53x65 cm professional non-stick aluminum hamburger bun baking tray
1.5 mm aluminum material thickness and approximately 1.74 kg weight
Tray structure for hamburger bun and burger bun production
Non-stick coating that supports easy removal of baked products
Size structure compatible with 53x65 cm tray trolleys
Use of portioned dough suitable for professional production flow
Stackable design for more compact storage
Structure that prevents scratching of the coated working surface during stacking
The 53x65 cm non-stick aluminum hamburger bun baking tray measures 53 cm in width and 65 cm in length and weighs approximately 1.74 kg. The product is made from aluminum material with a thickness of 1.5 mm. The non-stick coating applied to the working surface supports easier removal of baked hamburger buns from the tray surface under suitable process conditions. The tray can be used during the preparation, holding, and baking processes of portioned and shaped hamburger doughs. The product is compatible with 53x65 cm tray trolleys. Trays can be stacked, and the stacking geometry is designed to prevent scratching of the non-stick coated working surface of the one below.
53x65 cm Non-Stick Aluminum Hamburger Bun Baking Tray
The 53x65 cm non-stick aluminum hamburger bun baking tray is designed for professional production of hamburger buns and burger buns. The tray combines an aluminum body with a non-stick surface and can be utilized in various steps of the production process from preparation to post-baking product removal.
Professional Tray for Hamburger Bun Production
This model is specifically designed for hamburger bun production. Portioned and shaped doughs can be prepared on the tray according to the production plan and proceed to holding, fermentation, and baking stages.
53x65 cm Professional Tray Dimensions
The outer dimensions of the tray are 53 cm in width and 65 cm in length. This size can be evaluated with professional oven and tray trolley systems, making it possible to include it in the planning of equipment for hamburger bun production.
1.5 mm Aluminum Material Thickness
The 53x65 cm non-stick hamburger bun baking tray is made from aluminum material with a thickness of 1.5 mm. Material thickness, along with the product's outer dimensions, approximate weight, and intended use, is one of its basic technical features.
Approximately 1.74 kg Product Weight
The physical weight of the 53x65 cm non-stick aluminum hamburger bun baking tray is approximately 1.74 kg. This value refers to the approximate weight of a single tray and can be considered as a reference for transportation, storage, and equipment planning in professional production environments where multiple trays are used.
Aluminum Body Structure
The main body material of the tray is aluminum. A material thickness of 1.5 mm and outer dimensions of 53x65 cm, combined with a tray form suitable for professional hamburger bun production, constitute the basic structure of the product.
Non-Stick Coated Working Surface
The non-stick coating applied to the tray surface forms a non-stick layer that reduces the tendency of baked products to adhere to the working surface. Under suitable product and production conditions, it supports easier and cleaner removal of hamburger buns from the tray.
Separate Functions of Aluminum Body and Non-Stick Coating
In this model, aluminum material forms the main body of the tray, while the non-stick coating provides a separate function for the working surface that comes into contact with the product. This separates the load-bearing body structure from the surface feature that assists with product removal.
Coating that Supports the Product Removal Process
After baking is completed, removing hamburger buns from the tray is an important step in the production flow. The non-stick coating helps facilitate the separation of products from the surface under suitable process conditions, supporting this step.
Flexibility in the Use of Grease and Release Agents
The non-stick coating can help reduce intensive use of grease or release agents, depending on the hamburger bun recipe and the working method of the facility. The method and amount to be used should be determined according to the production process of the enterprise.
Use with Portioned Hamburger Dough
In hamburger bun production, doughs can be portioned according to weights determined by the facility’s recipe. The tray can be used as part of the equipment that helps organize the orderly processing of shaped doughs within the same production batch.
Product Planning According to Dough Weight
The diameter and height of the hamburger bun after baking are not determined solely by the tray used. The dough weight, recipe, shaping method, fermentation, and baking parameters all together affect the final product form.
53 cm Production Layout
The 53 cm tray width allows the organization of portioned hamburger doughs in line with the production plan of the enterprise. The working distances to be left between products should be determined based on the target bread size and the expected rise of the dough during production.
65 cm Batch Arrangement
The 65 cm tray length allows the arrangement of hamburger bun doughs according to the production batch. The number of products per tray may vary based on dough weight, target product size, and the production method used.
