59x80 cm professional non-stick aluminum sandwich bun tray
1.5 mm aluminum material thickness
Approximately 2.4 kg product weight
Professional tray structure for sandwich bun production
Non-stick working surface that supports the separation of baked products
Large external dimensions compatible with 59x80 cm tray trolleys
Stackable design for more compact storage
Structure protecting the coated working surface during stacking
The 59x80 cm non-stick aluminum sandwich bun tray weighs approximately 2.4 kg and has a 1.5 mm aluminum thickness. The non-stick working surface supports easier separation of baked sandwich buns from the tray under appropriate production conditions. The large tray size can be used for preparing and organizing portioned and shaped doughs in production batches within a professional production flow. The product is compatible with 59x80 cm tray trolleys. Trays can be stacked, and the stacking geometry is designed to prevent the top tray from scratching the non-stick coated working surface of the bottom tray.
59x80 cm Non-Stick Aluminum Sandwich Bun Baking Tray
The 59x80 cm non-stick aluminum sandwich bun baking tray is designed for use in professional sandwich bun production, providing a large-sized baking tray option that combines an aluminum body structure with a non-stick working surface for preparation, baking, and product removal processes.
Professional Use for Sandwich Bun Production
This model can be used for the organized preparation of portioned and shaped sandwich doughs within the production flow. Doughs can be transferred onto the tray for holding, fermentation, and baking stages according to the business process.
59x80 cm Large Professional Tray Size
The external dimension of the tray is 59 cm width and 80 cm length. This large working area can be used for arranging higher quantity dough batches in the professional production plan and planning equipment flow.
1.5 mm Aluminum Material Thickness
The 59x80 cm non-stick sandwich bun baking tray is manufactured from 1.5 mm thick aluminum material. This technical value is one of the basic physical features of the product and is evaluated together with tray size.
Approximately 2.4 kg Product Weight
The physical weight of the tray is approximately 2.4 kg. This value indicates the approximate weight of a single product and can be considered a reference for transport, tray trolley, and storage planning in businesses using multiple trays.
Aluminum Body Structure
The main body material of the tray is aluminum. Together with the large professional tray size and non-stick working surface, the body structure forms the basic technical character of the product.
Non-Stick Working Surface
The non-stick coating applied to the tray surface forms a layer to reduce the tendency of baked products to stick to the working surface. Under appropriate product and process conditions, it supports easier and smoother separation of sandwich buns from the tray.
Separate Functions of Aluminum Body and Non-Stick Coating
While aluminum material forms the main body of the tray, the non-stick coating provides a separate function for the working surface in contact with the product. Therefore, the body material and surface coating should be evaluated as different technical elements.
Coating Supporting Baked Product Removal
Removing sandwich buns from the tray surface after baking is one of the important stages in the production flow. The non-stick coating can help make this process more practical by reducing the tendency to stick under appropriate usage conditions.
Flexibility in Lubrication and Release Agent Use
The non-stick coating can help reduce intensive lubrication or release agent use depending on the formula and production method of the business. The method and amount to be applied should be determined according to the company's own process.
Product Placement at 59 cm Width
The 59 cm tray width allows for the placement of sandwich doughs of different weights and sizes in various arrangements according to the production plan. The distance between products should be planned according to the targeted bun size and dough development characteristics.
Batch Organization at 80 cm Length
The 80 cm working length supports the organized placement of doughs from the same production group in a specific sequence on the tray. The layout can be changed according to portion weight and the company's production method.
Production Planning in a Large Working Area
The 59x80 cm external measurement can be used for preparing larger sandwich bun production batches. The actual product capacity should be determined not only by the tray's size but also by the area occupied by the products on the tray and their working distance.
Use with Portioned Sandwich Doughs
Sandwich doughs can be portioned at weights determined by the company's formula. Shaped products can be placed on the tray and managed together in different process stages of the same production batch.
Effect of Dough Weight on Placement
Changes in portion weight can affect the targeted size of the sandwich bun and the space it requires on the tray. Therefore, the placement order should be created by evaluating the weight and final product target together.
Tray Capacity Is Not Fixed
A single fixed capacity value should not be provided for the number of products that can be prepared in a 59x80 cm sandwich tray. Dough weight, targeted product size, shaping method, and placement intervals together determine the total capacity.
