50x74 cm professional non-stick Teflon-coated rectangular Alusi panino tray
0.8 mm Alusi sheet material thickness
Approximate product weight of 3.25 kg
Aluminum-silicon coated steel sheet body structure
Professional usage for rectangular panino bun production
Teflon working surface that facilitates baked product removal
Dimensions compatible with 50x74 cm tray trolleys
Design protecting the coated working surface during stacking
50x74 cm non-stick Teflon-coated rectangular Alusi panino tray; it has an approximate weight of 3.25 kg and a material thickness of 0.8 mm Alusi sheet. The body is made of steel sheet coated with aluminum-silicon, not aluminum. The Teflon coating on the working surface supports easier removal of baked panino buns from the tray under suitable production conditions. The product is compatible with 50x74 cm tray trolleys and can be stacked when not in use.
50x74 cm Non-Stick Teflon-Coated Rectangular Alusi Panino Tray
The 50x74 cm non-stick Teflon-coated rectangular Alusi panino tray is an oven tray that can be used for the preparation of rectangular-shaped products in professional panino bun production. By combining the Alusi body with the Teflon working surface, it offers a functional solution in terms of both equipment structure and product retrieval during the production process.
Use for Rectangular Panino Bun Production
This model can be considered for the preparation of dough portions, shaped according to the operation’s rectangular panino bun production plan. The final product geometry is not fixed, varying according to the applied recipe and process steps.
Alusi Metal Body Structure
The main supporting body of the tray is made from Alusi sheet. Alusi is a steel sheet-based material with an aluminum-silicon metallic coating on its surface. Therefore, it differs from standard aluminum-bodied tray models in terms of material.
0.8 mm Alusi Sheet Material Thickness
The product uses 0.8 mm thick Alusi sheet. This dimension is one of the basic physical characteristics defining the technical structure of the tray.
Approximate Product Weight of 3.25 kg
The physical weight of the tray is approximately 3.25 kg. This information can be used as a reference when planning transportation, tray trolley placement, and equipment in professional production areas using multiple trays.
50x74 cm Professional External Dimensions
The external dimensions of the tray are 50 cm width and 74 cm length. These dimensions should be evaluated alongside the business's existing equipment infrastructure when selecting ovens, shelving systems, and tray trolleys.
Non-Stick Teflon-Coated Working Surface
The Teflon coating applied to the tray surface forms a non-stick layer aimed at reducing the tendency of baked products to adhere to the working surface. It supports easier and more uniform removal of panino buns from the tray under suitable product and process conditions.
Separate Functions of Alusi Body and Teflon Coating
While the Alusi sheet forms the body material of the tray, the Teflon coating serves a separate function related to the working surface that comes into contact with the product. Therefore, the body structure and surface coating should be evaluated as distinct technical features.
Dough Planning According to Rectangular Product Geometry
In preparing panino doughs for a rectangular form, portion weight, shaping method, and the orientation of the product on the tray can be planned together. These variables affect the area each product covers and the row arrangement.
Role of Long and Short Side Ratio in Shaping
The targeted shape of a rectangular panino bun is directly related to how the dough is shaped along two axes. The distribution in length and width can affect the final appearance of the baked product.
Surface Supporting Baked Product Removal
The removal of panino buns from the working surface post-baking is an important stage of the production flow. The Teflon coating can support this removal process by reducing the tendency of adherence under appropriate conditions.
Flexibility in Use of Oil and Separators
Depending on the dough recipe and the business's production method, the coated surface can help reduce the need for heavy oiling or separator use. The method and quantity to be applied should be determined according to process conditions.
50 cm Width Layout Plan
The 50 cm tray width allows shaped panino doughs to be positioned in various row arrangements. The arrangement to be used can be prepared according to the desired product size and working distance between products.
Production Organization at 74 cm Length
The 74 cm working length supports arranging doughs from the same production group in a planned manner along the tray. Positioning products in the long or short axle direction can be evaluated according to the company's production approach.
Use with Portioned Panino Doughs
Once doughs are portioned according to the company's recipe, they can be shaped to the targeted rectangular form and placed on the tray. This facilitates moving the products in the same production batch to subsequent stages together.
Effect of Dough Weight on Product Size
When the portion weight increases or decreases, the targeted length, width, and volumetric characteristics of a panino bun can change. Therefore, weight selection should be planned in conjunction with product placement on the tray.
Tray Capacity is Not Fixed
A single fixed capacity value should not be provided for the number of products that can be prepared in a 50x74 cm rectangular panino tray. Capacity varies according to dough weight, targeted product size, product geometry, shaping method, and placement arrangement.
