59x80 cm professional teflon coated baguette tray
9 separate channel design for baguette production
Working surface with 3 mm diameter holes
1.5 mm material thickness
Approximate product weight of 2.55 kg
Teflon coating that supports the separation of baked product
Compatible external dimensions for 59x80 cm tray trolleys
Design that protects coated working surface during stacking
59x80 cm teflon coated 9-channel baguette tray; it's approximately 2.55 kg, has a 1.5 mm material thickness, and 3 mm hole diameter. The nine separate channels support the organization of shaped baguette doughs within specific working areas on the tray. The perforated surface aids airflow to the bottom section under suitable process conditions, while the teflon coating supports easier separation of baked products from the tray. The product is compatible with 59x80 cm tray trolleys.
59x80 cm Teflon Coated 9-Channel Baguette Tray
The 59x80 cm teflon coated 9-channel baguette tray is a baking tray designed for professional baguette bread production. The nine-channel layout, perforated working surface, and teflon coating separately serve various production needs such as organizing dough on the tray, supporting airflow underneath during baking, and removing baked products from the working surface.
9-Channel Professional Baguette Production Layout
The 9 separate channels on the tray surface allow for preparing doughs shaped according to the baguette form in separated working areas. This structure supports product planning per channel within the same production batch and promotes a denser layout in the tray.
Dough Organization in Nine Separate Work Areas
Shaped baguette doughs can be placed into the nine channels according to the production plan. Since each channel offers an independent work line, the direction and position of products on the tray can be systematically tracked from the preparation stage onwards.
Working Surface with 3 mm Hole Diameter
The tray surface contains 3 mm diameter holes. These openings form a perforated working structure that supports the hot air inside the oven reaching the bottom of the product via the tray surface.
Structure Supporting Air Circulation on the Bottom Surface
The perforated base can help increase air circulation under the baguette bread under appropriate product and baking conditions. The obtained result varies by oven type, air movement, temperature, and dough characteristics.
Perforated Surface Assisting in Moisture Removal
The 3 mm diameter holes can help more easily remove moisture that may occur under the tray under suitable process conditions. Thus, a different bottom surface baking character can be achieved compared to closed-surface tray models.
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 adhere to the working surface. Under appropriate product and process conditions, it supports 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 aimed at supporting hot air reaching the bottom section of the product, the teflon coating works to address surface contact between the product and the tray. Thus, two different features related to baking character and product removal process are used together on the same tray.
Surface Supporting Separation of Baked Baguettes from the Tray
The removal of baguette breads from the channels after baking is one of the critical stages of the production flow. The teflon working surface can help by reducing the sticking tendency under suitable process conditions, making it easier for products to be removed from the channels.
Flexibility in Lubrication and Release Agent Usage
The coated working surface can help reduce the use of intense lubrication or release agents depending on the used dough recipe and the enterprise's production method. The method and amount to be applied should be determined according to product specifications and process conditions.
59x80 cm Professional External Dimensions
The external dimension of the tray is 59 cm width and 80 cm length. This size can be considered with professional oven, shelf, and tray trolley systems to incorporate into the enterprise's existing production infrastructure.
1.5 mm Material Thickness
The product has a material thickness of 1.5 mm. This value is one of the main technical features describing the tray's physical structure and can be used as a reference when comparing different professional baguette tray options.
Approximate Product Weight of 2.55 kg
The physical weight of the tray is approximately 2.55 kg. This information can be considered when planning the handling arrangement and tray trolley organization in enterprises where numerous trays are used within the same production system.
Placement of Baguette Doughs into the Channels
Portioned doughs shaped according to the baguette form can be placed individually into the tray's nine channels. This channel-based arrangement supports the orderly transfer of products within 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 to be used should be determined according to the product standard targeted by the enterprise, independent of the number of channels.
Production Planning with 9 Channels
The nine-channel structure creates nine separate baguette dough working areas on the same tray. While the number of channels defines the layout, the dough weight and targeted product geometry should be evaluated with the enterprise's recipe.
Channel Count Does Not Determine Final Baguette Size
Having nine channels on the tray does not mean the baked baguette will come out at one fixed length, thickness, or volume. The final product form is the result of dough weight, recipe, shaping, fermentation, and baking parameters together.
