53x65 cm professional teflon coated baguette tray
6 separate channel structure for baguette production
Perforated working surface with a 3 mm diameter hole
1.5 mm material thickness
Approximate product weight of 1.92 kg
Teflon coating that supports the release of baked products
Compatible external dimensions with 53x65 cm tray trolleys
Design that protects the coated working surface below while stacking
The 53x65 cm teflon coated 6-channel baguette tray has an approximate weight of 1.92 kg, material thickness of 1.5 mm, and hole diameter of 3 mm. The six separate channels allow for the arrangement of shaped baguette doughs on the tray, while the perforated surface can support air circulation to the lower section under suitable process conditions. The teflon coating also aids in the easier release of baked products. The product is compatible with 53x65 cm tray trolleys.
53x65 cm Teflon Coated 6-Channel Baguette Tray
The 53x65 cm teflon coated 6-channel baguette tray is designed for professional baguette bread production. The channel arrangement, perforated working surface, and teflon coating each serve different functions in various production stages, such as dough placement, supporting air circulation during baking, and product retrieval from the tray.
6-Channel Professional Baguette Production Setup
The 6 separate channels on the tray surface allow for preparing dough shaped according to the baguette form in distinct working areas. This arrangement supports keeping the products of the same production batch on the tray within a specific system.
Dough Placement in Six Separate Working Areas
Shaped doughs can be placed in the six channels individually according to the production plan. Channel-based placement helps maintain the doughs in a specific direction during preparation and fermentation stages.
Working Surface with a 3 mm Hole Diameter
The tray surface has 3 mm diameter holes. These openings form a perforated structure that supports hot air in the oven passing through the tray surface to reach the product's lower section.
Structure Supporting Air Circulation on the Lower Surface
The perforated base can help increase air circulation on the lower section of the baguette under suitable product and baking conditions. The result depends on oven type, air movement, temperature, and dough characteristics.
Perforated Surface to Aid Moisture Removal
The 3 mm diameter holes can help moisture that may form under the tray to be removed more easily under suitable process conditions. This structure can create a different lower surface baking character from closed surface tray models.
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 stick to the working surface. Under suitable product and process conditions, it supports the easier and more even release of baguette breads from the tray.
Different Functions of Perforated Structure and Teflon Coating
The 3 mm perforated surface provides a physical structure for air movement in the lower section, while the teflon coating works regarding surface contact between the product and tray. Therefore, the two features serve different production needs rather than repeating each other.
Surface Supporting the Release of Baked Products from the Tray
Taking baguette breads from the channels after baking is one of the important stages of the production flow. The teflon working surface can help facilitate the product retrieval process by reducing the tendency to stick under suitable process conditions.
Flexibility in Lubricant and Separator Use
The coated working surface can help reduce intense lubrication or separator use depending on the recipe used and the production method of the business. The method and amount to be applied should be determined according to dough characteristics and the production process.
53x65 cm Professional External Size
The tray's external dimensions are 53 cm width and 65 cm length. This size can be included in the professional production system by being evaluated together with the business's existing oven, rack, and transport infrastructure.
1.5 mm Material Thickness
The product has a material thickness of 1.5 mm. This value is one of the essential technical features defining the tray's physical structure and can be used as a reference while comparing different baguette tray models.
Approximate Product Weight of 1.92 kg
The physical weight of the tray is approximately 1.92 kg. This information can be considered in the planning of transport arrangement and tray trolley organization in businesses where a high number of trays are used.
Influence of Dough Weight on Baguette Form
Portion weight can affect the target length, thickness, and volume character of the baguette bread. Therefore, the amount of dough to be used should be planned together with the target product standard, independent of the channel arrangement.
Weight Planning with 6 Channels
Six channels define the product layout on the tray. However, the dough weight to be used should be determined according to the target baguette size, dough development character, and the business's product recipe.
Importance of the Shaping Process
The shaping method applied to baguette dough before taking into the channel is one of the fundamental process variables affecting the final geometry of the baked product. Even when using the same tray, different shaping applications can result in different product outcomes.
Role of Channel Geometry in Dough Position
Channels help maintain the direction and position of shaped dough on the tray. However, dough weight, recipe, and fermentation process also influence the emergence of the final baguette form in addition to channel structure.