Fermentation Margin Among Products
Shaped doughs can develop in terms of size and volume during fermentation. Therefore, the gap left between products should be determined by considering the recipe's growth behavior.
Pre-Bake Preparation Process
Panino doughs placed on the tray can be subjected to waiting time and other pre-bake processes in line with the company's production schedule. Keeping products from the same production group together on the tray aids process organization.
Use During Fermentation Process
The fermentation behavior of panino dough can vary based on the recipe, portion weight, time, and environmental conditions. The dough's growth characteristics should be taken into account when creating the placement arrangement.
Use in Different Panino Bun Recipes
The tray can be evaluated in different panino bun recipes suitable for the company's production system. Changes in dough structure can affect shaping behavior, fermentation, and the final form post-baking.
Production Flexibility with Different Weights
Panino buns in different portion weights can be prepared according to the company's product portfolio. When weight is changed, it's necessary to reassess the product size, the number per tray, and working intervals.
Final Rectangular Form Depends on Process
The definition of a rectangular panino tray does not mean the baked product will come out with a fixed length, width, or ratio. The final form results from the combination of recipe, weight, shaping, fermentation, and baking conditions.
Batch Organization in Mass Production
Using multiple panino trays in the same production program can help group prepared doughs on a batch basis and organize oven cycles according to the daily production sequence.
Operating Arrangement Supporting Geometrical Consistency
Regular use of the same tray model can create a common operating arrangement on the equipment side. If a similar rectangular product form is targeted, portioning and shaping steps should also be applied in a controlled manner.
Difference Between Alusi and Aluminum Trays
Alusi and aluminum are not the same body materials. In this model, the supporting structure is steel sheet-based with an aluminum-silicon metallic coating on its surface. Teflon is a separate surface coating applied to the working area of this body.
Difference Between Coated and Uncoated Rectangular Panino Trays
In this model, Teflon coating is applied in addition to the Alusi working surface. In the uncoated version, there is no additional Teflon layer, and surface preparation can be planned according to the company's recipe and production method.
Compatible with 50x74 cm Tray Trolleys
The product has external dimensions compatible with 50x74 cm tray trolleys. Prepared trays can be positioned on suitable trolley racks for organized waiting, fermentation, and intra-company transportation processes.
Transport Organization in Multi-Tray Use
Tray trolley usage can aid in collectively moving multiple panino trays between production sections. This approach facilitates managing trays within the same production batch together.
Integration into Production Area Workflow
Creating a planned tray movement between preparation, fermentation, and baking sections can support more systematic management of equipment flow within the business.
Measurement Compatibility with 50x74 cm Oven Systems
Before being used, it should be checked that the professional oven supports the 50x74 cm tray measurements. The compatibility of shelves, rails, and supporting components inside the oven with the external dimensions is important for correct equipment selection.
Panino Bun Production in Professional Ovens
The 50x74 cm non-stick Teflon-coated rectangular Alusi panino tray can be evaluated in professional ovens where panino buns are regularly produced. The daily tray requirement can be determined based on production volume and the oven cycle plan.
Use in Pastry and Bakery Operations
Pastry shops and professional bakery businesses with a range of panino buns can incorporate this coated tray model into their production systems if existing oven and transportation infrastructures are suitable.
Use in Industrial Panino Bun Production
In facilities with high volume production, planning the tray dimensions in conjunction with the oven and transport infrastructure can support equipment organization. Dough preparation, fermentation, and oven cycles should also be considered when determining total production capacity.
Stackable Tray Design
The 50x74 cm Teflon-coated rectangular Alusi panino trays can be stacked when not in use. This structure assists in forming a more compact equipment storage arrangement in professional businesses with numerous trays.
Protection of the Teflon Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the Teflon-coated working surface of the tray below. This supports the protection of the coated surface during processes where trays are stored on top of one another.
Protection of Teflon Coating from Mechanical Contact
To maintain the physical integrity of the coating surface, it is recommended to avoid contact between the Teflon working surface and hard or abrasive equipment like knives, metal spatulas, metal sponges, or wire brushes.
Selection of Equipment for Product Removal
During the removal of baked panino buns from the tray, choosing equipment compatible with the Teflon surface rather than hard tools that may scratch the coating aids in the mechanical protection of the working surface.
Factors Affecting Coating Usage Duration
The usage duration of the Teflon coating can vary depending on production intensity, working temperature, cleaning method, mechanical contact, frequency of use, and storage conditions. Therefore, a fixed lifespan for the coating should not be specified.
Regular Inspection of Coating Surface
The working surface can be checked at regular intervals for scratches, wear, or physical coating damage. Monitoring the surface condition helps assess maintenance or renewal needs.
