60x90 cm professional non-stick aluminum hamburger tray
1.5 mm aluminum material thickness and approximately 2.65 kg weight
Tray structure for hamburger bun and burger bun production
Non-stick coating that supports the easy release of baked products
Compatible dimensions with 60x90 cm tray trolleys
60 cm width and 90 cm length large production area
Stackable design for more compact storage
Structure preventing the lower coated working surface from being scratched during stacking
60x90 cm non-stick aluminum hamburger tray; it has a width of 60 cm and a length of 90 cm with an approximate weight of 2.65 kg. The product is made from 1.5 mm thick aluminum material. The non-stick coating applied to the working surface supports the easier release of baked hamburger buns from the tray surface under suitable process conditions. The large tray size can be used for preparing portioned doughs in production batches and transferring them to different stages of the manufacturing process. The product is compatible with 60x90 cm tray trolleys. Trays can be stacked on top of each other, and the stack geometry is designed to prevent the lower non-stick coated working surface from being scratched.
60x90 cm Non-Stick Aluminum Hamburger Tray
60x90 cm non-stick aluminum hamburger tray is a large-sized baking tray designed for use in professional hamburger bun and burger bun production. It combines an aluminum body structure with a non-stick working surface in the same product, making the tray valuable at various points of the production process from preparation to post-baking product retrieval.
Professional Tray for Hamburger Bun Production
This model can be used specifically for the hamburger bun production process. Portioned and shaped doughs can be placed on the tray according to the production program and transferred to holding, fermentation, and baking stages.
Professional Tray Size of 60x90 cm
The outer dimensions of the tray are 60 cm in width and 90 cm in length. These dimensions can be included in equipment planning for high-volume hamburger bun production by considering professional oven and tray trolley systems.
1.5 mm Aluminum Material Thickness
The 60x90 cm non-stick hamburger tray is made from 1.5 mm thick aluminum material. Material thickness, along with the tray's outer dimension and approximate weight, is one of the essential technical features of the product.
Approximately 2.65 kg Product Weight
The physical weight of the 60x90 cm non-stick aluminum hamburger tray is approximately 2.65 kg. This value represents the approximate weight of a single tray and can be considered a reference in terms of transportation, storage, and equipment organization in professional operations using a high number of trays.
Aluminum Body Structure
The main body material of the tray is aluminum. With a material thickness of 1.5 mm and an outer dimension of 60x90 cm, together with the tray form for professional hamburger bun production, it forms the basic structure of the product.
Non-Stick Coated Working Surface
The non-stick coating applied to the tray surface creates a non-stick layer to reduce the tendency of baked products to stick to the working surface. Under appropriate product and production conditions, it supports easier and more uniform separation of hamburger buns from the tray.
Separate Functions of Aluminum Body and Non-Stick Coating
In this model, while the aluminum material forms the base body of the tray, the non-stick coating provides a different function for the working surface in contact with the product. Thus, the tray structure and the surface feature that supports the product retrieval phase are evaluated as separate technical elements.
Surface Supporting the Removal of Baked Products from the Tray
After baking is completed, retrieving hamburger buns from the tray surface is one of the essential stages of the production flow. The non-stick coating helps to make the product retrieval process more practical by reducing the tendency to stick under suitable process conditions.
Flexibility in Lubricant and Separator Use
The non-stick coating can help reduce the intense use of lubricants or separators depending on the product recipe and the working method of the establishment. The method and amount to be used should be determined based on the characteristics of the hamburger bun to be produced and the process of the establishment.
Production Organization at 60 cm Width
The 60 cm tray width allows for the organization of portioned hamburger doughs within production batches according to the product standard of the business. The working space to be left between products should be determined based on the target hamburger bun diameter and the dough development character.
Batch Placement at 90 cm Length
The 90 cm tray length offers a broad working direction for the orderly positioning of hamburger doughs within the same production batch. The number of products on the tray may vary depending on the dough weight, the target bun size, and the production method used.
High-Volume Production Planning with Large Size
The 60x90 cm tray size can be considered in equipment planning for higher-volume production batches. Usable capacity depends not only on the outer dimensions of the tray but also on the target size of the hamburger bun and the working intervals required between products.
Use with Portioned Hamburger Doughs
In hamburger bun production, doughs can be portioned according to the weights determined by the establishment's recipe. The tray can be used for organizing shaped doughs within the same production batch and transferring them to subsequent process steps.
Product Planning Based on Dough Weight
The diameter and height of the hamburger bun after baking are not solely determined by the tray used. The dough weight, recipe, shaping method, fermentation, and baking parameters collectively affect the final product form.
