74x98 cm professional tray size
2 mm aluminum material
Non-stick coated working surface
Suitable for hamburger bun production
Approximately 80–90 gram dough usage reference
Suitable for regular placement of round products
Compatible with 74x98 cm tray trolleys
Suitable for professional baking and bakery use
74x98 cm Non-Stick Coated Aluminum Hamburger Bun Baking Tray; can be used in professional hamburger bun production with its 2 mm aluminum body, large working area, and coated surface. A dough range of approximately 80–90 grams per product can be considered as a starting reference; suitable weight may vary depending on the recipe, ingredients, hydration, and target product size. The tray is compatible with 74x98 cm tray trolleys.
74x98 cm Non-Stick Coated Aluminum Hamburger Bun Baking Tray
EKMAŞ 74x98 cm Non-Stick Coated Aluminum Hamburger Bun Baking Tray combines a large working surface with non-stick usage advantage for the serial and orderly preparation of hamburger buns as a professional oven equipment.
74x98 cm Wide Production Area
The 74x98 cm tray size allows multiple hamburger doughs to be placed systematically within the same production cycle in establishments with high-volume production.
2 mm Aluminum Body
The product is made from aluminum with a thickness of 2 mm. This technical structure should be evaluated along with the large working area and professional usage intent.
Non-Stick Coated Working Surface
The non-stick coating can help reduce the tendency of dough or baked hamburger buns to stick to the tray surface under appropriate recipe and process conditions.
Supports Product Release After Baking
The coated surface can help with the more controlled removal of baked products from the tray. The results obtained depend on the structure of the dough and production parameters.
Use of Separator May Vary by Recipe
The non-stick coating may help reduce the need for oiling or separator use in some productions. The necessary surface preparation should be determined according to the recipe and the process of the enterprise.
Suitable for Hamburger Bun Production
The tray can be used to prepare shaped and formed hamburger bun doughs in an orderly manner before fermentation and baking.
Approximately 80–90 Gram Dough Reference
In hamburger bun production, a dough range of approximately 80–90 grams per product can be considered as a starting point. This range is not a fixed capacity but an approximate usage reference that can change depending on the production recipe.
Recipe Can Change Dough Amount
The type of flour, water ratio, oil, sugar, milk, and similar ingredients can change the fermentation behavior and final volume of dough of the same weight.
Hydration Ratio Affects Product Spread
Since changes in the water content of the dough can affect spreading during shaping and leavening, the approximate weight range should be evaluated along with the structure of the recipe.
Dough Weight Can Be Adjusted to Target Diameter
If smaller or larger hamburger buns are to be made, the dough amount can be redefined according to the target product diameter, height, and service use.
Planned Placement for Round Doughs
Positioning shaped doughs in regular rows on the tray facilitates leaving sufficient development space for each product.
Fermentation Allowance Should Be Considered
When determining the distance between the doughs, the increase in diameter and volume expected during leavening should be considered, and a layout plan that minimizes product contact should be created.
Number of Products on Tray Is Not Fixed
The number of hamburger buns that can be prepared on a tray varies depending on the dough amount used per product, the target diameter, and the spacing left between the doughs.
Wide Surface Suitable for Mass Production
The 74x98 cm working area helps organize products on a batch basis in high-volume hamburger bun productions and plan production cycles.
Consistent Placement Pattern Can Be Achieved
When working with the same product diameter and similar dough amounts, it may be possible to place doughs on the tray in a repeating arrangement in specific rows.
Compatible with 74x98 cm Tray Trolleys
The product is compatible with tray trolleys in the 74x98 cm size group. This compatibility supports the transport of multiple trays collectively within the production area.
Regular Transport to Fermentation Area
The use of compatible tray trolleys can facilitate the transfer of prepared trays from the shaping section to the fermentation area together.
Supports Oven Loading Plan
Arranging the trays on the trolley according to the order of production can help organize the products that have completed fermentation more systematically in front of the oven.
For Professional Hamburger Bun Production
In bakeries producing daily or high-volume hamburger buns, the tray can be used as part of the production flow from shaping to baking.
Use in Bakery and Bakery Operations
It can be utilized in professional enterprises preparing hamburger buns, round sandwich buns, and similar bakery products suitable for tray use.
Shaping Affects Final Form
The method of rounding and final shaping dough is a fundamental production step that affects the diameter, height, and symmetry of the product after baking.
