59x80 cm professional non-stick aluminum hamburger bun baking tray
1.5 mm aluminum material thickness and approximately 2.42 kg weight
Tray structure intended for hamburger bun and burger bun production
Non-stick coating supporting the easy release of baked products
Dimension structure compatible with 59x80 cm tray trolleys
59 cm width and 80 cm length professional production area
Stackable design for more compact storage
Structure preventing the bottom coated working surface from being scratched during stacking
The 59x80 cm non-stick aluminum hamburger bun baking tray measures 59 cm in width and 80 cm in length, weighing approximately 2.42 kg. It is made from 1.5 mm thick aluminum material. The non-stick coating applied to the working surface supports the easy release of baked hamburger buns from the tray under suitable process conditions. The large tray dimensions can be used for preparing portioned doughs in manufacturing batches and transferring them to different production stages within the facility. The product is compatible with 59x80 cm tray trolleys. The trays can be stacked, and the stacking geometry is designed to prevent the bottom non-stick working surface from being scratched.
59x80 cm Non-Stick Aluminum Hamburger Bun Baking Tray
The 59x80 cm non-stick aluminum hamburger bun baking tray is a wide baking tray designed for professional hamburger bun and burger bun production. While the aluminum body structure and non-stick working surface are combined in the same product, the tray can be utilized at various points of the production process from preparation to post-baking product retrieval.
Professional Tray for Hamburger Bun Production
This model can be specifically used for the hamburger bun production process. Portioned and shaped doughs can be placed on the tray and transferred to resting, fermentation, and baking stages according to the production program.
59x80 cm Professional Tray Dimensions
The external dimensions of the tray are 59 cm in width and 80 cm in length. These large measurements can be considered in conjunction with professional oven and tray trolley systems and included in equipment planning for high-volume hamburger bun production.
1.5 mm Aluminum Material Thickness
The 59x80 cm coated hamburger bun baking tray is made from 1.5 mm thick aluminum material. The material thickness is one of the basic technical features of the product, along with the tray's external dimensions, approximate weight, and intended use.
Approximately 2.42 kg Product Weight
The physical weight of the 59x80 cm non-stick aluminum hamburger bun baking tray is approximately 2.42 kg. This value represents the approximate weight of a single tray and can be considered as a reference in professional facilities using a high number of trays for transport, storage, and equipment organization.
Aluminum Body Structure
The main body material of the tray is aluminum. The 1.5 mm material thickness and the external dimension of 59x80 cm, combined with a tray form intended for professional hamburger bun production, constitute the basic structure of the product.
Non-Stick Coated Working Surface
The non-stick coating applied to the tray surface forms a non-stick layer to reduce the tendency of baked products to stick to the working surface. Under suitable product and production conditions, it supports the easier and smoother release of hamburger buns from the tray.
Separate Functions of Aluminum Body and Non-Stick Coating
In this model, the aluminum material forms the main body of the tray, while the non-stick coating provides a different function for the surface in contact with the product. Thus, the body structure that forms the tray shape and the surface feature supporting the product retrieval phase are separated.
Surface Supporting Product Retrieval from the Tray
Retrieving hamburger buns from the tray surface after baking is one of the crucial stages of the production flow. The non-stick coating helps perform the product retrieval process more practically by reducing the tendency to stick under suitable process conditions.
Flexibility in Greasing and Separator Use
Depending on the product recipe and the working method of the facility, the non-stick coating can help reduce the need for intensive greasing or separator use. The method and amount to be used should be determined according to the characteristics of the hamburger bun to be produced and the facility's own process.
59 cm Width Production Organization
The 59 cm tray width allows the organization of portioned hamburger doughs within the production batches according to the product standard of the facility. The working distance left between products should be determined based on the target hamburger bun diameter and the development characteristics of the dough.
80 cm Length Batch Placement
The 80 cm tray length offers a wide working direction for the orderly placement of hamburger doughs within the same production batch. The number of products on the tray can vary based on dough weight, the intended bun size, and the process arrangement used.
Production Planning with Large Tray Dimensions
The measurement of 59x80 cm can be considered in equipment planning for higher volume production batches. The usable capacity depends not only on the external dimensions of the tray but also on the intended size of the hamburger bun and the working intervals that should be left between products.
Use with Portioned Hamburger Doughs
In hamburger bun production, doughs can be portioned in weights determined according to the facility'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 Based on Dough Weight
The diameter and height of the hamburger bun after baking are not solely determined by the tray used. The dough weight, recipe, shaping method, fermentation, and baking parameters together affect the final product form.
