59x80 cm professional non-stick coated baguette tray.
6 separate channel structure for baguette production.
Working surface with 3 mm diameter perforations.
1.5 mm material thickness.
Non-stick coating supporting the separation of baked products.
Perforated structure supporting airflow on the bottom surface.
Compatible external dimensions with 59x80 cm tray trolleys.
Design protecting the coated working surface during stacking.
The 59x80 cm non-stick coated 6-channel baguette tray has a thickness of 1.5 mm and a perforation diameter of 3 mm. Six separate channels support the arrangement of shaped baguette doughs in designated areas on the tray. The perforated surface aids in air circulation underneath, while the non-stick coating facilitates easier separation of baked products from the tray. It is compatible with 59x80 cm tray trolleys.
59x80 cm Non-Stick Coated 6-Channel Baguette Tray.
The 59x80 cm non-stick coated 6-channel baguette tray is an oven tray designed for professional baguette bread production. Its channel structure, perforated working surface, and non-stick coating provide functions for dough positioning on the tray, supporting airflow on the bottom during baking, and facilitating the removal of baked products from the surface.
6-Channel Professional Baguette Production Layout.
The 6 separate channels on the tray allow shaped baguette doughs to be prepared in distinct working areas. The channel arrangement helps position products systematically on the tray for each production batch.
Six Separate Working Areas on the 59x80 cm Surface.
The six-channel layout on the 59x80 cm external dimension allows organized arrangement of shaped baguette doughs in separate lines. This layout approach supports managing products collectively from preparation to baking stages on a tray basis.
Working Surface with 3 mm Hole Diameter.
The tray surface features 3 mm diameter holes. These openings create a perforated structure supporting hot air circulation from the oven to reach the bottom of the product.
Structure Supporting Air Circulation on the Lower Part.
The perforated base can help increase air circulation underneath the baguette bread under suitable product and baking conditions. The results obtained may vary based on oven type, air movement, temperature, and dough characteristics.
Perforated Surface Supporting Moisture Removal.
The 3 mm diameter openings can aid in the easier removal of moisture that might build up under the tray under suitable process conditions. This structure can create a different bottom surface baking character compared to closed-surface tray models.
Non-Stick Coated Working Surface.
The non-stick coating applied to the tray surface forms a layer to reduce the tendency of baked products to adhere to the working surface. Under suitable product and process conditions, it supports easier and neater separation of baguettes from the tray.
Different Tasks of Perforated Surface and Non-Stick Coating.
While the 3 mm holes offer a physical structure to support hot air reaching the bottom of the product, the non-stick coating works on the surface contact between the product and the tray. Thus, two distinctive features for baking and product removal processes coexist on the same tray.
Coating Supporting Baguettes' Removal from Tray.
Removing baguette bread from the channels at the end of baking is a critical stage in production flow. The non-stick working surface can help ease the removal of products from the channels by reducing adherence tendencies under suitable process conditions.
Flexibility in Lubricant and Separator Use.
The coated surface can help reduce intensive lubrication or separator use depending on the dough recipe used and the production method of the business. The method and amount applied should be determined based on product and process conditions.
59x80 cm Professional External Dimension.
The tray’s external dimension is 59 cm width and 80 cm length. This measurement can be integrated into the existing production system of the business, considering professional oven, shelf, and transport infrastructure.
1.5 mm Material Thickness.
The product has a material thickness of 1.5 mm. This value is a fundamental technical characteristic defining the physical structure of the tray and can serve as a reference when comparing different professional baguette tray models.
Placement of Baguette Doughs in Channels.
Portioned and shaped doughs according to the baguette form can be placed individually into the six channels on the tray. This method aids in keeping products aligned and preparing the production batch orderly.
Effect of Dough Weight on Baguette Form.
Portion weight may affect the target length, thickness, and volume characteristics of the baguette. Therefore, the dough amount used should not solely be determined by the number of channels but also by the product standard targeted by the business.
Product Planning with 6 Channels.
The six channels form a physical layout defining product placement on the tray. However, the final baguette size should be evaluated together with the dough amount used, shaping method, and fermentation development.
Role of Shaping Process in Product Geometry.
How the baguette dough is shaped before being placed on the channel can directly affect the final geometry of the baked product. Different shaping methods used on the same tray may yield diverse results in product length and volume characteristics.
Contribution of Channel Geometry to Dough Placement.
