59x80 cm professional 7-channel baguette tray
7 separate channel structure for baguette production
Perforated working surface with 3 mm diameter holes
1.5 mm material thickness
Baguette dough organization in seven separate working areas
Perforated design to support air circulation on the bottom surface
External dimensions compatible with 59x80 cm tray trolleys
Design protecting the working surface during stacking
The 59x80 cm 7-channel baguette tray has a material thickness of 1.5 mm and 3 mm hole diameter. The seven separate channels support the arrangement of shaped baguette doughs in designated working areas on the tray. The perforated surface can help hot air reach the bottom of the product under suitable process conditions and helps ease moisture dissipation that may occur beneath the tray. The product is compatible with 59x80 cm tray trolleys.
59x80 cm 7-Channel Baguette Tray
The 59x80 cm 7-channel baguette tray is an oven tray intended for professional baguette bread production. The seven-channel layout aids in positioning shaped doughs on specific production lines, while the perforated working surface supports air circulation under the product during baking.
7-Channel Professional Production Layout
The 7 separate channels on the tray surface allow preparation of baguette doughs in distinct working areas. Channel-based design helps manage products in orderly rows on the tray within the same production batch.
Seven Separate Baguette Dough Working Area
Doughs shaped according to the baguette form can be placed separately in seven channels in line with the production plan. Thus, a specific working line is created for each product, allowing the position of the doughs on the tray to be preserved.
Working Surface with 3 mm Hole Diameter
The tray surface has 3 mm diameter holes. These openings create a perforated working structure that supports the passage of hot air through the tray surface to reach the bottom of the baguette dough.
Structure Supporting Air Circulation on the Bottom Surface
Perforated base can help increase air circulation under the product under suitable product and baking conditions. The results achieved can vary depending on oven type, air movement, temperature, and dough characteristics.
Perforated Surface Helping Moisture Dissipation
3 mm diameter openings can help ease moisture dissipation that may occur beneath the tray under suitable process conditions. This physical structure can create a bottom surface baking character different from tray models with a closed working surface.
59x80 cm Professional External Dimension
The external dimensions of the tray are 59 cm in width and 80 cm in length. These dimensions can be evaluated together with professional oven, shelf, and tray trolley systems to integrate into the existing production infrastructure of the enterprise.
1.5 mm Material Thickness
The product has a material thickness of 1.5 mm. This value is one of the fundamental technical specifications that define the physical structure of the tray and can be assessed as a reference when comparing different baguette tray models.
Placement of Baguette Doughs into Channels
Doughs that are portioned and shaped according to the baguette form can be individually taken into the channels on the tray. This placement can facilitate the transfer of products to subsequent production steps after the preparation phase on the same tray.
Effect of Dough Weight on Baguette Form
Portion weight can affect the targeted length, thickness, and volume characteristics of the baguette bread. The amount of dough to be used should be determined not only according to the number of channels but also based on the intended product type and the enterprise's recipe.
Production Planning with 7 Channels
The seven-channel design creates a physical arrangement determining product placement on the tray. A production plan can be created by evaluating dough weight, targeted product dimensions, and development allowance within the channel together.
Number of Channels Does Not Determine Final Product Dimensions
Having seven channels on the tray does not mean that the baked baguette bread will be of a fixed size. While the number of channels defines product placement, the final product geometry is formed based on dough and process variables.
Role of Shaping Process in Product Form
The shaping method to be applied before placing the baguette dough into the channel can affect the length and thickness characteristics of the baked product. Different shaping applications can create different final product forms on the same tray.
Contribution of Channel Geometry to Dough Positioning
Channels help preserve the direction and working line of the shaped dough on the tray. The final baguette form is a combined result of the channel structure, recipe, dough weight, and fermentation process.
Different Tasks of Perforated Design and Channel Arrangement
While the channel structure works for dough positioning on the tray, 3 mm holes support the access of hot air to the bottom of the product. Thus, product placement and air circulation are supported with different physical characteristics on the same tray.
Preparation Process Before Fermentation
After the doughs shaped into baguette form are placed into the channels, they can be taken to the holding or fermentation phase that suits the production method of the enterprise. Keeping products together on the same tray can facilitate batch-based production tracking.
Dough Development During Fermentation
The development of dough within the channel varies according to recipe, portion weight, fermentation time, and environmental conditions. While the channel design supports product positioning, the amount of volumetric development depends on the production process.
Planning of Fermentation Allowance
Since shaped doughs can gain volume during fermentation, the starting weight and the intended product form should be planned accordingly. This approach helps evaluate dough development within the channel along with production standards.
Use in Various Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes that suit the enterprise's production program. Changes in dough structure can affect fermentation behavior, channel development, and product form after baking.
Production with Different Portion Weights
Baguette doughs in different weights can be prepared according to the enterprise's product portfolio. When the portion size is changed, the targeted bread size and dough development characteristic within the channel should be reassessed.
Final Baguette Bread Size Depends on the Process
The length, thickness, and volume of baked baguette bread can vary based on dough recipe, weight, shaping, fermentation, and baking conditions. Therefore, a fixed finished product size should not be specified for the tray.
Role of Perforated Surface in Baking Character
The perforated base can generate air circulation different from tray models with a closed working surface by supporting hot air access to the bottom part of the product. The baking result obtained should be evaluated along with product and oven conditions.
Factors Affecting Bottom Surface Result
The bottom surface structure of the baguette bread is not solely determined by the 3 mm hole diameter. Other key variables affecting the result include oven type, air circulation, temperature, baking time, dough recipe, and fermentation conditions.
