59x80 cm professional 8-channel baguette tray
8 separate channel structure for baguette production
3 mm diameter perforated working surface
1.5 mm material thickness
Approximate product weight of 2.7 kg
Perforated structure supporting air circulation on the bottom surface
Compatible external dimensions with 59x80 cm tray trolleys
Organization of baguette dough in eight separate working areas
The 59x80 cm 8-channel baguette tray has an approximate weight of 2.7 kg, a material thickness of 1.5 mm, and a hole diameter of 3 mm. Eight separate channels support the arrangement of shaped baguette doughs in defined working areas on the tray. The perforated surface, under suitable process conditions, may support the hot air reaching the lower part of the product and easier removal of moisture that can form under the tray. The product is compatible with 59x80 cm tray trolleys.
59x80 cm 8-Channel Baguette Tray
The 59x80 cm 8-channel baguette tray is designed as an oven tray for use in professional baguette bread production. The eight-channel layout helps position shaped doughs in separate working zones, while the perforated working surface supports air circulation under the product during baking.
8-Channel Professional Production Layout
The 8 separate channels on the tray surface allow the preparation of baguette doughs in distinct production lines. This structure supports the channel-based planning of products on the same tray and more orderly tracking during the production process.
Dough Placement in Eight Separate Working Areas
Doughs shaped according to baguette form can be placed in eight separate channels in accordance with the production plan. This creates a defined working area for each product, allowing for more systematic retention of direction and position on the tray.
Working Surface with 3 mm Hole Diameter
The tray surface contains 3 mm diameter holes. These openings create a perforated working structure supporting the reach of hot air from the oven through the tray surface to the lower part of the product.
Structure Supporting Air Circulation on the Bottom Surface
The perforated base may help increase air circulation in the lower part of the baguette bread under suitable product and baking conditions. The results obtained may vary according to oven type, air movement, temperature, and dough characteristics.
Perforated Surface Aiding Moisture Removal
3 mm diameter openings may aid in easier removal of moisture that can form under the tray under suitable process conditions. This structure can create a different baking profile for the lower surface compared to trays with closed working surfaces.
59x80 cm Professional External Dimensions
The tray's external dimension is 59 cm wide and 80 cm long. This dimension can be integrated into the existing production infrastructure of the business by evaluating it together with professional ovens, shelves, 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 used as a reference when comparing different baguette tray models.
Approximate Product Weight of 2.7 kg
The physical weight of the tray is approximately 2.7 kg. This information can be considered when planning the transport arrangement and tray trolley organization in professional production areas where multiple trays are used together.
Placement of Baguette Doughs into Channels
Portioned and baguette-shaped doughs can be individually placed into the eight channels on the tray. This channel-based arrangement supports the orderly transfer of products from the same production group to subsequent processes after the preparation stage.
Effect of Dough Weight on Baguette Form
Portion weight can affect the targeted length, thickness, and volume character of the baguette bread. The amount of dough used should be determined not only according to the number of channels but also according to the product standard targeted by the business.
Production Planning with 8 Channels
The eight-channel structure creates eight separate baguette dough working areas on the tray. While the number of channels determines the placement arrangement, the dough weight and targeted final product form should be evaluated together with the production recipe.
Channel Number Does Not Define Final Product Size
Having eight channels in the tray does not mean that the baked baguette bread will come out with a fixed length or thickness. While the number of channels defines the product arrangement, the final geometry results from the combination of dough and process variables.
Role of Shaping Process in Product Form
How the baguette dough is shaped before being placed into the channel can affect the length and thickness characteristics of the baked product. Even if the same tray is used, different shaping applications can create different product forms.
Contribution of Channel Geometry to Dough Positioning
Channels help maintain the direction and working line of shaped doughs on the tray. The final form of the product is influenced by the recipe, weight, and fermentation process along with the channel structure.
Different Roles of Hole Structure and Channel Layout
The channel structure works towards the positioning of the dough on the tray while the 3 mm holes support the air reaching the lower part of the product. Thus, product placement and air circulation are supported with different physical properties on the same equipment.
Placement Difference Between 7 and 8 Channel Models
The 8-channel model offers an additional working area on the tray compared to the 7-channel option with the same 59x80 cm external dimension. This difference allows planning of dough weight and targeted product geometry with a different channel placement.
Preparation Before Fermentation
After baguette-shaped doughs are placed into the channels, they can be taken to a holding or fermentation stage suitable to the production method of the business. Keeping products on the same tray together can facilitate batch-based production tracking.
Dough Development During Fermentation
Development of dough in the channel varies according to the recipe, portion weight, fermentation time, and environmental conditions. While the channel layout supports the position of the product, the amount of volumetric development depends on process parameters.
Planning the Share of Fermentation
Since shaped doughs can gain volume during fermentation, the initial weight and targeted product form should be planned accordingly. Thus, development within the channel can be evaluated together with the business's product standard.
Use in Different Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes according to the production program of the business. Changes in dough structure may affect fermentation behavior, development within the channel, and the post-baking product form.
Production with Different Portion Weights
Baguette doughs of different weights can be prepared according to the business's product portfolio. When the portion quantity changes, the targeted bread size and the development character of the dough within the channel should be reassessed.
The Final Baguette Bread Form Depends on the Process
The length, thickness, and volume of the baked baguette bread may vary according to the dough recipe, weight, shaping, fermentation, oven type, and baking conditions. Therefore, a fixed final product size should not be specified based solely on tray features.
Role of Perforated Surface in Baking Character
The perforated base supports hot air reaching the lower part of the baguette dough, creating a different air circulation compared to tray models with closed working surfaces. The obtained result should be evaluated together with product and oven conditions.
