59x80 cm professional teflon coated baguette tray
8 separate channel structure for baguette production
3 mm diameter perforated working surface
1.5 mm material thickness
Approximately 2.7 kg product weight
Teflon coating supporting the release of baked products
Compatible external dimensions with 59x80 cm tray trolleys
Design protecting the coated working surface during stacking
The 59x80 cm teflon coated 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. The eight separate channels support the arrangement of shaped baguette doughs in designated working areas on the tray. The perforated surface helps air circulation in the lower section under suitable process conditions, while the teflon coating supports easier release of baked products from the tray. The product is compatible with 59x80 cm tray trolleys.
59x80 cm Teflon Coated 8-Channel Baguette Tray
The 59x80 cm teflon coated 8-channel baguette tray is an oven tray designed for professional baguette bread production. The eight-channel layout, perforated working surface, and teflon coating each serve different functions during various production stages such as dough arrangement on the tray, supporting air circulation in the lower section, and removing the baked product from the working surface.
8-Channel Professional Baguette Production Layout
The 8 separate channels on the tray surface allow doughs shaped in the baguette form to be prepared in their own separate working areas. This arrangement supports the channel-based planning of products within the same production batch and their systematic placement on the tray.
Dough Organization in Eight Separate Working Areas
Shaped baguette doughs can be placed into the eight channels individually according to the production plan. Since each channel forms an independent working area, the direction and position of products on the tray can be more easily monitored during production.
Working Surface with 3 mm Hole Diameter
The tray surface is equipped with 3 mm diameter holes. These openings form a perforated working structure that supports hot air in the oven passing through the tray surface to reach the bottom of the product.
Structure Supporting Air Circulation on the Bottom Surface
The perforated base can help increase air circulation in the lower part of the baguette bread under suitable product and baking conditions. The results obtained can vary depending on the oven type, air movement, temperature, and dough characteristics.
Perforated Surface Assisting Moisture Removal
The 3 mm holes can assist in the easier removal of moisture that may form under the tray under appropriate process conditions. This helps achieve a different bottom surface baking character compared to closed working surface tray models.
Teflon Coated Working Surface
The teflon coating applied to the tray surface forms a non-stick layer designed to reduce the tendency of baked products to adhere to the working surface. Under suitable product and process conditions, it supports the easier and smoother separation of baguette breads from the tray.
Different Functions of Perforated Structure and Teflon Coating
While the 3 mm holes offer a physical structure to support hot air reaching the lower section of the product, the teflon coating works on the surface contact between the product and the tray. Thus, the two features serve different production needs on the same equipment.
Surface Supporting the Separation of Baked Baguettes from the Tray
Removing the baguette breads from the channels after baking is one of the crucial stages in the production flow. The teflon working surface can help facilitate the product removal process by reducing the tendency to stick under suitable process conditions.
Flexibility in Greasing and Separator Usage
The coated working surface can help reduce intensive greasing or separator usage, depending on the dough recipe used and the production method of the operation. The method and amount to be applied should be determined according to product characteristics and process conditions.
59x80 cm Professional External Dimensions
The external dimension of the tray is 59 cm in width and 80 cm in length. This measurement can be evaluated together with professional oven, shelf, and tray trolley systems to integrate into the existing production infrastructure of the operation.
1.5 mm Material Thickness
The product has a material thickness of 1.5 mm. This value is one of the fundamental technical specifications defining the physical structure of the tray and can be used as a reference in comparing different models of professional baguette trays.
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 transportation and tray trolley organization in professional production areas where multiple trays are used.
Placement of Baguette Doughs in Channels
Portioned and baguette-shaped doughs can be placed individually into the eight channels on the tray. Channel-based placement supports the organized transfer of products in the same production group to subsequent processes.
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 according to the product standard targeted by the business, independent of the number of channels.
Production Planning with 8 Channels
The eight-channel structure forms eight separate baguette dough working areas on the same tray. While the number of channels defines the placement order, the weight to be used and the targeted product form should be evaluated together with the business's recipe.
