53x65 cm professional 6-channel baguette tray
6 separate channel structure for baguette production
Working surface with 3 mm diameter holes
1.5 mm material thickness
Approximate product weight of 1.9 kg
Perforated structure supporting air circulation on the underside
Compatible external dimensions with 53x65 cm tray trolleys
Channel layout for professional baguette production
The 53x65 cm 6-channel baguette tray has an approximate weight of 1.9 kg, material thickness of 1.5 mm, and 3 mm hole diameter. Six separate channels help organize shaped baguette doughs in specific working areas on the tray. The perforated surface under suitable process conditions can support hot air reaching the underside of the product and easier moisture removal from under the tray. The product is compatible with 53x65 cm tray trolleys.
53x65 cm 6-Channel Baguette Tray
The 53x65 cm 6-channel baguette tray is an oven tray designed for professional baguette production. Its six-channel structure helps position shaped doughs in separate production areas on the tray, while the perforated surface supports air circulation under the product during baking.
6-Channel Professional Production Layout
The tray surface with 6 separate channels allows the preparation of baguette doughs in distinct working zones. This structure supports the organization of products in the same production batch based on channels and planning the layout on the tray within a specific system.
Dough Placement in Six Separate Working Areas
Doughs shaped according to the baguette form can be placed in six channels according to the production plan. Each channel forms a separate product working area, helping to keep doughs oriented in a specific direction on the tray.
Working Surface with 3 mm Hole Diameter
There are 3 mm diameter holes on the tray surface. The perforated base structure supports the hot air in the oven reaching the underside of the product through openings on the tray surface.
Structure Supporting Air Circulation on the Underside
Hot air passing through the holes may help increase air circulation under the baguette bread under suitable product and baking conditions. The result may vary according to oven type, air movement, temperature, and dough characteristics.
Perforated Surface Assisting Moisture Removal
3 mm diameter openings may support easier moisture removal from under the tray under suitable process conditions. This physical structure can create a different underside baking character than closed surface tray models.
53x65 cm Professional External Dimensions
The external dimension of the tray is 53 cm wide and 65 cm long. These dimensions can be evaluated in conjunction with the existing oven, rack, and transport infrastructure of the facility to be integrated into the professional production system.
1.5 mm Material Thickness
The product has a material thickness of 1.5 mm. This value is one of the basic technical features defining the physical structure of the tray and can be used as a reference when comparing different baguette tray options.
Approximate Product Weight of 1.9 kg
The physical weight of the tray is approximately 1.9 kg. This information can be considered when planning transport and tray trolley organization in businesses where many trays are used in the same production area.
Placement of Baguette Doughs in Channels
Portioned and shaped baguette doughs can be organized in separate channels on the tray. This structure helps manage the products from the preparation stage to fermentation on the same tray.
Effect of Dough Weight on Baguette Form
Portion weight can affect the targeted length, thickness, and volume characteristics of the baguette bread. Therefore, dough weight should be evaluated together with the targeted product type and production recipe, not based solely on the number of channels.
Importance of the Shaping Process
The shaping technique applied before placing the baguette dough into the channel is one of the basic process steps affecting the final geometry of the baked product. Different shaping methods can create different product forms on the same tray.
Production Planning with 6 Channels
The six-channel structure offers six separate baguette dough working areas on the same tray. While the number of channels is fixed, the dough weight to be used and the desired product size should be determined according to the facility's recipe.
Evaluating Product Form with Number of Channels
While the number of channels defines the tray's product layout, it does not alone determine the final baguette form. The size and volume of the product are the results of dough weight, shaping, fermentation, and baking conditions combined.
Role of Channel Geometry in Dough Positioning
Channels help keep shaped doughs within a specific direction and work line on the tray. This approach supports more orderly preparation of products in the same production group.
Different Functions of Perforated Structure and Channel Layout
While the channel structure is for organizing dough placement on the tray, the 3 mm holes support the hot air reaching the bottom of the product. Thus, two different physical features in terms of positioning and air circulation are used together on the same tray.
Preparation Before Fermentation
After the doughs brought to baguette form are placed in the channels, they can be taken to a waiting or fermentation stage suitable for the facility's production method. Keeping products on the same tray can facilitate batch-based production tracking.
Use During Fermentation Process
The development of dough within the channel can vary based on the recipe, portion weight, fermentation time, and environmental conditions. While the channel structure supports dough positioning, the volumetric development is determined by process conditions.
Use in Different Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes that are suitable for the facility's production system. Changes in dough characteristics can affect fermentation behavior, in-channel development, and post-baking product form.
Production with Different Dough Weights
Baguette breads of different portion weights can be prepared based on the facility's product portfolio. When the weight is changed, the development space within the channel and the targeted final product size should be re-evaluated.
Final Baguette Bread Size is Not Fixed
Using the 6-channel baguette tray does not mean the baked product will come out in a single fixed length or thickness. The final product size can vary according to the recipe, dough weight, shaping, fermentation, and baking conditions.
Role of Perforated Structure in Baking Character
The perforated surface allows hot air to reach the product's underside, creating different air circulation compared to closed surface tray models. The achieved baking character may vary depending on product and oven conditions.
Factors Affecting Underside Result
The underside structure of baguette bread is not solely dependent on the 3 mm hole diameter. Oven type, air circulation, temperature, baking time, dough recipe, and fermentation conditions are also among the key variables affecting the result.
