74x98 cm Professional 11-Channel Baguette Tray
11 separate channel structure for baguette production
Working surface perforated with 3 mm diameter holes
2 mm material thickness
Baguette dough organization in eleven separate working areas
Perforated structure supporting air circulation on the bottom surface
External dimensions compatible with 74x98 cm tray trolleys
Design protecting the underlying working surface during stacking
The 74x98 cm 11-channel baguette tray features a material thickness of 2 mm and hole diameter of 3 mm. Eleven separate channels support the arrangement of shaped baguette doughs in specified working regions on the wide tray surface. The perforated surface can assist in delivering hot air to the bottom of the product under suitable process conditions and helping to dissipate moisture that could form under the tray. The product is compatible with 74x98 cm tray trolleys.
74x98 cm 11-Channel Baguette Tray
The 74x98 cm 11-channel baguette tray is an oven tray designed for professional baguette bread production. The eleven separate channels on the wide working surface help position shaped doughs in specified production lines, while the perforated structure supports air circulation beneath the product during baking.
11-Channel Professional Production Arrangement
The 11 separate channels on the tray surface allow for the preparation of shaped doughs in distinct working areas according to baguette form. This arrangement supports the systematic management of product placement within the tray and planning at the channel level.
Eleven Separate Baguette Dough Working Areas
Shaped doughs can be placed into eleven separate channels according to the production plan. As each channel offers an independent working area, the direction and position of baguette doughs on the tray can be consistently monitored from the preparation stage.
Working Surface with 3 mm Hole Diameter
The tray surface has holes with a 3 mm diameter. These openings form a perforated structure supporting hot air passage through the working surface to reach the bottom of the baguette dough.
Structure Supporting Air Circulation on Bottom Surface
The perforated bottom can help increase air circulation beneath the product under appropriate product and baking conditions. Resulting outcomes can vary depending on oven type, air movement, temperature, dough recipe, and baking duration.
Perforated Bottom Helping to Disperse Moisture
The openings with a 3 mm diameter can assist in dispersing moisture that could form under the tray under suitable process conditions. This structure can support the development of a different bottom surface baking character compared to trays with a closed working surface.
74x98 cm Wide Professional External Dimension
The external dimensions of the tray are 74 cm wide and 98 cm long. This measurement can be integrated into the existing production infrastructure of an enterprise, taking into account professional ovens, racks, and transport systems.
2 mm Material Thickness
The product has a material thickness of 2 mm. This parameter is one of the basic technical specifications defining the physical structure of the tray and can be used as a reference when comparing baguette tray options with different dimensions or channel numbers.
Placing Baguette Doughs into Channels
Portioned and baguette-shaped doughs can be individually placed into the eleven channels on the tray. The channel-based layout supports the orderly transfer of products within the same production group to subsequent processes after preparation.
Effect of Dough Weight on Baguette Form
The 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 based on the final product standard aimed by the enterprise, independent of the number of channels.
Production Planning with 11 Channels
The eleven-channel structure creates eleven separate working areas for baguette dough on the same tray. While the number of channels defines the layout within the tray, the weight and target product geometry to be used should be evaluated together with the enterprise's production recipe.
Channel Count Does Not Determine Final Baguette Size
The presence of eleven channels in the tray does not mean that the baked baguette bread will have a fixed length, thickness, or volume. The final product size is the result of the combination of recipe, dough weight, shaping, fermentation, and baking conditions.
Role of Shaping Process in Product Geometry
How the baguette dough is shaped before being placed in the channel may affect the length and thickness characteristics of the baked product. Even with the same tray, different shaping techniques can create different final product forms.
Contribution of Channel Geometry to Dough Positioning
Channels help maintain the orientation and working line of shaped doughs on the tray. The final form of the product develops depending on the channel structure as well as the weight, recipe, and fermentation process.
Different Duties of Hole Structure and Channel Arrangement
While the channel structure is intended to organize the dough's position on the tray, the 3 mm holes support the flow of hot air to the product's bottom section. Thus, product positioning and bottom surface air circulation are supported by two different physical structures on the same equipment.
Multiple Channel Organization on Wide Surface
The 74x98 cm external dimension offers a wide working arrangement with eleven separate channels on the same tray. This structure allows for the planning of product weight and target baguette form together with the channel placement.
