60x90 cm professional non-stick aluminum sandwich bun baking tray
1.5 mm aluminum material thickness
Approximately 2.7 kg product weight
Professional tray structure for sandwich bun production
Non-stick working surface supporting the release of baked products
Wide external dimension compatible with 60x90 cm tray trolleys
Stackable design for more compact storage
Structure protecting the lower coated working surface during stacking
The 60x90 cm non-stick aluminum sandwich bun baking tray has a weight of approximately 2.7 kg and an aluminum thickness of 1.5 mm. The non-stick coated working surface aids in the easier release of baked sandwich buns from the tray under suitable production conditions. The wide tray size allows for preparation and organization of portioned doughs in production batches for professional production flow. The product is compatible with 60x90 cm tray trolleys. Trays can be stacked, with the stacking geometry designed to prevent the upper tray from scratching the non-stick coated working surface of the lower tray.
60x90 cm Non-Stick Aluminum Sandwich Bun Baking Tray
The 60x90 cm non-stick aluminum sandwich bun baking tray is a large baking tray designed for professional sandwich bun production. It combines an aluminum body structure with a non-stick working surface, offering a professional equipment option for use in preparation, baking, and product handling processes.
Professional Use for Sandwich Bun Production
This model can be used to maintain the orderly preparation of portioned and shaped sandwich bun doughs within the production flow. The doughs can be transferred on the tray to holding, fermentation, and baking stages according to the business's process.
60x90 cm Large Professional Tray Size
The external dimension of the tray is 60 cm wide and 90 cm long. This working area can be utilized for the preparation of larger production batches and the formation of daily tray plans according to the company's production volume.
1.5 mm Aluminum Material Thickness
The 60x90 cm coated sandwich bun baking tray is manufactured from 1.5 mm thick aluminum material. This technical specification is one of the product's key physical properties and is considered along with external dimensions.
Approximate Product Weight of 2.7 kg
The physical weight of the tray is approximately 2.7 kg. This value represents the approximate own weight of a single product and can be regarded as a reference point for handling, trolley placement, and storage planning in businesses using multiple trays.
Aluminum Body Structure
The main body material of the tray is aluminum. The body structure, along with the large professional tray size and non-stick coated working surface, forms the product's basic technical character.
Non-Stick Coated Working Surface
The non-stick coating applied to the tray surface forms a layer aimed at reducing the tendency of baked products to stick to the working surface. Under suitable product and process conditions, it supports easier and cleaner separation of sandwich buns from the tray.
Separate Functions of Aluminum Body and Non-Stick Coating
While the aluminum material forms the main body of the tray, the non-stick coating provides a distinct function for the working surface that comes into contact with the product. Therefore, the body material and surface coating should be regarded as having different technical features.
Coating Supporting Baked Product Release Process
The removal of sandwich buns from the tray after baking is a crucial step in the production flow. The non-stick coating can assist in conducting the product release process more practically by reducing adhesion tendency under appropriate usage conditions.
Flexibility in Greasing and Separator Use
The non-stick coating may help reduce the use of intensive greasing or separators depending on the recipe used and the company's production method. The method and amount to be applied should be determined based on the company's own process.
Product Placement on 60 cm Width
The 60 cm tray width allows for the placement of sandwich doughs of different weights and sizes in various configurations according to the production plan. The spacing between products should be planned considering the target bun size and dough development characteristics.
Batch Organization on 90 cm Length
The 90 cm working length supports the organization of doughs along the tray in a specific order within the same production group. The placement configuration can be modified based on portion weight and the company’s production method.
Production Planning in Wide Working Area
The 60x90 cm external dimension can be evaluated for preparing larger batches of sandwich bun production. Actual product capacity is determined not only by the tray size but also by the area occupied by products on the tray and the working distance between them.
Use with Portioned Sandwich Doughs
Sandwich bun doughs can be portioned to specified weights according to the company's recipe. Shaped products can be placed on the tray and managed collectively during various process stages of the same production batch.
Impact of Dough Weight on Placement
Changes in portion weight can affect the targeted size of the sandwich bun and the space required on the tray. Therefore, the layout should be created considering weight and final product target together.
