60x90 cm professional non-stick coated baguette tray
10 separate channel structure for baguette production
Working surface with 3 mm diameter perforations
Material thickness of 1.5 mm
Product weight approximately 3.1 kg
Non-stick coating supporting baked product separation
External dimensions compatible with 60x90 cm tray trolleys
Design protecting the coated working surface during stacking
The 60x90 cm non-stick coated 10-channel baguette tray has a weight of approximately 3.1 kg, a material thickness of 1.5 mm, and a hole diameter of 3 mm. The ten separate channels support the organized placement of shaped baguette dough on the tray. The perforated surface aids air circulation under the bottom section under suitable process conditions, while the non-stick coating helps the baked product separate more easily from the tray. The product is compatible with 60x90 cm tray trolleys.
60x90 cm Non-Stick Coated 10-Channel Baguette Tray
The 60x90 cm non-stick coated 10-channel baguette tray is a baking tray aimed at professional baguette production. The ten-channel layout, perforated working surface, and non-stick coating provide distinct functions at various production stages, such as dough arrangement on the tray, supporting air circulation underneath the product during baking, and removal of the baked product from the working surface.
10-Channel Professional Baguette Production Layout
The 10 separate channels on the tray allow dough shaped for baguette form to be prepared in distinct working areas. This setup supports the systematic management of the placement of products within the same production batch channel by channel.
Dough Organization in Ten Separate Working Areas
Shaped baguette dough can be placed into the ten channels based on the production plan. Because each channel forms an independent working line, the direction and position of the products on the tray can be more systematically followed from the preparation stage.
Working Surface with 3 mm Hole Diameter
The tray surface features 3 mm diameter holes. These openings create a perforated working structure that supports hot air from the oven passing through the tray surface and reaching the product's bottom section.
Structure Supporting Air Circulation on the Bottom Surface
The perforated base may aid in increasing air circulation under the baguette's bottom section under suitable product and baking conditions. The outcomes can vary depending on oven type, air movement, temperature, and dough properties.
Perforated Surface Assisting Moisture Removal
The 3 mm openings can help more effective moisture removal from under the tray under proper process conditions. This allows for a different bottom surface baking characteristic than tray models with closed working surfaces.
Non-Stick Coated Working Surface
The non-stick coating applied to the tray surface forms a non-stick layer intended to reduce the tendency of baked products to stick to the working surface. Under appropriate product and process conditions, it supports the easy and smooth removal of baguette bread from the tray.
Different Functions of Perforation and Non-Stick Coating
While the 3 mm holes provide a physical structure supporting hot air reaching the product's bottom section, the non-stick coating addresses surface contact between the product and the tray. Thus, two different features are utilized together for baking characteristics and product removal on the same tray.
Surface Supporting Removal of Baked Baguettes from the Tray
After baking is completed, the removal of baguette bread from the channels is a key phase in the production flow. The non-stick working surface may help ease product retrieval from the channels by reducing the sticking tendency under suitable process conditions.
Flexibility in Use of Grease and Release Agents
The coated working surface may reduce the need for intensive greasing or release agent use depending on the dough recipe and the production method of the facility. The method and amount to be applied should be determined based on product characteristics and process conditions.
60x90 cm Professional External Dimension
The external dimensions of the tray are 60 cm in width and 90 cm in length. These dimensions can be integrated into the existing production infrastructure of the facility when assessed together with professional oven, shelf, and transportation systems.
Material Thickness of 1.5 mm
The product features a material thickness of 1.5 mm. This value is one of the basic technical characteristics defining the physical structure of the tray and can be used as a reference in comparison with other professional 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 considered when planning the transport and tray trolley organization in facilities where multiple trays are used within the same production system.
Placement of Baguette Dough in Channels
Portioned and shaped dough for baguette form can be placed separately into the ten channels on the tray. Channel-based placement aids in the orderly transition of products within the same production group to subsequent processes after preparation.
Effect of Dough Weight on Baguette Form
Portion weight can affect the targeted length, thickness, and volume character of the baguette. The amount of dough to be used should be determined according to the product standard targeted by the facility, independent of the number of channels.
Production Planning with 10 Channels
The ten-channel structure creates ten separate baguette dough working areas on the same tray. While the number of channels defines the placement arrangement, the dough weight and the target product geometry should be evaluated in conjunction with the facility's recipe.
