60x80 cm professional teflon coated aluminised sandwich tray
0.8 mm aluminised sheet material thickness
Approximate product weight of 2.6 kg
Aluminium-silicon coated steel sheet body structure
Non-stick working surface supporting the release of baked product
Compatible external dimension with 60x80 cm tray trolleys
Stackable design for more compact storage
Structure protecting the coated working surface during stacking
The 60x80 cm teflon coated aluminised sandwich tray has an approximate weight of 2.6 kg and a material thickness of 0.8 mm. Its body is steel sheet with an aluminium-silicon metallic coating, not aluminium. The teflon coating on the working surface supports the easier release of baked sandwich buns from the tray under suitable production conditions. The product is compatible with 60x80 cm tray trolleys. Trays can be stacked on top of each other, and the stacking geometry helps protect the non-stick coated working surface of the bottom tray.
60x80 cm Teflon Coated Aluminised Sandwich Tray
The 60x80 cm teflon coated aluminised sandwich tray is designed for use in professional sandwich bun production processes. It provides a professional equipment option for preparation, baking, and product removal stages by combining an aluminised body with a non-stick working surface.
Use for Professional Sandwich Bun Production
The product can be evaluated for preparing portioned and shaped sandwich bun doughs in accordance with the production sequence of the operation. The doughs can be organized on the tray and transferred to resting, fermentation, and baking stages.
Aluminised Metal Body Structure
The tray's supporting body is made of aluminised sheet. Aluminised material is steel sheet-based with an aluminium-silicon metallic coating on its surface. Therefore, the product is materially different from standard aluminium-bodied baking trays.
0.8 mm Aluminised Sheet Material Thickness
The product uses 0.8 mm thick aluminised sheet. This technical specification is one of the key features defining the tray’s body structure.
Approximate Product Weight of 2.6 kg
The physical weight of the tray is approximately 2.6 kg. This information can serve as a reference for transportation, tray trolley organization, and equipment planning in production areas using multiple trays.
60x80 cm Professional External Dimension
The external dimension of the tray is 60 cm in width and 80 cm in length. This dimension can be assessed with the operation’s oven and tray trolley infrastructure for inclusion in the existing production system.
Non-Stick Coated Working Surface
The non-stick coating applied to the tray’s surface forms a non-stick layer intended to reduce the tendency of baked products to stick to the working surface. Under suitable product and process conditions, this surface supports the easier and more uniform release of sandwich buns from the tray.
Separate Functions of Aluminised Body and Non-Stick Coating
While the aluminised sheet forms the main body of the tray, the non-stick coating provides a separate function for the working surface in contact with the product. Thus, the body material and surface coating are assessed as independent technical features.
Surface Supporting Release of Baked Product
The removal of products from the tray after baking is an essential phase of the production flow. The non-stick surface, under appropriate usage conditions, can help reduce the tendency to stick, facilitating the removal of sandwich buns from the working surface.
Flexibility in Greasing and Separator Use
The coated surface can assist in reducing the use of heavy greasing or separators based on the recipe used and the operation’s production method. The method and amount to be used should be determined according to the dough characteristics and the operation’s process.
Dough Placement at 60 cm Width
The 60 cm tray width allows for placement of sandwich doughs portioned in different weights with row arrangements suitable for the production program. Distance between products should be planned according to the target product size.
Production Organization at 80 cm Length
The 80 cm working length supports arranging doughs from the same production group along the tray in a certain order. The placement format to be used may vary according to product geometry and the operation’s portion standard.
Use with Portioned Sandwich Doughs
Sandwich bun doughs can be portioned at weights determined by the operation's recipe and placed on the tray after shaping. This method supports the management of products in the same production batch during subsequent processing stages.
Placement Planning by Dough Weight
Changes in portion weight can affect the space required on the tray for sandwich buns. Therefore, dough weight, target product size, and distance between products should be assessed together.
Tray Capacity is Not Fixed
A single fixed capacity value should not be given for the number of products that can be prepared on a 60x80 cm sandwich tray. Capacity varies according to dough weight, target product size, shaping method, product geometry, and placement layout.
