59x80 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
Channel layout for shaped baguette doughs
Perforated structure supporting airflow on the underside
Compatible external dimensions with 59x80 cm tray trolleys
Use for professional baguette bread production
The 59x80 cm 6-channel baguette tray has a material thickness of 1.5 mm and a hole diameter of 3 mm. The six separate channels help organize shaped baguette doughs into specific work areas on the tray. Under appropriate process conditions, the perforated surface can support hot air reaching the underside of the product and easier moisture removal from below the tray. The product is compatible with 59x80 cm tray trolleys.
59x80 cm 6-Channel Baguette Tray
The 59x80 cm 6-channel baguette tray is an oven tray designed for professional baguette bread production. The six separate channels on the wide tray surface help position shaped doughs along specific production lines, while the perforated surface supports airflow beneath the product during baking.
6-Channel Professional Baguette Production Layout
The 6 separate channels on the tray surface allow the preparation of baguette doughs in isolated work areas. The channel layout supports the organization of products within the same production batch on the tray.
Six Separate Working Areas on 59x80 cm Surface
The six channels positioned within a 59x80 cm external dimension allow shaped baguette doughs to be placed along distinct lines. This setup helps manage the preparation process more systematically on the tray.
Working Surface with 3 mm Hole Diameter
The tray surface contains 3 mm diameter holes. The perforated base structure supports hot air passing through the openings on the tray surface to reach the underside of the product.
Structure Supporting Air Circulation on the Underside
Hot air passing through the holes can help increase airflow beneath the baguette bread under suitable conditions. The result depends on oven type, air movement, temperature, and dough properties.
Perforated Base Assisting with Moisture Removal
The 3 mm diameter openings can aid in the easier removal of any moisture that may form underneath the tray under appropriate process conditions. This physical structure may create a different baking character on the underside compared to closed-surface tray models.
59x80 cm Professional External Dimensions
The tray's external dimension is 59 cm in width and 80 cm in length. This measurement can be evaluated together with the company's existing oven, shelf, and tray trolley infrastructure for inclusion in 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 describing the physical structure of the tray and can be used as a reference when comparing different baguette tray models.
Placement of Baguette Doughs into Channels
Portioned and shaped doughs according to baguette form can be positioned in a certain direction on the tray by placing them in separate channels. This arrangement supports the more systematic transfer of products to the post-preparation production steps.
Effect of Dough Weight on Product Form
Portion weight can affect the target length, thickness, and volume characteristics of the baguette bread. Therefore, the amount of dough used should be determined according to the product standard targeted by the company, regardless of the number of channels.
Importance of the Shaping Process
How the baguette dough is shaped before being placed in the channel is one of the key process variables affecting the final geometry of the baked product. Different shaping techniques on the same tray can produce different product results.
Production Planning with 6 Channels
The six-channel structure creates six separate baguette dough working areas on the same tray. While the number of channels defines product layout, the dough weight and target baguette size should be planned according to the production recipe.
Evaluating Channel Count with Product Geometry
The number of channels is an equipment feature defining layout on the tray. The length, thickness, and volume character of the baked baguette result from shaping, dough amount, and fermentation process.
Role of Channel Geometry in Dough Placement
Channels help keep shaped doughs in a specific direction and working line on the tray. This approach supports the more organized preparation of products within the same production group.
Different Functions of Hole Structure and Channel Layout
While the channel structure works towards the positioning of dough on the tray, the 3 mm holes support hot air reaching the underside of the product. Thus, layout organization and airflow are provided on the same tray with different physical features.
Preparation Before Fermentation
Once the doughs shaped into a baguette form are placed in the channels, they can proceed to the waiting or fermentation stage suitable for the company's production method. Keeping products on the same tray can facilitate batch-based process tracking.
Use During the Fermentation Process
The development of the dough within the channel changes according to the recipe, portion weight, fermentation time, and environmental conditions. While the channel structure supports dough placement, volumetric development occurs according to process parameters.
Placement Plan for Fermentation Development
Since shaped doughs can gain volume during production, the initial placement in the channel should be planned according to the target product form. The growth behavior of the recipe used should be considered along with the product weight.
Use in Different Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes suitable for the company's production system. Changes in dough structure can affect fermentation behavior, channel development, and the final product form after baking.
Production with Different Dough Weights
Baguette breads of different portion weights can be prepared according to the company's product portfolio. When weight changes, the target product size and the growth share of the dough 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 emerge in a single fixed length, thickness, or volume. Final dimensions may vary depending on the recipe, dough weight, shaping, fermentation, and baking conditions.
Role of Perforated Structure in Baking Character
The perforated working surface can create air circulation different from closed-surface tray models by supporting hot air reaching the underside of the baguette dough. The baking result should be evaluated together with the product recipe and oven conditions.
Variables Affecting Bottom Surface Result
The baking character on the bottom surface of the 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 variables affecting the result.
Pre-Oven Batch Organization
Managing six products prepared on the same tray together can assist in planning the order of fermentation and baking on a tray basis. This approach can facilitate tracking of product groups in serial production.
Channel Standard in Serial Baguette Production
The regular use of trays with the same dimensions and channel layout can create a common working standard on the equipment side. If similar product results are targeted, portioning, shaping, and fermentation processes should also be applied in a controlled manner.
Product Organization in 59 cm Width
The six-channel layout within the 59 cm tray width allows baguette doughs to be positioned side by side along specific production lines. Production planning can be created by evaluating the channel layout together with the target product form.