Equipment Supporting Production Standardization
The regular use of the same tray model in serial production provides standardization on the equipment side. Achieving similar hamburger buns requires controlled application of dough weight, division, shaping, fermentation, and baking parameters.
Use in Mass Hamburger Bun Production
Using multiple 53x65 cm hamburger bun baking trays in the same production program can help prepare doughs on a batch basis and organize oven cycles accordingly. Tray requirements can be determined based on the daily production volume of the enterprise.
Preparation Process Before Baking
Portioned and shaped hamburger doughs can be placed on the tray and prepared for subsequent process stages suited to the production method of the enterprise. The waiting and other applications at this stage should be organized according to the product recipe.
Use with Fermentation Process
Fermentation is an important production variable in the final form of the hamburger bun. While the tray forms the equipment side of this process, the development of the dough depends on variables such as duration, environmental conditions, recipe, and portion weight.
Process Control in Hamburger Bun Form
When similar sizes and forms of hamburger buns are sought in professional production, consistent application of dough division accuracy, weight, shaping, and fermentation parameters is important alongside tray usage.
Use with Different Hamburger Bun Recipes
The tray can be considered in different hamburger bun and burger bun recipes suitable for the production process of the enterprise. As the dough weight, content structure, and fermentation character change, the post-baking form of the product may also change.
Classic Hamburger Bun Production
In classic hamburger bun production, portioned doughs can be prepared according to the target product size. The tray can be used as production equipment that helps in the orderly transfer of shaped products to the professional baking process.
Use in Burger Bun Production
Burger bun products prepared at different weights and recipes can also be produced with this tray model if it fits the process of the enterprise. The final product structure is determined by the recipe and production parameters used.
Product Capacity Varies by Process
A fixed capacity value should not be provided for the number of products that can be prepared on a 53x65 cm tray. The dough weight used, target product diameter, distance between products, and the production method of the enterprise collectively determine the total capacity.
Batch-Based Production Planning
In professional enterprises where multiple trays are used, hamburger doughs can be prepared in different batches according to the production volume and oven capacity. Thus, tray order and oven cycles can be organized more systematically.
Compatible with 53x65 cm Tray Trolleys
The product has a size structure compatible with 53x65 cm tray trolleys. Prepared hamburger bun trays can be placed on suitable trolley shelves, included in waiting, fermentation, and internal transportation processes within the facility.
Tray Transport in the Production Area
Size-compatible tray trolleys can assist in moving multiple 53x65 cm hamburger bun baking trays between different operation points in the production area together. This usage supports the organization of tray flow between preparation and baking.
Compatibility with 53x65 cm Oven Systems
Before using the tray, it should be checked that the professional oven supports the 53x65 cm tray size. Compatibility of the rails, shelves, or carrier systems inside the oven with the tray's outer dimensions should be considered for the correct equipment match.
Use in Professional Hamburger Bun Ovens
The 53x65 cm non-stick aluminum hamburger bun baking tray can be considered in professional ovens where hamburger buns are regularly produced. The daily tray requirement can be determined based on the production volume of the enterprise, product weight, and oven cycle plan.
Patisseries and Bakery Production Facilities
Patisseries and professional bakery operations that include hamburger bun or burger bun products in their production program can use this tray model. The non-stick surface offers an additional working feature that supports the product removal process after baking.
Industrial Hamburger Bun Production
In high-volume and regular hamburger bun production, it is important to plan the compatibility of the tray, oven, and transport systems with each other. The outer dimension of 53x65 cm should be evaluated together with the professional equipment system used by the enterprise.
Stackable Tray Design
53x65 cm non-stick aluminum hamburger bun baking trays can be stacked when not in use. This structure helps organize high-volume tray stocks more compactly in the production or storage area.
Protection of Non-Stick Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the non-stick coated working surface of the tray below. In coated models, this structure contributes to protecting the working surface from mechanical contact during storage.
Difference Between Coated and Uncoated Hamburger Bun Trays
In a coated hamburger bun tray, a non-stick coating is applied to the working surface, supporting the easier removal of baked products from the tray under suitable process conditions. In the uncoated aluminum model, the use of grease or release agents can be planned according to the product recipe and production method of the enterprise.
Difference Between Hamburger Bun Tray and General-Purpose Flat Tray
While general-purpose flat trays are used for the free placement of different bakery product groups, a hamburger bun tray is considered primarily as equipment for the hamburger bun and burger bun production process. When selecting a tray, the main production purpose should be considered.
