60x80 cm professional non-stick aluminised steel big sandwich bun baking tray
0.8 mm aluminised steel sheet material thickness
Approximate product weight of 4.1 kg
Aluminium-silicon coated steel sheet body structure
Professional use for large sandwich bun forms
Non-stick Teflon working surface supporting the removal of baked products
Compatible exterior dimensions with 60x80 cm tray trolleys
Design that protects the coated working surface during stacking
The 60x80 cm non-stick aluminised steel big sandwich bun baking tray has an approximate weight of 4.1 kg and a material thickness of 0.8 mm aluminised steel. Its body is not aluminium, but aluminium-silicon coated steel sheet. The Teflon working surface supports easier detachment of baked sandwich buns from the tray under suitable production conditions. The product is compatible with 60x80 cm tray trolleys. Trays can be stacked, and the stacking geometry helps protect the coated working surface of the tray below.
60x80 cm Non-Stick Aluminised Steel Big Sandwich Bun Baking Tray
The 60x80 cm non-stick aluminised steel big sandwich bun baking tray is a baking tray option that can be considered for producing larger product forms in professional sandwich bun production. It combines an aluminised body with a non-stick Teflon coated working surface, offering a professional equipment option suitable for preparation, baking, and product retrieval stages.
Usage for Large Sandwich Bun Production
This model can be used for the production of products planned in a larger form than the standard sandwich buns of the business. The final product size may vary depending on dough weight, shaping, fermentation, and baking conditions.
Aluminised Steel Body Structure
The tray's supporting body is made of aluminised steel sheet. Aluminised refers to a material structure based on steel sheet with an aluminium-silicon metallic coating on its surface. Therefore, the product differs in material from standard aluminium-bodied baking trays.
0.8 mm Aluminised Steel Material Thickness
0.8 mm thick aluminised steel is used in the product. This technical value is a fundamental feature defining the body structure of the tray.
Approximate Product Weight of 4.1 kg
The physical weight of the tray is approximately 4.1 kg. This value can be considered as a reference for carrying, tray trolley organization, and equipment planning in professional production areas where multiple trays are used.
60x80 cm Professional Exterior Dimension
The tray has exterior dimensions of 60 cm in width and 80 cm in length. These dimensions can be evaluated together with the existing oven, rack, and tray trolley infrastructure of the business and included in the production system.
Non-Stick Working Surface
The Teflon coating applied to the tray surface forms a non-stick layer intended to reduce the tendency for baked products to stick to the working surface. Under suitable product and process conditions, this surface supports easier and more uniform separation of large sandwich buns from the tray.
Separate Functions of Aluminised Body and Teflon Coating
While the aluminised steel forms the main body of the tray, the Teflon coating assumes a different function on the working surface in contact with the product. Therefore, body material and surface coating should be evaluated as two separate technical features.
Dough Planning According to Large Product Form
When larger sandwich buns are targeted, portion weight and shaping method can affect the space needed on the tray. Therefore, the amount of dough and layout should be planned together.
Coating Supporting the Product Removal Process
Retrieval of sandwich buns from the tray surface after baking is a critical stage of the production flow. The Teflon coating can help reduce the tendency of adherence between the product and the surface under suitable process conditions.
Flexibility in Lubricant and Detacher Use
The coated surface can help reduce intensive lubrication or detacher use, depending on the recipe and production method of the business. The method and amount to be applied should be determined according to dough properties and production process.
Product Placement on 60 cm Width
The 60 cm tray width allows for preparing shaped large sandwich doughs with different row arrangements to suit the production plan. The distance between products should be planned according to the targeted bread form.
Production Organization on 80 cm Length
The working length of 80 cm supports positioning doughs in the same production group in a specific order along the tray. The placement format to be used may vary depending on product geometry and the portioning standard of the business.
Use with Portioned Large Sandwich Doughs
Sandwich doughs can be portioned in weights suitable to the business recipe and placed on the tray after shaping. Thus, it becomes possible to manage products in the same production batch together in subsequent processing stages.
Effect of Dough Weight on Product Size
Changes in portion weight can affect the targeted size of the sandwich bun and the area it will occupy on the tray. In larger product forms, it is important to plan dough weight, shaping, and working intervals together.
Tray Capacity Is Not Fixed
A single fixed capacity value should not be given for the number of products that can be prepared in the 60x80 cm big sandwich tray. Capacity varies depending on dough weight, targeted product dimensions, product geometry, shaping method, and layout plan.
Working Intervals for Large Products
Doughs prepared in larger forms may require more working space on the tray. The gap between products should be created considering the initial size and development during fermentation.
