74x98 cm professional teflon-coated baguette tray
11 separate channel structure for baguette production
3 mm diameter perforated working surface
2 mm material thickness
Teflon coating supports the separation of baked products
Dough organization in eleven separate working areas
Compatible external dimensions with 74x98 cm tray trolleys
Design that protects the coated working surface during stacking
The 74x98 cm teflon-coated 11-channel baguette tray has a material thickness of 2 mm and a hole diameter of 3 mm. The eleven separate channels help organize shaped baguette doughs in specific working areas on the large tray surface. The perforated surface supports air circulation under the bottom section under suitable process conditions while the Teflon coating aids in easier separation of baked products from the tray. The product is compatible with 74x98 cm tray trolleys.
74x98 cm Teflon-Coated 11-Channel Baguette Tray
The 74x98 cm teflon-coated 11-channel baguette tray is an oven tray for professional baguette bread production. The channel arrangement on the large working surface helps position doughs on separate lines, while the perforated surface and teflon coating perform different functions during baking and product retrieval.
11-Channel Professional Baguette Production Arrangement
The 11 separate channels on the tray surface allow doughs shaped into baguette form to be prepared in distinct working regions. This arrangement supports batch planning for products within the same production batch.
Dough Placement in Eleven Separate Working Areas
Shaped baguette doughs can be individually placed in the eleven channels according to the production plan. As each channel forms an independent working line, it helps systematically track the direction and position of products on the tray.
Working Surface with 3 mm Hole Diameter
The 3 mm diameter openings on the tray surface create a perforated structure that supports the circulation of hot air from the oven through the working surface to reach the underside of the baguette dough.
Supporting Air Circulation on the Bottom Surface
Under suitable product and baking conditions, the perforated bottom structure can help increase air circulation under the bottom of the baguette bread. The result can vary depending on oven type, air movement, temperature, and dough characteristics.
Perforated Structure Assisting Moisture Evacuation
The 3 mm diameter holes can help moisture that may occur under the tray to escape more easily under suitable process conditions. This structure can form a different bottom surface baking character than closed surface tray models.
Teflon-Coated Working Surface
The Teflon coating applied to the tray surface forms a non-stick layer to reduce the tendency of baked products to stick to the working surface. Under suitable product and process conditions, this surface supports easier and cleaner separation of baguette breads from the tray.
Different Roles of Perforated Surface and Teflon Coating
While the 3 mm holes help hot air reach the lower part of the product, the teflon coating works on the contact between the product and tray surface. These two features support different production stages on the same tray.
Retrieval of Baked Baguettes from the Channels
After baking is complete, the teflon surface can reduce sticking tendency during the retrieval of baguette breads from the channels under suitable process conditions. This feature helps the products separate from the working surface in a more controlled manner.
Flexibility in Use of Lubricants and Separators
The coated working surface can help reduce the use of intensive lubrication or separators based on the recipe and production method used. The method and amount to be applied should be determined based on the product and process conditions of the business.
74x98 cm Large Professional External Dimensions
The tray's external dimension is 74 cm width and 98 cm length. This large format can be integrated into the existing production system of the business by considering the professional oven, rack, and transport infrastructure.
2 mm Material Thickness
The product has a 2 mm material thickness. This value is one of the key technical features defining the physical structure of the tray and can be used as a reference when comparing baguette trays of different sizes or channel counts.
Distribution of Baguette Doughs into Channels
Portion-sized doughs shaped into baguette form can be placed in the production sequence into the eleven channels on the tray. Channel-based distribution supports the transfer of products to subsequent processes in the same tray arrangement.
Effect of Dough Weight on Product Form
Portion weight can affect the target length, thickness, and volume character of the baguette bread. Therefore, the amount of dough to be used should be determined according to the target final product standard, independent of the channel count.
Production Planning with 11 Channels
The eleven-channel structure forms eleven separate baguette dough working areas on the same tray. While the channel count defines the placement organization, the weight, shaping method, and product targets to be used should be planned with the recipe.
Channel Count Does Not Determine Final Baguette Size
Having eleven channels in the tray does not mean that the baked products will be of a fixed length or thickness. The final geometry is the result of dough weight, recipe, shaping, and fermentation process together.
Role of Shaping Process in Product Geometry
The form the baguette dough takes before being placed into the channel can affect the length and thickness character of the baked product. Applying different shaping techniques with the same tray can result in different product outcomes.
Contribution of Channel Geometry to Dough Position
Channels help maintain the orientation of shaped doughs on the tray. While the channel structure supports product placement, the final product geometry is formed with dough and process variables.