Tray Capacity Is Not Fixed
A single fixed capacity value should not be provided for the number of products that can be prepared on a 60x90 cm sandwich bun baking tray. Dough weight, targeted product size, shaping method, and spacing collectively determine total capacity.
Intervals for Fermentation
Working distance between doughs should be determined considering the initial size of the shaped product and the development shown during fermentation. This approach supports the adaptation of placement on the tray to the recipe.
Pre-Bake Preparation Process
Once the shaped sandwich doughs are placed on the tray, they can be subjected to pre-bake processes according to the company's recipe. The tray supports organizing the preparation stage of products within the same production group.
Use During Fermentation Process
The fermentation behavior of sandwich bun dough can vary according to the recipe, weight, duration, and environmental conditions. The product arrangement on the tray should be evaluated along with these process variables.
Use in Different Sandwich Bun Recipes
The tray can be evaluated for use in various sandwich bun recipes compatible with the company's production system. Differences in dough structure can affect the product's development characteristics and post-bake sizes, so process settings should be adjusted according to the recipe.
Production Flexibility in Different Weights
According to the company's product program, sandwich buns in different portion weights can be prepared. As the weight changes, the placement plan on the tray and the number of usable products should be re-evaluated.
Process Control in Sandwich Bun Form
When similar sized and shaped sandwich buns are desired, using the same tray model alone is not sufficient. Consistent application of portioning, shaping, fermentation, and baking parameters is necessary.
Batch Organization in Mass Production
Using multiple 60x90 cm sandwich bun baking trays in the same production program can help prepare doughs on a batch basis and sequence oven cycles according to the daily production plan.
Compatibility with High Volume Production Plans
The large tray size can be evaluated for planning multiple tray usage in businesses with high daily production volumes. The necessary number of trays should be determined according to the targeted production quantity and oven cycle arrangement.
Equipment Supporting Production Standardization
Regular use of trays with the same size and model can aid in establishing a common operational standard on the equipment side. Controlled management of dough and process variables is important for final product continuity.
Compatibility with 60x90 cm Tray Trolleys
The product has dimensions compatible with 60x90 cm tray trolleys. Prepared trays can be placed on suitable trolley shelves and organized during holding, fermentation, and transportation processes within the production area.
Transporting Production Batches Together
Dimension-compatible tray trolleys can facilitate the collective movement of multiple sandwich bun baking trays between different production points. This eases the management of trays in the same production group together.
Tray Usage in Planned Production Flow
Advancing trays in a specific sequence from the preparation section to the fermentation area and then to the baking point can support production organization. Tray trolleys help in conducting this equipment movement systematically.
Dimension Compatibility with 60x90 cm Oven Systems
Before use, it should be checked that the professional oven supports the 60x90 cm tray size. Compatibility of shelves, rails, and other carrier systems with the external dimension is important for correct equipment matching.
Use in Professional Sandwich Bun Ovens
The 60x90 cm non-stick aluminum sandwich bun baking tray can be evaluated in professional ovens where sandwich buns are regularly produced. The daily tray requirement can be formed according to production volume, portion weight, and oven cycle plan.
Patisserie and Bakery Production Plants
Patisseries and professional bakery businesses that include sandwich buns in their product program can incorporate this tray model into their production processes, provided it is compatible with their existing oven and transportation infrastructure.
Industrial Sandwich Bun Production
In facilities conducting high-volume production, it is important to plan the dimensions of trays, ovens, and transport equipment in a compatible manner. The 60x90 cm external dimension should be evaluated together with the company's professional production infrastructure.
Difference Between Coated and Uncoated Sandwich Baking Trays
In this model, a non-stick coating is applied to the aluminum working surface. In an uncoated aluminum sandwich baking tray, there is no additional non-stick layer, and greasing or separator application can be planned according to the company's recipe and production method.
Difference Between Sandwich Tray and General Purpose Baking Tray
While general-purpose baking trays can be evaluated for different bakery product varieties, a sandwich tray is primarily positioned as a professional equipment for the sandwich bun production process.
Stackable Tray Design
60x90 cm non-stick aluminum sandwich trays can be stacked on top of each other when not in use. This design helps store large-volume and high-number tray stocks more orderly in professional businesses.
Compact Storage for Large Trays
The stackable design allows trays to be held together vertically rather than stored separately. This supports more efficient allocation of existing equipment storage space.
