53x65 cm professional perforated aluminum tray
1.5 mm aluminum material thickness
Approximately 1.36 kg product weight
Surface with 3 mm perforations supporting air circulation beneath the product
Size compatibility with 53x65 cm tray racks
Flexible product placement for different bread and bakery products
Stackable design for more compact storage
Design preventing scratches on the working surface during stacking
The 53x65 cm perforated aluminum tray has a width of 53 cm and a length of 65 cm, weighing approximately 1.36 kg. The working surface made of 1.5 mm aluminum has 3 mm diameter perforations. The perforated structure supports hot air from the oven reaching the bottom of the product, contributing to air circulation on the tray surface and can assist in easier moisture removal under suitable production conditions. The trays are stackable and the stacking structure is designed to prevent the working surface of the lower tray from scratching. The product is compatible with 53x65 cm tray racks.
53x65 cm Perforated Aluminum Baking Tray
The 53x65 cm perforated aluminum tray is a versatile tray model that can be used for preparation and baking of different products in professional baking, patisseries, and bakery production. The perforated working surface offers an alternative tray for production processes where air circulation at the bottom of the product is desired.
53x65 cm Professional Tray Size
The tray has dimensions of 53 cm width and 65 cm length. This size allows planning of different product groups with various rows and intervals on the tray and to be used together with tray racks of the same size.
Working Surface with 3 mm Perforation Diameter
The working surface of the tray features 3 mm diameter perforations. These openings create a surface structure supporting the passage of hot air from the oven through the tray surface to the bottom of the product.
Structure Supporting Air Circulation on the Bottom Surface
The perforated surface helps the movement of hot air reach the bottom of the product under suitable oven and production conditions. This structure can be considered in bread and bakery applications where air circulation on the product base is desired.
May Assist in Moisture Removal from the Bottom Section
The 3 mm perforated working surface can assist in the easier removal of moisture that may form between the tray and the product's bottom section under suitable product and baking conditions. The final result depends on process variables such as dough structure, product recipe, oven type, temperature, product placement, and baking time.
1.5 mm Aluminum Material Thickness
The 53x65 cm perforated tray is manufactured from 1.5 mm thick aluminum material. Material thickness is one of the essential technical specifications of the product and should be evaluated together with size, approximate weight, perforation diameter, and the equipment system to be used when choosing a tray.
Approximately 1.36 kg Product Weight
The physical weight of the 53x65 cm perforated aluminum tray is approximately 1.36 kg. This value represents the approximate weight of a single tray and can be referenced in equipment planning within systems using multiple trays in the same production setup.
Aluminum Body Structure
The main body of the product is made of aluminum. The dimensions of 53x65 cm, 1.5 mm material thickness, and 3 mm perforated working surface come together to form a functional tray structure for professional bread and bakery product production.
Compatible with 53x65 cm Tray Racks
The product has a size-compatible structure with 53x65 cm tray racks. Prepared trays can be placed on the shelves of compatible tray racks, contributing to transport, storage, and product organization processes in the production area.
65 cm Length Product Placement
The 65 cm length working area offers various placement options for arranging dough of different sizes longitudinally or in multiple rows. The final row structure can be created based on product dimensions and the production plan of the operation.
53 cm Width Flexible Row Planning
The 53 cm width allows for the positioning of round, oval, or long-shaped products in different row combinations. The space between products can be adjusted based on dough weight and expected volume change during baking.
Placement Suitable for Different Dough Geometries
Doughs can be positioned in different directions on the perforated working surface without being bound to a fixed mold structure. The suitability of the product for the baking process to be applied with the 3 mm perforated surface is a fundamental criterion to consider in tray usage.
Stackable Tray Design
53x65 cm perforated aluminum trays can be stacked on top of each other. This design allows for non-operational equipment to be stored more neatly together in professional production areas where a large number of trays are used.
More Compact Storage Arrangement
The ability to stack trays on top of each other helps reduce the need for separate storage. Thus, tray stocks can be arranged more compactly, allowing for more efficient use of equipment space within the operation.
Protection of Working Surface During Stacking
The stacking geometry of the tray is designed to prevent the top tray from scratching the working surface of the tray below. This supports the physical protection of the perforated working surface while trays are stored stacked.
Use of Perforated Tray in Bread Production
The 53x65 cm perforated aluminum tray can be used in various bread doughs where air circulation at the bottom of the product is desired. Product placement and baking parameters should be determined based on the used recipe and oven system.
Use in Hamburger Bun Production
Doughs portioned like hamburger buns can be positioned on the tray in different row patterns based on product diameter and required working interval. The perforated surface supports air movement at the product's bottom under suitable process conditions.
Use in Sandwich Bread Production
Sandwich bread and similar products can be arranged in different directions on the 53x65 cm working area based on dough length and the distance left between products. The 3 mm perforated structure helps hot air reach the product base.
Use for Baguette-Like Products
As long as the product shape and production method are appropriate, long doughs similar to baguettes can also be considered on the perforated tray. Placement direction, dough length, and product count per tray can be determined based on the production plan.
Pogaca and Similar Bakery Products
Portioned products like pogaca and similar products can be prepared on the tray with different arrangements as long as their production recipe is suitable for perforated surface usage. The distance left between products should be planned based on dough weight and expected volume change.