Process Variables Affecting Baking Outcome
The tray and the non-stick coating form only part of the production system. The final form and baking character of the hamburger bun depend on the combined effects of variables such as dough recipe, weight, shaping, fermentation, oven type, temperature, and baking time.
Protection of Non-Stick Coating from Mechanical Contact
To maintain the physical integrity of the coating surface, it is recommended not to use hard or abrasive equipment such as knives, metal spatulas, metallic sponges, or wire brushes on the tray. Suitable equipment should be chosen for product removal processes that will not damage the coating.
Factors Affecting the Usage Duration of the Coating
The usage duration of the non-stick coating can vary depending on factors such as production intensity, working temperature, mechanical contact, cleaning method, usage frequency, and storage method. Therefore, the coating performance should not be evaluated with a single fixed usage duration.
Regular Control of Coating Surface
The tray can be visually inspected at intervals for scratches, wear, or physical coating damage. Monitoring the surface condition helps in evaluating the need for maintenance or renewal at the appropriate time.
Professional Cleaning and Maintenance
The 53x65 cm non-stick aluminum hamburger bun baking tray should be cleaned according to cleaning procedures suitable for non-stick aluminum baking equipment in the enterprise. It is recommended to avoid hard, cutting, and abrasive applications in order to preserve both the non-stick working surface and the tray form.
53x65 cm Professional Non-Stick Hamburger Bun Baking Tray Option
With its dimensions of 53x65 cm, 1.5 mm aluminum material thickness, approximate weight of 1.74 kg, and non-stick coated working surface, the product is a tray option for professional hamburger bun and burger bun production. Compatibility with 53x65 cm tray trolleys and professional oven systems supports production organization, while the stackable design allows trays not in use to be stored more compactly.
Technical Specifications
Basic information regarding the dimensions, approximate weight, 1.5 mm material thickness, aluminum body, non-stick working surface, tray trolley compatibility, and professional use features of the 53x65 cm non-stick aluminum hamburger bun baking tray are provided below.
| Product Type |
Professional non-stick aluminum hamburger bun baking tray |
| Size |
53x65 cm |
| Width |
53 cm |
| Length |
65 cm |
| Product Weight |
Approximately 1.74 kg |
| Material Thickness |
1.5 mm |
| Body Material |
Aluminum |
| Product Group |
Professional baking tray for hamburger bun and burger bun production |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface that supports easier and cleaner separation of baked hamburger buns from the tray surface |
| Dough Usage |
Portioned hamburger bun doughs according to the enterprise recipe |
| Product Capacity |
Varies according to dough weight, target product size, and production arrangement |
| Stacking Feature |
Stackable structure |
| Storage Advantage |
Supports more compact arrangement of trays and more efficient use of storage space |
| Surface Protection During Stacking |
Stack structure that prevents the top tray from scratching the non-stick coated working surface of the one below |
| Tray Trolley Compatibility |
Compatible with 53x65 cm tray trolleys |
| Usage Area |
Professional production of hamburger buns, burger buns, and bakery products |
| Oven Compatibility |
Professional oven systems supporting the 53x65 cm tray size |
| Coating Maintenance |
Recommended to be protected from contact with metal, cutting, and abrasive equipment |
| Final Product Form |
Varies according to dough weight, recipe, shaping, fermentation, and baking conditions |
Usages
The 53x65 cm non-stick aluminum hamburger bun baking tray can be used in professional bakeries, hamburger bun producers, patisseries, and bakery facilities for producing hamburger buns and burger buns. Portioned and shaped doughs can be prepared on the tray according to the enterprise's recipe and proceed to holding, fermentation, and baking processes. The non-stick coating supports easier separation of baked products from the tray surface under suitable process conditions. Product capacity per tray varies according to dough weight, targeted hamburger bun size, and production method. The product can be used with 53x65 cm tray trolleys and professional oven systems supporting the 53x65 cm tray size. The final diameter, height, and baking result of the hamburger bun depend on the dough recipe, weight, shaping method, fermentation conditions, oven type, temperature, and baking time.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting a tray for hamburger bun production, tray size, body material, material thickness, surface coating, targeted product weight, oven system, and tray trolley compatibility should be considered together. In production, controlled application of dough portioning, shaping, fermentation, and baking parameters is important for product continuity, alongside equipment standardization.