Channel Count Does Not Determine Final Baguette Size
Having ten channels on the tray does not imply that the baked baguette will be of a fixed length, thickness, or volume. The final product geometry is the result of dough weight, recipe, shaping, fermentation, and baking conditions together.
Role of Shaping Process in Product Geometry
How the baguette dough is shaped before being placed into the channel can affect the length and thickness character of the baked product. Different shaping applications can create different final product forms even when using the same tray.
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 depending on the recipe, weight, and fermentation process in addition to the channel structure.
Importance of Fermentation Margin in Dense Channel Layout
In the ten-channel layout, the volumetric development of the dough during fermentation should be considered. The initial weight and shaping method can be planned in conjunction with the development space within the channel according to the desired product form.
Preparation Before Fermentation
Once the shaped doughs are placed in the channels, they can be moved to a holding or fermentation stage suitable for the facility's production method. Keeping products on the same tray helps in tracking the production batch by equipment.
Dough Development During Fermentation
The development of the dough within the channel varies based on recipe, portion weight, fermentation time, and environmental conditions. While the channel layout supports product positioning, the amount of volumetric growth depends on process parameters.
Usage with Different Baguette Bread Recipes
The tray can be evaluated with different baguette bread recipes suitable for the facility's production program. Changes in dough structure can affect fermentation behavior, development within the channel, and the resulting product geometry after baking.
Production with Different Portion Weights
Baguette doughs of different weights can be prepared according to the facility’s product portfolio. When the portion amount is changed, the target product size and development space within the channel should be reassessed.
Final Baguette Bread Form Depends on the Process
The length, thickness, and volume of baked baguette bread can vary based on dough recipe, weight, shaping, fermentation, oven type, temperature, and baking time. Therefore, a fixed final product size should not be specified solely based on tray characteristics.
Role of Perforated Surface in Baking Characteristics
The perforated working surface can create a different air circulation compared to closed surface tray models by supporting hot air reaching the bottom section of the baguette dough. The resulting baking outcome should be evaluated in conjunction with product recipe and oven conditions.
Variables Affecting Bottom Surface Result
The baking characteristic of the baguette’s bottom surface 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 influence the result.
Difference Between Coated and Non-Coated 10-Channel Models
This model features a non-stick coating applied to the working surface. While surface preparation for the non-coated version is planned based on the facility’s recipe and production method, the coated model offers an additional operational feature supporting product separation from the surface under suitable conditions.
Character of 10-Channel Layout on 60x90 cm Surface
The ten-channel structure established over the external dimensions of 60x90 cm allows the tray surface to be divided into multiple baguette working lines. This arrangement permits the planning of product weight and the target form according to the channel structure.
Batch Organization Before Baking
Managing the ten prepared baguette doughs on the same tray may assist in planning the fermentation and baking sequence on a tray basis. Thus, products within the same production group can be tracked on an equipment basis.
10-Channel Tray Standard in Mass Production
Using trays with the same dimensions and channel layout together can create a consistent workflow on the equipment side. If similar product results are targeted, portioning, shaping, and fermentation applications must be conducted consistently.
Channel Organization in 60 cm Width
The ten-channel structure within the 60 cm tray width allows shaped baguette doughs to be positioned side by side in designated working lines. The dough weight and the target product form can be planned along 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 evaluating dimensional compatibility between the tray and professional oven and transport systems. However, the actual length of the baked baguette bread does not have to match the tray's external dimensions.
Compatible with 60x90 cm Tray Trolleys
The product has external dimensions compatible with 60x90 cm tray trolleys. Trays can be organized together during preparation, fermentation, and internal transportation processes on suitable shelves.
Multiple Tray Transportation Organization
The use of tray trolleys can aid in the collective movement of multiple baguette trays between different processing points in the production area. This facilitates the management of trays within the same production batch.
Dimensional Compatibility with 60x90 cm Oven Systems
Before use, it should be confirmed that the professional oven supports the 60x90 cm tray dimension. The alignment of shelves, rails, or carrier systems within the oven with the external dimension is crucial for proper equipment matching.
Baguette Production in Professional Ovens
The 60x90 cm non-stick coated 10-channel baguette 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 based on the facility's production capacity and oven cycles.
Use in Pastry Shops and Bakery Enterprises
Pastry shops and professional bakery enterprises producing baguette and similar long-shaped bread varieties can evaluate this non-stick tray model in their production systems if their existing oven and transport infrastructures are suitable.
