60x90 cm tray size
6-channel baguette tray structure
3 mm hole diameter
1.5 mm material thickness
Teflon coated working surface
Suitable for baguette and long bread production
Supports air circulation with perforated surface
Suitable for use in professional ovens and bakeries
The 60x90 cm 6-Channel Non-Stick Baguette Baking Tray aids in the orderly placement and baking of baguette breads with its 6 separate channel structure, 3 mm diameter perforations, 1.5 mm material thickness, and Teflon-coated working surface. The perforated surface can support air circulation around the product under suitable oven and process conditions.
60x90 cm 6-Channel Non-Stick Baguette Baking Tray
The EKMAŞ 60x90 cm Baguette Baking Tray is professional baking equipment with a perforated and Teflon-coated surface, helping arrange long-form breads on separate channels.
6 Separate Baguette Channels
The 6 channels on the tray allow for the placement of dough in separate rows and support more orderly positioning of products side-by-side during baking.
Helps Maintain Baguette Form
The channeled surface contributes to reducing uncontrolled sideways expansion of long doughs before and during baking, helping preserve a more defined baguette form.
60x90 cm Professional Tray Size
The 60x90 cm tray surface offers a wide working area suitable for arranging 6 long product rows on the same tray in professional baking and bakery product production lines.
3 mm Perforated Surface
The perforations on the tray surface have a diameter of 3 mm. The perforated structure can assist hot air circulation around the product and support heat transfer at the contact region with the lower surface under suitable baking conditions.
Perforated Structure Supports Heat Distribution
The holes across the surface facilitate the movement of hot air within the oven, reaching the bottom and side areas of the product, contributing to a more balanced baking process.
1.5 mm Material Thickness
The tray has a material thickness of 1.5 mm. This structure supports the preservation of form and channel geometry in professional use baguette trays during operation.
Teflon Coated Working Surface
The Teflon coating can help reduce dough adhesion to the tray surface under appropriate usage and maintenance conditions.
Supports Removal of Baked Products from the Channel
The coated surface can aid in more controlled removal of baguette breads from the channels after baking. The result may vary by dough recipe and baking conditions.
Suitable for Long Bread Production
In addition to baguettes, the tray channels can also be utilized for preparing different long-form breads, provided the size and recipe are suitable.
Reduces Dough Contact with Each Other
The 6 separate channels create a physical boundary between doughs, helping reduce their spread towards each other during fermentation and baking.
More Regular Row Placement
The fixed placement of the channels allows for similar row arrangements of doughs in each production, enabling a more planned use of the tray surface.
Dough Length Should Be Adjusted According to the Channel
Preparing baguette doughs in accordance with channel length during shaping helps ensure more balanced placement on the tray.
Dough Diameter and Volume Affect the Result
Since dough thickness, weight, and the volume gained during fermentation can affect the filling level within the channel, the recipe should be adjusted accordingly.
Fermentation Level Should Be Considered
The volume reached by baguette doughs before baking can affect the final form in the channel and the space between products.
Final Form May Vary by Recipe
The final diameter, crust structure, and internal texture of products prepared on the same tray may vary depending on flour, hydration, kneading, fermentation, and baking conditions.
May Support Baguette Crust Formation
The perforated structure and channel form can support hot air movement around the product in suitable oven conditions, contributing to the development of the baguette bread's outer surface.
Assists with Air Contact on the Bottom Surface
3 mm perforations allow air passage at the regions in contact with the tray, potentially supporting baking behavior compared to a closed flat surface.
Can Be Used in Professional Ovens
The 60x90 cm baguette tray can be included in long bread production processes in bread ovens, industrial production areas, and similar professional businesses.
Suitable for Pastry and Bakery Product Production
Pastry and bakery product businesses with baguette and similar long products in their menu can use the tray in their daily production flow.
Ensures Layout Standard in Production Repetition
The fixed layout with 6 channels can help standardize product distribution on the tray by ensuring doughs are placed in similar positions in each production.
Number of Channels Should Be Evaluated According to Production Plan
The 6-channel structure may be a suitable option for productions preferring a wider channel spacing or a larger product form. The product size should be evaluated together with the intended baguette form.
Teflon Coating May Reduce the Need for Greasing
The coated surface may reduce the need for additional greasing in some recipes; however, surface preparation should be determined according to dough structure and production method.
Avoid Sharp Metal Tools
Avoiding the direct use of knives, hard metal spatulas, and similar equipment on the Teflon coating helps preserve the working surface.
Abrasive Cleaning Is Not Suitable
Since hard wire and intensive scrubbing cleaning equipment can damage the coating, more controlled cleaning methods should be preferred.
Keeping Perforations Clean Is Important
Ensuring that dough, flour, or other production residues do not accumulate in the 3 mm diameter perforations helps maintain the function of the perforated surface.
Surface Check After Use
While cleaning the tray, the channels, perforations, and coating surface should be checked together; remaining production residues should be removed using appropriate methods.
Coating Performance Depends on Usage
The performance of the Teflon surface may vary depending on the type of cleaning, contact with tools, usage frequency, and production conditions.
Tray Size Should Be Evaluated with Oven and Trolley Compatibility
Before using the 60x90 cm tray, check that the oven's internal dimensions and, if applicable, the tray trolley rack system are compatible with this size.
6 Channels Determine Product Spacing
The number of channels affects the density of product placement on the tray. The 6-channel structure may allow fewer but more widely spaced product rows.
Choosing the 60x90 cm 6-Channel Non-Stick Baguette Baking Tray
When choosing a product, consider the 60x90 cm tray size, 6 channels, 3 mm hole diameter, 1.5 mm material thickness, and Teflon coated working surface together.
Technical Specifications
The basic technical and usage information for the 60x90 cm 6-Channel Non-Stick Baguette Baking Tray is provided below.
| Product Type |
Non-stick baguette baking tray |
| Tray Size |
60x90 cm |
| Number of Channels |
6 channels |
| Hole Diameter |
3 mm |
| Material Thickness |
1.5 mm |
| Coating |
Teflon coated working surface |
| Surface Structure |
Perforated and channeled |
| Basic Use |
Preparation of baguette bread and similar long breads |
| Usage Type |
Professional oven, pastry, and bakery product production |
Usage Areas
The 60x90 cm 6-Channel Non-Stick Baguette Baking Tray can be used for preparing baguette bread and similar long-form bakery products. While the 6 separate channels support the orderly positioning of products, the 3 mm diameter perforations can contribute to air circulation under suitable oven conditions. The 1.5 mm material thickness supports the preservation of channel form, and the Teflon coating helps reduce dough adhesion to the surface and facilitate the more controlled removal of baked products from the tray under suitable usage conditions.
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About EKMAŞ
EKMAŞ develops baguette trays in different sizes and channel options for professional bakery and pastry production. The 60x90 cm 6-Channel Non-Stick Baguette Baking Tray is functional baking equipment for the orderly preparation of long breads with its 6-channel structure, 3 mm perforated surface, 1.5 mm material thickness, and Teflon coating.