Product Spacing for Fermentation
The working distance between doughs should be determined, considering the initial size of the shaped product and its development during fermentation. This approach helps adapt the placement on the tray according to the formula.
Pre-Baking Preparation Process
After the shaped sandwich doughs are placed on the tray, they can proceed to pre-baking treatments according to the company's formula. The tray supports the organized preparation of products from the same production group.
Use During Fermentation Process
The fermentation behavior of sandwich dough can vary according to the formula, weight, duration, and environmental conditions. The product arrangement on the tray should be evaluated together with these process variables.
Use in Different Sandwich Bun Recipes
The tray can be evaluated in different sandwich bun recipes suitable for the company's production system. Since differences in dough structure can affect product development characteristics and dimensions post-baking, process settings should be adjusted according to the formula.
Production Flexibility in Different Weights
Sandwich buns can be prepared in different portion weights according to the company's product program. As the weight changes, the placement plan and the number of usable products on the tray should be re-evaluated.
Process Control in Sandwich Bun Form
When preparing similar-sized and shaped sandwich buns, using the same tray model alone is insufficient. Consistent application of portioning, shaping, fermentation, and baking parameters is also necessary.
Batch Organization in Mass Production
Using multiple 59x80 cm sandwich trays in the same production program can help prepare doughs in batches and sequence oven cycles according to the daily production plan.
Compatibility with High-Volume Production Plans
The large tray size can be used for planning multi-tray use in businesses with high daily production volumes. The required number of trays should be determined according to the target production quantity and oven cycle arrangement.
Equipment Supporting Production Standardization
Regular use of trays of the same size and model can help establish a common work standard on the equipment side. Controlled management of dough and process variables is important for final product continuity.
Compatible with 59x80 cm Tray Trolleys
The product has dimensions compatible with 59x80 cm tray trolleys. Prepared trays can be organized during holding, fermentation, and transportation processes within the production area by placing them on suitable trolley racks.
Transporting Production Batches Together
Size-compatible tray trolleys can help move multiple sandwich trays collectively between different production points. This facilitates the joint management of trays in the same production group.
Tray Use in Planned Production Flow
Advancing trays sequentially from the preparation section to the fermentation area and then to the baking point can support production organization. Tray trolleys help conduct this equipment movement in an orderly manner.
Size Compatibility with 59x80 cm Oven Systems
Before using the tray, it should be checked that the professional oven supports the 59x80 cm tray size. Compatibility of shelves, rails, and other supporting systems with external measurements is important for correct equipment matching.
Use in Professional Sandwich Bun Ovens
The 59x80 cm non-stick aluminum sandwich bun baking tray can be evaluated in professional ovens where sandwich buns are regularly produced. The daily tray requirement can be determined according to production volume, portion weight, and oven cycle plan.
Pastry Shops and Baked Goods Production Facilities
Pastry shops and professional baked goods businesses that include sandwich buns in their product program can integrate this tray model into their production processes if it is compatible with their existing oven and transport infrastructure.
Industrial Sandwich Bun Production
In facilities performing high-volume production, planning the dimensions of trays, ovens, and transport equipment to be compatible with each other is important. The 59x80 cm external measurement should be evaluated with the business's professional production infrastructure.
Difference Between Coated and Uncoated Sandwich Trays
In this model, a non-stick coating is applied to the aluminum working surface. In an uncoated aluminum sandwich tray, there is no additional non-stick layer, and lubrication or release application can be planned according to the company's formula and production method.
Difference Between Sandwich Tray and General Purpose Baking Tray
While general-purpose baking trays can be evaluated for different types of baked goods, the sandwich tray is primarily positioned as professional equipment for the sandwich bun production process.
Stackable Tray Design
59x80 cm non-stick aluminum sandwich trays can be stacked on top of each other when not in use. This structure helps maintain more orderly storage of large-sized and high-quantity tray stocks in professional businesses.
Compact Storage for Large Trays
The stackable design allows trays to be kept together vertically instead of being stored separately. Thus, it supports more efficient planning of existing equipment storage space.
Protection of Non-Stick Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the non-stick coated working surface of the bottom tray. This structure helps protect the working surfaces of coated trays from mechanical contact during storage.
