50x74 cm Professional Non-Stick Teflon Coated Elliptical Aluminised Steel Sandwich Tray
0.8 mm aluminised steel material thickness
Approximately 3.37 kg product weight
Aluminum-silicon coated steel sheet body structure
Professional use for elliptical sandwich bun form
Non-stick Teflon working surface supporting the separation of baked products
Compatible with 50x74 cm tray racks
Design for protecting the coated working surface below during stacking
The 50x74 cm non-stick Teflon coated elliptical aluminised steel sandwich tray has an approximate weight of 3.37 kg and a material thickness of 0.8 mm aluminised steel. Its body is made of aluminum-silicon coated steel, not aluminum. The Teflon working surface supports easier separation of baked elliptical sandwich buns from the tray under suitable production conditions. The product is compatible with 50x74 cm tray racks. The trays are stackable, and the stacking design helps protect the coated working surface below.
50x74 cm Non-Stick Teflon Coated Elliptical Aluminised Steel Sandwich Tray
The 50x74 cm non-stick Teflon coated elliptical aluminised steel sandwich tray is a baking tray that can be used for professional sandwich bun production aiming at elliptical product forms. Combining an aluminised steel body with a Teflon coated working surface offers a professional equipment alternative suitable for preparation, baking, and product retrieval processes.
Usage for Elliptical Sandwich Bun Production
This model can be evaluated for the production of sandwich buns in elliptical form planned by the business. The actual size and geometry of the final product vary according to dough weight, shaping method, fermentation, and baking conditions.
Aluminised Steel Body Structure
The load-bearing body of the tray is made from aluminised steel. Aluminised steel is a steel-based material with an aluminum-silicon metallic coating on its surface. Hence the product differs from standard aluminum body tray models in terms of materials.
0.8 mm Aluminised Steel Material Thickness
The product uses aluminised steel with a thickness of 0.8 mm. This value is one of the fundamental physical properties defining the technical structure of the tray.
Approximately 3.37 kg Product Weight
The physical weight of the tray is approximately 3.37 kg. This information can be considered a reference in professional production areas using multiple trays for transporting, organizing tray carts, and equipment planning.
50x74 cm Professional External Dimensions
The external dimension of the tray is 50 cm width and 74 cm length. This dimension can be evaluated with the business's oven and tray cart infrastructure and included in the existing production setup.
Non-Stick Teflon Working Surface
The Teflon coating applied to the tray surface forms a layer aimed at reducing the tendency of baked products to adhere to the working surface. Under suitable product and process conditions, it supports the easier and smoother separation of elliptical sandwich buns from the tray.
Separate Functions of Aluminised Steel Body and Teflon Coating
While the aluminised steel forms the main load-bearing body of the tray, the Teflon coating provides a separate function for the product-contacting working surface. Therefore, the body material and surface coating should be evaluated as two different technical features.
Dough Planning According to Elliptical Product Geometry
When aiming for elliptical sandwich buns, dough portion weight and shaping method can affect the area required on the tray. Therefore, it is necessary to plan the dough amount, product axes, and arrangement layout together.
Surface Supporting Product Removal Process
The Teflon coating can help reduce the tendency of adhesion between the product and the tray after baking. Under suitable process conditions, this structure supports the easy retrieval of elliptical sandwich buns from the working surface.
Flexibility in Use of Lubricants and Separators
The coated working surface may help reduce the intense use of lubricant or separator depending on the recipe and production method of the business. The method and amount to be applied should be determined according to dough characteristics and production conditions.
50 cm Wide Elliptical Product Layout
The 50 cm working width allows for the preparation of shaped elliptical doughs with different row arrangements. The distance between products should be created with consideration of the development that may occur during fermentation.
74 cm Length Layout Organization
The 74 cm tray length supports positioning the doughs in a certain order along the tray within the same production batch. The direction and spacing of placement can be adjusted according to the targeted elliptical product size.
Use with Portioned Elliptical Sandwich Doughs
After doughs are portioned in weights appropriate to the business's recipe, they can be shaped according to the desired elliptical form and placed onto the tray. Thus, products in the same production batch can be managed together in subsequent process stages.
Impact of Dough Weight on Elliptical Product Size
Variations in portion weight can affect the targeted length and width character of the sandwich bun. Therefore, it is important to evaluate the dough weight together with the working area on the tray.
Tray Capacity is Not Fixed
A single fixed capacity value should not be given for the number of products that can be prepared in a 50x74 cm oval sandwich tray. The number of products varies according to dough weight, targeted elliptical product size, product geometry, shaping method, and placement layout.
