |
It is recommended to protect from contact with metallic, cutting, and abrasive equipment |
| Usage Process |
Preparation, resting, fermentation, transport, and baking |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Usage Areas
The 49x74 cm teflon coated 5-channel baguette tray can be used for baguette bread production in professional ovens, baguette bread producers, bakeries, and industrial baked goods businesses. The five-channel structure provides separate working areas for shaped doughs, while the 3 mm perforated surface can support hot air reaching the bottom part of the product under suitable process conditions. The teflon coating helps the baked products separate more easily from the tray surface. The product is compatible with 49x74 cm tray trolleys.
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About EKMAŞ
EKMAŞ is a Turkish brand providing production equipment for the professional and industrial bakery sector. While selecting a coated baguette tray, external dimensions, number of channels, 3 mm hole diameter, material thickness, approximate product weight, teflon working surface, target dough weight, oven system, and tray trolley compatibility should be evaluated together. The final product form and baking outcome may vary depending not only on the tray features but also on the business's recipe and applied production process.