Multiple Channel Organization on a Wide Surface
The eleven channels within the 74x98 cm external dimension divide a large tray surface into separate production areas. This structure allows planning of product placement according to weight and target baguette form.
Preparation Process Before Fermentation
After being shaped into baguette forms, the doughs can be placed into channels and taken to the resting or fermentation stage according to the enterprise's production method. Tray-based work can facilitate the joint management of the same production batch.
Dough Development During Fermentation
The volumetric development of dough in the channel depends on the recipe, portion weight, fermentation time, and environmental conditions. While the channel structure supports dough positioning, it does not solely determine the amount of development.
Planning Fermentation Allowance Together with Channel Placement
The initial weight and product form should be properly planned, considering the shaped dough may gain volume during fermentation. Thus, the eleven-channel layout can be evaluated together with the targeted production recipe.
Use in Different Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes suitable for the production program of the enterprise. Variations in dough structure can affect fermentation behavior, product development, and post-baking form.
Working 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 development space needed in the channel and the target bread form should be re-evaluated.
Final Baguette Bread Form is Process-Dependent
The length, thickness, and volume of baked baguette bread can vary depending on the recipe, dough weight, shaping, fermentation, oven type, temperature, and baking time. Therefore, a fixed finished product size should not be specified based solely on tray features.
Role of Perforated Surface in Baking Character
The perforated working surface can form a different air circulation than closed surface tray models by supporting hot air reaching the bottom part of the baguette dough. The baking result should be evaluated together with product recipe and oven parameters.
Variables Affecting Bottom Surface Result
The baking character formed on the bottom surface is not only dependent on hole diameter. The distribution of holes, oven type, temperature, air movement, baking time, dough recipe, and fermentation conditions can also affect the result.
Difference Between Coated and Uncoated 11-Channel Model
In this model, teflon coating is applied to the working surface. While surface preparation in the uncoated version is managed according to the enterprise's recipe and production method, the coated model offers an additional surface feature supporting the separation of baked products from the tray under suitable process conditions.
Monitoring Coated Surface in Intensive Production
As professional usage intensity increases, the surface condition of the coating can be regularly observed. Early detection of signs of scratching, wear, or mechanical damage helps evaluate maintenance or renewal needs.
Pre-Oven Batch Organization
Managing the eleven baguette doughs prepared on the same tray together can help organize the sequence of fermentation and baking on a tray basis. Thus, products in the same production batch can be tracked within a single equipment arrangement.
11-Channel Tray Standard in Series Production
Using trays with the same size and channel arrangement together can create a common working standard on the equipment side. If similar results are targeted, portioning, shaping, and fermentation applications also need to be conducted consistently.
Role of 74 cm Width in Layout Planning
The 74 cm tray width is one of the fundamental external dimensions of the production arrangement where eleven channels are positioned side by side. When planning dough placement, the channel structure, product weight, and target form should be evaluated together.
98 cm External Length and Equipment Compatibility
The 98 cm external length is considered in evaluating the physical compatibility between the tray and professional ovens and transport systems. However, the actual length of the baked baguettes need not equal the tray's external dimensions.
Compatible with 74x98 cm Tray Trolleys
The product has external dimensions compatible with 74x98 cm tray trolleys. By carrying multiple trays together in suitable rack systems, equipment movement between production sections can be organized.
Tray-Based Organization in Production Flow
Continuing preparation, fermentation, transport, and baking processes on the same tray can help track the movement of the product group in the production line more easily.
Compatibility with 74x98 cm Oven Systems
Before use, it should be checked whether the professional oven supports the 74x98 cm tray measurement. It's important that the racks, rails, or transport components inside the oven are compatible with the tray's external dimensions.
Baguette Bread Production in Professional Ovens
The 74x98 cm teflon-coated 11-channel baguette tray can be included in the daily production program of professional ovens where baguette bread is regularly produced. The required number of trays is determined according to production volume and oven cycle planning.
Use in Patisseries and Baked Goods Businesses
Patisseries and professional bakeries that produce baguettes and similar long-formed bread varieties can consider this coated model when ovens and transport infrastructures are suitable in terms of size.
Structure Suitable for Industrial Baguette Bread Production
In facilities where many trays are used in the same production line, the 74x98 cm and 11-channel equipment standard can help plan tray size and product placement within a common system.
Stackable Tray Design
74x98 cm baguette trays can be stacked when not in use. This feature supports more compact storage of equipment in production areas with many trays.
Protection of Teflon Surface During Stacking
The stacking geometry is designed to prevent the upper tray from scratching the teflon-coated working surface of the lower tray. Thus, during the stackable storage of trays, the protection of the coated working surface is supported.