Working Intervals for Fermentation
The gap left between doughs should be determined considering the initial size of the shaped product and the development it will show during fermentation. Thus, the tray area can be planned according to the recipe used.
Pre-Baking Preparation Process
Once shaped sandwich doughs are placed on the tray, they can undergo holding or other pre-baking operations compatible with the operation's production method. The tray helps to keep doughs from the same production group in a specific order.
Use During Fermentation Process
The fermentation behavior of sandwich dough can vary based on the recipe, portion weight, time, and environmental conditions. The placement arrangement on the tray should be created considering this development.
Use with Different Sandwich Bun Recipes
The tray can be evaluated for different sandwich bun recipes suitable for the operation’s production system. Process settings should be adjusted according to the recipe as changes in dough structure can affect the growth character and post-bake form of the product.
Production Flexibility in Different Weights
Sandwich buns in different portion weights can be prepared according to the operation’s product program. When weight is changed, the number of products per tray and working distances should be re-planned.
Final Product Size Depends on Process
Using the sandwich tray does not mean the baked product will be released in a single fixed size. The final product size and shape depend on the recipe, dough weight, shaping, fermentation, and baking conditions.
Batch Organization in Mass Production
Using multiple 60x80 cm sandwich trays in the same production program can help sequence different dough batches and organize oven cycles according to the daily production plan.
Use Supporting Production Standardization
Regular use of the same size and model tray can help create a common standard of operation on the equipment side. Portioning and other process parameters should also be applied in a controlled manner for similar product results.
Material Difference Between Aluminised and Aluminium Tray
Aluminised and aluminium are not the same body materials. In this model, the supporting structure is steel sheet-based, with an aluminium-silicon metallic coating on the sheet surface. Non-stick is a separate coating layer applied to the working area of this body.
Difference Between Coated and Uncoated Aluminised Sandwich Tray
In this model, a non-stick coating is additionally applied to the aluminised working surface. In the uncoated aluminised version, there is no additional non-stick layer and greasing or separator application can be planned according to the operation's recipe and production method.
Compatible with 60x80 cm Tray Trolleys
The product has an external dimension compatible with 60x80 cm tray trolleys. Prepared trays can be placed on suitable trolley shelves for organized holding, fermentation, and transport processes in the production area.
Transporting Multiple Trays Together
Dimension-compatible tray trolleys can help move multiple sandwich trays collectively between different processing points in the production area. This way, trays from the same production batch can be managed together.
Planned Equipment Flow in Production Area
Transferring trays in a certain sequence from the preparation point to the fermentation area and then to the baking section can support more organized planning of equipment movement within the operation.
Size Compatibility with 60x80 cm Oven Systems
Before using the tray, make sure the professional oven supports the 60x80 cm tray size. Compatibility of shelves, rails, and supporting components with the external dimension is important for proper equipment matching.
Sandwich Bun Production in Professional Ovens
The 60x80 cm teflon coated aluminised sandwich tray can be evaluated in professional ovens where sandwich buns are regularly produced. The daily tray requirement can be determined according to the operation’s production volume and oven cycle plan.
Use in Patisseries and Bakery Operations
Patisseries and professional bakery operations that have sandwich buns in their product range can include this coated tray model in their production systems if their existing oven and transportation infrastructures are suitable.
Compatibility with Industrial Production Lines
In facilities with high-volume production, planning tray, oven, and transport equipment measurements together is essential. The 60x80 cm external dimension should be evaluated with the operation’s existing professional infrastructure.
Stackable Tray Design
The 60x80 cm teflon coated aluminised sandwich trays can be stacked on top of each other when not in use. This feature helps maintain more compact equipment stocks in production and storage areas with a large number of trays.
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 tray below. This helps protect the coated surface when trays are kept stacked during periods of non-use.
Protection of Non-Stick Coating from Mechanical Contact
To preserve the physical integrity of the coating surface, it is recommended to avoid contact with sharp or abrasive equipment such as knives, metal spatulas, metal sponges, wire brushes, and similar items on the non-stick working surface.