Variables Affecting the Result on the Bottom Surface
The baking character on the bottom surface of the baguette bread is not solely determined by the 3 mm hole diameter. Oven type, air circulation, temperature, baking time, dough recipe, and fermentation conditions are among the factors affecting the result.
Pre-Oven Batch Organization
Managing eight baguette doughs prepared on the same tray together can help organize the order of fermentation and baking on a tray basis. Thus, products from the same production group can be tracked by equipment.
Channel Standard in Serial Production
The use of trays with the same size and eight-channel structure together can establish a common working standard on the equipment side. Consistent execution of portioning, shaping, and fermentation applications is also necessary for similar product results.
Eight-Channel Organization in a Width of 59 cm
The eight-channel arrangement within the 59 cm tray width allows shaped baguette doughs to be positioned side by side on defined working lines. Product weight and targeted baguette form can be planned together with this layout.
Role of 80 cm Outer Length in Equipment Planning
The 80 cm outer 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 according to the recipe and shaping process, independent of the tray's external dimension.
Compatible with 59x80 cm Tray Trolleys
The product is compatible with 59x80 cm tray trolleys. Trays can be organized together in preparation, fermentation, and internal transport processes by being placed on suitable racks.
Multiple Tray Transport Organization
The use of tray trolleys can aid in the bulk movement of multiple baguette trays between production sections. Thus, managing trays from the same production batch together becomes easier.
Integration into the Workflow in the Production Area
The planned movement of trays between preparation, fermentation, and baking areas can help arrange the equipment flow in the professional production environment more systematically.
Dimensional Compatibility with 59x80 cm Oven Systems
Before the tray is used, it should be checked that the professional oven supports the 59x80 cm tray dimension. Compatibility of the racks, rails, or carrier systems inside the oven with the external measurement is important for correct equipment matching.
Baguette Bread Production in Professional Ovens
The 59x80 cm 8-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 be used can be determined according to the business's production volume and oven cycles.
Use in Pastry Shops and Baked Goods Enterprises
Pastry shops and professional baked goods businesses that produce baguette and similar long-form bread varieties can evaluate this tray model in their production systems if their existing oven and transport infrastructures are suitable.
Use in Industrial Baguette Bread Production
In facilities with high-quantity production, the 59x80 cm and 8-channel tray arrangement can support the planning of production organization based on a common equipment standard. While evaluating total capacity, factors such as 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 structure helps store equipment more compactly in professional production areas where many trays are present.
Protecting the Working Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the bottom working surface. Thus, protection of the production surface is supported during the storage of trays on top of each other.
Regular Control of 3 mm Holes
During professional use, the working surface can be regularly checked to prevent the holes from being blocked by dough residues or production waste. Keeping the openings clean helps maintain the working principle of the perforated structure for air circulation.
Physical Control of Eight Channels
The channel structure can be examined periodically for impact, bending, or physical deformation during heavy use. Maintaining channel geometry helps keep shaped doughs in planned working areas.
Process Variables Affecting Baking Outcome
The volume, color, crust, and overall baking character of baguette bread can vary depending on the dough recipe, fermentation, oven type, air circulation, temperature, and baking time, in addition to tray features.
Professional Cleaning and Maintenance
The 59x80 cm 8-channel baguette tray should be cleaned according to professional oven equipment cleaning procedures. Avoid hard and deforming applications that could damage the channel geometry or 3 mm holes.
Periodic Control of External Form of Tray
Maintaining the external geometry of the tray is essential 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 8-Channel Perforated Baguette Tray Option
With its 59x80 cm external dimension, 8-channel production layout, 3 mm perforated working surface, 1.5 mm material thickness, and approximately 2.7 kg weight, the product is a tray option for professional baguette bread production. Its compatibility with 59x80 cm tray trolleys and stackable structure supports the planning of internal transport and equipment organization within the business.
Technical Specifications
The basic dimensions, number of channels, hole diameter, approximate weight, material thickness, and professional equipment compatibility information of the 59x80 cm 8-channel baguette tray are provided below.
| Product Type |
Professional 8-channel baguette bread tray |
| Measurement |
59x80 cm |
| Width |
59 cm |
| Length |
80 cm |
| Number of Channels |
8 channels |
| Hole Diameter |
3 mm |
| Surface Structure |
Perforated, 8-channel working surface |
| Product Weight |
Approximately 2.7 kg |
| Material Thickness |
1.5 mm |
| Function of Perforated Surface |
Structure supporting the reach of hot air to the lower part of the product and the removal of moisture from under the tray under suitable process conditions |
| Product Group |
Professional oven tray for baguette bread production |
| Dough Usage |
Portioned and shaped bread doughs according to baguette form |
| Product Layout |
Baguette dough placement on 8 separate channels |
| Channel Usage |
Each channel forms a separate baguette dough working area |
| Product Dimensions |
Depends on 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 top tray from scratching the bottom working surface |
| Use Process |
Preparation, holding, fermentation, transport, and baking |
| Area of Use |
Professional baguette bread and baked goods production |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Areas of Use
59x80 cm 8-channel baguette tray can be used for baguette bread production in professional ovens, baguette bread makers, pastry shops, and industrial baked goods businesses. The eight-channel structure allows shaped doughs to be organized in separate working areas, while the 3 mm perforated surface can support the hot air reaching the lower part of the product and easier removal of moisture 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 choosing the 59x80 cm 8-channel baguette tray, the external dimensions, number of channels, 3 mm hole diameter, 1.5 mm material thickness, approximate weight of 2.7 kg, targeted dough weight, oven system, and tray trolley compatibility should be evaluated together. The final product form and baking result may vary based on the business's recipe and production process along with tray features.