50x74 cm professional non-stick aluminised steel square panino bun baking tray
0.8 mm aluminised steel sheet material thickness
Approximate product weight of 3.3 kg
Aluminium-silicon coated steel sheet body structure
Professional use for square panino bun production
Non-stick working surface that supports the separation of baked products
Compatible external dimensions with 50x74 cm tray trolleys
Design protecting the non-stick working surface during stacking
The 50x74 cm non-stick aluminised steel square panino bun tray weighs approximately 3.3 kg and has a material thickness of 0.8 mm aluminised steel. The body is made of aluminium-silicon coated steel sheet, not aluminum. The non-stick working surface supports easier separation 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 Aluminised Steel Square Panino Bun Baking Tray
The 50x74 cm non-stick aluminised steel square panino bun tray is a baking tray that can be used for preparing square-shaped products in professional panino bun production. It combines an aluminised body with a non-stick working surface to offer equipment options for professional use during preparation, baking, and product removal processes.
Professional Use for the Production of Square Panino Buns
This model can be evaluated in the production of square panino buns planned by the enterprise. The final product geometry varies based on dough weight, shaping method, fermentation, and baking conditions.
Aluminised Metal Body Structure
The main carrier body of the tray is made from aluminised steel. Aluminised steel is a material that is steel sheet-based and has an aluminium-silicon metallic coating on its surface. Therefore, it differs from standard aluminium body tray models.
0.8 mm Aluminised Steel Material Thickness
The product uses 0.8 mm thick aluminised steel. This technical value is one of the fundamental physical characteristics that define the tray's body structure.
Approximate Product Weight of 3.3 kg
The physical weight of the tray is approximately 3.3 kg. This information can be considered a reference for transport, rack arrangement, and equipment organization in professional production areas using multiple trays.
50x74 cm Professional Exterior Dimension
The tray's external dimensions are 50 cm in width and 74 cm in length. These dimensions can be included in the production system by considering the enterprise’s existing oven, rack, and tray trolley infrastructure.
Non-Stick Coated Working Surface
The non-stick coating applied to the tray's surface forms a non-stick layer aimed at reducing the tendency of baked products to adhere to the working surface. Under appropriate product and process conditions, it supports easier and smoother separation of panino buns from the tray.
Separate Functions of Aluminised Body and Non-Stick Coating
While the aluminised steel forms the tray’s carrier body, the non-stick coating provides a separate function for the working area in contact with the product. Therefore, the body material and surface coating should be evaluated as separate technical features.
Dough Planning According to Square Product Form
In preparing panino buns aimed at a square form, dough weight and shaping method should be evaluated together. These variables can affect the area needed by the dough on the tray and the spacing between products.
Coating Supporting the Product Removal Process
Removing products from the working surface after baking is an important step in the production flow. The non-stick coating can help make this process easier by reducing the tendency for adhesion between the product and the tray under suitable process conditions.
Flexibility in Lubrication and Release Agent Use
Depending on the recipe used and the enterprise's production method, the coated surface may help reduce the use of intense lubrication or release agents. The method and amount to be used should be determined according to dough properties and the production process.
Role of Shaping Method on Product Form
In the production of square panino buns, the shaping method applied after portioning can be decisive on the final form. Even when using the same tray, differences in shaping applications can affect the geometry of the baked product.
50 cm Product Arrangement Width
The 50 cm working width allows shaped panino doughs to be positioned with different row arrangements according to the production plan. The layout can be prepared by considering the target product size and expected development during fermentation.
74 cm Production Arrangement Length
The 74 cm tray length supports the regular placement of doughs along the tray in the same production batch. The row structure used can vary according to the enterprise's portion and product standard.
Use with Portioned Panino Doughs
After being portioned in weights appropriate to the enterprise's recipe, the doughs can be shaped according to the target panino form and placed on the tray. This allows products in the same production group to be transferred together to subsequent process stages.
Impact of Dough Weight on Product Size
Changes in portion weight can affect the length, width, and volume characteristics of the baked panino bun. Therefore, planning dough weight together with product spacing on the tray is important.
