49x74 cm professional non-stick aluminum sandwich bun baking tray
1.5 mm aluminum material thickness
Approximately 2 kg product weight
Professional tray structure for sandwich bun production
Non-stick working surface that supports the separation of baked products
Compatible with 49x74 cm tray trolleys
Stackable design for more compact storage
Structure protecting the coated working surface below during stacking
The 49x74 cm non-stick aluminum sandwich bun baking tray has an approximate weight of 2 kg and a 1.5 mm aluminum material thickness. The non-stick working surface supports easier separation of baked sandwich buns from the tray under appropriate production conditions. The product is compatible with 49x74 cm tray trolleys. The trays can be stacked on top of each other, and the stacking geometry is designed to prevent the top tray from scratching the non-stick working surface below. The product capacity per tray and the final sandwich bun form can vary depending on dough weight, recipe, shaping, fermentation, and baking conditions.
49x74 cm Non-Stick Aluminum Sandwich Bun Baking Tray
The 49x74 cm non-stick aluminum sandwich bun baking tray is designed for use in professional sandwich bun production as an oven tray. By combining the aluminum body structure and non-stick working surface in the same product, it can be evaluated in preparation, baking, and post-baking product retrieval processes.
Professional Use for Sandwich Bun Production
This model can be used to prepare portioned and shaped sandwich bun doughs regularly in the production flow. The doughs can be held on the tray according to the enterprise's process and moved to fermentation and baking stages.
49x74 cm Professional Tray Size
The outer dimension of the tray is 49 cm in width and 74 cm in length. This size can be evaluated with the professional oven and tray trolley systems used in the enterprise and included in the production infrastructure.
1.5 mm Aluminum Material Thickness
The 49x74 cm coated sandwich bun baking tray is produced from aluminum material with a thickness of 1.5 mm. This technical value is one of the fundamental features that defines the physical structure of the tray.
Approximately 2 kg Product Weight
The physical weight of the tray is approximately 2 kg. This value represents the approximate weight of a single product and can be considered as a reference when planning handling, tray trolleys, and storage in production areas where multiple trays are used.
Aluminum Body Structure
The main body material of the tray is aluminum. The body structure, together with the tray form for sandwich bun production and the non-stick working surface, constitutes the fundamental physical character of the product.
Non-Stick Working Surface
The non-stick coating applied to the tray surface forms a layer to reduce the tendency of baked products to stick to the working surface. It supports the easier and smoother separation of sandwich buns from the tray under appropriate product and process conditions.
Separate Functions of Aluminum Body and Non-Stick Coating
While the aluminum material forms the main body of the tray, the non-stick coating provides a separate function for the working surface in contact with the product. Therefore, the body structure and coating feature should be considered separate technical elements.
Surface Supporting Product Retrieval Process
Taking sandwich buns off the tray after baking is one of the important stages of the production flow. The non-stick coating, under appropriate usage conditions, can help run this process more practically by reducing the tendency of the product to stick to the tray.
Flexibility in Greasing and Separator Usage
The non-stick coating can help reduce intense greasing or separator usage depending on the sandwich bun recipe used and the enterprise's process. The method and amount to be applied should be determined according to the enterprise's own production conditions.
Product Arrangement at 49 cm Width
The 49 cm tray width allows sandwich doughs of different weights and sizes to be arranged in various sequencing forms according to the production plan of the enterprise. The distance between products should be planned according to the targeted bread size.
Production Arrangement at 74 cm Length
The 74 cm working length supports organizing the doughs in the same production group in a specific order on the tray. The layout can be changed based on portion weight and product geometry.
Use with Portioned Sandwich Bun Doughs
Sandwich doughs can be portioned in weights determined according to the enterprise's recipe. The shaped products can be placed on the tray and managed together in different process stages of the same production batch.
Effect of Dough Weight on Arrangement
Changes in portion weight can affect the targeted size of the sandwich bun and the space needed on the tray. Therefore, the layout should be created by considering both the weight and the final product target.
