59x80 cm professional aluminum hamburger tray
1.5 mm aluminum material thickness
Approximate product weight of 2.42 kg
Tray design for hamburger bun and burger bun production
Compatible size structure with 59x80 cm tray trolleys
59 cm width and 80 cm length professional production area
Stackable design for more compact storage
Structure preventing scratching of the lower working surface during stacking
59x80 cm aluminum hamburger tray; with dimensions of 59 cm width and 80 cm length, it weighs approximately 2.42 kg. The product is made of 1.5 mm thick aluminum material. The tray structure for hamburger bun and burger bun production can be used to prepare, hold, and transport portioned doughs in the professional production flow to the baking stage. The product is compatible with 59x80 cm tray trolleys. Trays can be stacked on top of each other, and the stacking geometry is designed to prevent the top tray from scratching the working surface of the lower one. The final product form and tray capacity vary according to dough weight, recipe, shaping, fermentation, and baking parameters.
59x80 cm Aluminum Hamburger Bun Baking Tray
The 59x80 cm aluminum hamburger tray is a baking tray designed for use in professional hamburger bun and burger bun production. The wide tray dimensions can be utilized for preparing portioned doughs according to the production program and transferring them to different stages in the professional production flow.
Professional Tray for Hamburger Bun Production
This model is one of the professional equipment that can be used especially in the hamburger bun production process. Shaped doughs are prepared on the tray and can be taken to the holding, fermentation, and baking stages according to the method of the operation.
59x80 cm Professional Tray Size
The external dimensions of the tray are 59 cm width and 80 cm length. These dimensions can be evaluated with oven and tray trolley systems used in professional production facilities and included in equipment planning.
1.5 mm Aluminum Material Thickness
The 59x80 cm hamburger tray is made of 1.5 mm thick aluminum material. Material thickness forms one of the basic technical features along with the product's external dimensions, approximate weight, and intended use.
Approximate Product Weight of 2.42 kg
The physical weight of the 59x80 cm aluminum hamburger tray is approximately 2.42 kg. This value indicates the approximate own weight of a single tray and can be referenced when organizing transport, storage, and equipment in professional operations using a high number of trays.
Aluminum Body Structure
The main body material of the tray is aluminum. The 59x80 cm external dimensions with a material thickness of 1.5 mm form the basic structure of the product along with the professional tray form for hamburger bun production.
Production Planning at 59 cm Width
The 59 cm tray width allows the portioned hamburger doughs to be organized within production batches according to the operation's product standard. The distance to be left between products should be determined according to the target hamburger bun diameter and dough development characteristics.
Batch Arrangement at 80 cm Length
The 80 cm tray length provides a wide working direction for the orderly positioning of hamburger doughs in the same production batch. The number of products per tray may vary depending on the dough weight and the targeted product size.
Large Dimension Production Area
The 59x80 cm tray dimensions can be evaluated in equipment planning for higher quantity production batches. Available capacity should be determined not only based on the external dimensions of the tray but also by the size of the hamburger buns to be produced and the working spaces to be left between products.
Use with Portioned Hamburger Doughs
In hamburger bun production, doughs can be portioned in gramages determined according to the operation's recipe. The tray can be used for organizing shaped doughs within the same production batch and transferring them to subsequent process stages.
Product Planning by Dough Weight
The post-baking diameter and height of the hamburger bun are not only dependent on the tray's features. The dough weight, recipe, shaping method, fermentation, and baking parameters collectively influence the final product form.
Equipment Supporting Production Standardization
Using the same tray model regularly in production can help create standardization on the equipment side. For similar product results, portioning, shaping, fermentation, and baking parameters must also be controlled throughout production.
Use in Serial Hamburger Bun Production
Using multiple 59x80 cm hamburger trays in the same production program can aid in the preparation of doughs on a batch basis and the organization of oven cycles accordingly. The necessary number of trays can be planned according to the operation's daily production volume.
Pre-Baking Preparation Process
Portioned and shaped hamburger doughs can be placed on the tray and prepared for pre-baking stages suitable for the operation's production method. The method to be applied and the holding times in this process should be determined according to the used recipe.
Use with Fermentation Process
Fermentation is an important production variable in the final form of the hamburger bun. While the tray forms the equipment side of the process, the development of the dough is affected by factors such as time, environmental conditions, recipe, and portion weight.