Tray Capacity is Not Fixed
A single fixed capacity value should not be given for the number of products that can be prepared on the 50x74 cm square panino tray. Capacity varies based on dough weight, targeted product size, shaping method, product geometry, and arrangement on the tray.
Development Allowance Among Products
Shaped doughs may develop in size and volume during fermentation. Therefore, the space left between products should be determined according to the development character of the recipe used.
Preparation Process Before Baking
Panino doughs placed on the tray can be taken into waiting and other pre-baking processes in line with the enterprise's production plan. Keeping products in the same batch together on the tray helps with process organization.
Use During Fermentation Process
The fermentation behavior of panino dough can vary depending on the recipe, portion weight, time, and environmental conditions. When preparing the layout plan, the development allowance of the doughs should be considered.
Use in Different Panino Bun Recipes
The tray can be evaluated in different panino bun recipes suitable to the enterprise's production method. Changes in dough structure can affect shaping characteristics, fermentation behavior, and the product form resulting after baking.
Production Flexibility with Different Weights
Panino buns of different portion weights can be prepared according to the enterprise's product portfolio. When the weight is changed, the product size, quantity per tray, and spacing arrangement need to be re-evaluated.
Final Square Form Dependent on Process
The definition of a square panino tray does not mean that the baked product will come out with a single fixed length, width, or height. The final product form is the result of the recipe, weight, shaping, fermentation, and baking conditions together.
Differences Between Aluminised and Aluminium Trays
Aluminised steel and aluminium are not the same body materials. In this model, the main carrier structure is steel sheet with an aluminium-silicon metallic coating on its surface. The non-stick coating is a separate coating layer applied to the working surface of this body.
Differences Between Coated and Uncoated Panino Trays
In this model, a non-stick coating is additionally applied to the aluminised working surface. In an uncoated square panino tray, there is no additional non-stick layer, and surface preparation can be planned according to the enterprise's recipe and production method.
Batch Organization in Mass Production
Using more than one panino tray in the same production program can help in grouping prepared doughs on a batch basis and organizing baking cycles according to the daily production sequence.
Work Arrangement Supporting Form Continuity
Regular use of the same tray model can help in establishing a common production layout on the equipment side. If continuity in the square product form is targeted, portioning, shaping, and other process parameters should also be controlled.
Compatible with 50x74 cm Tray Carts
The product has external dimensions compatible with 50x74 cm tray carts. Trays can be arranged on suitable cart racks and organized together in preparation, holding, fermentation, and in-house transport processes.
Transport Organization in Multiple Tray Use
Using tray carts can help in the collective movement of multiple panino trays between production departments. This method facilitates keeping the trays of the same production batch together.
Integration into Workflow in Production Area
Creating a planned tray movement between preparation, fermentation, and baking sections can support more systematic management of the production flow within the enterprise.
Dimension Compatibility with 50x74 cm Baking Systems
Before using the tray, it should be checked whether the professional oven supports the 50x74 cm tray dimensions. Compatibility of shelves, rails, and carrier components inside the oven with the external dimension is important for proper equipment matching.
Panino Bun Production in Professional Ovens
The 50x74 cm non-stick aluminised steel square panino bun baking tray can be evaluated in professional ovens where panino buns are regularly produced. The daily tray requirement can be determined according to the enterprise's production volume and oven cycling program.
Use in Patisseries and Bakery Establishments
Patisseries and professional bakery establishments with panino buns in their product range can include this coated tray model in their production infrastructure when the existing oven and transport systems are dimensionally suitable.
Use in Industrial Panino Bun Production
In facilities with high production volumes, planning the tray dimensions in harmony with the oven and transport infrastructure can support equipment organization. Total production capacity should be evaluated together with dough preparation and baking cycles.
Stackable Tray Design
50x74 cm non-stick aluminised steel square panino trays can be stacked when not in use. This feature helps professional operations with a large number of trays to store equipment more compactly.
Protection of Non-Stick Surface During Stacking
The stacking geometry is designed to prevent the upper tray from scratching the non-stick working surface of the lower one. This helps prevent the coated surface from direct mechanical contact during processes where trays are stored on each other.