Pre-Baking Preparation Process
After being placed on the tray, shaped sandwich doughs can undergo waiting and other pre-baking processes suitable to the business production method. The tray helps maintain products within the same production group in an organized manner.
Usage During Fermentation Process
Fermentation behavior of dough depends on recipe, portion weight, time, and environmental conditions. In large products, the tray placement plan needs to be created with development allowance in mind.
Use with Different Sandwich Bun Recipes
The tray can be evaluated in different sandwich bun recipes suited to the production system of the business. Changes in the dough structure may affect the product's development character and post-baking form, so process settings should be adjusted according to the recipe.
Production of Large Sandwich Buns in Different Weights
Based on the business's product program, large sandwich buns in different portion weights can be prepared. When the weight changes, the number of products per tray and the distance between doughs should be reassessed.
Final Product Size Depends on Process
The definition of a big sandwich tray does not imply that the baked product will come out in a single fixed size. Final size and form are the result of dough recipe, weight, shaping, fermentation, and baking conditions together.
Batch Organization in Series Production
Using multiple 60x80 cm big sandwich trays in the same production program can help organize dough batches and schedule oven cycles according to the daily production plan.
Usage Supporting Production Standardization
Regular use of the same size and tray model can help establish a common working standard on the equipment side. Controlled application of portioning, shaping, and other process variables is also necessary for consistent product results.
Material Difference Between Aluminised and Aluminium Tray
Aluminised and aluminium are not the same body materials. In this product, the supporting structure is based on steel sheet with an aluminium-silicon metallic coating on the sheet surface. Teflon is a separate coating layer applied to the working surface of this body.
Difference Between Coated and Non-Coated Big Aluminised Tray
In this model, a Teflon coating is also applied to the aluminised working surface. In the non-coated big aluminised version, there is no additional Teflon layer and lubrication or separator application can be planned according to the business recipe and production method.
Compatible with 60x80 cm Tray Trolleys
The product has dimensions compatible with 60x80 cm tray trolleys. Prepared trays can be placed on suitable trolley shelves to be organized for waiting, fermentation, and transportation processes in the production area.
Transporting Multiple Trays Together
Dimension-compatible tray trolleys can help move multiple big sandwich trays collectively between different processing points in the production area, facilitating collective management of trays in the same production batch.
Planned Equipment Flow in the Production Area
Transferring trays in a specific order from the preparation section to the fermentation area and then to the baking point can support more orderly equipment movement planning within the enterprise.
Size Compatibility with 60x80 cm Oven Systems
Before using the tray, it should be checked that the professional oven supports the 60x80 cm tray size. Compatibility of shelves, rails, and support components with external dimensions is important for correct equipment matching.
Production of Large Sandwich Buns in Professional Ovens
The 60x80 cm non-stick aluminised steel big sandwich bun baking tray can be used in professional ovens where larger types of sandwich buns are regularly produced. The daily tray requirement can be determined based on the production volume and oven cycle plan of the enterprise.
Usage in Patisseries and Bakery Businesses
Patisseries and professional bakery establishments with a product range of various sizes of sandwich buns can include this coated tray model in their production systems, provided their existing oven and transport infrastructures are suitable.
Compatibility with Industrial Production Lines
In facilities with high volume production, it is important to plan tray, oven, and transport equipment dimensions together. The 60x80 cm exterior dimension should be evaluated with the existing professional infrastructure of the enterprise.
Stackable Tray Design
60x80 cm non-stick aluminised steel big sandwich bun baking trays can be stacked when not in use. This feature helps maintain equipment stocks more compactly in production and storage areas where multiple trays are present.
Protection of Teflon Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the Teflon-coated working surface of the tray below. This structure helps protect the coated surface during periods when trays are stored one on top of the other when not in use.
Protecting Teflon Coating from Mechanical Contact
To maintain the physical integrity of the coated surface, it is recommended to avoid contact of hard or abrasive equipment such as knives, metal spatulas, metal sponges, and wire brushes with the Teflon working surface.
Selection of Product Retrieval Equipment
During the removal of baked products from the tray, preferring equipment compatible with the Teflon surface instead of hard tools that can scratch the coating helps protect the working area mechanically.
Factors Affecting the Usage Life of Coating
The usage life of the Teflon coating may vary depending on production intensity, working temperature, mechanical contact, cleaning method, frequency of use, and storage conditions. Therefore, a fixed lifespan for the coating should not be specified.
Regular Inspection of Coating Surface
The working surface can be regularly checked for scratching, wear, or physical coating damage. Monitoring the condition of the surface helps assess the need for maintenance or renewal at the right time.