Equipment Supporting Production Standardization
Regular use of the same tray model in series production can help create standardization on the equipment side. For similar product results, portioning, shaping, fermentation, and baking parameters must also be applied consistently throughout production.
Use in Series Hamburger Bun Production
The use of multiple 59x80 cm hamburger trays in the same production program can help in the preparation of doughs in batches and organizing oven cycles accordingly. The necessary number of trays should be planned according to the daily production volume of the facility.
Pre-Oven Preparation Process
Portioned and shaped hamburger doughs can be placed on the tray and prepared for pre-oven stages according to the production method of the facility. The methods and waiting times to be applied during this process should be determined according to the recipe used.
Use with Fermentation Process
Fermentation plays an important role as a production variable in the final form of the hamburger bun. While the tray forms the equipment side of this process, the development of the dough is influenced by different factors such as time, environmental conditions, recipe, and portion weight.
Process Control in Hamburger Bun Form
When similar-sized and shaped hamburger buns are desired to be prepared in professional production, it is important to consistently apply precision in dough division, weight, shaping, and fermentation parameters alongside the same tray model.
Use with Different Hamburger Bun Recipes
The tray can be evaluated with different hamburger bun and burger bun recipes suitable for the production method of the facility. As the dough weight, content structure, and fermentation character change, the form of the product after baking may also change.
Classic Hamburger Bun Production
In classic hamburger bun production, portioned doughs can be prepared according to the intended product size. The tray is one of the pieces of equipment that supports the transfer of 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 produced with this tray model if suitable for the process of the facility. The non-stick coating provides an additional surface feature that supports the product retrieval stage after baking under suitable production conditions.
Product Capacity is Not Fixed
A single fixed capacity value should not be given for the number of products that can be prepared on the 59x80 cm hamburger bun baking tray. Dough weight, target product diameter, product geometry, and the working distance left between products determine the total capacity.
Planning Different Production Batches
In professional facilities, hamburger buns with different weights or recipes can be prepared in separate production batches. Arranging the number of trays and oven cycles according to the daily production schedule helps ensure a more systematic workflow.
Compatible with 59x80 cm Tray Trolleys
The product has a dimension structure that is compatible with 59x80 cm tray trolleys. Prepared hamburger trays can be placed on suitable trolley shelves and included in waiting, fermentation, or internal transport processes within the facility.
Mass Transport Organization with Large Tray Dimensions
Using 59x80 cm tray trolleys helps organize multiple hamburger bun baking trays of the same dimensions within the production area. This way, prepared production batches can be moved collectively between different processing points.
Tray Flow in the Production Area
Transporting trays in a planned order from the preparation section to the resting or fermentation area, and then to the baking point can support production organization. Compatible tray trolleys help keep multiple trays within the same batch during this process.
Dimension Compatibility with 59x80 cm Oven Systems
Before using the tray, it should be ensured that the professional oven supports the 59x80 cm tray dimensions. The compatibility of the rail, shelf, and carrier systems inside the oven with the outer dimensions of the tray should be considered in the correct equipment match.
Use in Professional Hamburger Bun Ovens
The 59x80 cm non-stick aluminum hamburger bun baking tray can be used in professional ovens where hamburger buns are regularly produced. The number of trays needed by the facility can be determined according to the daily production amount, product weight, and oven cycles.
Bakeries and Bakery Production Facilities
Bakeries and professional bakery businesses that incorporate hamburger buns or burger bun products into their production programs can also include this tray model in their equipment plans. The non-stick surface offers an additional usage feature that supports the product retrieval process after baking.
Industrial Hamburger Bun Production
In high-volume and regular hamburger bun production, it is important to plan trays, ovens, and transport equipment in a compatible manner. The outer dimensions of 59x80 cm and compatibility with tray trolleys of the same size help organize production equipment within a common measurement scheme.
Stackable Tray Design
59x80 cm non-stick aluminum hamburger trays can be stacked when not in use. This feature helps store equipment more neatly in professional facilities with large trays available in high quantities.
Compact Storage for Large Trays
The stackable design allows large trays measuring 59x80 cm to be kept together in a more compact form rather than stored separately. This supports more efficient planning of the available storage space.
Protection of Non-Stick Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the non-stick working surface of the bottom tray. In coated models, this feature contributes to protecting the working surface from direct mechanical contact during storage.
Difference Between Coated and Uncoated Hamburger Bun Baking Trays
In the coated hamburger bun baking tray, a non-stick coating is applied to the working surface, supporting easier separation of baked products from the tray under suitable process conditions. In the uncoated aluminum model, greasing or separator application can be planned according to the facility's recipe and production method.
