49x74 cm professional 8-channel baguette tray
8 separate channel structure for baguette production
Working surface with 3 mm diameter holes
1.5 mm material thickness
Approximately 1.7 kg product weight
Perforated structure supporting air circulation on the underside
Dimensions compatible with 49x74 cm tray trolleys
Arrangement for series baguette production with 8 channels
49x74 cm 8-channel baguette tray has approximately 1.7 kg weight, 1.5 mm material thickness, and 3 mm hole diameter. Eight separate channels support arranging shaped baguette doughs in separate working areas on the tray. The perforated surface can aid hot air reaching the product's underside and removing moisture more easily under suitable process conditions. The product is compatible with 49x74 cm tray trolleys.
49x74 cm 8-Channel Baguette Tray
The 49x74 cm 8-channel baguette tray is an oven tray that can be used by businesses requiring more channel arrangement for professional baguette bread production. Eight separate working lines help arrange shaped doughs regularly on the tray and transfer them collectively into the production process.
8-Channel Professional Production Arrangement
The 8 separate channels on the tray surface allow the preparation of baguette doughs in distinct production areas. This structure supports arranging products by channel and organizing tray placement according to a tighter work plan.
Alternative Placement Approach Compared to 5-Channel Model
The 8-channel structure offers a different dough placement arrangement from models with fewer channels in the same size class. The increase in the number of channels allows for organizing the production plan over more separate working lines; however, the dough weight and targeted product size should be evaluated accordingly.
Working Surface with 3 mm Hole Diameter
The tray surface has 3 mm diameter holes. This perforated structure supports hot air in the oven reaching the product's bottom section through the openings on the tray surface.
Structure Supporting Air Circulation on the Underside
The perforated working surface can aid in increasing air circulation under the baguette bread under suitable product and baking conditions. The results obtained vary depending on the oven type, temperature, air movement, and dough characteristics.
Perforated Surface Helping to Remove Moisture
The 3 mm diameter openings can aid in easier removal of moisture that may accumulate under the tray under suitable process conditions. This physical structure can create a different bottom surface baking characteristic from closed-surface tray models.
49x74 cm Professional External Dimension
The external dimension of the tray is 49 cm width and 74 cm length. This dimension can be integrated into the existing equipment infrastructure of the business by considering professional oven and transport systems.
1.5 mm Material Thickness
The product has a material thickness of 1.5 mm. This value is one of the fundamental technical features defining the tray's physical structure.
Approximately 1.7 kg Product Weight
The physical weight of the tray is approximately 1.7 kg. This information can be evaluated as a reference when planning the carrying arrangement and tray trolley organization for high-volume tray use.
Placement of Baguette Doughs into Eight Channels
Doughs shaped according to the baguette form can be placed into the eight separate channels on the tray according to the production plan. Thus, each product can be kept in a designated work line.
Planning Dough Weight Together with Channel Number
The portion weight to be used with the 8-channel structure should be evaluated together with the targeted baguette form. The number of channels determines the placement arrangement, while the final volume of the dough depends on the recipe and process conditions.
Importance of the Shaping Process
The shaping method to be applied before placing the baguette dough into the channel can affect the product's length and thickness characteristics. Even on the same tray, different shaping techniques can create different final product geometries.
Product Organization with Eight Separate Working Areas
The eight channels on the tray surface ensure the arrangement of doughs in separate lines within the same production batch. This arrangement provides a functional structure especially for channel-based production tracking and in-tray organization.
Role of Channel Structure in Dough Position
The channel geometry supports the direction and position of shaped baguette doughs on the tray. In forming the final shape, channel structure, weight, shaping, and fermentation process play a role together.
Collaboration of Hole Structure and Channel Geometry
While the channel form supports dough placement, the 3 mm holes aid hot air in reaching the bottom section. Thus, on the same working surface, two separate physical properties coexist aimed at product placement and air circulation.
Preparation Before Fermentation
After placing the shaped baguette doughs into the channels, they can be transferred to the resting or fermentation stage suitable to the business's production method. The tray helps track products within the same production group together.
Use During the Fermentation Process
The development of the dough within the channel can vary based on the recipe, weight, fermentation time, and ambient conditions. Therefore, the number of channels is not the sole determinant of the final product volume.
Use in Different Baguette Bread Recipes
The product can be adapted to different baguette bread recipes suitable for the business's production system. Changes in dough structure can affect development behavior, product form, and post-baking appearance.
Flexibility in Production with Different Weights
Baguette breads in different portion weights can be prepared according to the business's product portfolio. When the weight is changed, the development of the dough within the channel and the targeted product size should be reevaluated.
Final Baguette Bread Size is Not Fixed
Using an 8-channel baguette tray does not mean that the baked product will emerge in a fixed length, thickness, or volume. Final dimensions depend on the recipe, dough weight, shaping, fermentation, and baking conditions.