Process Variables Affecting Baking Result
The tray and Teflon coating constitute only specific parts of the production system. The final size, height, form, and baking character of a large sandwich bun can vary depending on dough recipe, portion weight, shaping, fermentation, oven type, temperature, and baking time.
Professional Cleaning and Maintenance
60x80 cm non-stick aluminised steel big sandwich bun baking trays should be cleaned according to cleaning procedures suitable for coated professional baking equipment. It is recommended to avoid hard, cutting, and abrasive applications to protect the Teflon working surface.
Regular Inspection of Tray Form
During professional use, trays can be inspected at regular intervals for impact, bending, or physical deformation. Maintaining the external geometry is important for the continuity of compatibility with oven and tray trolley systems.
60x80 cm Professional Coated Big Aluminised Tray Option
The product, with an exterior dimension of 60x80 cm, a material thickness of 0.8 mm aluminised steel, an approximate weight of 4.1 kg, and a non-stick Teflon-coated working surface, is a tray option aimed at professional production of larger sandwich bun forms. Its structure compatible with 60x80 cm tray trolleys supports equipment movement in production, while its stackable design allows for more compact storage when trays are not in use.
Technical Specifications
The basic dimension, material, approximate weight, surface coating, and professional equipment compatibility information of the 60x80 cm non-stick aluminised steel big sandwich bun baking tray are provided below.
| Product Type |
Professional non-stick aluminised steel big sandwich bun baking tray |
| Dimension |
60x80 cm |
| Width |
60 cm |
| Length |
80 cm |
| Product Weight |
Approximately 4.1 kg |
| Material Thickness |
0.8 mm |
| Body Material |
Aluminium-silicon coated steel sheet (aluminised) |
| Material Description |
DX54D+AS120 aluminised steel sheet |
| Product Group |
Professional baking tray for large sandwich bun production |
| Surface Coating |
Non-stick Teflon coating |
| Coating Function |
Non-stick surface supporting easier and more uniform separation of baked sandwich buns from the tray surface |
| Dough Usage |
Portioned and shaped sandwich doughs according to the business recipe |
| Product Capacity |
Varies with dough weight, targeted product dimensions, product geometry, shaping method, and layout plan |
| Product Form Approach |
Usage for production plans of larger sandwich buns |
| Stacking Feature |
Stackable structure |
| Storage Advantage |
Supports more compact arrangement of trays together |
| Surface Protection During Stacking |
Stacking structure designed to prevent the top tray from scratching the Teflon-coated working surface of the tray below |
| Tray Trolley Compatibility |
Compatible with 60x80 cm tray trolleys |
| Usage Area |
Professional large sandwich bun and bakery production |
| Oven Compatibility |
Professional oven systems supporting 60x80 cm tray size |
| Coating Maintenance |
Recommended to avoid contact with metal, cutting, and abrasive equipment |
| Final Product Form |
Varies with dough weight, recipe, shaping, fermentation, and baking conditions |
Usage Areas
The 60x80 cm non-stick aluminised steel big sandwich bun baking tray can be used for producing larger sandwich bun forms in professional bakeries, sandwich bun producers, patisseries, and industrial bakery operations. Portioned and shaped doughs can be organized on the tray according to the targeted product dimensions and proceed to preparation, fermentation, and baking stages. The Teflon working surface supports easier separation of baked products from the tray under suitable process conditions. The product can be used with 60x80 cm tray trolleys and professional baking systems that support the 60x80 cm tray size.
60x80 cm Coated Big Sandwich Tray 60x80 cm Big Aluminised Sandwich Tray Non-Stick Aluminised Tray Big Sandwich Bun Tray Big Sandwich Bun Baking Tray 0.8 mm Aluminised Tray Professional Big Sandwich Tray 60x80 cm Professional Baking Tray 60x80 cm Tray Trolley Compatible Tray Aluminium-Silicon Coated Steel Tray Coated Aluminised Sandwich Tray Stackable Big Sandwich Tray Large Sandwich Bun Production Equipment Professional Bread Tray Patisserie Sandwich Tray Industrial Sandwich Bun Production Non-Stick Baking Tray Aluminised Baking Tray Professional Bakery Equipment EKMAŞ Coated Big Sandwich Tray
About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When selecting the coated big sandwich tray, exterior dimensions, aluminised body structure, material thickness, approximate product weight, Teflon working surface, targeted dough weight, product form, oven system, and tray trolley compatibility should be considered together. It should be noted that the aluminised body is not aluminium but aluminium-silicon coated steel, and Teflon is a separate coating applied to the working surface.