59x80 cm professional 9-channel baguette tray
9-channel structure for baguette production
3 mm diameter perforated working surface
1.5 mm material thickness
Approximately 2.55 kg product weight
Perforated structure supporting air circulation on the bottom surface
External dimensions compatible with 59x80 cm tray trolleys
Organization of baguette dough in nine separate working areas
The 59x80 cm 9-channel baguette tray has an approximate weight of 2.55 kg, a material thickness of 1.5 mm, and a hole diameter of 3 mm. The nine separate channels help organize shaped baguette doughs in specific working zones on the tray. The perforated surface can support hot air reaching the product’s bottom and facilitate moisture removal under appropriate process conditions. The product is compatible with 59x80 cm tray trolleys.
59x80 cm 9-Channel Baguette Tray
The 59x80 cm 9-channel baguette tray is a baking tray aimed at professional baguette bread production. The nine-channel layout aids in positioning shaped doughs in separate working lanes while the perforated working surface supports air circulation under the product during baking.
9-Channel Professional Production Layout
The 9 separate channels on the tray surface allow for the preparation of baguette doughs in distinct working areas. This structure supports channel-based planning of products in the same production batch and management of layout on the tray in a more intensive arrangement.
Dough Placement in Nine Separate Working Areas
Doughs shaped according to the baguette form can be placed in nine separate channels in accordance with the production plan. Each channel forms an independent working area, making it possible to systematically track the position of products on the tray from the preparation stage onward.
Working Surface with 3 mm Hole Diameter
The tray surface has 3 mm diameter holes. These openings create a perforated working structure that supports hot air inside 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 under the baguette bread's bottom under suitable product and baking conditions. The result obtained varies according to the oven type, air movement, temperature, and dough properties.
Perforated Surface Helping Moisture Removal
The 3 mm diameter openings may facilitate the easier removal of moisture that can form under the tray in appropriate process conditions. This physical structure may create a different under-surface baking characteristic compared to tray models with a closed working surface.
59x80 cm Professional External Measurement
The tray's external dimensions are 59 cm in width and 80 cm in length. This measurement can be incorporated into the existing production infrastructure of the business by evaluating it together with professional oven, rack, and tray trolley 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 that define the physical structure of the tray and can be used as a reference when comparing different baguette tray options.
Product Weight Approx. 2.55 kg
The physical weight of the tray is approximately 2.55 kg. This information can be considered when creating a transportation plan and tray trolley organization in professional production areas using multiple trays.
Placing Baguette Doughs into Channels
Portioned and baguette-shaped doughs can be placed individually into the nine channels on the tray. This channel-based layout helps in systematically transferring products from the same production group to subsequent processes after the preparation stage.
Effect of Dough Weight on Product Form
Portion size may affect the target length, thickness, and volume character of the baguette bread. Therefore, the amount of dough to be used should be determined based on the product standard the business aims for, regardless of channel number.
Production Planning with 9 Channels
The nine-channel structure creates nine separate working areas for baguette doughs on the same tray. When defining product placement, channel count should be evaluated along with the dough weight and the targeted baguette form production recipe.
Channel Count Does Not Determine Final Baguette Size
The presence of nine channels in the tray does not mean the baked product will have a fixed length, thickness, or volume. The final product geometry is the result of the recipe, dough weight, shaping, and fermentation variables combined.
Role of Shaping Process in Product Form
How the baguette dough is shaped before being placed in the channel can affect the baked product's length and thickness character. Even when using the same tray, different shaping methods can produce different final product results.
Contribution of Channel Geometry to Dough Positioning
The channels help maintain the direction and working line of shaped doughs on the tray. The final form of the product develops depending on dough weight, recipe, and fermentation process, along with channel structure.
Different Roles of Perforation and Channel Arrangements
While the channel structure is intended to arrange the dough’s position on the tray, the 3 mm perforations support hot air reaching underneath the product. Thus, product placement and air circulation are supported with different physical characteristics on the same tray.
Placement Difference Between 8 and 9-Channel Models
The 9-channel model offers an additional working area on the tray compared to the 8-channel option of the same 59x80 cm external size. This difference allows for evaluating dough weight and targeted product geometry according to a more varied internal tray placement plan.
Role of Denser Channel Layout in Production Planning
A nine-channel arrangement provides more separate baguette working areas within the same external dimensions. Therefore, the product weight, shaping style, and growth allowance during fermentation should be evaluated along with the channel layout.
Preparation Before Fermentation
After placing the doughs shaped into baguette form into the channels, they can be moved to the waiting or fermentation stage in line with the establishment's production method. Keeping products together on the same tray can facilitate tracking the production batch.
Dough Development During Fermentation
The development of the 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 development depends on process parameters.
Planning for Fermentation Expansion
As shaped baguette dough can gain volume during fermentation, initial weight and the target product form should be planned accordingly. Thus, in a nine-channel layout, the dough's growth behavior can be evaluated together with production goals.
Use in Different Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes suitable for the business’s production program. Changes in dough structure can affect fermentation behavior, development within the channel, and the product form created after baking.
Production with Different Portion Weights
Different weights of baguette doughs can be prepared according to the business’s product portfolio. When the portion size is changed, the targeted product size and growth allowance within the channel should be reassessed.
Final Baguette Bread Form Depends on Process
The length, thickness, and volume of baked baguette bread can vary according to dough recipe, weight, shaping, fermentation, oven type, and baking conditions. Therefore, a fixed final product size should not be specified based on tray features.
Role of Perforated Surface in Baking Character
The perforated base may create a different air circulation compared to tray models with a closed working surface by supporting hot air reaching under the baguette dough. The resulting outcome should be evaluated with the product recipe and oven conditions.