Difference Between Hamburger Bun Baking Tray and General-Purpose Flat Tray
While general-purpose flat trays can be used for the free placement of different bakery groups, the hamburger bun baking tray is primarily considered as a professional equipment intended for the hamburger bun and burger bun production process. In tray selection, the main production purpose of the facility should be taken into account.
Process Variables Affecting the Baking Outcome
The tray and non-stick coating form only a part of the production system. The final form and baking characteristics of the hamburger bun depend on the combined effect of variables such as dough recipe, weight, shaping, fermentation, oven type, temperature, and baking time.
Protection of Non-Stick Coating from Mechanical Contact
To preserve the physical integrity of the coated surface, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, and similar abrasive tools on the tray. Equipment that will not damage the coating should be preferred during product retrieval and cleaning operations.
Factors Affecting the Usage Life of the Coating
The usage life of the non-stick coating can vary depending on conditions such as production intensity, working temperature, mechanical contact, cleaning method, frequency of use, and storage style. Therefore, the life of the coating should not be assessed with a single fixed duration.
Regular Inspection of Coating Surface
The tray can be visually inspected at intervals for scratches, wear, or physical coating damage. Monitoring the surface condition helps assess the need for maintenance or replacement at an appropriate time.
Professional Cleaning and Maintenance
The 59x80 cm non-stick aluminum hamburger bun baking tray should be cleaned according to the cleaning procedures suitable for coated aluminum baking equipment. It is recommended to avoid hard, cutting, and abrasive applications to preserve both the non-stick working surface and the tray form.
59x80 cm Professional Coated Hamburger Bun Baking Tray Option
With dimensions of 59x80 cm, a material thickness of 1.5 mm, an approximate weight of 2.42 kg, and a non-stick working surface, the product is a large baking 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 not in use.
Technical Specifications
Below are the basic details regarding the dimensions of the 59x80 cm non-stick aluminum hamburger bun baking tray, its approximate weight, 1.5 mm material thickness, aluminum body, non-stick working surface, tray trolley compatibility, and professional use characteristics.
| Product Type |
Professional non-stick aluminum hamburger bun baking tray |
| Dimensions |
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 |
Non-stick coating |
| Coating Function |
Non-stick surface supporting easier and smoother release of baked hamburger buns from the tray |
| Dough Usage |
Portioned hamburger bun doughs according to the facility recipe |
| Product Capacity |
Varies based on dough weight, intended product size, and production layout |
| Stacking Feature |
Stackable structure |
| Storage Advantage |
Supports the more compact organization of wide trays and more efficient use of storage space |
| Surface Protection During Stacking |
Stack structure designed to prevent the top tray from scratching the non-stick working surface of the bottom tray |
| Tray Trolley Compatibility |
Compatible with 59x80 cm tray trolleys |
| Usage Area |
Professional hamburger bun, burger bun, and bakery production |
| Oven Compatibility |
Professional oven systems supporting 59x80 cm tray dimensions |
| Coating Maintenance |
Recommended to protect from contact with metal, cutting, and abrasive equipment |
| Final Product Form |
Varies according to dough weight, recipe, shaping, fermentation, and baking conditions |
Usage Areas
The 59x80 cm non-stick aluminum hamburger bun baking tray can be used in professional ovens, hamburger bun producers, bakeries, and bakery facilities for the production of hamburger buns and burger buns. Portioned and shaped doughs can be prepared on the tray according to the facility's recipe and taken into waiting, fermentation, and baking processes. The non-stick coating supports the easier separation of baked products from the tray surface under suitable process conditions. The 59x80 cm large tray size can be considered in equipment planning for higher volume production batches. Product capacity per tray varies according to dough weight, intended product size, and production method. The product can be used with 59x80 cm tray trolleys and professional oven systems supporting the 59x80 cm tray size. 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 coated hamburger bun baking tray 59x80 cm hamburger bun baking tray Non-stick hamburger bun baking tray Aluminum hamburger bun baking tray Hamburger bun baking tray Burger bun baking tray 1.5 mm aluminum tray Professional hamburger bun baking tray 59x80 cm professional baking tray 59x80 cm tray trolley compatible tray Wide coated hamburger bun tray Stackable hamburger bun tray Hamburger bun production equipment Burger bun production tray Coated baking tray Bakery hamburger bun tray Professional bakery equipment Industrial hamburger bun production Aluminum baking tray EKMAŞ coated hamburger bun tray
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When choosing a tray for hamburger bun production, tray size, body material, material thickness, surface coating, target product weight, oven system, and tray trolley compatibility should be evaluated together. In addition to equipment standardization in production, the controlled application of dough portioning, shaping, fermentation, and baking parameters is also important for product continuity.