Different Arrangement from the 6-Channel Model
The 7-channel model offers an additional working area compared to the 6-channel option with the same 59x80 cm outer dimensions. This difference allows the dough weight and targeted product geometry to be evaluated according to a different intra-tray placement plan.
Pre-Oven Batch Organization
Managing seven baguette doughs prepared on the same tray together can help arrange the sequence of fermentation and baking on a tray basis. Thus, production groups can be tracked based on equipment.
Channel Standard in Mass Baguette Production
The use of trays with the same dimensions and channel arrangement can create a common working standard on the equipment side. Consistency in portioning, shaping, and fermentation applications is necessary if similar product results are targeted.
Channel Organization in 59 cm Width
The seven-channel arrangement within the 59 cm tray width allows aligning baguette doughs side by side in specified working lines. Product weight and targeted form can be assessed together with this physical arrangement.
Role of 80 cm External Length in Equipment Planning
An 80 cm external length is one of the key values used to evaluate dimensional compatibility between the tray and oven and transport systems. However, the actual length of baked baguette bread is determined by the production process irrespective of the tray's outer dimensions.
Compatible with 59x80 cm Tray Trolleys
The product has an external dimension compatible with 59x80 cm tray trolleys. Trays can be organized on suitable racks for preparation, fermentation, and internal transport within the enterprise.
Multilevel Tray Transport Organization
Using a tray trolley can help collectively move multiple baguette trays between production departments. This approach facilitates managing trays within the same production group together.
Integration into Production Area Workflow
Planned movement of trays between preparation, fermentation, and baking areas can assist in systematically organizing equipment flow in a professional production environment.
Dimensional Compatibility with 59x80 cm Oven Systems
It should be confirmed that the professional oven supports the 59x80 cm tray dimension before using the tray. Compatibility of racks, rails, or carrier systems inside the oven with the external dimensions is important for correct equipment matching.
Baguette Bread Production in Professional Ovens
The 59x80 cm 7-channel baguette tray can be included in the daily production plan in professional ovens where baguette bread is regularly produced. The number of trays to be used can be determined based on the production capacity of the enterprise and oven cycles.
Use in Pastry and Bakery Operations
Bakeries and professional bakery operations producing baguette and similar long-form bread varieties can evaluate this tray model in their production systems, provided their existing oven and transport infrastructures are suitable.
Use in Industrial Baguette Bread Production
In facilities where high-volume production occurs, the 59x80 cm and 7-channel tray arrangement can support planning production organization according to a common equipment standard. While evaluating total capacity, not only the number of channels but also dough preparation, fermentation, and oven cycles should be considered.
Stackable Tray Design
59x80 cm baguette trays can be stacked when not in use. This design helps store equipment more compactly in professional production areas with a large number of trays.
Protection of Working Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the lower working surface. Thus, physical protection of the production surface is supported during processes where the trays are stored over each other.
Regular Control of 3 mm Holes
During professional use, the working surface can be regularly checked to ensure the holes do not become clogged with dough residue or production remnants. Keeping the openings clean helps maintain the operating principle of the perforated structure for air circulation.
Physical Control of the Seven Channels
The channel structure can be inspected at intervals for impact, bending, or physical deformation during intensive use. Maintaining channel geometry helps keep shaped doughs within their planned working areas.
Process Variables Affecting Baking Outcome
The volume, color, crust structure, and overall baking character of baguette bread can vary according to dough recipe, fermentation, oven type, air circulation, temperature, and baking time, in addition to tray features.
Professional Cleaning and Maintenance
The 59x80 cm 7-channel baguette tray should be cleaned according to cleaning procedures suitable for professional oven equipment. Avoid using harsh and deforming applications that could damage the channel geometry or 3 mm holes.
Periodic Control 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. Impacts, bends, and other physical deformations can be checked at intervals during intensive professional use.
59x80 cm Professional 7-Channel Perforated Baguette Tray Option
With 59x80 cm external dimensions, 7-channel production arrangement, 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 of transport and equipment organization within the enterprise.
Technical Specifications
The basic dimensions, number of channels, hole diameter, material thickness, and professional equipment compatibility information for the 59x80 cm 7-channel baguette tray are provided below.
| Product Type |
Professional 7-channel baguette bread tray |
| Dimension |
59x80 cm |
| Width |
59 cm |
| Length |
80 cm |
| Number of Channels |
7 channels |
| Hole Diameter |
3 mm |
| Surface Structure |
Perforated, 7-channel working surface |
| Material Thickness |
1.5 mm |
| Function of Perforated Surface |
Structure supporting hot air reaching the bottom of the product and easing moisture dissipation from beneath the tray under suitable process conditions |
| Product Group |
Professional oven tray for baguette bread production |
| Dough Usage |
Portioned and baguette-shaped bread doughs |
| Product Arrangement |
Baguette dough placement on 7 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 dimension |
| Stacking Feature |
Stackable design |
| Surface Protection During Stacking |
Stacking structure to prevent the top tray from scratching the lower working surface |
| Usage Process |
Preparation, holding, fermentation, transport, and baking |
| Usage Area |
Professional baguette bread and pastry production |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Usage Areas
The 59x80 cm 7-channel baguette tray can be used for baguette bread production in professional ovens, baguette bread producers, bakeries, and industrial bakery businesses. The seven-channel design allows shaped doughs to be organized in separate working areas, while the 3 mm perforated surface can support hot air reaching the bottom of the product and moisture dissipation more easily 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 baking sector. When selecting the 59x80 cm 7-channel baguette tray, external dimensions, number of channels, 3 mm hole diameter, 1.5 mm material thickness, targeted dough weight, oven system, and tray trolley compatibility should all be considered. The final product form and baking outcome depend on tray characteristics as well as the enterprise's recipe and applied production process.