60x80 cm professional tray size
Approximately 2100 gram tray weight
2 mm aluminum material thickness
Surface with 3 mm hole diameter
Non-stick coated aluminum working surface
Italian tray form, also known as angle type tray
Large professional production area
Compatible with 60x80 cm baking trolley
The 60x80 cm Perforated Angle Type Non-Stick Aluminum Baking Tray is a professional baking tray weighing approximately 2100 grams, made from 2 mm thick aluminum material, and has holes with a diameter of 3 mm on the surface. The perforated structure supports air and heat passage, while the non-stick coating helps baked products separate more easily from the tray under suitable product and process conditions. Its 60x80 cm size makes it compatible with 60x80 cm baking trolleys.
60x80 cm Perforated Angle Type Non-Stick Aluminum Baking Tray
EKMAŞ 60x80 cm Perforated Angle Type Non-Stick Aluminum Baking Tray, a wide-surfaced perforated tray model used in professional baking and bakery product production for the preparation and baking of various products. This type of product, known as an Italian tray, can also be referred to in the industry as an angle type tray.
60x80 cm Professional Tray Size
The 60x80 cm size offers a wide working surface in high-volume professional production areas. This size allows for more products to be positioned systematically on a single tray.
Approximately 2100 Gram Tray Weight
The product weighs approximately 2100 grams. Indicating the weight in grams facilitates the 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 essential technical specifications defining the aluminum body structure and physical characteristics for professional use.
Aluminum Body
This Italian tray model is produced directly from aluminum material. Its body is made from aluminum, and a non-stick coating is applied to the working surface.
3 mm Hole Diameter
The working surface of the tray features holes with a diameter of 3 mm. This perforation structure creates a perforated working surface that allows for air and heat passage around the product base.
Perforated Working Surface
The 3 mm holes on the working surface support air movement around the product base during baking. This structure offers a different working character from smooth-surfaced Italian tray models.
Non-Stick Coated Working Surface
The non-stick coating applied to the tray surface forms a non-stick layer that reduces the tendency of baked products to adhere to the working surface. Under suitable product and process conditions, this surface supports the easier and smoother separation of products from the tray.
Italian Tray Also Known as Angle Type Tray
The Italian tray product group can also be referred to in the industry as angle type trays. Therefore, the product can be evaluated as a 60x80 cm perforated angle type tray or as a non-stick angle type tray.
Contribution of 3 mm Holes to Air Passage
The 3 mm perforations on the working surface allow for air movement beneath and around the product base. This feature can be evaluated, especially in production processes where air circulation is important.
Contribution of Perforated Surface to Heat Passage
The holes on 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, duration, and product placement.
Difference Between Smooth and Perforated Italian Trays
The working surface on a smooth Italian tray is closed. In the perforated model, however, 3 mm diameter perforations allow for air and heat passage. The choice of surface type should be determined based on the structure of the product to be prepared and the production process of the enterprise.
Contribution of Non-Stick Coating to Product Release
The non-stick surface can help facilitate the separation of baked products from the tray under proper production conditions. The actual product release performance depends on the recipe, baking level, and the current condition of the coating.
Flexibility in Using Oil and Separators
The non-stick coating can help reduce the use of intensive lubrication or separators under suitable product and process conditions. The necessary application amount should be determined according to the product recipe and the production method of the enterprise.
Combined Use of Perforated and Non-Stick Coated Surface
In this model, an aluminum surface with 3 mm holes and a non-stick coating are used together on the same tray. While the holes support air and heat passage, the non-stick coating helps support the separation of the product from the working surface under appropriate process conditions.
Difference Between Coated and Uncoated Perforated Italian Trays
In the uncoated perforated model, the product is in direct contact with the aluminum surface, while in this version, a non-stick coating is also applied to the working surface. Both models retain the 3 mm perforated structure, while the main difference is the coating structure of the surface that contacts the product.
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 that require high quantities or wider spacing.
Flexibility in Product Placement
The wide tray surface allows the arrangement, spacing, and placement order of products to be planned according to production needs. Spacing arrangements should be determined based on the dough structure and rising characteristics of the product.
Effect of Dough Structure on Tray Selection
The consistency, thickness, weight, and shaping method of the dough for the product to be prepared can affect the result of using a perforated tray. The same tray may exhibit different working characteristics with different recipes.
Baking Character of Product Base
The surface with 3 mm holes offers a working structure where the product base does not sit entirely on a closed metal surface. Its effect on the final product should be evaluated in conjunction with the product type and baking conditions.