Selection of Product Removal Equipment
During the removal of baked products from trays, selecting tools compatible with the non-stick surface instead of hard tools that might scratch the coating can help protect the working area mechanically.
Factors Affecting Coating Usage Duration
The usage duration of the non-stick coating can vary based on production intensity, working temperature, mechanical contact, cleaning method, usage frequency, and storage conditions. Thus, a fixed usage lifespan for the coating should not be specified.
Regular Inspection of Coating Surface
The working surface can be inspected at regular intervals for scratches, wear, or physical coating damage. Monitoring the surface condition helps assess the need for maintenance or renewal at an appropriate time.
Process Variables Influencing Baking Result
The tray and surface coating form only certain parts of the production system. The final size, height, shape, and baking character of the sandwich bun can change based on the dough recipe, portion weight, shaping, fermentation, oven type, temperature, and baking duration.
Professional Cleaning and Maintenance
The 60x80 cm teflon coated aluminised sandwich tray should be cleaned according to cleaning procedures suitable for non-stick professional baking equipment. Avoiding hard, cutting, and abrasive applications is recommended to preserve the non-stick working surface.
Regular Inspection of Tray Form
During professional use, the tray can be inspected at certain intervals for impact, bending, or physical deformation. Preserving the external geometry is important for the continuity of size compatibility with oven and tray trolley systems.
60x80 cm Professional Non-Stick Aluminised Sandwich Tray Option
With an exterior size of 60x80 cm, a material thickness of 0.8 mm aluminised sheet, an approximate weight of 2.6 kg, and a non-stick coated working surface, the product is a tray option tailored for professional sandwich bun production. Its compatibility with 60x80 cm tray trolleys supports internal equipment movement during production, while its stackable design allows for more compact storage of trays when not in use.
Technical Specifications
The basic dimensions, material, approximate weight, surface coating, and professional equipment compatibility information of the 60x80 cm teflon coated aluminised sandwich tray are provided below.
| Product Type |
Professional teflon coated aluminised sandwich tray |
| Dimension |
60x80 cm |
| Width |
60 cm |
| Length |
80 cm |
| Product Weight |
Approximate 2.6 kg |
| Material Thickness |
0.8 mm |
| Body Material |
Steel sheet with aluminium-silicon coating (Aluminised) |
| Material Description |
DX54D+AS120 aluminised sheet |
| Product Group |
Professional baking tray for sandwich bun production |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface supporting the easier and smoother release of baked sandwich buns from the tray surface |
| Dough Usage |
Portioned and shaped sandwich bun doughs according to the operation’s recipe |
| Product Capacity |
Varies according to dough weight, target product size, product geometry, shaping method, and placement layout |
| Stacking Feature |
Stackable design |
| Storage Advantage |
Supports organizing trays in a more compact manner together |
| Surface Protection During Stacking |
Stacking structure designed to prevent the top tray from scratching the non-stick coated working surface of the tray below |
| Tray Trolley Compatibility |
Compatible with 60x80 cm tray trolleys |
| Usage Area |
Professional 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 Shape |
Varies according to dough weight, recipe, shaping, fermentation, and baking conditions |
Usage Areas
The 60x80 cm teflon coated aluminised sandwich tray can be used in professional ovens, sandwich bun manufacturers, patisseries, and industrial bakery operations for sandwich bun production. Portioned and shaped doughs can be organized on the tray according to the production plan and taken through preparation, fermentation, and baking stages. The non-stick working surface supports the easier release of baked products from the tray under suitable process conditions. The product can be used with 60x80 cm tray trolleys and professional oven systems supporting the 60x80 cm tray size.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When selecting a coated aluminised sandwich tray, factors such as external dimensions, aluminised body structure, material thickness, approximate product weight, non-stick working surface, targeted dough weight, oven system, and tray trolley compatibility should be evaluated together. It should be noted that the aluminised body is steel sheet with an aluminium-silicon coating, not aluminium, and non-stick is a separate coating applied to the working surface.