Protection of Non-Stick Coating from Mechanical Contact
To maintain the physical integrity of the coated surface, the use of knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive tools on the working surface is not recommended. Equipment that does not damage the coating should be preferred in product removal and cleaning processes.
Factors Affecting Coating Usage Duration
The usage duration of the non-stick coating can vary depending on conditions such as production intensity, working temperature, mechanical contact, cleaning method, usage frequency, and storage style. Therefore, the lifespan of the coating should not be considered a fixed period.
Regular Inspection of Coated Surface
The working surface can be inspected at regular intervals for scratches, wear, or physical coating damage. Monitoring the surface condition helps evaluate the need for maintenance or renewal at the appropriate time.
Process Variables Affecting Baking Outcome
The tray and surface coating constitute only certain parts of the production system. The final size, form, and baking character of the sandwich bun depend on the dough formula, portion weight, shaping, fermentation, oven type, temperature, and baking duration.
Professional Cleaning and Maintenance
The 59x80 cm non-stick aluminum sandwich bun baking tray should be cleaned according to cleaning procedures suitable for coated professional baking equipment. By avoiding hard, cutting, and abrasive applications, it is recommended to protect both the non-stick working surface and the tray geometry.
Regular Inspection of Tray Form
During professional use, the tray can be inspected at certain intervals for impact, bending, or physical deformation. Maintaining external geometry is important for continuous compatibility with tray trolleys and oven systems.
59x80 cm Professional Non-Stick Sandwich Tray Option
With dimensions of 59x80 cm, 1.5 mm aluminum material thickness, an approximate weight of 2.4 kg, and a non-stick working surface, the product is a large-sized tray option for professional sandwich bun production. Its compatibility with 59x80 cm tray trolleys supports in-production transportation organization, while its stackable design allows trays to be stored more compactly when not in use.
Technical Specifications
Basic information regarding the dimensions, approximate weight, 1.5 mm material thickness, aluminum body structure, non-stick working surface, and professional equipment compatibility of the 59x80 cm non-stick aluminum sandwich bun baking tray are provided below.
| Product Type |
Professional non-stick aluminum sandwich bun tray |
| Dimensions |
59x80 cm |
| Width |
59 cm |
| Length |
80 cm |
| Product Weight |
Approximately 2.4 kg |
| Material Thickness |
1.5 mm |
| Body Material |
Aluminum |
| Product Group |
Professional baking tray for sandwich bun production |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface supporting the easier and smoother separation of baked sandwich buns from the tray surface |
| Dough Usage |
Portioned and shaped sandwich bun doughs according to the business formula |
| Product Capacity |
Varies according to dough weight, targeted product size, shaping method, and placement arrangement |
| Production Approach |
Tray structure for organizing large production batches within a professional production flow |
| Stacking Feature |
Stackable structure |
| Storage Advantage |
Supports more compact arrangement of large trays together |
| Surface Protection During Stacking |
Stack structure designed to prevent the top tray from scratching the non-stick coated working surface of the bottom tray |
| Tray Trolley Compatibility |
Compatible with 59x80 cm tray trolleys |
| Usage Area |
Professional sandwich bun and baked goods production |
| Oven Compatibility |
Professional oven systems supporting the 59x80 cm tray size |
| Coating Maintenance |
Recommended to protect from contact with metal, cutting, and abrasive equipment |
| Final Product Form |
Varies according to dough weight, formula, shaping, fermentation, and baking conditions |
Usage Areas
The 59x80 cm non-stick aluminum sandwich bun baking tray can be used in professional ovens, sandwich bun producers, pastry shops, and industrial baked goods businesses for sandwich bun production. The large working area can be used for organizing doughs prepared in different weights into production batches. The non-stick working surface supports easier separation of baked products from the tray under appropriate process conditions. The product capacity per tray varies according to dough weight, targeted product size, and placement arrangement. The product can be used with 59x80 cm tray trolleys and professional oven systems that support the 59x80 cm tray size.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When choosing a non-stick sandwich tray, the external dimensions, body material, material thickness, approximate product weight, surface coating, targeted dough weight, oven system compatibility, and tray trolley compatibility should be evaluated together. In addition to production batch planning for large tray sizes, protecting the non-stick working surface from mechanical contact is also an important part of the usage setup.