49x74 cm professional non-stick coated baguette tray
8-channel design for baguette production
Working surface with 3 mm diameter holes
1.5 mm material thickness
Approximately 1.7 kg product weight
Non-stick coating that supports the separation of baked products
External dimensions compatible with 49x74 cm tray trolleys
Design that protects the coated working surface during stacking
The 49x74 cm non-stick coated 8-channel baguette tray has approximately 1.7 kg of weight, 1.5 mm material thickness, and 3 mm hole diameter. Eight separate channels support the orderly positioning of shaped baguette doughs on the tray. The perforated surface helps air circulation under suitable conditions, while the non-stick coating supports the easier separation of baked products from the working surface. The product is compatible with 49x74 cm tray trolleys.
49x74 cm Non-Stick Coated 8-Channel Baguette Tray
The 49x74 cm non-stick coated 8-channel baguette tray is a baking tray designed for professional baguette bread production. The eight-channel layout, 3 mm perforated working surface, and non-stick coating offer different functionalities for arranging dough on the tray, supporting air circulation at the bottom, and removing baked products from the surface.
8-Channel Professional Baguette Production Layout
The 8 separate channels on the tray surface allow for the preparation of shaped baguette doughs in distinct working regions. This structure supports the planning of product organization on the tray on a channel basis.
Dough Placement in Eight Separate Working Areas
Dough shaped into a baguette form can be placed into the eight separate channels according to the production plan. Since each channel forms a separate working area, products from the same production batch can be held in a specific order on the tray.
Surface with 3 mm Hole Diameter
There are 3 mm diameter holes on the tray surface. These openings create a perforated structure that supports the hot air inside the oven passing through the tray surface to reach the bottom of the product.
Structure Supporting Air Circulation on Lower Surface
The perforated surface can help increase air circulation at the bottom of the baguette bread during suitable product and baking conditions. The results obtained can vary depending on oven type, air movement, temperature, and dough characteristics.
Perforated Working Area Aiding Moisture Removal
The 3 mm diameter holes can help facilitate the removal of moisture that may accumulate under the tray during suitable process conditions. Thus, a bottom surface baking character different from closed-surface tray models can be achieved.
Non-Stick Coated Working Surface
The non-stick coating applied to the tray surface creates a non-stick layer aimed at reducing the tendency of baked products to adhere to the working surface. Under appropriate product and process conditions, it supports easier and more even separation of baguette breads from the tray.
Different Functions of Perforated Structure and Non-Stick Coating
While the 3 mm holes provide a physical structure to support air movement on the lower surface, the non-stick coating works on the surface contact between the product and the tray. Therefore, the perforated structure and coating are tasked with different functions.
Coating Supporting the Product Removal Process
After baking is completed, removing the baguette breads from the channels is one of the important stages of the production process. The non-stick surface can help facilitate the product removal process by reducing adhesion tendency under suitable process conditions.
Flexibility in Using Lubricants and Separators
The coated working surface can help reduce the intensive use of lubricants or separators, depending on the recipe used and the production method of the business. The method and amount to be applied should be determined based on dough characteristics and process conditions.
49x74 cm Professional External Measurement
The external dimension of the tray is 49 cm in width and 74 cm in length. This measurement can be included in the existing equipment infrastructure of the business by considering it with professional ovens and transport systems.
1.5 mm Material Thickness
The product has a material thickness of 1.5 mm. This value is one of the basic technical information defining the physical structure of the tray and can be used as a reference in comparing different baguette tray options.
Approximately 1.7 kg Product Weight
The physical weight of the tray is approximately 1.7 kg. This information can be considered when planning the carrying arrangement and tray trolley organization in professional production areas where multiple trays are used.
Effect of Dough Weight on Baguette Form
The portion weight can affect the target length, thickness, and volume character of the baguette bread. Therefore, the amount of dough to be used should be evaluated with the channel design and the type of product the business targets.
Weight Planning with 8 Channels
The presence of eight separate channels forms a physical arrangement determining product placement on the tray. However, the weight to be used should be planned according to the desired baguette size and dough development behavior, independent of the channel count.