Working Intervals for Elliptical Doughs
The area required on the tray for shaped doughs depends not only on their initial measures but also on the development they will show during fermentation. Therefore, the gaps between products should be determined according to the production recipe.
Role of Shaping Method in Product Form
In addition to portioning, the shaping method applied is important in forming the elliptical sandwich bun. Even if the same tray model is used, differences in shaping can affect the geometry of the final product.
Pre-oven Preparation Process
After the shaped doughs are placed onto the tray, they can undergo the holding and pre-oven processes suitable to the business's production method. The tray helps in orderly managing the products in the same production batch.
Use in Fermentation Process
The fermentation behavior of the elliptical sandwich dough can vary according to the recipe, portion weight, duration, and environmental conditions. The placement plan needs to be prepared considering the growth margin of the products.
Use in Different Elliptical Sandwich Bun Recipes
The tray can be evaluated in different sandwich bun recipes suitable for the production system of the business. Since differences in dough structure can affect the development character and post-baking geometry of the product, process settings should be adjusted according to the recipe.
Production of Elliptical Sandwich Buns in Different Weights
Elliptical sandwich buns of different portion weights can be prepared according to the product program of the business. When the weight changes, the number of products per tray and the distance to be left between products should be reassessed.
Final Elliptical Form Depends on the Process
The definition of an elliptical sandwich tray does not mean the baked product will have a fixed length or width. The final form is the result of the combination of recipe, weight, shaping, fermentation, and baking conditions.
Organization of Elliptical Products in Serial Production
Using multiple 50x74 cm elliptical sandwich trays in the same production program can help separate dough batches and plan oven cycles according to the business's daily production order.
Use Supporting Continuity in Product Form
Regular use of the same tray model can help create a common production layout on the equipment side. To maintain continuity in elliptical product geometry, the stages of portioning, shaping, and fermentation must be controlled.
Material Difference Between Aluminised and Aluminum Trays
Aluminised and aluminum are not the same body materials. In this model, the load-bearing structure is steel sheet-based with an aluminum-silicon metallic coating on the sheet surface. Teflon, on the other hand, is a separate coating layer applied to the working surface.
Difference Between Coated and Uncoated Elliptical Aluminised Steel Sandwich Tray
In this model, the aluminised steel working surface is further coated with Teflon. The uncoated elliptical aluminised steel version does not have the additional Teflon layer, and surface preparation can be planned according to the business's recipe and production method.
Compatibility with 50x74 cm Tray Racks
The product has external dimensions compatible with 50x74 cm tray racks. Prepared trays can be placed on suitable cart racks for organized waiting, fermentation, and in-house transport processes.
Simultaneous Transport of Multiple Trays
Dimension-compatible tray racks can help move multiple elliptical sandwich trays collectively between various processing points in the production area. Thus, keeping trays from the same production batch together becomes easier.
Planned Equipment Flow in Production Area
Transferring trays from the preparation point to the fermentation section and then to the baking area in a definite order can support a more systematic execution of production organization.
Dimension Compatibility with 50x74 cm Oven Systems
It should be checked before use whether the professional oven supports the 50x74 cm tray size. Compatibility of racks, rails, and load-bearing systems with external dimensions is important for correct equipment matching.
Production of Elliptical Sandwich Buns in Professional Ovens
The 50x74 cm non-stick Teflon coated elliptical aluminised steel sandwich tray can be utilized in professional ovens where elliptical sandwich bun varieties are regularly produced. The daily tray requirement can be determined according to the production program and oven cycle schedule.
Use in Patisseries and Bakery Operations
Patisseries and professional bakery operations with a product range of sandwich buns in different geometries can include this coated model in their production systems, provided their existing oven and transport infrastructure is suitable.
Compatibility with Industrial Production Lines
In businesses with high-volume production, it is important to plan trays, ovens, and transport equipment in a common dimension order. The 50x74 cm external dimension should be evaluated alongside the existing professional infrastructure.
Stackable Tray Design
The 50x74 cm non-stick Teflon coated elliptical aluminised steel sandwich trays can be stacked when not in use. This design helps keep large quantities of tray stocks more compact and orderly in storage areas.
Protection of Teflon Surface During Stacking
The stacking geometry is designed to prevent the upper tray from scratching the Teflon coated working surface below. Thus, it helps protect the coated surface from mechanical contact between trays.
Protection of Teflon Coating from Mechanical Contact
To maintain the physical integrity of the coating, it is recommended to avoid contact of the working surface with hard or abrasive tools such as knives, metal spatulas, metal sponges, and wire brushes.