Pre-Fermentation Preparation
Once the dough shaped into baguette form is placed into the channels, it can be transitioned to the holding or fermentation stage suitable for the production method of the enterprise. Holding products on the same tray can make it easier to track the production batch based on equipment.
Dough Development During Fermentation
The development of the dough in the channel varies depending on the recipe, portion weight, fermentation duration, and ambient conditions. While the channel arrangement supports the product's position, the extent of volumetric growth is dependent on the production process parameters.
Planning the Fermentation Allowance
Shaped baguette doughs can gain volume during fermentation, so the initial weight and targeted product form should be planned accordingly. The growth allowance left within the channel should be evaluated together with the applied recipe and shaping method.
Use in Different Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes suitable for the enterprise's production program. Changes in dough structure can affect fermentation behavior, development within the channel, and the product geometry formed after baking.
Production with Different Portion Weights
Baguette doughs of different weights can be prepared according to the enterprise's product portfolio. When the portion amount changes, the targeted bread dimension and development area within the channel should be reassessed.
Final Baguette Bread Form Depends on the Process
The length, thickness, and volume of the baked baguette bread may vary depending on dough recipe, weight, shaping, fermentation, oven type, temperature, and baking duration. Therefore, a consistent final product size should not be indicated based solely on tray properties.
Role of Perforated Surface in Baking Character
The perforated working surface can create different air circulation compared to closed-surface tray models by supporting hot air to reach the bottom of the baguette dough. The resulting baking outcome should be evaluated together with the product recipe and oven conditions.
Variables Affecting Result on Bottom Surface
The baking character on the bottom surface of the baguette bread is not determined solely by the 3 mm hole diameter. Hole distribution, oven type, air circulation, temperature, dough properties, and baking duration are also variables that affect the result.
Planning Product Placement in Wide Tray Dimensions
The arrangement of eleven channels within the 74x98 cm dimension allows products to be spread over a wide tray surface. When preparing the production plan, the dough weight, targeted bread form, and fermentation development should be evaluated alongside the number of channels.
Batch Organization Before Baking
Managing the eleven baguette doughs prepared on the same tray can assist in planning the order of fermentation and baking on a tray basis. Thus, products within the same production group can be tracked through the same equipment.
11-Channel Tray Standard in Serial Production
Using trays with the same dimensions and channel arrangement together can create a common working standard on the equipment side. If similar product results are aimed for, consistent implementation of portioning, shaping, and fermentation processes is necessary.
Channel Organization in 74 cm Width
The eleven-channel structure within the 74 cm tray width allows for baguette doughs to be positioned side by side in specific working lines. Product weight and target form can be planned with this layout.
Role of 98 cm External Length in Equipment Planning
The 98 cm external length is one of the fundamental values used in assessing dimensional compatibility between the tray and professional oven and transport systems. The actual length of the baked baguette bread does not have to equal the tray's external dimensions.
Compatible with 74x98 cm Tray Trolleys
The product has external dimensions compatible with 74x98 cm tray trolleys. Trays can be placed on appropriate racks to be organized together during preparation, fermentation, and in-facility transport processes.
Multiple Tray Transport Organization
The use of a tray trolley can assist in the collective movement of multiple baguette trays between different processing points in the production area. Thus, managing trays within the same production batch becomes easier.
Dimension Compatibility with 74x98 cm Oven Systems
Before using the tray, it should be checked that the professional oven supports the 74x98 cm tray size. Ensuring that racks, rails, or transport systems in the oven fit the external dimensions is important for correct equipment pairing.
Baguette Bread Production in Professional Ovens
The 74x98 cm 11-channel baguette tray can be included in the daily production program in professional ovens where baguette bread is regularly produced. The number of trays to be used should be determined based on the production volume and oven cycles of the enterprise.
Usage in Bakeries and Pastry Shops
Bakeries and professional bakery operations that produce baguette and similar long-shaped bread varieties can evaluate this tray model in their production systems if their existing oven and transport infrastructure is suitable.
Use in Industrial Baguette Bread Production
In facilities with high-volume production, the 74x98 cm and 11-channel tray arrangement can support planning the production organization based on a common equipment standard. When assessing total capacity, not only the number of channels but also dough preparation, fermentation, and oven cycles should be considered.
Stackable Tray Design
74x98 cm baguette trays can be stacked when not in use. This structure helps maintain equipment more compactly in professional production areas with a large number of trays.