Importance of the Shaping Process
The shaping method to be applied to the baguette dough before placing it in the channel is one of the key process variables that affects the final geometry of the baked product. Even if the same tray is used, different shaping methods can create different product results.
Role of Channel Geometry in Dough Positioning
The channel structure helps maintain the direction and position of the shaped dough on the tray. However, dough characteristics, weight, and the fermentation process also influence the formation of the final baguette form.
Different Production Approach Compared to 5-Channel Model
The 8-channel structure offers more separate working areas compared to 5-channel models in the same external dimension class. This difference requires evaluating dough placement and the possible product geometry on the tray according to a different production plan.
Pre-Fermentation Preparation
After shaped baguette doughs are placed in the channels, they can be taken to the holding or fermentation phase that suits the business's production method. Keeping products together on the same tray can facilitate monitoring of the production batch.
Use During Fermentation Process
Development of dough within the channel depends on recipe, portion weight, fermentation duration, and ambient conditions. While channel arrangement supports the dough position, the final volume depends on process parameters.
Use in Different Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes suitable for the business's production system. Changes in dough structure can affect fermentation behavior, development in the channel, and post-bake form of the product.
Production with Different Dough Weights
Baguette breads in different portion weights can be prepared according to the business's product portfolio. When weight is changed, the target product size and the development share of the dough within the channel should be re-evaluated.
Final Baguette Bread Size Is Not Fixed
Using an 8-channel baguette tray does not mean the baked product will come out in one fixed length, thickness, or volume. Final dimensions may vary according to recipe, dough weight, shaping, fermentation, and baking conditions.
Role of Perforated Structure in Baking Character
The perforated surface allows hot air to reach the bottom section of the product, creating a different air circulation compared to closed-surface tray models. The baking character obtained should be evaluated with the product recipe and oven conditions.
Factors Affecting Bottom Surface Result
The bottom surface structure of baguette bread is not solely dependent on the 3 mm hole diameter. Oven type, air circulation, temperature, baking duration, dough recipe, and fermentation conditions are other variables affecting the result.
Pre-Oven Batch Organization
Managing eight doughs prepared on the same tray can help plan the fermentation and baking order on a tray basis. This approach can facilitate the tracking of product groups in serial production.
Channel Standard in Serial Baguette Production
Regular use of trays with the same channel arrangement can create a common production standard on the equipment side. If similar product results are targeted, portioning, shaping, and other process steps should also be applied consistently.
Compatible with 49x74 cm Tray Trolleys
The product has external dimensions compatible with 49x74 cm tray trolleys. Trays can be placed on suitable shelves for preparation, fermentation, and carry processes in the production area to be organized together.
Organization for Transporting Multiple Trays
Tray trolley use can help move multiple baguette trays collectively between production sections. This approach facilitates managing trays within the same production group together.
Dimension Compatibility with 49x74 cm Oven Systems
Before use, it should be verified that the professional oven supports a 49x74 cm tray dimension. The compatibility of shelves, rails, and transporter components with external dimensions is important for proper equipment matching.
Baguette Bread Production in Professional Ovens
The 49x74 cm non-stick coated 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 needed can be planned based on oven cycles and production volume.
Use in Bakeries and Bakery Product Businesses
Bakeries and professional bakery product businesses producing baguette and similar long-form breads can evaluate this coated tray model in their production systems when their current oven and transport infrastructure is suitable.
Use in Industrial Baguette Bread Production
In facilities with high-volume production, the 8-channel tray arrangement can support equipment organization according to specific production programs. Total capacity should consider not only channel count but also dough preparation and oven cycles.
Stackable Tray Design
49x74 cm baguette trays can be stacked when not in use. This design supports compact storage of equipment in professional production areas with numerous trays.
Protection of Non-Stick Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the non-stick coated working surface below. Thus, it helps protect the coated surface during the process where trays are stored stacked.
Protection of Non-Stick Coating from Mechanical Contact
To maintain the physical integrity of the coating, it is recommended to avoid contact of sharp, cutting, or abrasive equipment like knives, metal spatulas, metal sponges, and wire brushes with the non-stick working surface.