Variables Affecting Baking Outcome
The tray and Teflon coating form only certain parts of the panino bun production system. The final size, shape, and baking characteristics of the baked product can vary based on recipe, weight, shaping, fermentation, oven type, temperature, and baking time.
Orientation of Rectangular Products on the Tray
How the long and short edges of shaped doughs are directed relative to the tray area can be determined based on the desired product size and the operation's layout plan. This approach supports the arrangement of the production area according to different product programs.
Professional Cleaning and Maintenance
The 50x74 cm non-stick Teflon-coated rectangular Alusi panino tray should be cleaned according to cleaning procedures suitable for coated professional baking equipment. Avoiding hard, sharp, and abrasive applications is recommended to protect the Teflon surface.
Periodic Inspection of Tray Geometry
During professional use, the tray can be checked at certain intervals for damage, bending, or physical deformation. Maintaining the external form is important for the continued compatibility with oven and tray trolley systems.
50x74 cm Professional Non-Stick Rectangular Alusi Panino Tray Option
The product, with a 50x74 cm external dimension, 0.8 mm Alusi sheet material thickness, approximately 3.25 kg weight, and Teflon-coated working surface, is a professional tray option for rectangular panino bun production. Its compatibility with 50x74 cm tray trolleys and stackable structure supports planning equipment organization within production.
Technical Specifications
Below are the basic measurement, material, approximate weight, surface coating, and professional equipment compatibility data of the 50x74 cm non-stick Teflon-coated rectangular Alusi panino tray.
| Product Type |
Professional non-stick Teflon-coated rectangular Alusi panino tray |
| Measurements |
50x74 cm |
| Width |
50 cm |
| Length |
74 cm |
| Product Weight |
Approximate 3.25 kg |
| Material Thickness |
0.8 mm |
| Body Material |
Aluminum-silicon coated steel sheet (Alusi) |
| Material Description |
DX54D+AS120 Alusi sheet |
| Product Group |
Professional baking tray for rectangular panino bun production |
| Surface Coating |
Teflon coating |
| Coating Function |
Non-stick surface supporting easier and smoother separation of baked panino buns from the tray surface |
| Dough Usage |
Portioned and shaped panino bun doughs according to the business recipe |
| Product Capacity |
Varies according to dough weight, target product size, product geometry, shaping method, and placement arrangement |
| Product Form Approach |
Usage for rectangular panino bun production plans |
| Stacking Feature |
Stackable structure |
| Storage Advantage |
Supports more compact arrangement of trays together |
| Surface Protection During Stacking |
Stacking structure to prevent the top tray from scratching the Teflon-coated working surface of the tray below |
| Tray Trolley Compatibility |
Compatible with 50x74 cm tray trolleys |
| Usage Area |
Professional panino bun and bakery product production |
| Oven Compatibility |
Professional oven systems supporting 50x74 cm tray size |
| Coating Maintenance |
Should be protected from contact with metal, sharp, and abrasive equipment |
| Final Product Form |
Varies according to dough weight, recipe, shaping, fermentation, and baking conditions |
Usage Areas
The 50x74 cm non-stick Teflon-coated rectangular Alusi panino tray can be used for the production of rectangular panino buns in professional bakeries, panino bun producers, pastry shops, and industrial bakery businesses. Portioned and shaped doughs can be organized on the tray according to the desired product geometry, and moved through preparation, fermentation, transportation, and baking stages. The Teflon working surface supports the easier separation of baked products from the tray under suitable process conditions. The product can be used with 50x74 cm tray trolleys and professional oven systems supporting 50x74 cm tray size.
50x74 cm Coated Rectangular Panino Tray 50x74 cm Alusi Panino Tray Non-stick Teflon-coated Rectangular Alusi Panino Tray Rectangular Panino Bun Tray Panino Bun Baking Tray 0.8 mm Alusi Tray Professional Panino Tray 50x74 cm Professional Baking Tray 50x74 cm Tray Trolley Compatible Tray Aluminum-Silicon Coated Steel Tray Coated Alusi Panino Tray Stackable Panino Tray Panino Bun Production Equipment Rectangular Bun Tray Pastry Panino Tray Industrial Panino Bun Production Non-stick Coated Baking Tray Alusi Baking Tray Professional Bakery Equipment EKMAŞ Rectangular Panino Tray
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When selecting a coated rectangular panino tray, the external dimensions, Alusi body structure, material thickness, approximate product weight, Teflon working surface, targeted dough weight, product geometry, oven system, and tray trolley compatibility should be evaluated together. It should be noted that the Alusi body is made of aluminum-silicon coated steel sheet and that Teflon is a separate coating applied to the working surface.