Protection of Working Surface During Stacking
The stacking geometry is designed to prevent the upper tray from scratching the lower working surface. Thus, the physical protection of the working surface is supported during the processes where trays are stored on top of each other.
Regular Inspection of 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 Eleven Channels
The channel structure can be examined at regular intervals for impact, bending, or physical deformation during heavy use. Maintaining channel geometry is important for keeping shaped doughs in planned working areas.
Process Variables Affecting Baking Outcome
The volume, color, crust structure, and overall baking character of the baguette bread can vary based on dough recipe, fermentation, oven type, air circulation, temperature, and baking duration alongside tray properties.
Professional Cleaning and Maintenance
The 74x98 cm 11-channel baguette tray should be cleaned according to cleaning procedures suitable for professional oven equipment. It is recommended to avoid abrasive and deforming applications that could damage the channel geometry or 3 mm holes.
Periodic Inspection of Tray Exterior Form
Maintaining the tray's external geometry is important for continuity of size compatibility with oven and tray trolley systems. Impact, bending, and other physical deformations can be checked at regular intervals in intensive professional use.
74x98 cm Professional 11-Channel Perforated Baguette Tray Option
With a 74x98 cm external dimension, 11-channel production layout, 3 mm perforated working surface, and 2 mm material thickness, the product is an option for professional baguette bread production. Its compatibility with 74x98 cm tray trolleys and stackable structure supports planning of in-plant transport and equipment organization.
Technical Specifications
The basic technical information regarding the dimensions, channel layout, hole diameter, material thickness, and compatibility with professional equipment of the 74x98 cm 11-channel baguette tray is provided below.
| Product Type |
Professional 11-channel baguette bread tray |
| Dimensions |
74x98 cm |
| Width |
74 cm |
| Length |
98 cm |
| Number of Channels |
11 channels |
| Hole Diameter |
3 mm |
| Surface Structure |
Perforated, 11-channel working surface |
| Material Thickness |
2 mm |
| Function of Perforated Surface |
Structure supporting the reach of hot air to the product's bottom and the dissipation of moisture from under the tray under suitable process conditions |
| Product Group |
Professional oven tray for baguette bread production |
| Dough Usage |
Portioned and baguette-shaped bread doughs |
| Product Layout |
Baguette dough placement on 11 separate channels |
| Channel Usage |
Each channel forms a separate working area for baguette dough |
| Product Size |
Varies according to dough weight, recipe, shaping, and fermentation conditions |
| Tray Trolley Compatibility |
Compatible with 74x98 cm tray trolleys |
| Oven Compatibility |
Professional oven systems supporting 74x98 cm tray size |
| Stacking Feature |
Stackable structure |
| Surface Protection During Stacking |
Stack structure designed to prevent the upper tray from scratching the lower working surface |
| Usage Process |
Preparation, holding, fermentation, transport, and baking |
| Usage Area |
Professional baguette bread and bakery production |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Usage Areas
The 74x98 cm 11-channel baguette tray can be used for baguette bread production in professional ovens, baguette bread manufacturers, bakeries, and industrial bakery operations. The eleven-channel structure enables the organization of shaped doughs in separate working areas, while the 3 mm perforated surface can support air circulation beneath the product and moisture removal under suitable process conditions. The product is compatible with 74x98 cm tray trolleys.
74x98 cm baguette tray 74x98 cm 11-channel baguette tray 11-channel baguette tray 3 mm perforated baguette tray Perforated baguette bread tray Baguette bread oven tray Professional baguette tray 2 mm baguette tray 74x98 cm professional oven tray 74x98 cm compatible tray trolley 11-channel bread tray Perforated channel oven tray Baguette bread production equipment Bakery baguette tray Industrial baguette bread production Baguette dough tray Professional bread tray 74x98 cm perforated oven tray Professional bakery equipment EKMAŞ 11-channel baguette tray
About EKMAŞ
EKMAŞ is a Turkish brand providing production equipment for the professional and industrial baking sector. When selecting the 74x98 cm 11-channel baguette tray, external dimension, channel count, 3 mm hole diameter, 2 mm material thickness, targeted dough weight, oven system, and tray trolley compatibility should be evaluated together. The final product form and baking result can vary based on tray characteristics as well as the enterprise's recipe and applied production process.