60x90 cm professional 10-channel baguette tray
10 separate channel structure for baguette production
Working surface with 3 mm diameter holes
1.5 mm material thickness
Approximate product weight of 3.1 kg
Perforated structure supporting air circulation underneath
External dimension compatible with 60x90 cm tray trolleys
Organization of baguette dough in ten separate working areas
60x90 cm 10-channel baguette tray; has approximately 3.1 kg weight, 1.5 mm material thickness, and 3 mm hole diameter. Ten separate channels support the organization of shaped baguette doughs into specific working areas on the tray. The perforated surface may help hot air reach the bottom of the product and assist with easier moisture removal under the tray under suitable process conditions. The product is compatible with 60x90 cm tray trolleys.
60x90 cm 10-Channel Baguette Tray
The 60x90 cm 10-channel baguette tray is a baking tray for professional baguette bread production. The ten-channel layout assists in positioning shaped doughs into separate working lines, while the perforated working surface supports air circulation underneath the product during baking.
10-Channel Professional Production Layout
The 10 separate channels on the tray surface allow the preparation of baguette dough in isolated working areas. This structure supports the organization of products within the same production batch by channel and systematically plans placement on the tray.
Dough Placement in Ten Separate Working Areas
Doughs shaped according to the baguette form can be placed into ten separate channels in line with the production plan. Since each channel forms an independent working area, the direction and position of the products on the tray can be more systematically tracked from the preparation stage onward.
Working Surface with 3 mm Hole Diameter
There are holes with a 3 mm diameter on the tray surface. These openings form a perforated working structure that supports hot air within the oven reaching the bottom of the product through the tray surface.
Structure Supporting Air Circulation on the Bottom Surface
The perforated base can assist in increased air circulation under the bottom of the baguette bread under suitable product and baking conditions. The results obtained can vary depending on oven type, air movement, temperature, and dough characteristics.
Perforated Structure Assisting Moisture Removal
The openings with a diameter of 3 mm may help moisture that could form under the tray to evaporate more easily under suitable process conditions. This physical structure can create a different bottom surface baking character compared to trays with a closed working surface.
60x90 cm Professional External Dimension
The external dimension of the tray is 60 cm in width and 90 cm in length. This dimension can be incorporated into the existing production infrastructure of the business by evaluating in conjunction with professional ovens, shelves, and transport systems.
1.5 mm Material Thickness
The product has a material thickness of 1.5 mm. This value is one of the basic technical specifications defining the physical structure of the tray and can be used as a reference in comparing different baguette tray options.
Approximate Product Weight of 3.1 kg
The physical weight of the tray is approximately 3.1 kg. This information can be taken into account when planning transportation arrangements and tray trolley organization in businesses where multiple trays are used within the same production system.
Placement of Baguette Dough in Channels
Portioned and baguette-shaped dough can be placed separately into the ten channels on the tray. Channel-based placement helps transfer products within the same production group to subsequent processes regularly after the preparation stage.
Effect of Dough Weight on Baguette Form
Portion weight can affect the targeted length, thickness, and volume characteristics of the baguette bread. The amount of dough to be used should be determined according to the product standard targeted by the company, independent of the channel count.
Production Planning with 10 Channels
The ten-channel structure creates multiple working areas for baguette dough on the same tray. While defining product placement, dough weight and the targeted baguette form should be evaluated along with the production recipe.
Channel Count Does Not Determine Final Product Size
Having ten channels in the tray does not mean that the baked baguette bread will emerge in a fixed length, thickness, or volume. The final product geometry is the result of the combination of recipe, dough weight, shaping, and fermentation variables.
Role of Shaping Process in Product Form
How the baguette dough is shaped before being placed in the channel can affect the length and thickness characteristics of the baked product. Even when using the same tray, different shaping methods can create different final product results.
Contribution of Channel Geometry to Dough Positioning
Channels help maintain the direction and working line of shaped dough on the tray. The final form of the product develops based on the channel structure, as well as weight, recipe, and fermentation process.
Different Roles of Hole Structure and Channel Layout
While the channel structure is aimed at organizing dough positioning on the tray, the 3 mm holes support hot air reaching the bottom section of the product. Thus, product placement and air circulation are supported by different physical features on the same tray.
