49x74 cm professional non-stick aluminum hamburger tray
1.5 mm aluminum material thickness and approximately 2.04 kg weight
Tray structure for hamburger bun and burger bun production
Non-stick coating supporting easy separation of baked goods
Size structure compatible with 49x74 cm tray carts
49 cm width and 74 cm length professional production area
Stackable design for more compact storage
Structure preventing the lower coated working surface from being scratched during stacking
49x74 cm non-stick aluminum hamburger tray has dimensions of 49 cm width and 74 cm length and weighs approximately 2.04 kg. The product is made from 1.5 mm thick aluminum material. The non-stick coating applied to the working surface supports easier separation of baked hamburger buns from the tray surface under proper process conditions. The tray structure for hamburger bun and burger bun production can be used in the preparation, resting, and baking stages of portioned doughs in a professional production flow. The product is compatible with 49x74 cm tray carts. The trays can be stacked, and the stacking geometry is designed to prevent the lower non-stick coated working surface from being scratched.
49x74 cm Non-Stick Aluminum Hamburger Tray
The 49x74 cm non-stick aluminum hamburger tray is designed to be used for professional hamburger bun and burger bun production. Combining an aluminum body structure with a non-stick working surface, the tray can be utilized at different stages of the production process from preparation to post-baking product retrieval.
Professional Tray for Hamburger Bun Production
This model can be specifically used for the hamburger bun production process. Portioned and shaped doughs can be prepared on the tray and transitioned to resting, fermentation, and baking stages according to the production program.
49x74 cm Professional Tray Dimensions
The external dimensions of the tray are 49 cm in width and 74 cm in length. These dimensions can be considered along with professional oven and tray cart systems to include the product in the business's hamburger bun production equipment planning.
1.5 mm Aluminum Material Thickness
The 49x74 cm coated hamburger tray is produced from 1.5 mm thick aluminum material. Material thickness is one of the basic technical specifications of the product along with external dimensions, approximate weight, and intended usage.
Approximate 2.04 kg Product Weight
The physical weight of the 49x74 cm non-stick aluminum hamburger tray is approximately 2.04 kg. This value indicates the approximate own weight of a single tray and can be assessed in terms of transport, storage, and equipment organization in professional businesses using a high number of trays.
Aluminum Body Structure
The main body material of the tray is aluminum. The 1.5 mm material thickness together with the 49x74 cm external dimensions form the basic structure of the product with the tray shape designed for hamburger bun production.
Non-Stick Coated Working Surface
The non-stick coating applied to the tray surface creates a non-stick layer that reduces the tendency of baked products to stick to the working surface. Under appropriate product and production conditions, it supports the easier and more orderly separation of hamburger buns from the tray.
Separate Functions of Aluminum Body and Non-Stick Coating
In this model, while the aluminum material forms the main body of the tray, the non-stick coating provides a separate function for the working surface that comes into contact with the product. Thus, the surface feature supporting product retrieval is separated from the body material.
Surface Supporting Product Retrieval from the Tray
After baking is completed, the retrieval of hamburger buns from the tray is one of the important stages of the production flow. The non-stick surface can assist in making this process more practical by helping reduce contact between the product and the tray under suitable process conditions.
Flexibility in Lubrication and Separator Usage
The non-stick coating can help reduce intensive lubrication or separator usage depending on the product recipe and the working method of the business. The method and amount to be used should be determined according to the properties of the hamburger bun to be produced and the company's process.
49 cm Width Production Planning
The 49 cm tray width allows for the arrangement of portioned hamburger doughs according to the product standard of the business. The working distance left between products should be planned based on the target hamburger bun diameter and the development of the dough during production.
74 cm Length Batch Arrangement
The 74 cm tray length allows for the orderly positioning of portioned doughs within the same production batch. The number of products to be used on the tray can vary depending on the weight and the targeted bun size.
Usage with Portioned Hamburger Doughs
In hamburger bun production, doughs can be portioned according to the business recipe. The tray can be used for preparing shaped products within the same production batch and transferring them to subsequent process stages.
Product Planning According to Dough Weight
The diameter and height of the hamburger bun after baking are not determined solely by the tray features. Dough weight, recipe, shaping method, fermentation, and baking conditions together affect the final product form.
