50x74 cm professional pide tray
DX54D+AS120 Alusi sheet body
Aluminium-silicon coated steel structure
0.8 mm material thickness
Approximately 3.3 kg product weight
Uncoated Alusi working surface
Compatible with 50x74 cm tray trolleys
Design that protects the working surface below during stacking
50x74 cm Aluminised Steel Big Burger Bun Baking Tray has a weight of approximately 3.3 kg and a material thickness of 0.8 mm. The body, made of DX54D+AS120 Alusi sheet, has an aluminium-silicon coated steel structure. The uncoated working surface can be used with appropriate surface preparation according to the dough recipe and the production method of the business. The product is compatible with 50x74 cm tray trolleys.
50x74 cm Aluminised Steel Big Burger Bun Baking Tray
50x74 cm Aluminised Steel Big Burger Bun Baking Tray is an oven tray aimed at professional pide bread production. The working surface assists in organizing shaped pide doughs from preparation to fermentation and baking on the same equipment.
DX54D+AS120 Alusi Sheet Body
The product's body uses DX54D+AS120 Alusi sheet. Alusi is a material structure where the steel sheet surface is combined with an aluminium-silicon based metallic coating; thus, the tray body is not aluminium but aluminium-silicon coated steel sheet.
0.8 mm Material Thickness
The material thickness of the tray is 0.8 mm. This value is one of the main features defining the technical structure of the product and can be considered when comparing different professional pide trays.
Approximately 3.3 kg Product Weight
The physical weight of the product is approximately 3.3 kg. This information can be considered while organizing transportation, shelf planning, and tray cart organization in businesses using multiple trays.
Uncoated Alusi Working Surface
This model does not have an additional Teflon coating. The uncoated Alusi surface can be used with oiling or a suitable separator according to the dough recipe and production method of the business.
Placement of Pide Dough on the Working Surface
Portioned and pide-shaped doughs can be placed on the tray according to the targeted product geometry. The layout should be planned considering product weight, shape, and expected development during fermentation.
Effect of Dough Weight on Tray Usage
The portion weight used can change the space required for each dough on the working surface. Therefore, the actual number of products on the tray is not a fixed value and should be determined according to the production standard of the business.
Shaping to Form Pide Shape
The length, width, and thickness characteristics of the pide are closely related to how the dough is shaped before being placed on the tray. While the tray provides the working area, the final geometry develops with the shaping process.
Layout Plan Before Fermentation
When shaped doughs are placed on the tray, potential volumetric development during fermentation should be considered. The initial distance between products can be planned according to the recipe and portion size.
Effect of Fermentation Process on Product Geometry
The development of the dough during fermentation can vary depending on the recipe, environmental conditions, and waiting time. Therefore, the final product shape should not be considered solely as a result of the tray.
50x74 cm Outer Dimension and Working Area
The outer dimension of the tray is 50 cm in width and 74 cm in length. This measurement is used to evaluate physical compatibility with ovens, shelves, and transportation systems in professional production infrastructure.
Tray Size Is Not the Final Pide Size
The value of 50x74 cm refers to the outer dimension of the tray. The actual length, width, and thickness of the baked pide will vary depending on dough weight, shaping, fermentation, and baking parameters.
Usage According to Different Pide Recipes
The tray can be evaluated with different pide recipes in the business's production program. As the dough structure changes, so does the spreading behavior, fermentation development, and product character after baking.
Determination of Surface Preparation According to Recipe
The amount of oil or separator used in the uncoated Alusi model is not a standard value. Surface preparation can be determined according to the product recipe, dough adhesion behavior, and the production method applied by the business.
Layout Flexibility According to Pide Varieties
The layout and spacing on the tray for pide doughs prepared in different weights or shapes can be altered. This allows the working surface to be used in different layout plans according to the business's product portfolio.
Role of 50 cm Width in Layout Planning
The 50 cm width is one of the main outer dimensions considered when planning the side-by-side positioning of shaped products on the tray. The actual layout should be created according to the targeted pide shape.
74 cm Length and Equipment Compatibility
The 74 cm outer length is important when evaluating physical compatibility with professional oven and transportation systems. This measurement does not define the length of the baked product.
Tray-Based Workflow from Preparation to Oven
Preparing dough on the same tray and transferring it to subsequent production stages can help manage the movement of the product group within the process on an equipment basis.
Arrangement of Production Batches
Grouping products belonging to the same recipe on a tray can make it easier to follow the preparation and baking order of different production batches. This approach can be particularly useful in productions using more than one tray.
Effect of Oven Parameters on Final Result
The color, volume, and surface character of the pide are not determined solely by tray features. Oven type, temperature, baking time, loading arrangement, and product recipe are key variables that can affect the final outcome.
Coated and Uncoated Model Selection
This product features an uncoated Alusi working surface. Unlike the Teflon-coated version, surface preparation, oiling, or suitable separator use can be managed by the business's own recipe and process.
Compatible with 50x74 cm Tray Trolleys
The product has an outer dimension compatible with 50x74 cm tray trolleys. Trolley systems with suitable rack structures can aid in the joint transportation of multiple trays between different sections of the production area.