Channel Number Does Not Determine Final Baguette Size
Having eight channels on the tray does not mean the baked product will have a fixed length, thickness, or volume. The final product geometry results from combining weight, shaping, fermentation, and other process variables.
Role of Shaping Process in Product Form
The shaping method to be applied before placing the baguette dough in the channel is one of the fundamental production steps affecting the geometry of the baked product. Even when using the same tray, different shaping applications can produce different results.
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 created depending on the recipe, dough development characteristics, and channel structure.
Preparation Before Fermentation
Once placed in the channels, doughs shaped into baguette form can be taken to the holding or fermentation stage according to the production method of the business. Keeping the products on the same tray facilitates batch-based production tracking.
Dough Development During Fermentation
The development of dough within the channel varies according to the recipe, portion weight, fermentation time, and environmental conditions. While the channel layout supports the product's position, the amount of volumetric growth depends on process parameters.
Planning of Fermentation Margin
Since shaped doughs can gain volume during fermentation, the initial weight and targeted product form should be planned accordingly. This evaluation helps manage the development within the channel in a manner compatible with production goals.
Use with Different Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes appropriate to the production program of the business. Changes in dough characteristics can affect fermentation behavior, development within the channel, and the product form after baking.
Production with Different Portion Weights
Different weights of baguette doughs can be prepared according to the product portfolio of the business. When the portion amount is changed, the targeted product 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 depending on the dough recipe, weight, shaping, fermentation, oven type, and baking conditions. Thus, a fixed final product size should not be specified based solely on tray features.
The Role of Perforated Surface in Baking Character
The perforated base can create a different air circulation than tray models with a closed working surface by supporting hot air reaching the lower section of the product. The obtained results should be evaluated together with the product recipe and oven conditions.
Variables Affecting Bottom Surface Result
The baking character of 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 also factors that affect the result.
Difference Between Coated and Uncoated 8-Channel Models
Teflon coating is applied to the working surface in this model. In the uncoated version, the surface preparation is planned according to the business's recipe and production method, while the coated model offers an additional working feature supporting the separation of the baked product from the surface.
Placement Difference Between 7 and 8-Channel Models
The 8-channel model offers an extra working area on the tray compared to the 7-channel option with the same 59x80 cm external dimensions. This difference allows the planned placement of the targeted product geometry and dough weight with a different placement approach.
Batch Organization Before Baking
Managing eight baguette doughs prepared on the same tray helps organize fermentation and baking order based on the tray. This allows production groups to be tracked on the same equipment.
Channel Standard in Mass Production
Using trays with the same dimensions and channel structure together can create a common working standard on the equipment side. Consistent execution of portioning, shaping, and fermentation applications is required if similar product results are targeted.
Eight-Channel Organization in 59 cm Width
The eight-channel structure within the 59 cm tray width allows shaped baguette doughs to be positioned side by side in specific production lines. The weight to be used and the targeted product form can be planned together with this physical placement.
Role of 80 cm External Length in Equipment Planning
The 80 cm external length is one of the fundamental values used to evaluate the size compatibility between the tray and professional oven and transport systems. The actual length of the baked baguette bread does not have to equal the external dimensions of the tray.
Compatible with 59x80 cm Tray Trolleys
The product has external dimensions compatible with 59x80 cm tray trolleys. Trays can be organized together on suitable shelves during preparation, fermentation, and internal transport processes.
Multi-Tray Transport Organization
The use of tray trolleys helps move multiple baguette trays collectively between different processing points in the production area. This approach facilitates the management of trays from the same production batch together.
Measure Compatibility with 59x80 cm Oven Systems
Before use, it should be checked whether the professional oven supports the 59x80 cm tray size. Compatibility of shelves, rails, or carrier systems within the oven with external dimensions is important for correct equipment matching.
Baguette Bread Production in Professional Ovens
The 59x80 cm teflon coated 8-channel baguette tray can be included in the daily production program of professional ovens where baguette bread is regularly produced. The number of trays to be used can be determined according to the production volume and oven cycles of the business.
Use in Pastry and Bakery Operations
Pastry shops and professional bakery businesses producing baguette and similar long-form bread varieties can evaluate this coated tray model in their production systems when their existing oven and transport infrastructures are suitable.