Selection of Product Retrieval Equipment
During the removal of baked products from the tray, opting for tools suitable for the surface instead of hard equipment that could scratch or wear the Teflon surface helps in protecting the working surface.
Factors Affecting Coating Lifespan
The lifespan of the Teflon coating can vary depending 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 Inspection of Coating Surface
The working surface can be inspected periodically for scratches, wear, or physical coating damage. Monitoring the surface condition helps in timely evaluating maintenance or renewal needs.
Process Variables Affecting Baking Outcome
The tray and Teflon coating are only specific parts of the production system. The final dimension, form, and baking character of the elliptical sandwich bun can vary depending on recipe, dough weight, shaping, fermentation, oven type, temperature, and baking duration.
Professional Cleaning and Maintenance
The 50x74 cm non-stick Teflon coated elliptical aluminised steel sandwich tray should be cleaned according to cleaning procedures suitable for coated professional baking equipment. It is recommended to avoid harsh, cutting, and abrasive applications to protect the Teflon working surface.
Regular Inspection of Tray Form
The tray can be inspected periodically for impacts, bending, or physical deformation during professional use. Maintaining external geometry is important for the continuity of dimensional compatibility with ovens and tray cart systems.
50x74 cm Professional Coated Elliptical Aluminised Steel Sandwich Tray Option
With its 50x74 cm external dimension, 0.8 mm aluminised steel material thickness, approximately 3.37 kg weight, and non-stick Teflon coated working surface, the product is a professional tray option for elliptical sandwich bun production. Its compatibility with 50x74 cm tray racks supports equipment movement within the production, while its stackable design allows trays to be stored more compactly when not in use.
Technical Specifications
The following provides information on the basic dimensions, material, approximate weight, surface coating, and professional equipment compatibility of the 50x74 cm non-stick Teflon coated elliptical aluminised steel sandwich tray.
| Product Type |
Professional Non-Stick Teflon Coated Elliptical Aluminised Steel Sandwich Tray |
| Dimension |
50x74 cm |
| Width |
50 cm |
| Length |
74 cm |
| Product Weight |
Approximately 3.37 kg |
| Material Thickness |
0.8 mm |
| Body Material |
Aluminum-silicon coated steel sheet (aluminised steel) |
| Material Description |
DX54D+AS120 aluminised steel sheet |
| Product Group |
Professional baking tray for elliptical sandwich bun production |
| Surface Coating |
Non-Stick Teflon Coating |
| Coating Function |
Non-stick surface supporting easier and smoother separation of baked sandwich buns from the tray surface |
| Dough Usage |
Portioned and shaped sandwich bun doughs according to the business’s recipe |
| Product Capacity |
Varies according to dough weight, targeted elliptical product size, product geometry, shaping method, and placement layout |
| Product Form Approach |
Usage in plans for elliptical sandwich bun production |
| Stacking Feature |
Stackable structure |
| Storage Advantage |
Supports more compact arrangement of trays together |
| Surface Protection During Stacking |
Stack structure to prevent the upper tray from scratching the Teflon coated working surface below |
| Tray Cart Compatibility |
Compatible with 50x74 cm tray carts |
| Application Area |
Professional elliptical sandwich bun and bakery production |
| Oven Compatibility |
Professional oven systems supporting 50x74 cm tray size |
| Coating Maintenance |
Recommended to avoid contact with metal, cutting, and abrasive equipment |
| Final Product Form |
Varies according to dough weight, recipe, shaping, fermentation, and baking conditions |
Application Areas
The 50x74 cm non-stick Teflon coated elliptical aluminised steel sandwich tray can be used in professional ovens, sandwich bun manufacturers, patisseries, and industrial bakery operations for the production of elliptical sandwich buns. Portioned doughs can be shaped according to the desired elliptical product geometry and managed on trays during preparation, fermentation, and baking stages. Under suitable process conditions, the Teflon working surface supports easier separation of baked products from the tray. The product is compatible with 50x74 cm tray racks and professional oven systems supporting 50x74 cm tray size.
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About EKMAŞ
EKMAŞ is a Turkish brand providing equipment for the professional and industrial bakery sector. When selecting a coated elliptical sandwich tray, it is important to evaluate the external dimensions, aluminised steel body structure, material thickness, approximate product weight, Teflon working surface, targeted dough weight, product geometry, oven system, and tray cart compatibility together. The aluminised steel body is not aluminum but aluminum-silicon coated steel, and Teflon is a separate coating applied to the working surface.