Role of Perforated Structure in Baking Character
The perforated surface supports hot air reaching the bottom section of the baguette dough inside the oven, offering a different working principle from closed surface tray models. Results may vary based on product and process conditions.
Factors Affecting the Bottom Surface Result
The bottom surface structure of the baguette bread is not determined solely by the 3 mm hole diameter. Air circulation, oven type, temperature, baking time, dough recipe, and fermentation are also significant variables.
Batch Organization Before Baking
Preparing the eight working areas on the same tray together can assist in planning the fermentation and baking order of the production batch based on the tray.
Channel Standard in Mass Production
Regular use of trays with the same channel arrangement can create a common work order on the equipment side. If similar product results are aimed, portioning and shaping processes should also be applied consistently.
Compatible with 49x74 cm Tray Trolleys
The product has dimensions compatible with 49x74 cm tray trolleys. By placing trays on suitable racks, they can be organized together in handling, fermentation, and transport processes in the production area.
Multiple Tray Transport Organization
Using a tray trolley can help move multiple baguette trays collectively between production sections. This method facilitates managing trays of the same production group together.
Size Compatibility with 49x74 cm Oven Systems
Before use, it should be checked that the professional oven supports the 49x74 cm tray dimension. Compatibility of racks, rails, and carrier components with external dimensions is important for correct equipment matching.
Baguette Bread Production in Professional Ovens
The 49x74 cm 8-channel baguette tray can be included in the daily production program in professional ovens where baguette bread is regularly produced. The number of trays, oven cycles, and production volume can be planned together.
Use in Pastry Shops and Bakery Operations
Pastry shops and bakery operations that produce baguettes and similar long-shaped bread varieties can evaluate this tray model in their production systems, provided their existing baking and transport infrastructure is suitable.
Use in Industrial Baguette Bread Production
In facilities with high-volume production, the eight-channel tray arrangement can support the creation of equipment organization according to specified production programs. Total capacity should consider not only the number of channels but also dough preparation and oven cycles.
Regular Control of 3 mm Holes
During professional use, the surface can be regularly checked to ensure holes are not clogged with dough residue or production waste. Keeping the holes open helps maintain the operating principle of the air circulation structure.
Physical Control of Eight Channels
The channel structure can be examined at certain intervals for impact, flexing, or deformation during intensive use. Preserving channel geometry helps maintain doughs in planned positions.
Process Variables Affecting Baking Result
The volume, color, crust structure, and overall baking character of the baguette bread may vary depending on the tray features and dough recipe, fermentation, oven type, temperature, air circulation, and baking time.
Professional Cleaning and Maintenance
The 49x74 cm 8-channel baguette tray should be cleaned according to cleaning procedures suitable for professional oven equipment. It is advisable to avoid harsh and deforming methods that could damage the channel geometry or 3 mm holes.
Periodic Control of Tray's External Form
Maintaining the tray's external geometry is important for the continuity of size compatibility with oven and tray trolley systems. Impact, flexing, and other physical deformations in intensive use can be checked at certain intervals.
49x74 cm Professional 8-Channel Perforated Baguette Tray Option
With its 49x74 cm external dimension, 8-channel production arrangement, 3 mm perforated working surface, 1.5 mm material thickness, and approximately 1.7 kg weight, the product is a tray option intended for professional baguette bread production. Its compatibility with 49x74 cm tray trolleys supports transport and equipment organization within the business.
Technical Specifications
The basic dimensions, number of channels, hole diameter, approximate weight, material thickness, and professional equipment compatibility information for the 49x74 cm 8-channel baguette tray are provided below.
| Product Type |
Professional 8-channel baguette bread tray |
| Dimension |
49x74 cm |
| Width |
49 cm |
| Length |
74 cm |
| Number of Channels |
8 channels |
| Hole Diameter |
3 mm |
| Surface Structure |
Perforated, 8-channel working surface |
| Product Weight |
Approximately 1.7 kg |
| Material Thickness |
1.5 mm |
| Function of Perforated Surface |
Structure supporting hot air reaching the product's underside and the removal of moisture from under the tray under suitable process conditions |
| Product Group |
Professional oven tray for baguette bread production |
| Dough Usage |
Portioned and shaped bread dough according to baguette form |
| Product Arrangement |
Baguette dough placement on 8 separate channels |
| Channel Usage |
Each channel creates a separate work area for baguette dough |
| 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 dimensions |
| Usage Process |
Preparation, resting, fermentation, transport, and baking |
| Application Area |
Professional baguette bread and bakery product production |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Application Areas
The 49x74 cm 8-channel baguette tray can be used for baguette bread production in professional ovens, baguette bread producers, pastry shops, and industrial bakery operations. The eight-channel structure allows organizing shaped doughs in separate working areas, while the 3 mm perforated surface can support hot air reaching the product's underside and the easier removal of moisture 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 bakery sector. When selecting an 8-channel baguette tray, factors such as 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. As the number of channels increases, arrangement changes, while the final product form and baking result depend on the business's recipe and production process.