Protection of Non-Stick Coating from Mechanical Contact
To maintain the physical integrity of the coating surface, it is recommended to avoid contact with sharp or abrasive tools such as knives, metal spatulas, metal sponges, and wire brushes.
Selection of Equipment for Product Removal
During the removal of baked panino buns from the tray, choosing tools compatible with the non-stick surface instead of hard tools that can scratch the coating helps protect the working surface mechanically.
Factors Affecting Coating Usage Time
The usage time of the non-stick coating can vary based on production intensity, working temperature, mechanical contact, cleaning method, usage frequency, and storage conditions. Therefore, a fixed service life should not be specified for the coating.
Regular Inspection of Coating Surface
The working surface can be periodically inspected for scratches, wear, or physical coating damage. Monitoring the surface condition helps evaluate the need for maintenance or renewal.
Variables Affecting Baking Results
The tray and non-stick coating are only certain parts of the panino bun production system. The size, shape, and baking quality of the baked product can vary based on dough recipe, weight, shaping, fermentation, oven type, temperature, and baking time.
Professional Cleaning and Maintenance
The 50x74 cm non-stick aluminised steel square panino tray should be cleaned according to cleaning procedures suitable for coated professional baking equipment. It is recommended to avoid sharp, cutting, and abrasive applications to protect the non-stick working surface.
Periodic Check of Tray Geometry
During professional use, the tray can be periodically checked for impact, bending, or physical deformation. Maintaining the external form is important for the continuity of compatibility with oven and tray cart systems.
50x74 cm Professional Non-Stick Aluminised Steel Square Panino Bun Tray Option
With its 50x74 cm external dimensions, 0.8 mm aluminised steel material thickness, approximate weight of 3.3 kg, and non-stick working surface, the product is a professional tray option for square panino bun production. Its compatibility with 50x74 cm tray carts and stackable structure supports in-house equipment organization.
Technical Specifications
The basic dimensions, material, approximate weight, surface coating, and professional equipment compatibility information for the 50x74 cm non-stick aluminised steel square panino bun tray are provided below.
| Product Type |
Professional non-stick aluminised steel square panino bun baking tray |
| Dimensions |
50x74 cm |
| Width |
50 cm |
| Length |
74 cm |
| Product Weight |
Approximately 3.3 kg |
| Material Thickness |
0.8 mm |
| Body Material |
Aluminium-silicon coated steel sheet (Alusi) |
| Material Description |
DX54D+AS120 Alusi steel sheet |
| Product Group |
Professional baking tray for square panino bun production |
| Surface Coating |
Non-stick 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 enterprise's recipe |
| Product Capacity |
Varies by dough weight, targeted product size, product geometry, shaping method, and layout plan |
| Product Form Approach |
Use for square panino bun production plans |
| Stacking Feature |
Stackable structure |
| Storage Advantage |
Supports arranging trays more compactly together |
| Surface Protection During Stacking |
Stacking structure preventing the upper tray from scratching the non-stick working surface of the lower tray |
| Tray Cart Compatibility |
Compatible with 50x74 cm tray carts |
| Usage Area |
Professional panino bun and bakery production |
| Oven Compatibility |
Professional oven systems supporting 50x74 cm tray dimensions |
| Coating Maintenance |
Recommended to avoid contact with metal, cutting, and abrasive equipment |
| Final Product Form |
Varies based on dough weight, recipe, shaping, fermentation, and baking conditions |
Usage Areas
The 50x74 cm non-stick aluminised steel square panino bun tray can be used for the production of square-shaped panino buns in professional bakeries, panino bun producers, patisseries, and industrial bakery operations. Portioned and shaped doughs can be organized on the tray according to the desired product geometry and taken into stages of preparation, fermentation, transport, and baking. The non-stick working surface supports easier separation of baked products from the tray under suitable process conditions. The product can be used with 50x74 cm tray carts and professional oven systems supporting 50x74 cm tray dimensions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When selecting a non-stick square panino bun tray, external dimension, aluminised body structure, material thickness, approximate product weight, non-stick working surface, targeted dough weight, product geometry, oven system, and tray cart compatibility should be evaluated together. It should be noted that the aluminised body is steel sheet with an aluminium-silicon coating, and the non-stick is a separate coating applied to the working surface.