Baguette Placement in 80 cm Length
The 80 cm external length is one of the basic dimensions considered in the selection of tray and oven infrastructure. However, the actual length of the baguette dough does not have to equal this external dimension and is determined according to the product recipe and shaping process.
Compatible with 59x80 cm Tray Trolleys
The product has an external dimension compatible with 59x80 cm tray trolleys. Trays can be placed on suitable shelves for joint organization during preparation, fermentation, and in-house transportation processes.
Multiple Tray Transportation Organization
The use of a tray trolley can assist in collectively moving multiple baguette trays between different processing points in the production area. Thus, managing trays within the same production group becomes easier.
Integration into Workflow in Production Area
Establishing regular tray movement between preparation, fermentation, and baking areas can help plan equipment flow within the company more systematically.
Dimensional Compatibility with 59x80 cm Oven Systems
Before use, it should be checked that the professional oven supports the 59x80 cm tray dimension. Compatibility of shelves, rails, or carrier components with the external dimensions is important for correct equipment matching.
Baguette Bread Production in Professional Ovens
The 59x80 cm 6-channel baguette tray can be included in the daily production schedule in professional ovens where baguette bread is regularly produced. The required number of trays can be determined according to the company's production volume and oven cycle plan.
Use in Patisseries and Bakery Businesses
Patisseries and professional bakery businesses producing baguettes and similar long-form breads may consider this tray model in their production infrastructure, provided that existing oven and carriage systems are suitable in dimension.
Use in Industrial Baguette Bread Production
In facilities with high-volume production, the 6-channel 59x80 cm tray standard can support organizing the production plan according to a specific equipment size. In calculating total capacity, not only the number of channels but also dough preparation, fermentation, and oven cycles should be considered.
Stackable Tray Design
The 59x80 cm baguette trays can be stacked when not in use. This design aids in the compact storage of equipment in professional production areas with a large number of trays.
Protection of Working Surface During Stacking
The stacking geometry is designed to prevent the upper tray from scratching the working surface below. Thus, it supports the physical preservation of the production surface during times when trays are stored on top of one another.
Regular Control of 3 mm Holes
During professional use, the working surface can be regularly checked to ensure that the holes are not clogged with dough residue or production waste. Keeping the openings clean helps maintain the working principle of the perforated structure for air circulation.
Physical Control of Six Channels
During intense use, the channel structure can be examined at intervals for impact, bending, or physical deformation. Preserving channel geometry is important for keeping shaped doughs in planned working areas.
Process Variables Affecting Baking Outcomes
The volume, color, crust structure, and overall baking character of the baguette bread may vary according to dough recipe, fermentation, oven type, temperature, air circulation, and baking time in addition to tray features.
Professional Cleaning and Maintenance
The 59x80 cm 6-channel baguette tray should be cleaned according to cleaning procedures suitable for professional oven equipment. Avoid harsh and deforming applications that could damage the channel geometry or 3 mm holes.
Periodic Inspection of External Tray Form
Maintaining the tray’s external geometry is important for the continuity of size compatibility with oven and tray trolley systems. For high-intensity professional use, impact, bending, and other physical deformations can be checked at intervals.
59x80 cm Professional 6-Channel Perforated Baguette Tray Option
With its 59x80 cm external dimension, 6-channel production layout, 3 mm perforated working surface, and 1.5 mm material thickness, the product is a tray option for professional baguette bread production. Its compatibility with 59x80 cm tray trolleys and stackable design support planning in-house transportation and equipment organization.
Technical Specifications
Below are the basic dimension, channel count, hole diameter, material thickness, and professional equipment compatibility information for the 59x80 cm 6-channel baguette tray.
| Product Type |
Professional 6-channel baguette bread tray |
| Dimension |
59x80 cm |
| Width |
59 cm |
| Length |
80 cm |
| Channel Count |
6 channels |
| Hole Diameter |
3 mm |
| Surface Structure |
Perforated, 6-channel working surface |
| Material Thickness |
1.5 mm |
| Function of Perforated Surface |
Structure supporting hot air reaching the underside of the product and aiding moisture removal beneath the tray under suitable process conditions |
| Product Group |
Professional oven tray for baguette bread production |
| Dough Usage |
Portioned and shaped bread dough into baguette form |
| Product Layout |
Baguette dough placement on 6 separate channels |
| Channel Usage |
Each channel creates a separate baguette dough working area |
| Product Size |
Varies according to dough weight, recipe, shaping, and fermentation conditions |
| Tray Trolley Compatibility |
Compatible with 59x80 cm tray trolleys |
| Oven Compatibility |
Professional oven systems supporting 59x80 cm tray dimensions |
| Stacking Feature |
Stackable structure |
| Surface Protection During Stacking |
Stacking structure to prevent the upper tray from scratching the working surface below |
| Usage Process |
Preparation, waiting, fermentation, transportation, and baking |
| Usage Area |
Professional baguette bread and bakery product production |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Usage Areas
The 59x80 cm 6-channel baguette tray can be used for baguette production in professional ovens, baguette bread producers, patisseries, and industrial bakery businesses. The six-channel structure ensures organized placement of shaped doughs in separate working areas while the 3 mm perforated surface can support hot air reaching the underside of the product and easier moisture removal under suitable process conditions. The product is compatible with 59x80 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 choosing the 59x80 cm 6-channel baguette tray, external dimensions, channel count, 3 mm hole diameter, material thickness, target dough weight, oven system, and tray trolley compatibility should be evaluated together. The final product form and baking result in addition to tray features may vary based on the company's recipe and applied production process.