Selection of Product Removal Equipment
During removal of baked baguette breads from the channels, choosing equipment compatible with the non-stick surface rather than hard metal tools that may scratch the coating can help protect the working surface mechanically.
Factors Affecting Coating Usage Duration
The usage duration of the non-stick coating can vary based on production intensity, working temperature, mechanical contact, cleaning method, usage frequency, and storage conditions. Therefore, a fixed lifespan for the coating should not be specified.
Regular Monitoring of Coated Surface
The working surface can be periodically checked for scratches, wear, or physical coating damage. Monitoring the surface condition helps assess maintenance or renewal needs at the appropriate time.
Regular Checking of 3 mm Holes
During professional use, the surface can be regularly checked to ensure the holes are not blocked by dough residue or production leftovers. Keeping the openings clean helps maintain the working principle of the perforated structure for air circulation.
Physical Inspection of Eight Channels
During intensive use, the channel structure can be examined at intervals for impact, bending, or deformation. Maintaining channel geometry helps keep shaped doughs within their planned working areas.
Process Variables Affecting Baking Result
The volume, color, crust structure, and overall baking character of baguette bread can vary depending on dough recipe, fermentation, oven type, air circulation, temperature, and baking duration, alongside tray and coating characteristics.
Professional Cleaning and Maintenance
The 49x74 cm non-stick coated 8-channel baguette tray should be cleaned according to cleaning procedures suitable for coated professional baking equipment. Avoid hard, cutting, and abrasive applications that might damage the non-stick surface, channel geometry, or 3 mm holes.
Periodic Inspection of Tray's External Form
Maintaining the external geometry of the tray is important for the continuity of dimensional compatibility with oven and tray trolley systems. In intensive professional use, checking for impact, bending, and other physical deformations can be done at intervals.
49x74 cm Professional Non-Stick Coated 8-Channel Baguette Tray Option
With its 49x74 cm external dimension, 8-channel production arrangement, 3 mm perforated working surface, 1.5 mm material thickness, approximate weight of 1.7 kg, and non-stick coating, the product is a tray option for professional baguette bread production. Its compatibility with 49x74 cm tray trolleys and stackable design supports carrying and equipment organization within the business.
Technical Specifications
Below are the basic measurements, channel count, hole diameter, approximate weight, material thickness, surface coating, and professional equipment compatibility of the 49x74 cm non-stick coated 8-channel baguette tray.
| Product Type |
Professional non-stick coated 8-channel baguette bread tray |
| Dimension |
49x74 cm |
| Width |
49 cm |
| Length |
74 cm |
| Channel Count |
8 channels |
| Hole Diameter |
3 mm |
| Surface Structure |
Perforated, 8-channel working surface |
| Product Weight |
Approximately 1.7 kg |
| Material Thickness |
1.5 mm |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface supporting easier and more even removal of baked baguette breads from the tray surface |
| Function of Perforated Surface |
Structure supporting hot air reaching the bottom of the product and aiding moisture removal from under the tray under suitable process conditions |
| Dough Use |
Portioned and shaped into baguette form bread dough |
| Product Arrangement |
Placement of baguette dough on 8 separate channels |
| Channel Use |
Each channel forms a separate working area for baguette dough |
| Product Size |
Varies depending on 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 |
Recommended to avoid contact with metal, cutting, and abrasive equipment |
| Usage Process |
Preparation, holding, fermentation, transportation, and baking |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Usage Areas
The 49x74 cm non-stick coated 8-channel baguette tray can be used for baguette bread production in professional ovens, baguette producers, bakeries, and industrial bakery operations. The eight-channel structure allows organized arrangement of shaped doughs in separate working areas, while the 3 mm perforated surface can support underpart air circulation in suitable process conditions. The non-stick coating assists in easier separation of baked products from the tray surface. 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 a non-stick coated 8-channel baguette tray, external dimensions, channel count, 3 mm hole diameter, material thickness, approximate product weight, non-stick working surface, targeted dough weight, oven system, and tray trolley compatibility should be considered together. Final product dimensions and baking results may vary depending on tray features alongside the business's recipe and production process applied.