Pre-Oven Batch Organization
Preparing the six product working areas on the same tray together can help plan the fermentation and baking sequence based on trays. This method can facilitate batch tracking in serial production.
Channel Standard in Serial Baguette Production
Regular use of trays with the same size and channel layout can create a common production standard on the equipment side. Consistent portioning and shaping processes are also required for similar product results.
Compatible with 53x65 cm Tray Trolleys
The product has external dimensions compatible with 53x65 cm tray trolleys. Trays can be placed on suitable racks and organized together during preparation, fermentation, and in-house transport processes.
Multiple Tray Transport Organization
The use of a tray trolley can support the collective movement of multiple baguette trays between production departments. This approach facilitates the management of trays within the same production group.
Integration into Workflow in Production Area
Creating organized tray movement between preparation, fermentation, and baking areas can help carry out planned equipment flow within the facility.
Size Compatibility with 53x65 cm Oven Systems
Before use, the professional oven should be checked to ensure it supports the 53x65 cm tray size. Compatibility of shelves, rails, or carrier components with external dimensions is important for correct equipment matching.
Baguette Production in Professional Ovens
The 53x65 cm 6-channel baguette tray can be included in the daily production schedule in professional ovens where baguette bread is regularly produced. The number of trays to be used should be determined based on the facility's production volume and oven cycle plan.
Usage in Patisseries and Bakery Businesses
Patisseries and professional bakery businesses producing baguette and similar long-form bread varieties can include this tray model in their production infrastructure when the measurements of the existing oven and transport systems are suitable.
Use in Industrial Baguette Bread Production
In facilities with high-volume production, the six-channel tray arrangement can help create a production plan based on a certain channel standard. When determining total capacity, not only the number of channels but also dough preparation, fermentation, and oven cycles should be considered.
Regular Inspection of 3 mm Holes
During professional use, the working surface can be regularly checked to ensure that the holes are not blocked by dough residue or production debris. Keeping the openings clean supports maintaining the working principle of the perforated structure for air circulation.
Physical Inspection of Six Channels
The channel structure can be examined at certain intervals for impact, bending, or physical deformation during intensive use. Maintaining channel geometry is important for keeping shaped doughs in planned working areas.
Process Variables Affecting Baking Result
The volume, color, crust structure, and overall baking character of baguette bread can vary according to tray features, as well as dough recipe, fermentation, oven type, air circulation, temperature, and baking time.
Professional Cleaning and Maintenance
The 53x65 cm 6-channel baguette tray should be cleaned according to the cleaning procedures suitable for professional oven equipment. It is recommended to avoid harsh and deformative practices that may damage the channel geometry or 3 mm holes.
Periodic Inspection of the Tray's Outer Form
Maintaining the tray's external geometry is important for the continuity of size compatibility with oven and tray trolley systems. Impact, bending, and other physical deformations can be checked at certain intervals during intense professional use.
53x65 cm Professional 6-Channel Perforated Baguette Tray Option
With its 53x65 cm external size, 6-channel production layout, 3 mm perforated working surface, 1.5 mm material thickness, and approximate weight of 1.9 kg, the product is a tray option for professional baguette bread production. Its compatibility with 53x65 cm tray trolleys supports the planning of in-production transport and equipment organization.
Technical Specifications
Basic dimensions, number of channels, hole diameter, approximate weight, material thickness, and professional equipment compatibility information for the 53x65 cm 6-channel baguette tray are provided below.
| Product Type |
Professional 6-channel baguette bread tray |
| Dimension |
53x65 cm |
| Width |
53 cm |
| Length |
65 cm |
| Number of Channels |
6 channels |
| Hole Diameter |
3 mm |
| Surface Structure |
Perforated, 6-channel working surface |
| Product Weight |
Approx. 1.9 kg |
| Material Thickness |
1.5 mm |
| Function of Perforated Surface |
Structure supporting the hot air reaching the underside of the product and aiding in moisture removal from under the tray under suitable process conditions |
| Product Group |
Professional oven tray for baguette bread production |
| Dough Use |
Portioned and baguette-formed bread doughs |
| Product Layout |
Baguette dough placement on 6 separate channels |
| Channel Use |
Each channel forms a separate baguette dough working area |
| Product Size |
Depends on dough weight, recipe, shaping, and fermentation conditions |
| Tray Trolley Compatibility |
Compatible with 53x65 cm tray trolleys |
| Oven Compatibility |
Professional oven systems supporting 53x65 cm tray size |
| Usage Process |
Preparation, holding, fermentation, transport, and baking |
| Application Area |
Professional baguette bread and bakery production |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Usage Areas
The 53x65 cm 6-channel baguette tray can be used for baguette bread production in professional ovens, baguette bread producers, patisseries, and industrial bakery businesses. The six-channel structure allows for the organization of shaped doughs in separate working areas while the 3 mm perforated surface supports hot air reaching the underside of the product and easier moisture removal under suitable process conditions. The product is compatible with 53x65 cm tray trolleys.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 6-channel baguette tray, external dimensions, number of channels, 3 mm hole diameter, material thickness, approximate product weight, targeted dough weight, oven system, and tray trolley compatibility should be assessed together. The final product form and baking result depend on the tray features, as well as the facility's recipe and production process applied.