Role of Shaping Process in Product Geometry
How the baguette dough is shaped before being placed into the channel can affect the length and thickness character of the baked product. Implementing different shaping applications on the same tray can lead to various final product forms.
Contribution of Channel Geometry to Dough Positioning
Channels help retain the direction and production line of shaped doughs on the tray. The final form of the product develops based on the channel structure alongside dough characteristics and applied process conditions.
Lay-out 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 measurement. This difference allows planning of dough weight and targeted product geometry according to a denser channel arrangement.
Importance of Fermentation Allowance in Dense Channel Layout
In a nine-channel layout, the volumetric development of the dough during fermentation should be considered. The starting weight and shaping method can be evaluated alongside the targeted product form to plan developmental allowance in the channel.
Preparation Before Fermentation
After the doughs shaped into a baguette form are placed into the channels, they can be taken into a holding or fermentation stage suitable for the enterprise's production method. Keeping the products on the same tray together can help track the production batch on an equipment basis.
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 layout supports the position of the product, the amount of volumetric development depends on process parameters.
Use with Different Baguette Bread Recipes
The tray can be evaluated with different baguette bread recipes suitable to the enterprise's production program. Changes in dough structure can affect fermentation behavior, development within the channel, and the resulting product geometry after baking.
Production with Different Portion Weights
Baguette doughs at various weights can be prepared according to the enterprise's product portfolio. When the portion amount is changed, the targeted bread size and necessary development space within the channel should be re-evaluated.
Final Baguette Bread Form Depends on Process
The length, thickness, and volume of baked baguette bread may vary depending on dough recipe, weight, shaping, fermentation, oven type, temperature, and baking time. Therefore, a fixed finished product size should not be specified based on tray features alone.
Role of Perforated Surface in Baking Character
The perforated working surface can create a different air circulation from closed-surface tray models by supporting hot air reaching the bottom section of the baguette dough. The obtained baking result should be evaluated together with the product recipe and oven conditions.
Variables Influencing Bottom Surface Result
The baking character on the bottom surface of the baguette bread is not determined solely by the 3 mm hole diameter. Hole distribution, oven type, air circulation, temperature, baking time, dough recipe, and fermentation conditions can also affect the result.
Difference Between Coated and Uncoated 9-Channel Models
A teflon coating is applied to the working surface in this model. While surface preparation is planned according to the enterprise's recipe and production method in the uncoated version, the coated model offers an additional working feature supporting the separation of baked products from the surface under suitable conditions.
Party Organization Before Baking
Co-managing nine baguette doughs prepared on the same tray can help plan the sequence of fermentation and baking based on the tray. Thus, products from the same production group can be tracked based on equipment.
Standard of Nine-Channel Tray in Mass Production
Using trays with the same size and channel structure can create a common work order on the equipment side. If similar product results are targeted, portioning, shaping, and fermentation applications should also be consistently carried out.
Nine-Channel Organization in 59 cm Width
The nine-channel structure within the 59 cm tray width allows shaped baguette doughs to be positioned side by side in certain production lines. Product weight and targeted form can be planned together with this physical layout.
Role of 80 cm External Length in Equipment Planning
The 80 cm external length is one of the fundamental 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 dimension.
Compatible with 59x80 cm Tray Trolleys
The product has external dimensions compatible with 59x80 cm tray trolleys. The trays can be organized together during preparation, fermentation, and in-house transport processes by placing them on suitable shelves.
Multi-Tray Transport Organization
The use of a tray trolley can help move multiple baguette trays collectively between various processing points in the production area. Thus, co-managing the trays in the same production batch becomes easier.
Dimensional Compatibility with 59x80 cm Oven Systems
It should be checked whether the professional oven supports the 59x80 cm tray size before use. It is important that the racks, rails, or carrier systems within the oven are compatible with the external dimension for accurate equipment matching.
Baguette Bread Production in Professional Ovens
The 59x80 cm teflon coated 9-channel baguette tray can be included in the daily production schedule in professional ovens where baguette bread is regularly produced. The required number of trays can be determined according to the enterprise's production volume and oven cycles.
