59x80 cm professional teflon-coated baguette tray
7 separate channel structure for baguette production
Working surface with 3 mm diameter perforations
1.5 mm material thickness
Teflon coating supporting the detachment of baked products
Perforated structure supporting air circulation on the bottom surface
External dimension compatible with 59x80 cm oven trolleys
Design protecting the coated working surface beneath during stacking
The 59x80 cm teflon-coated 7-channel baguette tray has a material thickness of 1.5 mm and a hole diameter of 3 mm. Seven separate channels support organizing shaped baguette doughs in specific working areas on the tray. The perforated surface assists air circulation in the lower section under suitable process conditions, while the teflon coating supports easier removal of baked products from the tray. The product is compatible with 59x80 cm oven trolleys.
59x80 cm Teflon Coated 7-Channel Baguette Tray
The 59x80 cm teflon-coated 7-channel baguette tray is an oven tray designed for professional baguette bread production. The seven-channel layout, perforated working surface, and teflon coating address separate production needs such as arranging dough on the tray, supporting air circulation at the bottom during baking, and removing the baked product from the surface.
7-Channel Professional Baguette Production Layout
The 7 separate channels on the tray surface allow for the preparation of doughs shaped in the baguette form in isolated working areas. This structure supports the placement of products in an organized layout on the tray.
Dough Organization in Seven Separate Working Areas
Shaped baguette doughs can be placed individually into the seven channels according to the production plan. As each channel offers an independent working line, it becomes easier to track their positions during preparation and fermentation stages.
Working Surface with 3 mm Hole Diameter
Holes with a diameter of 3 mm are found on the tray surface. These openings create a perforated structure that supports the hot air inside the oven passing through the working surface and reaching the product's bottom section.
Structure Supporting Air Circulation on the Bottom Surface
The perforated base may help increase air circulation in the lower section of the baguette bread under suitable product and baking conditions. The result obtained may vary depending on the oven type, air movement, temperature, and dough characteristics.
Perforated Surface Supporting Moisture Dissipation
Holes with a diameter of 3 mm may help the moisture that could form under the tray to dissipate more easily under suitable process conditions. This structure may create a different bottom surface baking character compared to tray models with a closed working surface.
Teflon Coated Working Surface
The teflon coating applied to the tray surface forms a non-stick layer aimed at reducing the tendency of baked products to stick to the working surface. Under suitable product and process conditions, it supports easier and smoother separation of baguette breads from the tray.
Distinct Functions of Perforated Structure and Teflon Coating
While 3 mm holes provide a physical structure for hot air to reach the product's bottom section, the teflon coating works to address the contact between the product and the tray surface. Thus, the two features support different production stages on the same equipment.
Surface Supporting Separation of Baked Product from the Tray
Removing baked baguette breads from the channels is one of the important stages of the production flow. The teflon working surface may help facilitate the product removal process by reducing the tendency to stick under suitable process conditions.
Flexibility in Lubrication and Separator Use
The coated working surface may help to reduce the use of intensive lubrication or separators, depending on the dough recipe used and the production method of the business. The method and amount to be applied should be determined according to the product features and process conditions.
59x80 cm Professional External Measurement
The tray's external dimensions are 59 cm in width and 80 cm in length. These measurements can be integrated into the existing production infrastructure of the business when evaluated with professional oven, shelving, and transport systems.
1.5 mm Material Thickness
The product has a material thickness of 1.5 mm. This value is one of the basic technical features defining the physical structure of the tray and can be considered a reference in comparing different professional baguette tray models.
Placing Baguette Doughs into Channels
Portioned and shaped doughs according to the baguette form can be placed individually into the seven channels on the tray. This layout helps maintain a directional arrangement of products within the same production group and facilitates their transfer to subsequent process stages.
Effect of Dough Weight on Baguette Form
Portion weight can affect the intended length, thickness, and volume characteristics of the baguette bread. The amount of dough to use should be planned according not only to the number of channels but also to the product standard targeted by the business.
Product Placement Plan with 7 Channels
The seven-channel structure creates seven separate working areas for baguette dough on the tray. The final product size should be evaluated together with the weight used, shaping method, and fermentation development.
Channel Count Does Not Determine Final Baguette Size
The presence of seven channels on the tray does not imply that the baked product will have a fixed length or thickness. The channel count defines the layout, while the finished product geometry depends on dough and process parameters.
The Role of Shaping Process in Product Geometry
How the baguette dough is shaped before being placed in the channel can affect the characteristics of the baked product's length and thickness. When different shaping techniques are used on the same tray, different final product forms may emerge.