Fermentation Determines Product Volume
The leavening duration, temperature, and development level of the dough can influence the final height and volume of a hamburger bun.
Baking Temperature Should Be Adjusted to Product
The appropriate oven temperature should be determined according to the recipe used, dough amount, target product size, and the working character of the oven.
Baking Time May Vary Depending on Weight
As the dough amount and product height increase, the required baking time may differ, so the recipe and product size should be the basis rather than a fixed time.
Top Surface Color Depends on Production Parameters
The browning level of a hamburger bun may be affected by the sugar and fat ratio in the recipe, temperature, baking time, and surface treatments, if any.
Internal Texture Is Affected by Multiple Processes
The pore structure and softness of the final product depend on the combined result of factors such as type of flour, hydration, kneading, fermentation, shaping, and baking conditions.
Can Be Used with Different Hamburger Recipes
The tray can be utilized with hamburger bun recipes that have different ingredients, weights, and target product sizes, as long as the dimensions and process are suitable.
Protect Non-Stick Surface from Sharp Equipment
It is recommended not to directly use knives, sharp metal spatulas, or similar equipment that can scratch the coating on the coated surface.
Avoid Abrasive Cleaning
Since abrasive cleaning equipment like wire brushes and hard metal sponges can damage the non-stick coating, unsuitable methods should be avoided.
Regularly Check Coating Condition
Before putting the tray into use, visually inspecting the working surface for scratches, abrasion, or coating damage is an appropriate maintenance practice.
Coating Life Depends on Usage Conditions
Since the usage life of the non-stick coating can vary depending on production density, mechanical contact, cleaning method, and operation conditions, a fixed usage life cannot be specified.
Post-Production Cleaning
Cleaning dough, flour, and baking residues from the surface using appropriate methods without waiting for a long time helps prepare the tray for the next use.
Dry After Cleaning
After the cleaning process is completed, the tray should be completely dried and stored under suitable conditions in the production area.
Aluminum Body and Non-Stick Coating Combined
Using a 2 mm aluminum body together with a non-stick coated working surface combines structural tray features and a surface structure that supports product release in professional hamburger bun production.
Selecting the 74x98 cm Coated Hamburger Tray
When evaluating the product, the 74x98 cm working size, 2 mm aluminum body, non-stick coating, approximately 80–90 gram variable dough usage reference, and tray trolley compatibility should all be considered together.
Coated Solution for High-Volume Hamburger Bun Production
EKMAŞ 74x98 cm Non-Stick Coated Aluminum Hamburger Bun Baking Tray is a functional oven equipment that can be integrated into professional hamburger bun production processes with its wide production surface, coated working area, and compatibility with 74x98 cm tray trolleys.
Technical Features
Below are the basic technical and usage features of the 74x98 cm Non-Stick Coated Aluminum Hamburger Bun Baking Tray.
| Product Type |
Non-stick coated aluminum hamburger bun tray |
| Tray Size |
74x98 cm |
| Material |
Aluminum |
| Sheet Thickness |
2 mm |
| Coating |
Non-stick coated working surface |
| Dough Usage Reference |
Approximately 80–90 grams per product |
| Dough Weight Note |
May vary according to recipe, ingredients, hydration, target diameter, and production process |
| Coating Usage Advantage |
May help reduce surface adherence and facilitate product release under suitable process conditions |
| Basic Use |
Hamburger buns and other similar round-shaped baked goods |
| Tray Trolley Compatibility |
Compatible with 74x98 cm tray trolleys |
| Usage Type |
Professional baking, pâtisserie, and bakery production |
Usage Areas
74x98 cm Non-Stick Coated Aluminum Hamburger Bun Baking Tray can be used in the preparation, fermentation, and baking processes of hamburger buns and similar round bakery products suitable for the production structure. A dough range of approximately 80–90 grams can be considered a production reference; the appropriate amount should be determined based on the recipe, hydration, shaping, and target product size. The non-stick coating supports product release under suitable conditions, while the compatibility with 74x98 cm tray trolleys contributes to transport and production organization.
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About EKMAŞ
EKMAŞ offers trays, pans, transport, and auxiliary production equipment for professional baking and bakery production. The 74x98 cm Non-Stick Coated Aluminum Hamburger Bun Baking Tray is a functional solution for professional hamburger bun production with its 2 mm aluminum body, coated working surface, approximately 80–90 gram variable dough usage reference, and compatibility with 74x98 cm tray trolleys.