Variables Affecting Bottom Surface Result
The baking character of the baguette bread’s bottom surface is not determined solely by the 3 mm hole diameter. Oven type, temperature, air circulation, baking time, dough recipe, and fermentation conditions are also influential factors.
Pre-Oven Batch Organization
Managing the nine baguette doughs prepared on the same tray together can help plan the order of fermentation and baking on a tray basis. This approach supports the tracking of production groups based on equipment.
Nine-Channel Tray Standard in Mass Production
Using trays with the same dimensions and channel structure together can create a common operational order on the equipment side. Consistent application of portioning, shaping, and fermentation processes is necessary if similar product outcomes are targeted.
Nine-Channel Organization in 59 cm Width
The nine-channel structure within the 59 cm tray width allows for positioning baguette doughs side by side in specific working lines. The dough weight and targeted product form should be planned together with this physical layout arrangement.
Role of 80 cm External Length in Equipment Planning
The 80 cm external length is one of the basic values used in evaluating dimensional compatibility between the tray and professional oven and transport systems. The actual length of the baked baguette bread does not have to equal the tray's external dimensions.
Compatible with 59x80 cm Tray Trolleys
The product has external dimensions compatible with 59x80 cm tray trolleys. Trays can be organized together in preparation, fermentation, and internal transport processes by placing them on suitable racks.
Multiple Tray Transport Organization
Using a tray trolley can help move multiple baguette trays collectively between different processing points in the production area. This simplifies managing trays within the same production batch together.
Dimensional Compatibility with 59x80 cm Oven Systems
Before using the tray, it should be checked that the professional oven supports the 59x80 cm tray size. The compatibility of racks, rails, or support systems inside the oven with the external dimensions is important for correct equipment matching.
Baguette Bread Production in Professional Ovens
The 59x80 cm 9-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 is determined based on the business’s production volume and oven cycles.
Use in Bakeries and Baked Goods Businesses
Bakeries and professional baked goods businesses that produce baguette and similar long-form bread varieties can assess 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-volume production, the 59x80 cm and 9-channel tray arrangement can support planning of equipment organization according to a common size and channel standard. Total production capacity should be calculated by considering dough preparation, fermentation, and oven cycles along with the channel count.
Stackable Tray Design
59x80 cm baguette trays can be stacked when not in use. This structure helps professional production areas with numerous trays to store equipment more compactly.
Protecting Working Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the working surface of the bottom one. Thus, the physical preservation of the working surface is supported during processes where trays are stored on top of each other.
Regular Inspection of 3 mm Holes
During professional use, the working surface can be regularly inspected to ensure the holes are not blocked by dough residue or production debris. Keeping the openings clean helps maintain the working principle of the perforated structure for air circulation.
Physical Inspection of Nine 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 the shaped doughs in the planned working areas.
Process Variables Affecting Baking Outcome
The volume, color, crust structure, and general baking character of baguette bread may 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 9-channel baguette tray should be cleaned according to cleaning procedures suitable for professional oven equipment. It is recommended to avoid harsh and deforming applications that could damage the channel geometry or the 3 mm holes.
Periodic Inspection of Tray External Form
Maintaining the tray's external geometry is important for the continuity of dimensional compatibility with oven and tray trolley systems. Impact, bending, and other physical deformations in intensive professional use can be checked at regular intervals.
59x80 cm Professional 9-Channel Perforated Baguette Tray Option
With dimensions of 59x80 cm, a 9-channel production layout, a 3 mm perforated working surface, a 1.5 mm material thickness, and an approximate weight of 2.55 kg, the product is a tray option geared towards professional baguette bread production. Its compatibility with 59x80 cm tray trolleys and stackable design supports planning of internal transport and equipment organization within the enterprise.
Technical Specifications
The basic technical information regarding dimensions, channel layout, hole diameter, approximate weight, material thickness, and professional equipment compatibility of the 59x80 cm 9-channel baguette tray is provided below.
| Product Type |
Professional 9-channel baguette bread tray |
| Dimensions |
59x80 cm |
| Width |
59 cm |
| Length |
80 cm |
| Number of Channels |
9 channels |
| Hole Diameter |
3 mm |
| Surface Structure |
Perforated, 9-channel working surface |
| Product Weight |
Approximately 2.55 kg |
| Material Thickness |
1.5 mm |
| Function of Perforated Surface |
Structure supporting hot air reaching the product’s bottom and moisture removal from under the tray in suitable process conditions |
| Product Group |
Professional baking tray for baguette bread production |
| Dough Usage |
Portioned and baguette-shaped bread doughs |
| Product Arrangement |
Baguette dough placement over 9 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 that support the 59x80 cm tray size |
| Stacking Feature |
Stackable design |
| Surface Protection During Stacking |
Stacking structure designed to prevent the top tray from scratching the working surface of the bottom tray |
| Usage Process |
Preparation, holding, fermentation, transport, and baking |
| Usage Area |
Professional baguette bread and baked goods production |
| Final Product Form |
Dependent on recipe, dough weight, shaping, fermentation, and baking conditions |
Usage Areas
The 59x80 cm 9-channel baguette tray can be used for baguette bread production in professional ovens, baguette bread manufacturers, bakeries, and industrial baked goods businesses. The nine-channel structure enables organization of shaped doughs in separate working areas while the 3 mm perforated surface can support air circulation under the product and moisture removal 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 bakery sector. When selecting a 59x80 cm 9-channel baguette tray, external dimensions, the number of channels, 3 mm hole diameter, 1.5 mm material thickness, approximate product weight of 2.55 kg, target dough weight, oven system, and tray trolley compatibility should be evaluated together. The final product form and baking outcome can vary depending on tray features in addition to the business’s recipe and production process.