60x80 cm Delikli İtalyan Tava
60x80 cm Delikli İtalyan Tava
60x80 cm Delikli İtalyan Tava
60x80 cm Delikli İtalyan Tava

60x80 cm Perforated Angle Type Aluminum Baking Tray (TI01.102)

Price : 54.00 $(Vat included)
60x80 cm Perforated Angle Type Aluminum Baking Tray – Approximately 2100 g Weight, 2 mm Aluminum, 3 mm Hole Diameter
EKMAŞ 60x80 cm Perforated Angle Type Aluminum Baking Tray; this aluminum tray model is designed for preparation and baking of various products in professional bakeries, patisseries, restaurants, and baked goods production areas.
The product has dimensions of 60x80 cm. The tray weighs approximately 2100 grams, is made from 2 mm thick aluminum material, and features 3 mm diameter holes on the working surface. This product group is known as Italian trays, which can also be referred to as angle type trays in the industry.
The perforated working surface supports air and heat circulation around the product base. The uncoated aluminum surface can be used with appropriate lubrication or release applications according to the business's recipe and production process.
Thanks to its 60x80 cm size, it can be used compatibly with 60x80 cm tray trolleys.
60x80 cm professional tray size
Approximately 2100 gram tray weight
2 mm aluminum material thickness
Surface with 3 mm hole diameter
Uncoated aluminum working surface
Italian tray form, also known as angle type tray
Wide professional production area
Compatible with 60x80 cm tray trolleys
The 60x80 cm Perforated Angle Type Aluminum Baking Tray is a professional baking tray weighing approximately 2100 grams, made from 2 mm thick aluminum material. It features 3 mm diameter holes on the working surface. The perforated structure supports air and heat circulation, while the uncoated aluminum surface can be used with appropriate lubrication or release applications according to the production process. Its 60x80 cm size allows compatibility with 60x80 cm tray trolleys.

60x80 cm Perforated Angle Type Aluminum Baking Tray

EKMAŞ 60x80 cm Perforated Angle Type Aluminum Baking Tray is a wide-surface perforated tray model used for preparation and baking of various products in professional baking and baked goods production. This product type, known as Italian tray, is also referred to as angle type tray in the industry.

60x80 cm Professional Tray Size

The 60x80 cm size provides a wide working surface in high-volume professional production areas. This size allows more products to be arranged systematically on a single tray.

Approximately 2100 Gram Tray Weight

The product weighs approximately 2100 grams. Indicating the weight in grams facilitates technical comparison of different Italian tray sizes and surface types.

2 mm Aluminum Material Thickness

The perforated Italian tray has a material thickness of 2 mm. This value is one of the fundamental technical specifications defining the aluminum body structure and physical character for professional use.

Aluminum Body

This Italian tray model is made directly from aluminum material.

3 mm Hole Diameter

The working surface of the tray features 3 mm diameter holes. This perforation structure creates a perforated working surface that allows air and heat passage around the product base.

Perforated Working Surface

The 3 mm holes in the working surface support air movement around the product base during baking. The perforated structure offers a different working characteristic compared to flat-surfaced Italian tray models.

Uncoated Aluminum Working Surface

This model does not have a non-stick coating such as Teflon. It is used with an uncoated aluminum working surface.

Italian Tray Also Known as Angle Type Tray

The Italian tray product group can also be referred to as angle type tray in the industry. Therefore, the product can also be considered as a 60x80 cm perforated angle type tray.

Contribution of 3 mm Holes to Air Passage

The 3 mm perforations on the working surface allow air movement beneath and around the product base. This feature can be particularly advantageous in production processes where air circulation is important.

Contribution of Perforated Surface to Heat Passage

The holes in the surface can support heat reaching the product base during baking. The actual baking result depends on process conditions such as oven type, product structure, temperature, time, and product placement.

Difference Between Flat and Perforated Italian Trays

The working surface in flat Italian trays is closed. In the perforated model, 3 mm diameter perforations allow air and heat passage. Which surface type to choose should be determined according to the structure of the product to be prepared and the business's production process.

Lubrication and Release Agent Use on Uncoated Surface

The amount of oil or suitable release agent used on the uncoated aluminum surface can be determined based on the product recipe, dough structure, and the business's production method.

Difference Between Coated and Uncoated Perforated Italian Trays

In the uncoated model, the product directly contacts the aluminum working surface. In the Teflon-coated version, a non-stick coating is applied to the working surface of the same perforated aluminum body. The 3 mm perforated structure is maintained in both models.

Wide Production Surface

The 60x80 cm working area offers a wider production surface compared to smaller tray sizes. This structure can be evaluated for products requiring high quantities or more extensive placement.

Flexibility in Product Placement

The wide tray surface allows product rows, spacing, and placement arrangement to be planned according to production needs. Placement gaps should be determined according to the dough structure and expansion characteristics of the product.

Effect of Dough Structure on Tray Selection

The dough consistency, thickness, weight, and shaping method of the product to be prepared can affect the result when using a perforated tray. The same tray can exhibit different working characteristics in different recipes.