Contribution of Channel Geometry to Dough Position
The channels help maintain the direction and working track of the shaped doughs on the tray. The final product geometry is influenced by the channel structure as well as the recipe, weight, and fermentation process.
Preparation Before Fermentation
Once the doughs shaped into baguettes are placed in the channels, they can be taken to the waiting or fermentation stage suitable for the business's production method. Keeping products together on the same tray can facilitate tracking of the production batch.
Dough Development During Fermentation
Dough development within the channel varies according to the recipe, portion weight, fermentation time, and environmental conditions. While the channel layout supports the positioning of the product, the amount of volumetric development depends on the production process.
Planning Fermentation Margin
Since shaped doughs can gain volume during fermentation, the initial weight and targeted product form should be planned accordingly. This allows the development within the channel to be evaluated together with production goals.
Use with Different Baguette Bread Recipes
The tray can be evaluated with different baguette bread recipes suitable for the business's production program. Changes in dough structure can affect fermentation behavior, channel development, and the product form after baking.
Production with Different Portion Weights
Baguette doughs can be prepared in different weights according to the business's product portfolio. When the portion quantity is changed, the targeted bread size and the development character of the dough within the channel should be re-evaluated.
Final Baguette Bread Form Depends on Process
The length, thickness, and volume of baked baguette bread can vary based on the dough recipe, weight, shaping, fermentation, oven type, and baking conditions. Therefore, a fixed final product size should not be indicated based solely on tray features.
Role of Perforated Surface in Baking Character
The perforated base can create a different air circulation compared to tray models with a closed working surface by supporting the hot air reaching the bottom section of the baguette dough. The result obtained should be evaluated together with product and oven conditions.
Variables Affecting Bottom Surface Outcome
The baking character on the bottom surface of the baguette bread is not determined solely by the 3 mm hole diameter. Oven type, air circulation, temperature, baking time, dough recipe, and fermentation conditions are factors affecting the result.
Difference Between Coated and Non-Coated 7-Channel Model
In this model, the working surface has been applied with a teflon coating. While surface preparation in the non-coated version is planned according to the business's recipe and production method, the coated model offers an additional surface feature that supports the separation of the baked product from the working surface.
Difference in Arrangement Between 6 and 7 Channel Models
The 7-channel model offers an additional working area on the tray compared to the 6-channel option of the same 59x80 cm external dimension. This difference allows dough weight and targeted product geometry to be planned with a different placement approach.
Batch Organization Before Baking
Managing the seven baguette doughs prepared on the same tray together can help organize the sequence of fermentation and baking on a tray basis. Therefore, production batches can be tracked on the same equipment.
Channel Standard in Mass Production
Using trays with the same dimensions and channel structures together can create a common production standard on the equipment side. Consistent implementation of portioning, shaping, and fermentation practices is also necessary for similar product results.
Channel Organization in 59 cm Width
The seven-channel layout within the 59 cm tray width allows for the placement of shaped baguette dough side by side in specific production lines. The weight to be used and the targeted product form can be planned together with this layout.
Role of 80 cm External Length in Equipment Planning
The 80 cm external length is one of the essential values used in evaluating dimensional compatibility between the tray and oven and transport systems. The actual length of the baked baguette bread is formed regardless of the tray’s external dimensions, according to the recipe and shaping process.
Compatible with 59x80 cm Oven Trolleys
The product has an external dimension compatible with 59x80 cm oven trolleys. Trays can be organized collectively during preparation, fermentation, and internal transport processes.
Multiple Tray Transport Organization
Using an oven trolley can help move multiple baguette trays collectively between production sections. Thus, the management of trays within the same production batch becomes easier.
Integration into Workflow in Production Area
Systematic movement of trays between preparation, fermentation, and baking areas can help organize equipment flow in a more structured manner in a professional production environment.
Dimensional Compatibility with 59x80 cm Oven Systems
Before use, it should be checked that the professional oven supports the 59x80 cm tray size. Alignment of shelves, rails, or transport systems within the oven with the external dimension is important for correct equipment matching.
Baguette Bread Production in Professional Ovens
The 59x80 cm teflon-coated 7-channel baguette tray can be included in the daily production program in professional ovens where baguette bread is regularly produced. The number of trays to use can be determined according to the business's production volume and oven cycles.
Use in Bakeries and Bakery Product Businesses
Bakeries and professional bakery businesses producing baguette and similar long-form bread varieties can incorporate this coated tray model into their production systems when existing oven and transport infrastructures are suitable.
Use in Industrial Baguette Bread Production
In facilities with high-volume production, the 59x80 cm and 7-channel tray configuration can support planning production organization according to a common equipment standard. When evaluating total capacity, not only the channel count 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 structure helps to store the equipment more compactly in professional production areas where there are many trays.