Channels aid in maintaining the direction and work line of shaped doughs on the tray. The final form of the product results from the channel structure, dough recipe, and production process combined.
Preparation Process Before Fermentation.
Once the shaped baguette doughs are placed in the channels, they can be moved to a holding or fermentation stage suitable for the business’s production method. Keeping products together on the same tray may facilitate monitoring the production batch.
Dough Development During Fermentation.
The development of dough inside the channel varies based on the recipe, portion weight, fermentation time, and environmental conditions. While the channel structure supports product placement, the amount of volumetric growth depends on process variables.
Use with Different Baguette Bread Recipes.
The tray can be considered for different baguette bread recipes suitable for the business’s production program. Changes in dough characteristics affect fermentation behavior, development within the channel, and the product shape after baking.
Production with Different Portion Weights.
Depending on the business’s product portfolio, baguette doughs of varying weights can be prepared. When the portion amount changes, the intended bread size and dough expansion within the channel should be reevaluated.
The Final Baguette Bread Size Depends on the Process.
Using a 6-channel tray does not guarantee that the baked baguette will appear with a fixed length or thickness. The final size may vary according to the recipe, portion weight, shaping, fermentation, oven type, and baking conditions.
Role of Perforated Surface in Baking Character.
The perforated base allows hot air to reach the bottom of the product, creating different air circulation from tray models with a closed surface. The resulting outcome should be evaluated alongside product and oven conditions.
Variables Affecting Bottom Surface Outcome.
The bottom surface structure of baguette bread is not solely determined by the 3 mm hole diameter. Oven type, temperature, air circulation, baking duration, dough recipe, and fermentation conditions are also fundamental factors influencing the result.
Difference Between Coated and Uncoated 6-Channel Model.
In this product, a non-stick coating is applied to the working surface. While surface preparation in an uncoated baguette tray is planned according to the recipe and production method of the business, this model's non-stick surface provides a separate function to support the separation of baked products from the tray under appropriate conditions.
Batch Organization Before Baking.
Managing six baguette doughs prepared on the same tray together may assist in planning fermentation and baking sequences on a tray basis. Thus, production groups can be tracked on the same equipment.
Channel Standard in Mass Production.
Using trays with the same size and channel layout together can establish a common operating standard on the equipment side. If similar product outcomes are targeted, portioning, shaping, and fermentation applications must also be carried out consistently.
Compatible with 59x80 cm Tray Trolleys.
The product is compatible with 59x80 cm tray trolleys. Trays can be organized together during preparation, fermentation, and in-plant transport processes by placing them on suitable racks.
Multiple Tray Transport Organization.
Using a tray trolley can facilitate moving multiple baguette trays collectively between production sections. This approach eases the management of trays within the same production group.
Integration into the Workflow in the Production Area.
Systematic transport of trays between preparation, fermentation, and baking sections can help organize the equipment flow more systematically in a professional production area.
Dimension Compatibility with 59x80 cm Oven Systems.
Before use, it should be checked if the professional oven supports the 59x80 cm tray dimension. Ensuring shelf, rail, or carrier components inside the oven are compatible with external dimensions is crucial for proper equipment matching.
Baguette Bread Production in Professional Ovens.
The 59x80 cm non-stick coated 6-channel baguette tray can be included in the daily production program of professional ovens where baguette bread is regularly produced. The required number of trays should be determined based on production volume and oven cycle planning.
Use in Bakeries and Bakery Product Businesses.
Bakeries producing baguette and other long-form bread varieties and professional bakery product businesses can consider this coated tray model in their production infrastructure when their existing oven and transport systems are dimensionally compatible.
Use in Industrial Baguette Bread Production.
In facilities producing high volumes, the 59x80 cm tray standard can aid in planning equipment organization based on a specific measurement system. While evaluating overall production capacity, besides the number of channels, dough preparation, fermentation, and oven cycles should also be considered.
Stackable Tray Design.
59x80 cm baguette trays can be stacked when not in use. This design supports more compact equipment storage in professional production areas with numerous trays.
Protection of Non-Stick Surface During Stacking.
The stacking geometry is designed to prevent the upper tray from scratching the non-stick coated working surface below. Thus, the preservation of the coated working area is supported during stacking processes.
Protection of Non-Stick Coating from Mechanical Contact.