Usage in Patisseries and Bakery Enterprises
Patisseries and professional bakery enterprises producing baguette and similar long-shaped bread varieties can evaluate this coated 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 layout can support planning production organization on a common equipment standard. When 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 on top of each other when not in use. This structure helps equipment be stored 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 below. This supports the protection of the coated working surface during 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, it is recommended to avoid contact of sharp, cutting, or abrasive equipment such as knives, metal spatulas, metal sponges, or wire brushes with the teflon working surface.
Selection of Product Removal Equipment
During the removal of baked baguette breads from the channels, choosing equipment compatible with the teflon surface instead of hard metal tools that can scratch the coating helps protect the working surface mechanically.
Factors Affecting the Usage Duration of the Coating
The usage duration of the teflon coating can vary based on production intensity, operating temperature, mechanical contact, cleaning method, frequency of use, and storage conditions. Therefore, a fixed lifespan should not be specified for the coating.
Regular Inspection of Coated Surface
The working surface can be checked at regular intervals for scratches, wear, or physical coating damage. Monitoring the condition of the surface helps evaluate 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 do not get blocked with dough residue or production debris. Keeping the openings clean helps maintain the perforated structure's operational principle for air circulation.
Physical Inspection of Nine Channels
The channel structure can be examined at certain intervals for impact, bending, or physical deformation during intense use. Preserving the channel geometry helps maintain shaped doughs in planned working areas.
Process Variables Affecting Baking Results
The volume, color, crust structure, and general baking character of the baguette bread may differ depending on the tray and coating features, alongside dough recipe, fermentation, oven type, air circulation, temperature, and baking time.
Professional Cleaning and Maintenance
The 59x80 cm teflon coated 9-channel baguette tray should be cleaned according to cleaning procedures suitable for coated professional baking equipment. It is recommended to avoid hard, cutting, and abrasive applications that may damage the teflon surface, channel geometry, or 3 mm holes.
Periodic Inspection of Tray's External Form
Maintaining the external geometry of the tray is important for the continuity of dimensional compatibility with oven and tray trolley systems. Impacts, bending, and other physical deformations can be checked at intervals during intense professional use.
59x80 cm Professional Teflon Coated 9-Channel Baguette Tray Option
With a 59x80 cm external size, 9-channel production layout, 3 mm perforated working surface, 1.5 mm material thickness, approximate weight of 2.55 kg, and teflon coating, the product is a tray option for professional baguette bread production. Its compatibility with 59x80 cm tray trolleys and stackable structure supports in-house equipment organization.
Technical Specifications
Below are the basic technical details regarding the dimensions, channel layout, hole diameter, approximate weight, material thickness, surface coating, and equipment compatibility of the 59x80 cm teflon coated 9-channel baguette tray.
| Product Type |
Professional teflon coated 9-channel baguette bread tray |
| Size |
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 |
| Surface Coating |
Teflon coated |
| Coating Function |
Non-stick surface facilitating easier and smoother separation of baked baguette breads from the tray surface |
| Perforated Surface Function |
Structure supporting warm air reaching the lower part of the product and aiding moisture removal from beneath under suitable process conditions |
| Dough Usage |
Portioned and baguette-shaped bread doughs |
| Product Arrangement |
Baguette dough placement over 9 separate channels |
| Channel Usage |
Each channel forms a separate baguette dough working area |
| Product Sizing |
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 size |
| Stacking Feature |
Stackable structure |
| Surface Protection During Stacking |
Stack structure designed to prevent the top tray from scratching the coated working surface below |
| Coating Maintenance |
Recommended to be protected from contact with metallic, cutting, and abrasive equipment |
| Usage Process |
Preparation, holding, 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 |
Application Areas
The 59x80 cm teflon coated 9-channel baguette tray can be used for baguette bread production in professional ovens, baguette bread producers, patisseries, and industrial bakery businesses. While the nine-channel structure allows for the organization of shaped doughs in separate working areas, the 3 mm perforated surface supports airflow to the bottom section and moisture removal under suitable process conditions. The teflon coating also aids in 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 offering production equipment for the professional and industrial bakery sector. When selecting the coated 9-channel baguette tray, the 59x80 cm external dimension, number of channels, 3 mm hole diameter, 1.5 mm material thickness, approximate product weight of 2.55 kg, 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 enterprise's recipe and production process applied.