50x74 cm professional non-stick aluminised bread tray
DX54D+AS120 aluminised steel body
Aluminium-silicon coated steel structure
0.8 mm material thickness
Approximate product weight of 3.3 kg
Non-stick coating supporting the separation of baked products
Compatible external dimensions with 50x74 cm tray trolleys
Design protecting the coated working surface while stacking
The 50x74 cm non-stick aluminised steel tray weighs around 3.3 kg and has a material thickness of 0.8 mm. The DX54D+AS120 aluminised steel body is aluminium-silicon coated. The non-stick working surface aids in easier separation of baked products under appropriate conditions. Compatible with 50x74 cm tray trolleys.
50x74 cm Non-Stick Aluminised Bread Tray
The 50x74 cm non-stick aluminised bread tray is a baking tray designed for professional bread production. It allows shaped doughs to be transported and organized on the same equipment from preparation to baking stages, with its non-stick coating supporting removal from the working surface.
DX54D+AS120 Aluminised Steel Body
The product's body uses DX54D+AS120 aluminised steel. Aluminised refers to the material structure where steel is combined with a metallic coating based on aluminium-silicon; hence the tray body is steel with an aluminium-silicon coating, not pure aluminium.
0.8 mm Material Thickness
The tray's material thickness is 0.8 mm. This value is one of the key features defining the product's technical structure and can be used as a reference when comparing different professional bread tray options.
Approximate Product Weight of 3.3 kg
The product's physical weight is approximately 3.3 kg. This information can be considered during transportation arrangements, shelf loading, and tray trolley organization in operations using multiple trays.
Non-Stick Coated Working Surface
The non-stick coating applied to the tray surface forms a layer aimed at reducing the tendency for baked products to stick to the working surface. Under suitable product and process conditions, this surface supports easier and smoother removal of bread from the tray.
Arrangement of Bread Doughs on the Tray
Portioned and shaped doughs can be placed on the working surface in a manner suitable for the desired product geometry. The number and spacing of products on the tray should be determined based on dough weight and the form of bread to be produced.
Placement Plan Based on Dough Weight
Portion size may affect the space each dough requires on the working surface. When working with larger or smaller weights, the distance between products and the layout within the tray can be replanned.
Effect of Shaping Process on Final Product
The shaping method applied to the dough before placing it on the tray can affect the baked product's length, width, and thickness characteristics. The tray provides the working area; the final form results from other production process variables.
Pre-Fermentation Preparation
After the shaped doughs are placed on the tray, they can be subjected to the resting or fermentation stage suitable for the facility's production method. Keeping the products on the same tray can facilitate the transfer of the production batch to the next stages together.
Expansion Area During Fermentation
Considering the potential volume increase of the dough during fermentation, it is important to initially place them with appropriate spacing. The required area may vary based on dough recipe, portion weight, and fermentation conditions.
Final Product Size Independent from Tray Size
The 50x74 cm measurement refers to the tray's external dimensions and should not be directly evaluated as the size of the baked product. The final product's length, width, and thickness may differ based on recipe, weight, shaping, and fermentation practices.
Use with Different Bread Recipes
The tray can be utilized with different bread dough recipes suitable for the facility's production program. The dough character formed by flour, water, yeast, and other components in the recipe can affect the product's spreading and expansion behavior.
Product Removal Process on Coated Surface
Upon completion of baking, the non-stick surface can help reduce sticking tendencies during product removal from the tray under suitable conditions. This feature can especially provide ease of use during the stage of separating products from the working surface in mass production.
Flexibility in Greasing and Separator Usage
The non-stick coating can help reduce intensive greasing or separator use depending on the facility's recipe and production method. The chosen method and amount should be determined according to dough characteristics and the facility's process standard.
Difference Between Coated and Uncoated Aluminised Model
In this model, an additional non-stick coating is applied to the working surface of the aluminised body. In the uncoated model, surface preparation is planned according to the production recipe, whereas this version has an additional non-stick layer supporting the separation of the baked product from the working surface.
Role of 50 cm Width in Product Layout
The tray's 50 cm width is one of the external dimensions determining the available working area during the side-by-side placement of shaped bread doughs. The actual layout should be created based on product form and weight.
74 cm Length and Production Infrastructure
The 74 cm external length is a measurement considered when evaluating physical compatibility with professional ovens and transportation equipment. However, the actual length of the baked product results independently of this value, depending on dough and process conditions.
Tray-Based Production Flow from Preparation to Baking
Preparing the doughs on the same tray and transferring them to fermentation and baking stages can facilitate managing the movement of the product group in the production line using a single piece of equipment.
Planning of Baking Cycles
In professional production where multiple trays are used, product preparation time, fermentation order, and baking cycles can be planned together. Thus, tray use can be organized according to the facility's daily production program.
Role of Oven Parameters in Product Outcome
The bread's color, volume, and surface characteristics are not solely determined by tray features. Oven type, temperature, air movement, loading arrangement, and baking time are process variables that can affect the final product outcome.
Compatible with 50x74 cm Tray Trolleys
The product has compatible external dimensions with 50x74 cm tray trolleys. When appropriate shelving systems are used, multiple trays can be transferred together between preparation, fermentation, and baking areas.