Process Control in Hamburger Bun Form
In professional production, when similar-sized and shaped hamburger buns are desired, it is important to consistently apply dough dividing precision, weight, shaping, and fermentation parameters along with the same tray model.
Use with Different Hamburger Bun Recipes
The tray can be evaluated in different hamburger bun and burger bun recipes suitable to the operation's process. As the dough weight, content structure, and fermentation character change, the form of the product after baking may also differ.
Classic Hamburger Bun Production
In classic hamburger bun production, portioned doughs can be prepared according to the targeted product size. The tray is one of the equipment that helps transfer shaped doughs to the baking stage within the professional production flow.
Use in Burger Bun Production
Burger bun products prepared in different weights and recipes can also be prepared with this tray model if suitable for the operation's production method. The structure of the final product is determined by the used recipe and process parameters.
Product Capacity is Not Fixed
A single fixed capacity value should not be provided for the number of products that can be prepared on the 59x80 cm hamburger tray. Dough weight, targeted product diameter, product geometry, and the working distance left between products determine the total capacity.
Planning of Different Production Batches
In professional operations, hamburger buns with different weights or recipes can be prepared in separate production batches. Regulating the number of trays and oven cycles according to the production program helps manage the daily workflow more systematically.
Compatible with 59x80 cm Tray Trolleys
The product has a size structure compatible with 59x80 cm tray trolleys. Prepared hamburger trays can be placed on suitable trolley racks and used in holding, fermentation, or transportation processes within the operation.
Batch Transportation Organization in Large Tray Dimensions
Using 59x80 cm tray trolleys supports organizing multiple hamburger trays of the same dimensions within the production area together. Thus, prepared production batches can be moved collectively between different processing points.
Tray Flow in the Production Area
Transporting the trays from the preparation section to the holding or fermentation area, and then to the baking point in a certain order can help with workflow planning. Tray trolleys support keeping production batches together in this process.
Dimensional Compatibility with 59x80 cm Oven Systems
Before using the tray, it should be verified that the professional oven supports the 59x80 cm tray dimensions. The compatibility of rails, racks, and carrier systems inside the oven with the external dimensions of the tray should be considered for proper equipment matching.
Use in Professional Hamburger Bun Ovens
The 59x80 cm aluminum hamburger tray can be used in professional ovens where hamburger buns are regularly produced. The tray requirement can be determined according to the operation's daily production amount, portion weight, and oven cycle plan.
Pastry and Bakery Production Facilities
Pastry shops and professional bakery businesses that include hamburger bun or burger bun products in their production program can also include this tray model in their equipment plans. The production setup can be created according to the variety of products and daily capacity of the business.
Industrial Hamburger Bun Production
In high-quantity hamburger bun production, it is important to plan tray, oven, and conveyance equipment in a dimensionally compatible way. The 59x80 cm tray dimension should be evaluated together with the operation's production system and oven capacity.
Stackable Tray Design
59x80 cm aluminum hamburger trays can be stacked on top of each other when not in use. This structure helps organize equipment stocks more neatly in professional operations where large-dimension trays are available in high quantities.
Compact Storage for Large Trays
The stackable structure allows trays with large external dimensions like 59x80 cm to be stored together more compactly rather than individually. Thus, it supports more efficient use of storage space in the operation.
Protection of Working Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the working surface of the lower tray. This structure contributes to the direct mechanical protection of the surface when trays are stored on top of each other when not in use.
Uncoated Aluminum Surface
This model is not Teflon-coated and has an uncoated aluminum working surface. The operation can plan the greasing or separator application as needed based on the hamburger bun recipe and its own production process.
Difference Between Coated and Uncoated Hamburger Tray
In the uncoated aluminum model, the method of greasing or applying a separator to the working surface can be determined based on the operation's process. In Teflon-coated hamburger tray models, the additional surface layer supports easier separation of baked products from the tray under appropriate production conditions.
Difference Between Hamburger Tray and General-Purpose Flat Tray
While general-purpose flat trays can be used for the free placement of different bakery products, the hamburger tray is primarily evaluated as professional equipment for producing hamburger buns and burger buns. When choosing a tray, the main production purpose of the operation should be considered.
Process Variables Affecting Baking Outcome
The tray is part of the professional hamburger bun production system, but the final product outcome is not solely dependent on the tray's features. The dough recipe, weight, shaping, fermentation, oven type, temperature, and baking time collectively affect the result.