Equipment Supporting Production Standardization
The regular use of the same tray model in series production can help create standardization on the equipment side. For similar product results, portioning, shaping, fermentation, and baking parameters must also be controlled and applied consistently throughout production.
Use in Series Hamburger Bun Production
Using multiple 60x90 cm hamburger trays in the same production program can help prepare doughs on a batch basis and organize oven cycles accordingly. The necessary number of trays can be planned based on the daily production volume of the establishment.
Pre-Baking Preparation Process
Portioned and shaped hamburger doughs can be placed on the tray and prepared for pre-baking stages suitable for the establishment's production method. The holding times and process steps at this stage should be determined based on the recipe used.
Use with Fermentation Process
Fermentation is a significant production variable in the final form of the hamburger bun. While the tray forms the equipment side of the process, dough development is affected by different factors such as time, environmental conditions, recipe, and portion weight.
Process Control in Hamburger Bun Form
In professional production, when preparing similar-sized and -shaped hamburger buns, consistent application of dough division precision, weight, shaping, and fermentation parameters is important alongside the use of the same tray model.
Use with Different Hamburger Bun Recipes
The tray can be evaluated in different hamburger bun and burger bun recipes suitable for the production method of the establishment. As dough weight, content structure, and fermentation character change, the shape of the product after baking may also vary.
Classic Hamburger Bun Production
In classic hamburger bun production, portioned doughs can be prepared according to the target product size. The tray is one of the equipment that supports the transfer of shaped doughs to the baking stage within the professional production flow.
Use in Burger Bun Production
Burger bun products prepared with different weight and recipes can also be produced with this tray model if suitable for the establishment's process. The non-stick coating offers an additional surface feature supporting the product retrieval after baking under suitable production conditions.
Product Capacity Is Not Fixed
A single fixed capacity value should not be given for the number of products that can be prepared on the 60x90 cm hamburger tray. Dough weight, target product diameter, product geometry, and the working space left between products determine the total capacity.
Planning of Different Production Batches
In professional operations, hamburger buns with different weights or recipes can be prepared in separate production batches. Organizing the number of trays and the oven cycles according to the daily production schedule helps in running the workflow more systematically.
Compatible with 60x90 cm Tray Trolleys
The product has a compatible dimension structure with 60x90 cm tray trolleys. Prepared hamburger trays can be placed on suitable trolley shelves and included in holding, fermentation, or transportation processes within the enterprise.
Bulk Transport Organization with Large Tray Size
Using 60x90 cm tray trolleys helps organize multiple hamburger trays of the same size together in the production area. Therefore, prepared production batches can be collectively moved between different processing points.
Tray Flow in the Production Area
Planned transfer of trays from the preparation section to the holding or fermentation area and then to the baking point can support production organization. Compatible tray trolleys help keep multiple trays within the same batch during this process.
Dimension Compatibility with 60x90 cm Oven Systems
Before using the tray, it should be checked that the professional oven supports the 60x90 cm tray size. The compatibility of the rails, shelves, and carrier systems inside the oven with the tray's outer dimension should be considered in correct equipment matching.
Use in Professional Hamburger Bun Ovens
The 60x90 cm non-stick aluminum hamburger tray can be used in professional ovens where hamburger buns are regularly produced. The number of trays required by the business can be determined based on daily production quantity, product weight, and oven cycles.
Patisseries and Bakery Production Facilities
Patisseries and professional bakery businesses that include hamburger bun or burger bun products in the production program can also include this tray model in their equipment plans. The non-stick surface offers an additional use feature supporting the product retrieval process after baking.
Industrial Hamburger Bun Production
In high-volume and regular hamburger bun production, it is essential to plan the tray, oven, and transport equipment compatibly with each other. The 60x90 cm outer dimension and compatibility with tray trolleys of the same size help organize production equipment in a common measurement order.
Stackable Tray Design
60x90 cm non-stick aluminum hamburger trays can be stacked on top of each other when not in use. This feature helps maintain the equipment more organized in professional operations where large-sized trays are available in high quantities.
Compact Storage for Large Trays
The stackable structure allows trays with large outer dimensions, such as 60x90 cm, to be held together more compactly instead of being stored separately. Thus, more efficient planning of the existing storage space is supported.
Protection of the Non-Stick Surface During Stacking
The stacking geometry is designed to prevent the upper tray from scratching the non-stick coated working surface of the lower tray. In coated models, this feature contributes to protecting the working surface from direct mechanical contact during storage.
Difference Between Non-Stick and Non-Coated Hamburger Tray
In a non-stick hamburger tray, a non-stick coating is applied to the working surface to support easier separation of baked products from the tray under suitable process conditions. In the non-coated aluminum model, lubrication or separator application can be planned according to the establishment's recipe and production method.