Compatibility with 50x74 cm Oven Systems
Before using the tray, it should be checked that the professional oven supports the 50x74 cm tray dimensions. Compatibility of shelf, rail, or carrier components with external dimensions is important for proper equipment matching.
Use in Professional Bread Production
The 50x74 cm non-stick aluminised steel baking tray can be considered in the daily production program of professional bakeries where bread production is regularly carried out. The number of trays to be used can be planned based on the facility's production volume and product variety.
Use in Patisseries and Bakeries
Patisseries and professional bakery operations, which incorporate bread and similar bakery products into their production program, can use this coated tray model if their existing oven and transportation infrastructure are suitable.
Common Equipment Size in Industrial Production
Preferring the same 50x74 cm external dimension in production facilities where many trays are used can help organize ovens, shelves, and transportation equipment around a common tray standard.
Stackable Tray Design
50x74 cm bread trays can be stacked when not in use. This design supports more compact storage of equipment in production and storage areas where multiple trays are present.
Protection of Non-Stick Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the non-stick working surface of the tray below. Thus, during processes where trays are stacked, the physical protection of the non-stick working surface is supported.
Protection of Non-Stick Coating from Mechanical Contact
To help maintain the physical integrity of the coating, it is recommended to avoid contact with knives, metal spatulas, metal sponges, wire brushes, and similar cutting, hard, or abrasive equipment on the working surface.
Selection of Product Removal Equipment
When removing baked bread from the tray, choosing tools compatible with the non-stick surface over hard metal equipment that can scratch the coating can aid in protecting the working surface mechanically.
Factors Affecting the Service Life of the Coating
The service life of the non-stick coating may vary depending on production intensity, operating temperature, mechanical contact, cleaning method, usage frequency, and storage conditions. Therefore, specifying a fixed lifespan for the coating is not appropriate.
Periodic Inspection of Coating Surface
The working surface can be inspected periodically for scratches, wear, or physical coating damage. Monitoring the condition of the surface helps evaluate maintenance or renewal needs.
Cleaning of Coated Tray
The tray should be cleaned using methods suitable for non-stick professional baking equipment. Avoiding wire brushes, metal sponges, or hard abrasive applications that can scratch the coating can help maintain the physical integrity of the surface.
Separate Structures of Aluminised Body and Non-Stick Surface
In the product, 'aluminised' refers to the tray's body material, while 'non-stick' refers to the additional coating applied to the working surface. These two terms should not be used interchangeably: the body consists of DX54D+AS120 aluminised steel, while the surface in contact with the product has a non-stick coating.
Periodic Examination of Tray's External Shape
Maintaining the tray's external geometry is important for continuing physical compatibility with professional oven and tray trolley systems. During intensive use, impacts, bending, or similar deformations can be checked.
Process Variables Affecting Production Outcome
To achieve the desired bread outcome, the tray selection must be managed together with recipe, portioning, shaping, fermentation, oven settings, and baking time. The same tray can produce different product outcomes under different process conditions.
50x74 cm Professional Non-Stick Aluminised Bread Tray Option
With its 50x74 cm external dimensions, DX54D+AS120 aluminised steel body, 0.8 mm material thickness, approximately 3.3 kg weight, and non-stick working surface, the product is a baking tray suitable for professional bread production. Its compatibility and stackable structure with 50x74 cm tray trolleys support equipment organization within the facility.
Technical Specifications
The basic technical information regarding the body material, working surface, external dimensions, weight, material thickness, and equipment compatibility of the 50x74 cm non-stick aluminised steel baking tray are provided below.
| Product Type |
Professional non-stick bread oven tray |
| Dimensions |
50x74 cm |
| Width |
50 cm |
| Length |
74 cm |
| Product Weight |
Approximately 3.3 kg |
| Body Material |
Aluminium-silicon coated steel (aluminised) |
| Material Description |
DX54D+AS120 aluminised steel |
| Material Thickness |
0.8 mm |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface supporting easier and smoother removal of baked products from the tray surface |
| Coating Maintenance |
Recommended to avoid contact with metal, cutting, and abrasive equipment |
| Product Group |
Professional bread oven tray for bread production |
| Dough Usage |
Portioned and bread-shaped dough |
| Greasing / Separator Use |
Can be evaluated based on dough recipe and production process; non-stick surface can help reduce intensive use |
| Final Product Size |
Varies based on dough weight, recipe, shaping, and fermentation conditions |
| Tray Trolley 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 |
Stacking design prevents the top tray from scratching the non-stick working surface of the tray below |
| Usage Process |
Preparation, resting/fermentation, transportation, and baking |
| Usage Area |
Professional bread, bakery, and pastry production |
Usage Areas
The 50x74 cm non-stick aluminised steel bread tray can be evaluated in the production of bread and similar bakery products in professional bakeries, bread producers, patisseries, and industrial bakeries. The combination of the aluminised body and non-stick working surface separates the structural material of the equipment from the function of the product contact surface. The product can be used with 50x74 cm tray trolleys and professional oven systems supporting these dimensions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 50x74 cm non-stick aluminised steel bread tray, the DX54D+AS120 aluminised body, 0.8 mm material thickness, approximately 3.3 kg product weight, non-stick working surface, target dough weight, oven system, and tray trolley compatibility should be evaluated together. The final bread form and baking outcome depend on the facility's recipe and applied production process.