Equipment Supporting Production Standardization
Regular use of the same tray model in series production helps to create standardization on the equipment side. For similar product outcomes, portioning, shaping, fermentation, and baking parameters must also be applied consistently throughout production.
Use in Serial Hamburger Bun Production
Incorporating multiple 49x74 cm hamburger trays into the same production program can aid in preparing doughs on a batch basis and organizing oven cycles accordingly. The required number of trays can be planned based on the daily production quantity.
Pre-Oven Preparation Process
Portioned and shaped hamburger doughs can be placed on the tray for pre-oven stages suitable for the company's process. Applications at this stage should be determined according to the recipe used and the targeted product character.
Use Alongside the Fermentation Process
Fermentation is an important production variable in the final structure of hamburger buns. While the tray forms the equipment side of the process, the development of the dough is influenced by factors such as time, environmental conditions, recipe, and portion weight.
Process Control in Hamburger Bun Form
In professional production, when similar diameter and height hamburger buns are desired to be prepared, it is important to apply the dough dividing accuracy, weight, shaping, and fermentation parameters consistently along with tray usage.
Use with Different Hamburger Bun Recipes
The tray can be evaluated for different hamburger bun and burger bun recipes suited to the production method of the business. As the dough weight, content structure, and fermentation character change, the form of the product after baking may also change.
Classic Hamburger Bun Production
In the production of classic hamburger buns, portioned doughs can be prepared according to the targeted product size. The tray assists in transferring shaped doughs to the baking stage within a professional production flow.
Use in Burger Bun Production
Burger bun products prepared with different weights and recipes can also be produced with this tray model if suitable for the company's process. The non-stick coating offers an additional surface feature supporting the post-baking product retrieval under appropriate production conditions.
Product Capacity is Not Fixed
A single fixed capacity value should not be given for the number of products that can be prepared on the 49x74 cm hamburger tray. Dough weight, targeted product diameter, distance between products, and the company's production method determine the total capacity.
Planning of Different Production Batches
In professional businesses, hamburger buns with different weights or recipes can be prepared in separate batches. Planning the number of trays and oven cycles according to the production program supports the organization of the workflow.
Compatible with 49x74 cm Tray Carts
The product has a size structure compatible with 49x74 cm tray carts. Prepared hamburger trays can be placed on suitable cart racks and used in resting, fermentation, or transportation processes within the business.
Tray Transport in the Production Area
Using size-compatible tray carts helps to move multiple 49x74 cm hamburger trays together between different process points in the production area. Thus, the equipment flow between preparation and baking can be planned.
Size Compatibility with 49x74 cm Oven Systems
Before use, it should be ensured that the professional oven supports the 49x74 cm tray dimensions. Compatibility of the rails, racks, and carrying systems inside the oven with the external dimensions of the tray should be considered for correct equipment matching.
Use in Professional Hamburger Bun Ovens
The 49x74 cm non-stick aluminum hamburger tray can be evaluated in professional ovens where hamburger buns are regularly produced. The daily tray requirement can be determined based on the production volume, product weight, and oven cycles.
Patisserie and Bakery Production Facilities
Patisseries and professional bakery businesses that include hamburger bun or burger bun products in their production program can use this tray model. The coated surface provides an additional usage advantage during the post-baking retrieval of products from the tray.
Industrial Hamburger Bun Production
In high-volume and regular hamburger bun production, it is important that trays, ovens, and transport equipment are planned to be compatible with each other. The 49x74 cm external dimension should be evaluated with the professional production system used by the business.
Stackable Tray Design
49x74 cm non-stick aluminum hamburger trays can be stacked on top of each other when not in use. This feature helps to store a high number of tray stocks more orderly and compactly in the production or storage area.
Protection of the Non-Stick Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the non-stick coated working surface of the lower one. In coated models, this structure contributes to protecting the working surface from direct mechanical contact during storage.
Difference Between Coated and Uncoated Hamburger Tray
In the coated hamburger tray, a non-stick coating is applied to the working surface, and this surface supports easier separation of baked products from the tray under suitable process conditions. In the uncoated aluminum model, lubrication or separator usage can be planned according to the business recipe and production method.
Difference Between Hamburger Tray and General Purpose Flat Tray
While general-purpose flat trays can be used for the free placement of different bakery product groups, the hamburger tray is primarily evaluated as an equipment for the production process of hamburger buns and burger buns. When selecting a tray, the main production purpose of the business should be considered.