Difference Between Hamburger Tray and General Purpose Flat Tray
While general-purpose flat trays can be used for the free placement of different bakery groups, hamburger trays are primarily evaluated as professional equipment for the hamburger bun and burger bun production process. In tray selection, the primary production purpose of the establishment should be considered.
Process Variables Affecting Baking Outcome
The tray and non-stick coating form only part of the production system. The final form and baking character of the hamburger bun depend on the combined effect of variables such as dough recipe, weight, shaping, fermentation, oven type, temperature, and baking time.
Protection of Non-Stick Coating from Mechanical Contact
To maintain the physical integrity of the coating surface, it is recommended not to use knives, metal spatulas, metal sponges, wire brushes, and similar hard or abrasive equipment on the tray. Equipment that will not damage the coating should be preferred in product retrieval and cleaning operations.
Factors Affecting the Use Duration of Coating
The use duration of the non-stick coating can vary depending on conditions such as production intensity, working temperature, mechanical contact, cleaning method, frequency of use, and storage form. Therefore, the coating life should not be evaluated with a single fixed period.
Regular Control of the Coating Surface
The tray can be visually inspected at regular intervals for scratching, wear, or physical coating damage. Monitoring the surface condition helps assess the need for maintenance or renewal at an appropriate time.
Professional Cleaning and Maintenance
The 60x90 cm non-stick aluminum hamburger tray should be cleaned according to procedures suitable for the establishment's non-stick aluminum baking equipment. Avoiding hard, cutting, and abrasive applications is recommended to preserve both the non-stick working surface and tray form.
60x90 cm Professional Non-Stick Hamburger Tray Option
With dimensions of 60x90 cm, a material thickness of 1.5 mm aluminum, an approximate weight of 2.65 kg, and a non-stick coated working surface, the product is a large-sized tray option for professional hamburger bun and burger bun production. Its compatibility with 60x90 cm tray trolleys supports production and transport organization, while its stackable design allows for more compact storage of trays when not in use.
Technical Specifications
Basic information regarding the dimensions, approximate weight, material thickness of 1.5 mm, aluminum body, non-stick working surface, tray trolley compatibility, and professional use features of the 60x90 cm non-stick aluminum hamburger tray is provided below.
| Product Type |
Professional non-stick aluminum hamburger tray |
| Dimension |
60x90 cm |
| Width |
60 cm |
| Length |
90 cm |
| Product Weight |
Approximately 2.65 kg |
| Material Thickness |
1.5 mm |
| Body Material |
Aluminum |
| Product Group |
Professional baking tray for hamburger bun and burger bun production |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface supports easier and more uniform separation of baked hamburger buns from the tray surface |
| Dough Usage |
Portioned hamburger bun doughs according to the establishment's recipe |
| Product Capacity |
Varies depending on dough weight, target product size, and production layout |
| Stacking Feature |
Stackable design |
| Storage Advantage |
Supports the more compact arrangement of large trays and more efficient use of storage space |
| Surface Protection During Stacking |
Stacking structure designed to prevent the upper tray from scratching the non-stick coated working surface of the lower tray |
| Tray Trolley Compatibility |
Compatible with 60x90 cm tray trolleys |
| Usage Area |
Professional hamburger bun, burger bun, and bakery product production |
| Oven Compatibility |
Professional oven systems supporting 60x90 cm tray size |
| Coating Maintenance |
It is recommended to protect from contact with metal, cutting, and abrasive equipment |
| Final Product Form |
Changes according to dough weight, recipe, shaping, fermentation, and baking conditions |
Usage Areas
60x90 cm non-stick aluminum hamburger tray can be used for the production of hamburger buns and burger buns in professional ovens, hamburger bun manufacturers, patisseries, and bakery facilities. Portioned and shaped doughs can be prepared on the tray according to the establishment's recipe and taken to holding, fermentation, and baking processes. The non-stick coating supports the easier separation of baked products from the tray surface under suitable process conditions. The large tray size of 60x90 cm can be considered in equipment planning for higher volume production batches. Product capacity per tray varies depending on dough weight, target product size, and production method. The product can be used with 60x90 cm tray trolleys and professional oven systems supporting the 60x90 cm tray size. The final diameter, height, and baking outcome of the hamburger bun depend on the dough recipe, weight, shaping method, fermentation conditions, oven type, temperature, and baking time.
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About EKMAŞ
EKMAŞ is a Turkish brand providing production equipment for the professional and industrial bakery sector. When selecting a tray for hamburger bun production, tray size, body material, material thickness, surface coating, target product weight, oven system, and tray trolley compatibility should be considered together. Besides equipment standardization in production, the controlled application of dough portioning, shaping, fermentation, and baking parameters is also important for product continuity.