Tray Capacity Is Not Fixed
No fixed capacity value should be given for the number of products that can be prepared in the 49x74 cm sandwich bun baking tray. Dough weight, targeted product size, shaping method, and spacing between products determine the total capacity.
Spacing for Fermentation
The working distance between the doughs should be determined by considering the initial size of the shaped product and its development during fermentation. Thus, the arrangement on the tray can be adapted according to the recipe used.
Pre-Baking Preparation Process
Once the shaped sandwich doughs are placed on the tray, they can be passed into the pre-baking processes according to the enterprise's recipe. The tray supports organizing products of the same production group together during the preparation stage.
Use in the Fermentation Process
The fermentation behavior of sandwich bun dough can vary according to recipe, weight, duration, and environmental conditions. The product arrangement on the tray should be created by considering these process variables.
Use with Different Sandwich Bun Recipes
The tray can be evaluated for different sandwich bun recipes suitable for the enterprise's production system. Since changes in dough structure can affect the product's development behavior and dimensions after baking, process settings should be adjusted according to the recipe.
Production Flexibility in Different Weights
The same tray size can be evaluated for sandwich buns with different portion weights depending on the enterprise's product program. As the weight changes, the placement plan and product capacity on the tray should be redefined.
Process Control in Sandwich Bun Form
Using only the same tray model is not enough to produce sandwich buns of similar size and form. Dough dividing, shaping, fermentation, and baking parameters must be consistently applied throughout the production.
Batch Organization in Mass Production
Using more than one 49x74 cm sandwich bun baking tray in the same production program can help prepare the doughs by batch and organize the oven cycles according to the daily production order.
Equipment Supporting Production Standardization
Regular use of trays of the same size and model can help establish a common working standard on the equipment side. It is also important to manage process variables in a controlled manner for the continuity of the final product.
Compatible with 49x74 cm Tray Trolleys
The product has a compatible dimension structure with 49x74 cm tray trolleys. Prepared trays can be placed on suitable trolley shelves for organization in holding, fermentation, and transportation processes in the production area.
Joint Transport of Production Batches
Dimension-compatible tray trolleys can help move multiple 49x74 cm sandwich bun baking trays between different production points together. Thus, trays of the same production group can be managed collectively.
Use of the Tray in Planned Production Flow
Progressing trays sequentially from the preparation section to the fermentation area and then to the baking point can support production organization. Tray trolleys help this equipment movement to be carried out systematically.
Dimension Compatibility with 49x74 cm Oven Systems
Before use, it should be verified that the professional oven supports the 49x74 cm tray size. Ensuring compatibility of the racks, tracks, or carrier systems with the outer dimensions is important for proper equipment matching.
Use in Professional Sandwich Bun Ovens
The 49x74 cm non-stick aluminum sandwich bun baking tray can be evaluated in professional ovens where sandwich buns are regularly produced. The daily tray requirement can be determined based on production volume, portion weight, and baking cycle plan.
Patisserie and Baked Goods Production Facilities
Patisseries and professional baked goods businesses that include sandwich buns in their product program can integrate this tray model into their production processes if compatible with existing equipment infrastructure.
Industrial Sandwich Bun Production
In facilities with high-volume production, it is important that the tray, oven, and transportation equipment are planned to be dimensionally compatible with each other. The 49x74 cm outer dimension should be evaluated together with the enterprise's professional production infrastructure.
Difference Between Coated and Uncoated Sandwich Bun Baking Tray
In this model, a non-stick coating is applied to the aluminum working surface. In the uncoated aluminum version, there is no additional non-stick layer, and greasing or separator application can be planned according to the recipe and production method of the enterprise.
Difference Between Sandwich Bun Baking Tray and General-Purpose Oven Tray
While general-purpose oven trays can be used for different types of baked goods, the sandwich bun baking tray is primarily evaluated as professional equipment for the sandwich bun production process.
Stackable Baking Tray Design
49x74 cm non-stick aluminum sandwich bun baking trays can be stacked when not in use. This structure helps store equipment stocks more orderly in professional enterprises where numerous trays are available.
Compact Storage Arrangement
Thanks to the stackable design, trays can be kept together vertically rather than being stored separately. Thus, it supports more efficient planning of the available equipment storage area.