Baking Character of Product Base

The surface with 3 mm holes offers a working structure where the product base does not sit fully on a closed metal surface. The impact on the final product should be evaluated along with the product type and baking conditions.

Effect of Oven Type on Results

Air and heat distribution in convection, rotary, or other professional oven systems can affect the working characteristics of the perforated tray. The tray alone does not produce a fixed baking result.

Baking Time and Temperature Setting

The appropriate temperature and baking time should be determined according to the product to be prepared, recipe, dough weight, oven system, and the desired final product characteristics.

Removing Baked Product From the Tray

The behavior of the baked product's separation from the tray may vary based on the recipe, lubrication or release application, baking level, and current state of the working surface.

Reproducibility in Professional Production

Regular application of the same tray size, product placement, recipe, and baking process can help create similar starting conditions in production.

Compatibility With 60x80 cm Tray Trolleys

The 60x80 cm Perforated Angle Type Aluminum Baking Tray can be used compatibly with 60x80 cm tray trolleys. This compatibility assists in the orderly transportation and stacking of trays within the production area.

Orderly Production Flow on Tray Trolleys

Orderly arrangement of trays on 60x80 cm tray trolleys can aid planned production flow between the preparation area, fermentation process, and the oven.

Measurement Difference Between 40x60 and 60x80 Perforated Italian Trays

The 60x80 cm model offers a wider working surface compared to the 40x60 cm perforated Italian tray. The model selection should be based on production capacity, product size, layout plan, and the tray trolley system used.

Cleaning of 3 mm Perforated Surface

After use, product residues left on the working surface and 3 mm holes should be cleaned with appropriate methods. Hard, cutting, or abrasive cleaning applications that could damage the perforations should be avoided.

Cleaning of Aluminum Surface

The uncoated aluminum working surface should be cleaned with appropriate methods after use. Avoiding hard and abrasive procedures can help preserve the physical condition of the surface.

Periodic Control of Holes

The 3 mm holes on the working surface can be checked at regular intervals for product residue or physical deformation. Keeping the holes open helps maintain the designed working characteristic of the surface.

Preservation of Tray Form

Maintaining the 60x80 cm tray geometry helps place products in a similar working area in each production cycle. Deformation should be avoided during transport, use, and storage.

Storage After Use

When not in use, the tray should be stored in a clean and dry area in a manner that does not cause physical deformation. The stacking and storage arrangement should be planned according to the tray size.

Use in Bakery, Patisserie, and Baked Goods Production

The 60x80 cm Perforated Angle Type Aluminum Baking Tray can be used for the preparation and baking of various products in professional bakeries, patisseries, restaurant kitchens, and baked goods production facilities.

Points to Consider When Choosing a Perforated Italian Tray

When selecting a model, consider the type of product to be prepared, the need for a 3 mm perforated surface, uncoated working surface, 2 mm aluminum material thickness, oven system, and compatibility with a 60x80 cm tray trolley altogether.

Technical Structure of the 60x80 cm Perforated Angle Type Aluminum Baking Tray

The 60x80 cm size, approximately 2100 gram weight, 2 mm aluminum body, 3 mm hole diameter surface, and uncoated aluminum working area constitute the product's fundamental technical features.

Technical Specifications

Below are the basic technical details regarding the dimensions, weight, material thickness, hole diameter, working surface, and tray trolley compatibility of the 60x80 cm Perforated Angle Type Aluminum Baking Tray.

Product Type Perforated Italian tray / angle type tray
Tray Size 60x80 cm
Tray Weight Approximately 2100 grams
Material Aluminum
Material Thickness 2 mm
Surface Type Perforated
Hole Diameter 3 mm
Working Surface Uncoated aluminum surface
60x80 cm Tray Trolley Compatibility Compatible
Usage Area Professional baking, patisserie, and baked goods production

Usage Areas

The 60x80 cm Perforated Angle Type Aluminum Baking Tray can be used for preparing and baking various products in professional bakeries, patisseries, restaurant kitchens, and baked goods production facilities. The 3 mm perforated structure supports air and heat passage, while the uncoated aluminum working surface can be used with suitable lubrication or release applications according to the business's recipe and production process.

60x80 cm Perforated Angle Type Aluminum Baking Tray 60x80 cm angle type tray Perforated angle type tray 3 mm perforated tray Aluminum Italian tray 2 mm aluminum tray 2100 gram baking tray Perforated baking tray Perforated aluminum tray Uncoated perforated tray Professional baking tray Patisserie tray Baked goods tray 60x80 compatible tray for tray trolley Large perforated baking tray Professional production tray Industrial baking tray EKMAŞ Perforated Italian tray

About EKMAŞ

EKMAŞ is a Turkish brand providing production equipment for the professional and industrial baking sector. When selecting the 60x80 cm Perforated Angle Type Aluminum Baking Tray, consider the approximately 2100 gram tray weight, 2 mm aluminum body, 3 mm hole diameter, uncoated working surface, and 60x80 cm tray trolley system together.

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