Preparation Before Fermentation
Once the doughs shaped into baguettes are placed in the channels, they can be transitioned to a waiting or fermentation stage suitable for the business's production method. Keeping products together on the same tray can facilitate batch-based process tracking.
Use During Fermentation Process
Dough development within the channel varies depending on the recipe, portion weight, fermentation time, and environmental conditions. While the channel structure supports dough position, the final volume forms according to process parameters.
Use in Different Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes suitable for the business's production system. Changes in dough properties can affect development within the channel, baking behavior, and the form of the product obtained.
Production with Different Dough Weights
Different portion weights of baguette breads can be prepared according to the business's product portfolio. When weight is changed, the target product size and dough's development share within the channel should be reevaluated.
Final Baguette Bread Size Is Not Fixed
Using a 6-channel baguette tray does not mean that the baked product will have a single fixed length, thickness, or volume. The final dimensions may vary depending on the recipe, weight, shaping, fermentation, and baking conditions.
Role of Perforated Structure in Baking Character
The perforated surface allows hot air to reach the product's lower section, presenting a different working principle from closed-surface tray models. The obtained baking character should be evaluated together with product and oven conditions.
Factors Affecting Lower Surface Outcome
The lower surface structure of the baguette bread is not only dependent on 3 mm hole diameter. Oven type, air circulation, temperature, baking time, dough recipe, and fermentation conditions are also influencing variables.
Difference Between Coated and Non-Coated 6-Channel Baguette Tray
In this model, teflon coating is also applied to the working surface. While the uncoated version conducts the same production approach with a different surface character, the teflon coated model offers a non-stick surface supporting the release of baked products from the tray under suitable process conditions.
Batch Organization Before Baking
Managing the six products prepared on the same tray together can help plan the sequence of fermentation and baking on a tray basis. This approach can facilitate product group tracking in series production.
Channel Standard in Serial Baguette Production
Regular use of trays with the same channel layout can create a common production standard on the equipment side. If similar product results are targeted, portioning, shaping, and fermentation practices should also be consistently maintained.
Compatible with 53x65 cm Tray Trolleys
The product has compatible external dimensions with 53x65 cm tray trolleys. By placing the trays on suitable racks, they can be organized together in preparation, fermentation, and production transport processes.
Multiple Tray Transport Organization
Using a tray trolley can help facilitate moving multiple baguette trays collectively between different processing points in the production area. Thus, managing equipment in the same production batch is easier.
Integration into Workflow in Production Area
Creating a regular tray movement between preparation, fermentation, and baking sections can help plan the production flow more systematically within the business.
Fit With 53x65 cm Oven Systems
Before use, it should be checked that the professional oven supports the 53x65 cm tray size. The compatibility of racks, rails, or carrier components with the external dimensions is important for correct equipment matching.
Baguette Bread Production in Professional Ovens
The 53x65 cm teflon coated 6-channel baguette tray can be included in the daily production program in professional ovens where baguette bread is regularly produced. The required number of trays can be determined according to production volume and oven cycle plan.
Use in Patisseries and Bakery Operations
Patisseries and professional bakery operations producing baguettes and similar long-shaped bread types can evaluate this coated tray model in their production infrastructure, provided that existing ovens and transport systems are suitable.
Use in Industrial Baguette Bread Production
In facilities conducting high-volume production, the 6-channel tray setup can support creating a production plan based on a specific equipment standard. While evaluating total capacity, dough preparation, fermentation, and oven cycles should also be considered alongside the number of channels.
Stackable Tray Design
53x65 cm baguette trays can be stacked when not in use. This design helps professional operations with numerous trays store equipment more compactly.
Preservation of Teflon Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the teflon coated working surface below. Thus, protecting the coated working surface is supported during processes where trays are stored stackably.
Protection of Teflon Coating from Mechanical Contact
It is advised to avoid contact of the teflon surface with sharp, cutting, or abrasive equipment such as knives, metal spatulas, metal sponges, wire brushes, and similar items to maintain the physical integrity of the coating.