Compatibility with 50x74 cm Oven Systems
Before use, it should be confirmed that the professional oven supports the 50x74 cm dimension. It is important that racks, rails, or carriers are physically compatible with the tray's outer dimension.
Use in Professional Pide Production
50x74 cm Aluminised Steel Big Burger Bun Baking Tray can be included in the daily production program of professional ovens where pide production is regularly carried out. The number of trays to be used can be planned according to the business's product variety and oven cycles.
Use in Patisseries and Bakery Businesses
Patisseries and professional bakery businesses that include pide and similar bread products in their production program can evaluate this model if their existing oven and transportation infrastructure is suitable.
Common Dimension Standard in Multiple Tray Use
Preferring the same 50x74 cm outer dimension in production areas using multiple trays can help organize oven, rack, and transportation equipment around a common equipment size.
Stackable Tray Design
50x74 cm Aluminised Steel Big Burger Bun Baking Trays can be stacked when not in use. This feature helps store equipment more compactly in production or storage areas with a large number of trays.
Protection of Working Surface During Stacking
The stacking geometry is designed to prevent the upper tray from scratching the working surface below. Thus, the physical protection of the working surface is supported during the vertical storage of trays.
Periodic Control of the Working Surface
During intensive professional use, the tray surface can be inspected periodically for dough residue, physical damage, or deformation. Regular inspection helps in monitoring the current usage status of the equipment.
Importance of Preserving External Form
Maintaining the external geometry of the tray is important to continue physical compatibility with oven and tray cart systems. Deformations such as impact or bending should be checked during use.
Professional Cleaning and Maintenance
After use, the tray can be cleaned using methods suitable for professional oven equipment. Regular removal of dough and production residues from the working surface helps prepare it for the next production cycle.
Difference Between Alusi and Aluminium Material
The term Alusi does not mean that the product is made entirely of aluminium. This tray uses a DX54D+AS120 based, aluminium-silicon metallic coated steel sheet body.
Process Integrity Determining Production Outcome
The desired pide outcome is achieved not solely by the tray but as part of production equipment. The joint management of dough preparation, portioning, shaping, fermentation, and oven settings is decisive in forming the product standard.
50x74 cm Professional Alusi Pide Tray Option
With its 50x74 cm outer dimension, DX54D+AS120 Alusi sheet body, 0.8 mm material thickness, and approximately 3.3 kg weight, the product is an uncoated oven tray suitable for professional pide production. Its compatibility with 50x74 cm tray trolleys and stackable structure can be included in the professional production equipment organization.
Technical Specifications
The basic technical information related to the outer dimension, body material, approximate weight, material thickness, working surface, and professional equipment compatibility of the 50x74 cm Aluminised Steel Big Burger Bun Baking Tray is listed below.
| Product Type |
Professional pide bread oven tray |
| Dimension |
50x74 cm |
| Width |
50 cm |
| Length |
74 cm |
| Product Weight |
Approximately 3.3 kg |
| Body Material |
Aluminium-silicon coated steel sheet (Alusi) |
| Material Description |
DX54D+AS120 Alusi sheet |
| Material Thickness |
0.8 mm |
| Surface Coating |
Uncoated Alusi surface |
| Product Group |
Professional oven tray for pide bread production |
| Dough Usage |
Portioned and pide-shaped bread doughs |
| Surface Preparation |
Oiling or suitable separator usage can be determined according to recipe and production process |
| Final Product Size |
Varies according to dough weight, recipe, shaping, and fermentation conditions |
| Tray Cart Compatibility |
Compatible with 50x74 cm tray trolleys |
| Oven Compatibility |
Professional oven systems supporting 50x74 cm tray dimensions |
| Stacking Feature |
Stackable structure |
| Surface Protection During Stacking |
Stack design to prevent the upper tray from scratching the working surface below |
| Usage Process |
Preparation, holding/fermenting, transporting, and baking |
| Usage Area |
Professional pide, bread, and baked goods production |
Usage Areas
The 50x74 cm Aluminised Steel Big Burger Bun Baking Tray can be considered in professional ovens, pide producers, bakeries, and industrial baked goods businesses for the production of pide and similar bread products. The uncoated working surface can be prepared according to the recipe; the 50x74 cm outer dimension allows for use with professional oven and tray cart systems supporting the same dimension.
50x74 cm pide tray 50x74 cm Aluminised Steel Big Burger Bun Baking Tray DX54D+AS120 pide tray Alusi oven tray Professional pide tray Pide bread oven tray 0.8 mm pide tray 3.3 kg pide tray Uncoated Alusi tray Aluminium-silicon coated steel tray 50x74 cm professional oven tray 50x74 cm tray cart compatible tray Pide production tray Pide dough tray Patisserie pide tray Industrial pide production equipment Professional bread tray Professional bakery equipment Professional baked goods equipment EKMAŞ Alusi pide tray
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When choosing the 50x74 cm Aluminised Steel Big Burger Bun Baking Tray, the DX54D+AS120 Alusi sheet body, 0.8 mm material thickness, approximately 3.3 kg product weight, uncoated working surface, targeted dough weight, oven system, and tray cart compatibility should be considered together. The final pide shape and baking result may vary depending on the business's recipe and production process applied.