To maintain the physical integrity of the coating, it is advised to avoid contact between the non-stick working surface and sharp, cutting, or abrasive equipment like knives, metal spatulas, metal sponges, or wire brushes.
Selection of Product Removal Equipment.
During the removal of baked baguette bread from the channels, choose equipment compatible with the non-stick surface instead of hard metal tools that could scratch the coating. This helps maintain the mechanical protection of the working surface.
Factors Affecting the Lifespan of the Coating.
The lifespan of the non-stick coating may vary depending on production intensity, operating temperature, mechanical contact, cleaning method, frequency of use, and storage conditions. Therefore, a fixed usage life should not be specified for the coating.
Regular Inspection of the Coating Surface.
The working surface can be inspected for scratches, wear, or physical coating damage at regular intervals. Monitoring the surface condition helps assess the need for maintenance or renewal.
Regular Inspection of 3 mm Holes.
During professional use, the working surface can be regularly checked to ensure holes do not get clogged with dough residue or production leftovers. Keeping the openings clean helps maintain the working principle of the perforated structure for air circulation.
Physical Inspection of the Six Channels.
The channel structure can be examined for impact, bending, or physical deformation due to intensive use at regular intervals. Maintaining channel geometry helps keep shaped dough in planned working areas.
Process Variables Affecting Baking Outcome.
The volume, color, crust structure, and overall baking character of baguette bread can vary according to the tray and coating characteristics in addition to dough recipe, fermentation, oven type, air circulation, temperature, and baking duration.
Professional Cleaning and Maintenance.
The 59x80 cm non-stick coated 6-channel baguette tray should be cleaned according to the cleaning procedures suitable for coated professional oven equipment. It is advised to avoid hard, cutting, and abrasive applications that could damage the non-stick surface, channel geometry, or 3 mm holes.
Periodic Inspection of Tray External Form.
Maintaining the external geometry of the tray is important for the continuity of dimensional compatibility with oven and tray trolley systems. Impact, bending, and other physical deformations can be checked at regular intervals during intensive professional use.
59x80 cm Professional Non-Stick Coated 6-Channel Baguette Tray Option.
With its 59x80 cm external dimension, 6-channel production layout, 3 mm perforated working surface, 1.5 mm material thickness, and non-stick coating, the product is a tray option for professional baguette bread production. Its compatibility with 59x80 cm tray trolleys and stackable design supports in-process transportation and equipment organization planning.
Technical Specifications.
The 59x80 cm non-stick coated 6-channel baguette tray's essential dimensions, number of channels, hole diameter, material thickness, surface coating, and professional equipment compatibility information are provided below.
| Product Type. |
Professional non-stick coated 6-channel baguette bread tray. |
| Dimensions. |
59x80 cm |
| Width. |
59 cm |
| Length. |
80 cm |
| Number of Channels. |
6 channels |
| Hole Diameter. |
3 mm |
| Surface Structure. |
Perforated, 6-channel working surface |
| Material Thickness. |
1.5 mm |
| Surface Coating. |
Non-stick coating |
| Coating Function. |
Non-stick surface supporting easier and neater separation of baked baguette bread from the tray surface. |
| Function of Perforated Surface. |
Structure supporting hot air reaching the bottom of the product and aiding in moisture removal under suitable process conditions. |
| Dough Usage. |
Portioned and shaped bread doughs according to the baguette form. |
| Product Arrangement. |
Placement of baguette doughs on 6 separate channels |
| Channel Usage. |
Each channel forms a separate working area for baguette dough. |
| 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. |
| Coating Maintenance. |
Recommended to be protected from contact with metal, cutting, and abrasive equipment. |
| Use Process. |
Preparation, resting, fermentation, transportation, and baking |
| Use 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 non-stick coated 6-channel baguette tray can be used for baguette bread production in professional ovens, baguette bread manufacturers, bakeries, and industrial bakery businesses. The six-channel structure allows organized shaping of doughs in separate working areas, while the 3 mm perforated surface can support airflow and moisture removal under suitable process conditions. The non-stick coating aids in easier separation of baked products from the working surface. 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 baking sector. When selecting the coated 6-channel baguette tray, the 59x80 cm external dimension, number of channels, 3 mm hole diameter, 1.5 mm material thickness, non-stick working surface, target dough weight, oven system, and tray trolley compatibility should be considered together. The final product size and baking outcome depend not only on tray features but also on the business's recipe and production process application.