Selection of Product Handling Equipment
During the retrieval of baked baguette breads from the channels, choosing equipment compatible with the teflon surface instead of hard metal tools that might scratch the coating helps protect the working area mechanically.
Factors Affecting the Service Life of the Coating
The service life of the teflon coating can vary depending on production intensity, working temperature, mechanical contact, cleaning method, frequency of use, and storage conditions. Therefore, a fixed service life should not be specified for the coating.
Regular Inspection of the Coating Surface
The working surface can be checked at regular intervals for scratches, wear, or physical coating damage. Monitoring the surface condition helps evaluate maintenance or renewal needs at the appropriate time.
Regular Inspection of 3 mm Holes
During professional use, the surface can be regularly checked to ensure that the holes are not blocked with dough residue or production waste. Keeping the openings clean helps maintain the working principle of the perforated structure regarding air circulation.
Physical Inspection of Six Channels
The channel structure can be examined at intervals for impacts, bending, or physical deformation during intensive use. Maintaining channel geometry helps keep doughs in the planned working areas.
Process Variables Affecting Baking Outcome
The volume, color, crust structure, and general baking character of the baguette bread can vary according to dough recipe, fermentation, oven type, air circulation, temperature, and baking time, in addition to tray and coating characteristics.
Professional Cleaning and Maintenance
The 53x65 cm teflon coated 6-channel baguette tray should be cleaned according to cleaning procedures suitable for coated professional oven equipment. It is recommended to avoid harsh, cutting, or abrasive applications that could damage the teflon surface, channel geometry, or 3 mm holes.
Periodic Inspection of Tray's Outer Shape
Maintaining the tray's external geometry is important for the continuity of dimensional compatibility with oven and tray trolley systems. Impacts, bending, and other physical deformations can be checked at intervals during intensive professional use.
53x65 cm Professional Teflon Coated 6-Channel Baguette Tray Option
With its 53x65 cm external dimension, 6-channel production setup, 3 mm perforated working surface, 1.5 mm material thickness, approximate weight of 1.92 kg, and teflon coating, the product is a tray option for professional baguette bread production. Its compatibility with 53x65 cm tray trolleys and stackable design supports in-house equipment organization.
Technical Specifications
The basic dimensions, number of channels, hole diameter, approximate weight, material thickness, surface coating, and professional equipment compatibility information of the 53x65 cm teflon coated 6-channel baguette tray is provided below.
| Product Type |
Professional teflon coated 6-channel baguette bread tray |
| Dimensions |
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 |
Approximate 1.92 kg |
| Material Thickness |
1.5 mm |
| Surface Coating |
Teflon coating |
| Coating Function |
Non-stick surface supporting easier and more even release of baked baguette breads from the tray surface |
| Function of Perforated Surface |
Supports hot air to reach the product's lower section and the easier removal of moisture from under the tray under suitable process conditions |
| Dough Usage |
Portioned and shaped bread doughs according to baguette form |
| Product Arrangement |
Baguette dough placement on 6 separate channels |
| Channel Usage |
Each channel forms a separate baguette dough working area |
| Product Size |
Varies according to dough weight, recipe, shaping, and fermentation conditions |
| Tray Trolley Compatibility |
Compatible with 53x65 cm tray trolleys |
| Oven Compatibility |
Professional oven systems that support 53x65 cm tray size |
| Coating Maintenance |
Recommended to be protected from contact with metal, cutting, and abrasive equipment |
| Usage Process |
Preparation, waiting, fermentation, transport, and baking |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Usage Areas
The 53x65 cm teflon coated 6-channel baguette tray can be used in professional ovens, baguette bread production, patisseries, and industrial bakery operations for baguette bread production. The six-channel structure allows for organizing shaped doughs in separate working areas, while the 3 mm perforated surface can support hot air reaching the product's lower section and easier moisture removal under suitable process conditions. The teflon coating aids in the easier release of baked products from the working surface. 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 bakery sector. When selecting a coated 6-channel baguette tray, external dimensions, number of channels, 3 mm hole diameter, material thickness, approximate product weight, teflon working surface, target dough weight, oven system, and tray trolley compatibility should be evaluated together. The final product size and baking outcome may vary depending on tray features, the business's recipe, and the production process applied.