Effect of Oven Type on Result
Air and heat distribution in convection, rotary, or other professional oven systems can affect the working character of the perforated tray. The tray alone does not create a fixed baking result.
Baking Time and Temperature Setting
The appropriate temperature and baking time should be determined based on the product to be prepared, recipe, dough weight, oven system, and targeted final product characteristics.
Repeatability in Professional Production
Using the same tray size, product placement, recipe, and baking process consistently can help establish similar initial conditions in production.
Compatibility with 60x80 cm Baking Trolleys
The 60x80 cm Perforated Angle Type Non-Stick Aluminum Baking Tray can be used in compatibility with 60x80 cm baking trolleys. This compatibility aids in the systematic transport and stacking of trays in the production area.
Organized Production Flow on Tray Trolleys
Systematic placement of trays on 60x80 cm trolley can assist in a planned production flow between the preparation area, fermentation process, and oven.
Size Difference Between 40x60 and 60x80 Perforated Italian Trays
The 60x80 cm model offers a larger working surface compared to the 40x60 cm perforated Italian tray. The model selection should be made based on production capacity, product size, placement plan, and the trolley system used.
Mechanical Protection of Non-Stick Coating
To help preserve the coating's lifespan, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, or similar hard or abrasive equipment on the tray surface.
Product Removal on Perforated Surface
Selection of suitable auxiliary equipment that does not damage either the non-stick coating or the 3 mm perforated surface should be preferred when removing baked products from the tray.
Factors Affecting Coating Lifespan
The duration of use for the non-stick coating is not fixed. Production intensity, temperature, cleaning method, mechanical contact, product removal technique, and storage conditions can affect the condition of the coating over time.
Periodic Inspection of Coated Surface
The non-stick surface can be periodically checked for scratches, wear, or physical damage. It is useful to monitor the surface condition, especially around the holes and in areas of intensive contact.
Cleaning of 3 mm Perforated Surface
After use, the working surface and any product residues left in the 3 mm holes should be cleaned using appropriate methods. Avoid cleaning applications that could damage the perforations or non-stick coating.
Cleaning of Non-Stick Surface
Hard sponges, wire brushes, abrasive cleaning tools, and cutting equipment should not be used as they can damage the non-stick surface. The cleaning method should be selected to ensure the physical protection of the coating.
Post-Use Storage
The tray should be stored in a clean and dry area, where its non-stick working surface will not come into contact with hard or cutting equipment and its geometry will not be distorted.
Use in Baking, Patisserie, and Bakery Production
The 60x80 cm Perforated Angle Type Non-Stick Aluminum Baking Tray can be used in professional bakeries, patisseries, restaurant kitchens, and bakery product production facilities for the preparation and baking of different products.
Points to Consider in Selecting Perforated Italian Trays
When selecting a model, the type of product to be prepared, the need for a 3 mm perforated surface, preference for a non-stick coating, 2 mm aluminum material thickness, oven system, and 60x80 cm trolley compatibility should all be considered together.
Technical Structure of 60x80 cm Perforated Non-Stick Italian Tray
The main technical features of the product include 60x80 cm size, approximately 2100 gram weight, 2 mm aluminum body, 3 mm hole diameter working surface, and non-stick coating.
Technical Specifications
Below are the basic technical details of the 60x80 cm Perforated Angle Type Non-Stick Aluminum Baking Tray model regarding size, weight, material thickness, hole diameter, working surface, and trolley compatibility.
| 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 / perforation type |
| Hole Diameter |
3 mm |
| Working Surface |
Non-stick coated aluminum surface |
| Compatibility with 60x80 cm Tray Trolley |
Compatible |
| Coating Maintenance |
Avoid contact with hard, cutting, and abrasive equipment |
| Usage Area |
Professional baking, patisseries, and bakery production |
Usage Areas
The 60x80 cm Perforated Angle Type Non-Stick Aluminum Baking Tray can be used in professional bakeries, patisseries, restaurant kitchens, and bakery product production facilities for preparing and baking various products. The 3 mm perforated structure supports air and heat passage, while the non-stick working surface aids easier separation of baked products from the tray under appropriate product and process conditions.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 60x80 cm Perforated Angle Type Non-Stick Aluminum Baking Tray model, the approximately 2100 gram tray weight, 2 mm aluminum body, 3 mm hole diameter, non-stick coating, and 60x80 cm trolley system should be considered together.