Protection of 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. This structure helps protect the working surfaces of coated trays from mechanical contact during storage.
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 tools on the working surface. Equipment that won't damage the coating should be preferred in handling and cleaning processes.
Factors Affecting Coating Use Duration
The use duration of the non-stick coating can vary based on conditions such as production intensity, working temperature, mechanical contact, cleaning method, usage frequency, and storage form. Therefore, the lifespan of the coating should not be considered as a fixed period.
Regular Inspection of Coating Surface
The working surface can be periodically checked for scratching, abrasion, or physical coating damage. Monitoring the surface condition helps in evaluating maintenance or renewal needs at an appropriate time.
Process Variables Affecting Baking Outcome
The tray and surface coating constitute only specific parts of the production system. The final size, shape, and baking characteristics of the sandwich bun depend on dough recipe, portion weight, shaping, fermentation, oven type, temperature, and baking time.
Professional Cleaning and Maintenance
The 60x90 cm non-stick aluminum sandwich bun baking tray should be cleaned according to cleaning procedures suitable for coated professional baking equipment. Avoiding harsh, cutting, and abrasive applications is recommended to preserve both the non-stick working surface and tray geometry.
Regular Inspection of Tray Form
During professional use, trays can be periodically inspected for impact, bending, or physical deformation. Maintaining external geometry is important for continued compatibility with tray trolleys and oven systems.
60x90 cm Professional Coated Sandwich Bun Baking Tray Option
With an external dimension of 60x90 cm, aluminum material thickness of 1.5 mm, approximate weight of 2.7 kg, and a non-stick coated working surface, this product is a large tray option for professional sandwich bun production. Its compatibility with 60x90 cm tray trolleys supports in-process transportation organization, while its stackable design allows more compact storage of trays when not in use.
Technical Specifications
Basic information regarding the dimensions, approximate weight, 1.5 mm material thickness, aluminum body structure, non-stick working surface, and professional equipment compatibility of the 60x90 cm non-stick aluminum sandwich bun baking tray is included below.
| Product Type |
Professional non-stick aluminum sandwich bun baking tray |
| Dimensions |
60x90 cm |
| Width |
60 cm |
| Length |
90 cm |
| Product Weight |
Approximately 2.7 kg |
| Material Thickness |
1.5 mm |
| Body Material |
Aluminum |
| Product Group |
Professional baking tray for sandwich bun production |
| Surface Coating |
Non-stick coating |
| Coating Function |
Non-stick surface supporting easier and cleaner release of baked sandwich buns from the tray surface |
| Dough Usage |
Portioned and shaped sandwich bun doughs according to company recipe |
| Product Capacity |
Varies based on dough weight, targeted product size, shaping method, and layout |
| Production Approach |
Tray structure for organizing large-scale production batches in professional production flow |
| Stacking Feature |
Stackable structure |
| Storage Advantage |
Supports more compact organization of large trays |
| Surface Protection During Stacking |
Stacking structure preventing the upper tray from scratching the lower non-stick coated working surface |
| Tray Trolley Compatibility |
Compatible with 60x90 cm tray trolleys |
| Usage Area |
Professional sandwich bun and bakery production |
| Oven Compatibility |
Professional oven systems supporting the 60x90 cm tray size |
| Coating Maintenance |
Recommended to protect from contact with metal, cutting, and abrasive equipment |
| Final Product Form |
Varies depending on dough weight, recipe, shaping, fermentation, and baking conditions |
Usage Areas
The 60x90 cm non-stick aluminum sandwich bun baking tray can be utilized for sandwich bun production in professional ovens, sandwich bun producers, patisseries, and industrial bakery businesses. The large working area can be evaluated for organizing doughs prepared in different weights into production batches. The non-stick working surface supports easier separation of baked products from the tray under suitable process conditions. The number of products per tray varies based on dough weight, targeted product size, and layout arrangement. The product is compatible with 60x90 cm tray trolleys and professional oven systems supporting the 60x90 cm tray size.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When selecting a coated sandwich bun baking tray, dimensions, body material, material thickness, approximate product weight, surface coating, target dough weight, oven system, and tray trolley compatibility should be evaluated together. Alongside production batch planning for large tray sizes, protecting the non-stick working surface from mechanical contact is also an important part of the usage plan.