No Fixed Product Capacity
The number of products that can be prepared on the tray cannot be determined solely by the outer dimensions of 53x65 cm. Capacity varies according to dough weight, product size, geometry, and the working distance required between pieces.
Using Tray Area According to Production Plan
The 53x65 cm working surface allows for the organization of doughs belonging to the same product group in different row arrangements on a tray basis. The efficiency of the arrangement varies depending on product size and the operation’s batch-based production plan.
Preparation and Resting Before Baking
Doughs placed on the tray can be subjected to preparation or resting processes before baking according to the production method of the operation. The 53x65 cm tray racks help organize multiple trays on shelves in these stages.
Tray Transport in Production Area
Placing prepared 53x65 cm trays on compatible tray racks can help transport products collectively between different processing points in the production area. Thus, the flow of trays can be planned more orderly according to the production schedule.
Size Compatibility in 53x65 cm Oven Systems
Before use, it should be checked that the professional oven supports the tray size of 53x65 cm. The suitability of the oven’s interior rails, shelves, and carrier systems with the outer dimensions of the tray should be considered in equipment selection.
Basic Difference Between Solid and Perforated Trays
While a solid tray offers a continuous working surface, the 3 mm perforations in this model support the flow of hot air through the tray surface to the bottom of the product. When choosing between solid or perforated trays, the product recipe, dough structure, oven used, and desired baking characteristics should be evaluated together.
Effect of Perforated Surface on Baking Character
A perforated tray can help increase air movement on the bottom surface and facilitate the removal of moisture under suitable production conditions. However, no specific baking result is guaranteed; the final result depends on oven type, temperature, time, dough recipe, and product placement.
Use in Professional Bread Ovens
The 53x65 cm perforated aluminum tray can be included in the production processes of different product groups suitable for perforated surface use in professional bread ovens. The use with tray racks of the same size supports the conduct of preparation and transport phases in a common equipment setup.
Use in Pastry and Bakery Product Production
In pastry shops and bakery production facilities, the perforated tray can be evaluated for suitable product recipes where air circulation is desired. The suitability of the dough for the perforated surface structure should be additionally considered when switching between different product groups.
Regular Check of 3 mm Perforations
During professional use, the general condition of the 3 mm perforations on the working surface can be checked. The removal of residues that may affect air passage in the perforations with an appropriate cleaning method helps maintain the designed functionality of the surface.
Professional Cleaning and Maintenance
The 53x65 cm perforated aluminum tray should be kept clean according to the cleaning and maintenance procedures suitable for aluminum equipment of the operation. It is recommended to avoid applications that may damage the 3 mm perforated working surface or the tray body during cleaning.
Compact Storage After Production
After use and cleaning, trays can be stacked on top of each other for more orderly storage. The stackable design helps utilize storage space more efficiently, while the special stacking structure supports preventing scratches on the working surface below.
53x65 cm Professional Perforated Tray Option
With its size of 53x65 cm, 1.5 mm aluminum material thickness, approximately 1.36 kg weight, and 3 mm perforated working surface, the product is a versatile tray option that can be used in professional bread, pastry, and bakery product production. Its compatibility with 53x65 cm tray racks supports production organization, while its stackable design allows for more compact storage of trays when not in use.
Technical Specifications
Basic information regarding the dimensions, approximate weight, 1.5 mm material thickness, 3 mm perforation diameter, stacking structure, and professional equipment compatibility of the 53x65 cm perforated aluminum tray is provided below.
| Product Type |
Professional perforated aluminum tray |
| Dimensions |
53x65 cm |
| Width |
53 cm |
| Length |
65 cm |
| Product Weight |
Approximately 1.36 kg |
| Material Thickness |
1.5 mm |
| Body Material |
Aluminum |
| Tray Structure |
Perforated working surface |
| Perforation Diameter |
3 mm |
| Perforated Surface Function |
Supports hot air reaching the bottom of the product and air circulation on the tray surface |
| Moisture Management |
May assist in easier moisture removal from under the tray under suitable product and baking conditions |
| Stacking Feature |
Stackable structure |
| Storage Advantage |
Supports organizing trays more compactly and more efficient use of storage space |
| Surface Protection During Stacking |
Stacking structure designed to prevent the top tray from scratching the working surface of the tray below |
| Tray Rack Compatibility |
Compatible with 53x65 cm tray racks |
| Product Placement |
Flexible placement based on dough size, shape, and production plan |
| Product Capacity |
Varies based on dough weight, product size, shape, and spacing |
| Usage Area |
Professional bread, pastry, and bakery product production |
| Oven Compatibility |
Professional oven systems supporting a tray size of 53x65 cm |
Usage Areas
The 53x65 cm perforated aluminum tray can be used especially in professional bread and bakery product productions where air circulation at the bottom of the product is desired during baking. It can be considered for hamburger buns, sandwich bread, baguette-like products, pogaca, various bread doughs, and other bakery products with a suitable recipe. The 3 mm perforated surface supports hot air reaching under the product while helping facilitate moisture removal from under the tray under appropriate conditions. The compatibility with 53x65 cm tray racks contributes to production organization during preparation, resting, and transporting processes. The result of use varies depending on factors such as dough structure, product geometry, 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 evaluating professional tray solutions, tray size, material thickness, perforated or solid surface structure, intended use, oven compatibility, and tray rack system should be considered together. Solid and perforated tray options can be chosen based on the product recipe and the desired baking process of the operation.