Protection of Teflon Coating from Mechanical Contact
To help preserve the physical integrity of the coating, it is recommended to avoid contact with knives, metal spatulas, metal sponges, wire brushes, and similar cutting or abrasive equipment on the working surface.
Selection of Product Retrieval Equipment
During the retrieval of baguette breads from the channels, it is recommended to prefer equipment compatible with the Teflon surface instead of hard metal tools that may scratch the coating, helping preserve the working surface mechanically.
Factors Affecting Coating Use Duration
The use duration of the Teflon coating can vary according to production intensity, temperature conditions, cleaning method, mechanical contact, and storage manner. Therefore, it is not appropriate to specify a fixed duration for the coating's use life.
Periodic Check of Coating Surface
The working surface can be checked at certain intervals for scratches, wear, or coating damage. Monitoring the surface condition facilitates timely evaluation of the equipment's maintenance needs.
Keeping the 3 mm Holes Clean
During production, the surface can be regularly inspected to ensure that the holes are not blocked by dough residue or other production residues. Keeping the apertures clean helps preserve the intended purpose of the perforated structure.
Physical Control of Eleven Channels
The channel structure can be inspected at intervals for impact, bending, or deformation during heavy use. Maintaining channel geometry supports keeping shaped doughs in planned working areas.
Process Variables Affecting Baking Result
The volume, color, crust structure, and overall baking character of baguette bread can vary based on not only tray and coating features but also dough recipe, fermentation, oven type, temperature, and baking time.
Professional Cleaning for Coated Tray
The tray should be cleaned using methods suitable for teflon-coated professional oven equipment. It is recommended to avoid hard, cutting, and abrasive cleaning applications that could damage the coating surface, channel geometry, or 3 mm holes.
Periodic Control of Tray's External Form
Maintaining the external geometry of the tray is important for continuing size compatibility with professional oven and trolley systems. Impact, bending, or similar physical deformations can be controlled in intensive use.
74x98 cm Professional Teflon-Coated 11-Channel Baguette Tray Option
With its 74x98 cm external dimensions, 11-channel arrangement, 3 mm perforated working surface, 2 mm material thickness, and teflon coating, the product is a tray option suitable for professional baguette bread production. Its compatibility with 74x98 cm tray trolleys and stackable design supports equipment organization in the production area.
Technical Specifications
Below are the basic technical details regarding the dimensions, channel structure, hole diameter, material thickness, coating, and professional equipment compatibility of the 74x98 cm teflon-coated 11-channel baguette tray.
| Product Type |
Professional teflon-coated 11-channel baguette bread tray |
| Dimensions |
74x98 cm |
| Width |
74 cm |
| Length |
98 cm |
| Channel Count |
11 channels |
| Hole Diameter |
3 mm |
| Surface Structure |
Perforated, 11-channel working surface |
| Material Thickness |
2 mm |
| Surface Coating |
Teflon coating |
| Coating Function |
Non-stick surface supporting easier and smoother separation of baked baguette breads from the tray surface |
| Function of Perforated Surface |
Structure supporting hot air reaching the lower part of the product and moisture escaping from under the tray under suitable process conditions |
| Dough Use |
Portioned and baguette-form shaped bread doughs |
| Product Arrangement |
Baguette dough placement on 11 separate channels |
| Channel Use |
Each channel creates 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 teflon-coated working surface of the lower tray |
| Coating Maintenance |
Avoid contact with metal, cutting, and abrasive equipment |
| Usage Process |
Preparation, resting, fermentation, transport, and baking |
| Usage Area |
Professional baguette bread and baked goods production |
| Final Product Form |
Dependent on recipe, dough weight, shaping, fermentation, and baking conditions |
Usage Areas
The 74x98 cm teflon-coated 11-channel baguette tray can be used in professional ovens, baguette bread manufacturers, patisseries, and industrial baked goods businesses. The eleven-channel structure creates separate working zones for shaped doughs, while the 3 mm perforated surface can support air circulation under the bottom part of the product under suitable process conditions. The Teflon coating helps with more accessible separation of baked products from the working surface.
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About EKMAŞ
EKMAŞ is a Turkish brand providing production equipment for the professional and industrial bakery sector. When selecting the coated 11-channel baguette tray, the 74x98 cm external dimension, 3 mm hole diameter, 2 mm material thickness, teflon working surface, target product structure, oven system, and tray trolley compatibility should all be considered. The final baguette form and baking results can vary depending on the company's recipe and production process applied.