Use in Industrial Baguette Bread Production
In facilities with high-volume production, the 60x90 cm and 10-channel tray configuration can support planning the production organization based on a common equipment standard. While evaluating total capacity, not only the number of channels 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 aids in the compact storage of equipment in professional production areas where there are numerous 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 lower tray. This supports the physical protection of the coated working surface during storage in stacks.
Protection of Non-Stick Coating from Mechanical Contact
To maintain the physical integrity of the coating, contact with sharp, cutting, or abrasive equipment such as knives, metal spatulas, metal sponges, and wire brushes on the non-stick working surface should be avoided.
Selection of Product Removal Equipment
During the removal of baked baguette breads from the channels, choosing tools compatible with the non-stick surface rather than hard metal tools that could scratch the coating helps protect the working surface mechanically.
Factors Affecting Coating Usage Lifespan
The lifespan of the non-stick coating changes depending on production intensity, working temperature, mechanical contact, cleaning method, usage frequency, and storage conditions. Therefore, a fixed service life 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 replacement.
Periodic Inspection of 3 mm Holes
During professional use, the working surface can be regularly checked to ensure the holes are not clogged with dough residue or production waste. Keeping the openings clean helps maintain the work principle of the perforated structure for air circulation.
Physical Inspection of Ten Channels
The channel structure can be examined at certain 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 Results
The volume, color, crust structure, and general baking characteristics of baguette bread can differ based on the tray and coating features, as well as the dough recipe, fermentation, oven type, air circulation, temperature, and baking duration.
Professional Cleaning and Maintenance
The 60x90 cm non-stick coated 10-channel baguette tray should be cleaned according to cleaning procedures suitable for coated professional oven equipment. It is recommended to avoid hard, cutting, and abrasive applications that could damage the non-stick surface, channel geometry, or 3 mm holes.
Periodic Inspection of Tray's External Form
Maintaining the external geometry of the tray is important for continued dimensional compatibility with oven and tray trolley systems. Regular inspection for impact, bending, and other physical deformations during intensive professional use is advisable.
60x90 cm Professional Non-Stick Coated 10-Channel Baguette Tray Option
With its external dimension of 60x90 cm, 10-channel production layout, 3 mm perforated working surface, 1.5 mm material thickness, approximate weight of 3.1 kg, and non-stick coating, the product is a tray option for professional baguette bread production. Its compatibility with 60x90 cm tray trolleys and stackable design supports the planning of in-production equipment organization.
Technical Specifications
Below are the basic technical details of the 60x90 cm non-stick coated 10-channel baguette tray concerning dimensions, channel layout, hole diameter, approximate weight, material thickness, surface coating, and professional equipment compatibility.
| Product Type |
Professional non-stick coated 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 |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface supporting easier and smoother separation of baked baguette bread from the tray |
| Function of Perforated Surface |
Structure supporting hot air reaching the bottom section of the product and aiding moisture removal from under the tray under suitable process conditions |
| Dough Usage |
Portioned and shaped bread dough for baguette form |
| Product Arrangement |
Baguette dough placement on 10 separate channels |
| Channel Usage |
Each channel forms a separate working area for baguette dough |
| Product Size |
Varies by 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 dimension |
| Stacking Feature |
Stackable design |
| Surface Protection During Stacking |
Stack design preventing the top tray from scratching the non-stick coated working surface of the tray below |
| Coating Maintenance |
Avoid contact with metal, cutting, and abrasive equipment |
| Usage Process |
Preparation, holding, fermentation, transport, and baking |
| Application Area |
Production of professional baguette bread and bakery products |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Applications
The 60x90 cm 10-Channel Non-Stick Baguette Baking Tray can be used for baguette production in professional ovens, baguette producers, pastry shops, and industrial bakery enterprises. The ten-channel design allows shaped doughs to be organized in separate working areas, while the 3 mm perforated surface supports air circulation beneath and moisture removal under suitable process conditions. The Teflon coating helps baked products detach more easily from the working surface. 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 baking sector. When selecting a non-stick coated 10-channel baguette tray, the 60x90 cm external dimension, channel count, 3 mm hole diameter, 1.5 mm material thickness, approximate weight of 3.1 kg, non-stick working surface, targeted dough weight, oven system, and tray trolley compatibility should be evaluated together. The final product size and baking result can vary based on tray features as well as the facility’s recipe and applied production process.