Process Variables Affecting Baking Results
The tray and non-stick coating form only part of the production system. The final form and baking character of the hamburger bun depend on the combined effect of variables such as dough recipe, weight, shaping, fermentation, oven type, temperature, and baking time.
Protection of Non-Stick Coating from Mechanical Contact
To protect the physical integrity of the coating, it is recommended that knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment not be used on the tray surface. For product retrieval processes, equipment that will not damage the coating should be preferred.
Factors Affecting the Use Duration of Coating
The use duration of the non-stick coating may vary depending on conditions such as production intensity, working temperature, mechanical contact, cleaning method, usage frequency, and storage form. Therefore, the coating life should not be assessed with a single fixed duration.
Regular Inspection of the Coating Surface
The tray can be visually inspected at regular intervals for scratches, wear, or physical coating damage. Monitoring the surface condition helps assess the need for maintenance or renewal at the appropriate time.
Professional Cleaning and Maintenance
The 49x74 cm non-stick aluminum hamburger tray should be cleaned according to cleaning procedures suitable for coated aluminum baking equipment of the company. It is recommended to avoid hard, cutting, and abrasive applications to preserve both the non-stick working surface and the tray form.
49x74 cm Professional Non-Stick Hamburger Tray Option
With dimensions of 49x74 cm, 1.5 mm aluminum material thickness, an approximate weight of 2.04 kg, and a non-stick coated working surface, the product is a tray option for professional hamburger bun and burger bun production. Compatibility with 49x74 cm tray carts and professional oven systems supports production organization, while its stackable design allows trays not in use to be stored more compactly.
Technical Specifications
The basic information regarding the dimensions, approximate weight, 1.5 mm material thickness, aluminum body, non-stick working surface, tray cart compatibility, and professional usage features of the 49x74 cm non-stick aluminum hamburger tray is provided below.
| Product Type |
Professional non-stick aluminum hamburger tray |
| Dimension |
49x74 cm |
| Width |
49 cm |
| Length |
74 cm |
| Product Weight |
Approximately 2.04 kg |
| Material Thickness |
1.5 mm |
| Body Material |
Aluminum |
| Product Group |
Professional baking tray for hamburger bun and burger bun production |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface supporting easier and smoother separation of baked hamburger buns from the tray surface |
| Dough Usage |
Portioned hamburger bun doughs according to the business recipe |
| Product Capacity |
Varies according to dough weight, targeted product size, and production order |
| Stacking Feature |
Stackable design |
| Storage Advantage |
Supports the trays being arranged more compactly and the more efficient use of storage space |
| Surface Protection During Stacking |
Stacking structure designed to prevent the top tray from scratching the non-stick working surface of the lower tray |
| Tray Cart Compatibility |
Compatible with 49x74 cm tray carts |
| Usage Area |
Professional production of hamburger buns, burger buns, and bakery products |
| Oven Compatibility |
Professional oven systems that support 49x74 cm tray dimensions |
| Coating Maintenance |
Recommended to protect from contact with metal, cutting, and abrasive equipment |
| Final Product Form |
Varies according to dough weight, recipe, shaping, fermentation, and baking conditions |
Usage Areas
The 49x74 cm non-stick aluminum hamburger tray can be used for the production of hamburger buns and burger buns in professional ovens, hamburger bun manufacturers, patisseries, and bakery facilities. Portioned and shaped doughs can be prepared on the tray according to the company recipe and transitioned to resting, fermentation, and baking processes. The non-stick coating supports easier separation of baked products from the tray surface under suitable process conditions. The product capacity per tray varies depending on the dough weight, targeted hamburger bun size, and production method. The product can be used with 49x74 cm tray carts and professional oven systems supporting the 49x74 cm tray dimensions. The final diameter, height, and baking result of the hamburger bun depend on the dough recipe, weight, shaping method, fermentation conditions, oven type, temperature, and baking time.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When selecting a tray to be used in hamburger bun production, the tray dimensions, body material, material thickness, surface coating, targeted product weight, oven system, and tray cart compatibility should be evaluated together. In addition to equipment standardization in production, the controlled application of dough portioning, shaping, fermentation, and baking parameters is also important for product continuity.