Placement Character of 10-Channel Structure
The ten-channel structure allows the 60x90 cm tray surface to be divided into multiple working lines for baguette dough. The dough weight and shaping method to be used in this arrangement should be evaluated together with the development area within the channel.
Preparation Before Fermentation
After being placed into channels, dough formed into baguette shapes can be taken to the holding or fermentation stage according to the company's production method. Keeping products together on the same tray can facilitate the monitoring of the production batch.
Dough Development During Fermentation
The development of dough inside the channel varies with recipe, portion weight, fermentation time, and environmental conditions. While the channel arrangement supports the product's position, the extent of volume development depends on process parameters.
Planning the Fermentation Allowance
Since shaped baguette dough can gain volume during fermentation, the initial weight and the targeted product form should be planned accordingly. The development allowance within the channel should be evaluated with the company's recipe and targeted product geometry in mind.
Use in Different Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes suitable for the company's production program. Changes in dough structure can affect fermentation behavior, development inside the channel, and the form of the product after baking.
Production with Different Portion Weights
Baguette doughs of different weights can be prepared according to the company's product portfolio. When the portion quantity is changed, the targeted product size and development area within the channel should be reassessed.
The Final Baguette Bread Form is Process-Dependent
The length, thickness, and volume of the baked baguette bread may vary depending on dough recipe, weight, shaping, fermentation, oven type, temperature, and baking time. Therefore, a fixed final product size should not be specified based on tray features.
Role of the Perforated Surface in Baking Character
The perforated base can create a different air circulation compared to trays with a closed working surface by supporting hot air reaching the bottom of the baguette dough. The result obtained should be evaluated together with product recipe and oven conditions.
Variables Affecting Result on Bottom Surface
The baking character of the bottom surface of the baguette bread is not determined solely by the 3 mm hole diameter. Hole distribution, oven type, air circulation, temperature, baking time, dough recipe, and fermentation conditions can also affect the result.
Batch Organization Before Baking
Managing the ten baguette doughs prepared on the same tray together can assist with planning the sequence of fermentation and baking on a tray basis. Thus, products in the same production batch can be tracked by equipment.
10-Channel Tray Standard in Mass Production
Using trays with the same size and channel structure together can create a common working arrangement on the equipment side. If similar product results are targeted, portioning, shaping, and fermentation practices must also be carried out consistently.
Channel Organization in 60 cm Width
The ten-channel structure within a 60 cm tray width allows the positioning of shaped baguette doughs side by side in specific working lines. The dough weight to be used and the targeted product form can be planned together with this physical placement arrangement.
Role of 90 cm External Length in Equipment Planning
The 90 cm external length is one of the fundamental values used in assessing measurement compatibility between the tray and professional oven and transport systems. The actual length of the baked baguette bread does not need to be equal to the external dimension of the tray.
Compatible with 60x90 cm Tray Trolleys
The product has an external dimension compatible with 60x90 cm tray trolleys. Trays can be placed on suitable shelves and organized together in preparation, fermentation, and in-house transport processes.
Multi-Tray Transport Organization
The use of a tray trolley can assist in collectively moving multiple baguette trays between different processing points in the production area. Thus, the joint management of trays within the same production batch becomes easier.
Measurement Compatibility with 60x90 cm Oven Systems
Before using the tray, it should be checked whether the professional oven supports the 60x90 cm tray size. It is important for racks, rails, or carrier systems inside the oven to be compatible with the external dimensions for correct equipment matching.
Baguette Bread Production in Professional Ovens
The 60x90 cm 10-Channel Baguette Baking Tray can be included in the daily production program in professional ovens where baguette bread is regularly produced. The required number of trays can be determined according to the company's production volume and oven cycles.
Use in Patisseries and Bakery Businesses
Patisseries and professional bakery businesses producing baguette and similar long-form bread varieties can evaluate this tray model in their production systems when their existing oven and transportation infrastructures are appropriate.
Use in Industrial Baguette Bread Production
In facilities with high volume production, the 60x90 cm and 10-channel tray arrangement can support the planning of production organization on a common equipment standard. While assessing total capacity, not only the channel number but also dough preparation, fermentation, and oven cycles should be considered.