Protection of Non-Stick Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the non-stick working surface below. This structure helps protect the working surfaces of coated trays from mechanical contact during storage.
Protection of Non-Stick Coating from Mechanical Contact
To protect the physical integrity of the coating surface, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive tools on the working surface. Equipment that will not damage the coating should be preferred for product retrieval and cleaning processes.
Factors Affecting the Usage Lifetime of the Coating
The usage lifetime of the non-stick coating may vary depending on production intensity, working temperature, mechanical contact, cleaning method, and storage style. Therefore, the life of the coating should not be considered a fixed period.
Regular Inspection of the Coating Surface
The working surface can be inspected at regular intervals for scratches, wear, or physical coating damage. Monitoring the condition of the surface helps evaluate the need for maintenance or renewal in a timely manner.
Process Variables Affecting Baking Result
The tray and surface coating are only certain parts of the production system. The final size, form, and baking character of the sandwich bun depend on recipe, portion weight, shaping, fermentation, oven type, temperature, and baking time.
Professional Cleaning and Maintenance
The 49x74 cm non-stick aluminum sandwich bun baking tray should be cleaned according to the cleaning procedures suitable for coated professional oven equipment. It is recommended to avoid hard, cutting, and abrasive applications to protect both the non-stick working surface and the tray geometry.
Regular Inspection of Tray Form
The tray can be inspected at regular intervals during professional use for impact, bending, or physical deformation. Preserving the outer geometry is important for the continuity of dimensional compatibility with oven and tray trolley systems.
49x74 cm Professional Coated Sandwich Bun Baking Tray Option
With a 49x74 cm outer dimension, 1.5 mm aluminum material thickness, approximately 2 kg weight, and non-stick working surface, the product is a tray option for professional sandwich bun production. Its compatibility with 49x74 cm tray trolleys supports in-production transport organization while its stackable design allows for more compact storage when not in use.
Technical Specifications
The dimensions, approximate weight, 1.5 mm material thickness, aluminum body structure, non-stick working surface, and professional equipment compatibility of the 49x74 cm non-stick aluminum sandwich bun baking tray are provided below.
| Product Type |
Professional non-stick aluminum sandwich bun baking tray |
| Dimension |
49x74 cm |
| Width |
49 cm |
| Length |
74 cm |
| Product Weight |
Approximately 2 kg |
| Material Thickness |
1.5 mm |
| Body Material |
Aluminum |
| Product Group |
Professional oven tray for sandwich bun production |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface supporting easier and smoother separation of baked sandwich buns from the tray surface |
| Dough Usage |
Sandwich bun doughs portioned and shaped according to the enterprise's recipe |
| Product Capacity |
Varies according to dough weight, targeted product size, shaping method, and layout arrangement |
| Stacking Feature |
Stackable structure |
| Storage Advantage |
Supports more compact organization of trays |
| Surface Protection During Stacking |
Stacking structure designed to prevent the top tray from scratching the non-stick working surface below |
| Tray Trolley Compatibility |
Compatible with 49x74 cm tray trolleys |
| Usage Area |
Professional sandwich bun and baked goods production |
| Oven Compatibility |
Professional oven systems supporting the 49x74 cm tray size |
| Coating Maintenance |
Recommended to be protected 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 sandwich bun baking tray can be used in professional ovens, sandwich bun producers, patisseries, and industrial baked goods enterprises for sandwich bun production. Portioned and shaped doughs can be organized on the tray according to the targeted product size and weight and taken into preparation, fermentation, and baking stages. The non-stick working surface supports the easier separation of baked products from the tray under appropriate process conditions. The product can be used with 49x74 cm tray trolleys and professional oven systems supporting the 49x74 cm tray size.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When choosing a coated sandwich bun baking tray, the outer dimension, body material, material thickness, approximate product weight, surface coating, targeted dough weight, oven system, and tray trolley compatibility should be evaluated together. Protecting the non-stick surface from mechanical contact and controlled application of production parameters are also important in terms of the equipment usage plan.