Use in Industrial Baguette Bread Production
In high-volume production facilities, the 59x80 cm and 8-channel tray layout can support the planning of production organization over 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 structure helps store equipment in a more compact manner in professional production areas where multiple trays are found.
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 lower tray. Thus, the physical protection of the coated surface is supported during the processes where trays are stored one on top of the other.
Protection of Teflon Coating from Mechanical Contact
To maintain the physical integrity of the coating, it is recommended to avoid contact of the teflon working surface with sharp, cutting, or abrasive tools such as knives, metal spatulas, metal sponges, or wire brushes.
Selection of Product Removal Equipment
During the removal of baked baguette breads from the channels, it is advisable to use equipment compatible with the teflon surface instead of hard metal tools that can scratch the coating, helping preserve the working surface mechanically.
Factors Affecting the Service Life of Coating
The lifespan of the teflon coating can depend on production intensity, working temperature, mechanical contact, cleaning method, frequency of use, and storage conditions. Therefore, a fixed service life for the coating should not be specified.
Regular Monitoring of Coating Surface
The working surface can be checked at regular intervals for scratches, wear, or physical coating damage. 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 checked regularly to ensure that the holes are not clogged with dough residue or production debris. Keeping the openings clean helps maintain the working principle of the perforated structure for air circulation.
Physical Inspection of Eight Channels
The channel structure can be inspected at regular intervals for impact, bending, or physical deformation during intensive use. Maintaining the channel geometry helps keep shaped doughs in the planned working areas.
Process Variables Affecting Baking Results
The volume, color, crust structure, and general baking character of the baguette bread can vary according to the dough recipe, fermentation, oven type, air circulation, temperature, and baking time in addition to tray and coating features.
Professional Cleaning and Maintenance
The 59x80 cm teflon coated 8-channel baguette tray should be cleaned according to cleaning procedures suitable for coated professional oven equipment. It is recommended to avoid contact with sharp, cutting, and abrasive applications that could damage the teflon 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 size compatibility with oven and tray trolley systems. In intensive professional use, impacts, bending, and other physical deformations can be checked at regular intervals.
59x80 cm Professional Teflon Coated 8-Channel Baguette Tray Option
With a 59x80 cm external dimension, 8-channel production layout, 3 mm perforated working surface, 1.5 mm material thickness, approximately 2.7 kg weight, and teflon coating, the product is an oven tray option designed for professional baguette bread production. Its compatibility with 59x80 cm tray trolleys and stackable structure support internal equipment organization.
Technical Specifications
The basic dimensions, number of channels, hole diameter, approximate weight, material thickness, surface coating, and professional equipment compatibility details of the 59x80 cm teflon coated 8-channel baguette tray are provided below.
| Product Type |
Professional teflon coated 8-channel baguette bread tray |
| Dimensions |
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 |
| 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 bottom of the product and moisture removal from under the tray under suitable process conditions |
| Dough Usage |
Portioned and baguette-shaped bread doughs |
| Product Layout |
Placement of baguette dough on 8 separate channels |
| Channel Usage |
Each channel forms 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 designed to prevent the top tray from scratching the teflon coated working surface of the lower tray |
| Coating Maintenance |
Avoid contact with metal, sharp, and abrasive equipment is recommended |
| Usage Process |
Preparation, holding, 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 |
Areas of Use
The 59x80 cm teflon coated 8-channel baguette tray can be used for baguette bread production in professional ovens, baguette bread producers, pastry shops, and industrial bakery operations. While the eight-channel structure allows shaped doughs to be organized in separate working areas, the 3 mm perforated surface can support air circulation in the lower section and moisture removal under suitable process conditions. The teflon coating helps facilitate the 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 providing production equipment for the professional and industrial baking sector. When selecting a coated 8-channel baguette tray, the 59x80 cm external dimensions, number of channels, 3 mm hole diameter, 1.5 mm material thickness, approximately 2.7 kg product weight, teflon working surface, targeted dough weight, oven system, and tray trolley compatibility should be evaluated together. The final product size and baking result depend on the tray features as well as the recipe and production process applied by the business.