Protection of Teflon Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the teflon-coated working surface of the bottom tray. Thus, it supports the protection of the coated working surface in processes where trays are stored on top of each other.
Protection of Teflon Coating from Mechanical Contact
To maintain the physical integrity of the coating, contact with hard, cutting, or abrasive equipment such as knives, metal spatulas, metal sponges, and wire brushes should be avoided.
Selection of Product Removal Equipment
During the removal of baked baguette breads from the channels, it is recommended to prefer equipment compatible with the teflon surface instead of hard metal tools that may scratch the coating, to help mechanically protect the working surface.
Factors Affecting Coating Usage Period
The lifespan of the teflon coating can vary based on production intensity, operating temperature, mechanical contact, cleaning method, usage frequency, and storage conditions. Therefore, a fixed lifespan for the coating should not be specified.
Regular Inspection of Coating Surface
The working surface can be inspected periodically for scratches, wear, or physical coating damage. Tracking 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 that the holes are not blocked by dough residue or production debris. Keeping the openings clean helps maintain the perforated structure's airflow working principle.
Physical Inspection of the Seven Channels
The channel structure can be examined at intervals for impacts, bending, or physical deformation during intensive use. Preserving the channel geometry helps keep shaped doughs within the planned working areas.
Process Variables Affecting Baking Result
The volume, color, crust structure, and general baking character of baguette bread may vary according to tray and coating features as well as dough recipe, fermentation, oven type, air circulation, temperature, and baking time.
Professional Cleaning and Maintenance
The 59x80 cm teflon-coated 7-channel baguette tray should be cleaned according to the cleaning procedures suitable for coated professional oven equipment. Procedures that may damage the teflon surface, channel geometry, or 3 mm holes should be avoided.
Periodic Check of Tray External Form
Maintaining the tray's external geometry is important for continuation of dimensional compatibility with oven and oven trolley systems. During intense professional use, impacts, bending, and other physical deformations can be checked at intervals.
59x80 cm Professional Teflon Coated 7-Channel Baguette Tray Option
With its 59x80 cm external size, 7-channel production layout, 3 mm perforated working surface, 1.5 mm material thickness, and teflon coating, the product is an option for professional baguette bread production. Its compatibility with 59x80 cm oven trolleys and stackable design supports planning of internal transportation and equipment organization.
Technical Specifications
The basic measurements, channel count, hole diameter, material thickness, surface coating, and professional equipment compatibility information of the 59x80 cm teflon-coated 7-channel baguette tray are provided below.
| Product Type |
Professional teflon-coated 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 |
| Surface Coating |
Teflon coating |
| Coating Function |
Non-stick surface supporting the easier and smoother separation of baked baguette breads from the tray surface |
| Function of Perforated Surface |
Structure supporting hot air reaching the product's bottom section and moisture dissipation from the tray's bottom under suitable process conditions |
| Dough Usage |
Portioned and shaped baguette bread doughs |
| Product Arrangement |
Baguette dough placement on 7 separate channels |
| Channel Usage |
Each channel forms an independent working area for a baguette dough |
| Product Size |
Varies according to dough weight, recipe, shaping, and fermentation conditions |
| Compatibility with Oven Trolley |
Compatible with 59x80 cm oven trolleys |
| Oven Compatibility |
Professional oven systems supporting 59x80 cm tray size |
| Stacking Feature |
Stackable design |
| Surface Protection During Stacking |
Stacking structure designed to prevent the top tray from scratching the teflon-coated working surface of the bottom tray |
| Coating Maintenance |
It is recommended to protect from contact with metal, cutting, and abrasive equipment |
| Usage Process |
Preparation, resting, fermentation, transport, and baking |
| Usage Area |
Professional baguette bread and bakery product production |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Areas of Use
The 59x80 cm teflon-coated 7-channel baguette tray can be used for producing baguette bread in professional ovens, baguette bread producers, bakeries, and industrial bakery operations. While the seven-channel structure allows organizing shaped doughs in separate working areas, the 3 mm perforated surface may support air circulation and moisture removal from the lower section under suitable process conditions. The teflon coating, on the other hand, helps baked products separate more easily from the working surface. The product is compatible with 59x80 cm oven trolleys.
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About EKMAŞ
EKMAŞ is a Turkish brand that provides production equipment for the professional and industrial baking sector. When choosing a coated 7-channel baguette tray, 59x80 cm external dimension, channel count, 3 mm hole diameter, 1.5 mm material thickness, teflon working surface, targeted dough weight, oven system, and tray trolley compatibility should be considered together. The final product size and baking result may vary depending on the tray features as well as the business's recipe and production process applied.