Stackable Tray Design
60x90 cm baguette trays can be stacked when not in use. This structure helps maintain equipment in a more compact manner in professional production areas where there are many trays.
Protection of Working Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the lower working surface. Thus, the physical protection of the working surface is supported during processes where trays are stored on top of each other.
Regular Inspection of the 3 mm Holes
During professional use, the working surface can be regularly checked to ensure that the holes are not clogged with dough residue or production waste. Keeping the openings clean helps maintain the working principle of the perforated structure for air circulation.
Physical Inspection of Ten Channels
The channel structure can be inspected at regular intervals for impact, bending, or physical deformation during intensive use. Maintaining channel geometry helps keep shaped doughs in planned working areas.
Process Variables Affecting Baking Result
The volume, color, crust structure, and general baking character of the baguette bread may vary with dough recipe, fermentation, oven type, air circulation, temperature, and baking time, in addition to the features of the tray.
Professional Cleaning and Maintenance
The 60x90 cm 10-Channel Baguette Baking Tray should be cleaned according to cleaning procedures suitable for professional oven equipment. It is recommended to avoid harsh and deforming applications that can damage the channel geometry or the 3 mm holes.
Periodic Inspection of Tray External Form
Maintaining the external geometry of the tray is important for the continuity of measurement compatibility with oven and tray trolley systems. Impacts, bending, and other physical deformations can be checked at regular intervals in intensive professional use.
60x90 cm Professional 10-Channel Perforated Baguette Tray Option
With its 60x90 cm external dimension, 10-channel production layout, 3 mm perforated working surface, 1.5 mm material thickness, and approximately 3.1 kg weight, the product is a tray option for professional baguette bread production. Compatible with 60x90 cm tray trolleys and stackable structure, it supports the planning of in-house equipment organization.
Technical Specifications
Below are the basic technical details regarding the measurement, channel layout, hole diameter, approximate weight, material thickness, and professional equipment compatibility of the 60x90 cm 10-Channel Baguette Tray.
| Product Type |
Professional 10-channel baguette bread tray |
| Dimension |
60x90 cm |
| Width |
60 cm |
| Length |
90 cm |
| Channel Count |
10 channels |
| Hole Diameter |
3 mm |
| Surface Structure |
Perforated, 10-channel working surface |
| Product Weight |
Approximately 3.1 kg |
| Material Thickness |
1.5 mm |
| Function of Perforated Surface |
Structure supporting hot air reaching the bottom section of the product and moisture removal from under the tray under suitable process conditions |
| Product Group |
Professional baking tray for baguette bread production |
| Dough Usage |
Portioned and baguette-shaped bread doughs |
| Product Layout |
Organization of baguette dough on 10 separate channels |
| Channel Use |
Each channel forms a separate baguette dough working area |
| Product Size |
Varies depending on dough weight, recipe, shaping, and fermentation conditions |
| Tray Trolley Compatibility |
Compatible with 60x90 cm tray trolleys |
| Oven Compatibility |
Professional oven systems supporting 60x90 cm tray size |
| Stacking Feature |
Stackable structure |
| Surface Protection During Stacking |
Stacking structure designed to prevent the top tray from scratching the lower working surface |
| Usage Process |
Preparation, holding, fermentation, transport, and baking |
| Usage Area |
Professional baguette bread and bakery product production |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Usage Areas
The 60x90 cm 10-Channel Baguette Baking Tray; can be used in professional ovens, baguette bread producers, patisseries, and industrial bakery businesses for baguette bread production. The ten-channel structure allows shaped doughs to be organized into separate working areas, while the 3 mm perforated surface may support air circulation underneath the product and moisture removal under suitable process conditions. The product is compatible with 60x90 cm tray trolleys.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When selecting the 60x90 cm 10-Channel Baguette Baking Tray, external dimension, channel count, 3 mm hole diameter, 1.5 mm material thickness, approximately 3.1 kg product weight, targeted dough weight, oven system, and tray trolley compatibility should be evaluated together. The final product form and baking result may vary based on tray features along with the company's recipe and production process applied.