Importance of Dough Weight in Product Size
The diameter and height of the hamburger bun after baking are influenced by the amount of dough used. The appropriate weight for the targeted product size should be determined based on the operation's recipe and production trials.
Process Standardization for Repeatable Production
Using the same tray model can support standardization on the equipment side. To achieve similar product appearance and size, the portioning, shaping, fermentation, and baking parameters must also be controlled throughout production.
Professional Cleaning and Maintenance
The 59x80 cm aluminum hamburger tray should be cleaned according to cleaning procedures suitable for the operation's aluminum baking equipment. It is recommended to avoid harsh, sharp, and deforming applications that could damage the working surface or tray geometry.
Regular Inspection of Tray Form
In professional use, trays can be inspected at certain intervals for impacts, deformation, or potential physical damage to the working surface. Maintaining tray geometry is important for the continuity of dimensional compatibility with oven and tray trolley systems.
Regular Storage After Production
Proper stacking of trays after cleaning supports the organization of equipment in the production area. Correct stacking also helps protect working surfaces during periods of non-use.
59x80 cm Professional Hamburger Tray Option
With dimensions of 59x80 cm, 1.5 mm aluminum material thickness, and an approximate weight of 2.42 kg, the product is a wide-dimensioned tray option for professional hamburger bun and burger bun production. Its compatibility with 59x80 cm tray trolleys supports production and transportation organization while its stackable design allows for more compact storage of trays when not in use.
Technical Specifications
Basic information about the dimensions, approximate weight, 1.5 mm material thickness, aluminum body structure, intended use, stacking feature, and professional equipment compatibility of the 59x80 cm aluminum hamburger tray are provided below.
| Product Type |
Professional aluminum hamburger tray |
| Dimension |
59x80 cm |
| Width |
59 cm |
| Length |
80 cm |
| Product Weight |
Approximately 2.42 kg |
| Material Thickness |
1.5 mm |
| Body Material |
Aluminum |
| Product Group |
Professional baking tray for hamburger bun and burger bun production |
| Surface Coating |
Uncoated aluminum surface |
| Dough Use |
Portioned hamburger bun doughs according to the operation's recipe |
| Product Capacity |
Varies according to dough weight, targeted product dimensions, and production setup |
| Stacking Feature |
Stackable structure |
| Storage Advantage |
Supports more compact arrangement of wide trays and efficient use of storage space |
| Surface Protection During Stacking |
Stacking structure preventing the top tray from scratching the lower working surface |
| Tray Trolley Compatibility |
Compatible with 59x80 cm tray trolleys |
| Usage Area |
Professional hamburger bun, burger bun, and bakery product production |
| Oven Compatibility |
Professional oven systems supporting 59x80 cm tray dimensions |
| Final Product Form |
Varies according to dough weight, recipe, shaping, fermentation, and baking conditions |
Usage Areas
The 59x80 cm aluminum hamburger tray can be used for hamburger bun and burger bun production in professional ovens, hamburger bun producers, pastry shops, and bakery facilities. Portioned and shaped doughs can be prepared on the tray according to the operation's recipe and taken to holding, fermentation, and baking processes. The 59x80 cm wide tray dimension can be evaluated in equipment planning for higher quantity production batches. The product capacity per tray varies according to dough weight, targeted hamburger bun dimensions, and production method. The product can be used with 59x80 cm tray trolleys and professional oven systems supporting 59x80 cm tray dimensions. The final diameter, height, and baking outcome of the hamburger bun depend on the dough recipe, weight, shaping method, fermentation conditions, oven type, temperature, and baking time.
59x80 cm hamburger tray Aluminum hamburger tray Hamburger bun tray Burger bun tray 1.5 mm aluminum tray Professional hamburger tray 59x80 cm professional baking tray 59x80 cm tray trolley compatible tray Wide hamburger tray Stackable hamburger tray Hamburger bun production equipment Burger bun baking tray Pastry hamburger tray Professional bakery equipment Industrial hamburger bun production Aluminum baking tray Professional baking equipment Burger bun production equipment Hamburger production tray EKMAŞ hamburger tray
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting a tray for hamburger bun production, tray dimensions, body material, material thickness, targeted product weight, oven system, and tray trolley compatibility should be evaluated together. Alongside equipment standardization in production, controlled application of dough portioning, shaping, fermentation, and baking parameters is also important for product continuity.