75x104 cm professional 11-channel baguette tray
11 separate channel structure for baguette production
Working surface with 3 mm diameter perforation
2 mm material thickness
Baguette dough organization in eleven separate working areas
Perforated structure supporting airflow on the bottom surface
External dimensions compatible with 75x104 cm tray trolleys
Design protecting the working surface during stacking
75x104 cm 11-channel baguette tray has a material thickness of 2 mm and a hole diameter of 3 mm. Eleven separate channels support the arrangement of shaped baguette doughs in specific working zones on the wide tray surface. The perforated surface may assist in hot air reaching the underside of the product during appropriate process conditions and help moisture dissipate more easily from under the tray. The product is compatible with 75x104 cm tray trolleys.
75x104 cm 11-Channel Baguette Tray
The 75x104 cm 11-channel baguette tray is an oven tray designed for professional baguette production. The eleven separate channels on the wide working surface assist in positioning shaped doughs in specific production lines, while the perforated structure supports airflow under the product during baking.
11-Channel Professional Production Layout
The 11 separate channels on the tray surface allow doughs shaped into baguettes to be prepared in isolated working areas. This layout supports organizing products within the tray on a channel basis and conducting production flow more systematically.
Eleven Separate Baguette Dough Working Areas
Shaped doughs can be placed into eleven separate channels according to the production plan. Since each channel forms an independent working area, the orientation and position of products on the tray can be monitored in a controlled manner from the preparation stage onward.
Working Surface with 3 mm Hole Diameter
There are holes with a 3 mm diameter on the tray surface. These openings create a perforated working structure supporting hot air from the oven to pass through the tray surface and reach the underside of the baguette dough.
Structure Supporting Air Circulation on the Bottom Surface
The perforated bottom structure may help increase air circulation on the underside of the baguette bread under suitable product and baking conditions. The resulting outcome can vary depending on the oven type, air movement, temperature, dough recipe, and baking time.
Perforated Bottom Assisting Moisture Removal
Openings with a 3 mm diameter may help moisture that may accumulate under the tray to dissipate more easily under suitable process conditions. This structure can support the formation of a different lower surface baking character compared to tray models with a closed working surface.
75x104 cm Wide Professional External Dimensions
The external dimensions of the tray are 75 cm in width and 104 cm in length. This broad format can be integrated into the existing production infrastructure of the business by considering professional oven and transport systems.
2 mm Material Thickness
The product has a material thickness of 2 mm. This figure is one of the fundamental technical features defining the physical structure of the tray and can be used as a reference when comparing baguette tray options with different dimensions or number of channels.
Placement of Baguette Dough into Channels
Portioned and baguette-shaped doughs can be placed separately into the eleven channels on the tray. Channel-based placement helps transfer products to subsequent processes in the same order after the preparation stage.
Effect of Dough Weight on Product Form
The portion weight can affect the target length, thickness, and volume characteristics of the baguette bread. For this reason, the amount of dough to be used should be determined not only according to the number of channels but also based on the final product standard aimed for by the business.
Production Planning with 11 Channels
The eleven-channel structure forms eleven separate baguette dough working areas on the same tray. While channel numbers define product placement, the weight to be used and the targeted product geometry should be evaluated alongside the business’s 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 emerge at a fixed length, thickness, or volume. The final product size is the result of the recipe being combined with dough weight, shaping, fermentation, and baking conditions.
The Role of the Shaping Process in Product Geometry
How the baguette dough is shaped before being placed into the channel can affect the length and thickness of the baked product. Even when using the same tray, different shaping techniques can create different final product forms.
Contribution of Channel Geometry to Dough Positioning
Channels help maintain the orientation of the shaped doughs on the tray. The final geometry of the product evolves in connection with channel structure, as well as weight, recipe, and fermentation process.
Different Tasks of Perforated Structure and Channel Layout
While the channel structure is designed to regulate the dough’s position on the tray, the 3 mm perforations support hot air reaching the bottom of the product. Thus, layout and air circulation are managed on the same tray through different physical features.
Multiple Channel Organization on a 75x104 cm Surface
The eleven channels within the 75x104 cm external dimension divide a large working area into separate zones for baguette production. This structure allows planning the placement of dough weight and the targeted product form together with on-tray placement.
Equipment Difference Between 74x98 and 75x104 cm Sizes
The 75x104 cm model has a different external dimension standard compared to the 74x98 cm tray option. Therefore, in addition to channel numbers, the oven, shelf, and tray trolley dimensions of the business should be considered when making a selection.
Preparation Process Before Fermentation
After being placed into channels, shaped baguette doughs can be taken to the resting or fermentation stage appropriate to the business’s production method. Tray-based operation can help keep the same production group together.
Dough Development During Fermentation
The volumetric development of the dough inside the channel depends on the recipe, portion weight, fermentation time, and environmental conditions. The channel structure supports the product’s placement but does not alone determine the development amount.
Planning Fermentation Allowance
As shaped baguette doughs can gain volume during fermentation, the starting weight and targeted product form should be planned accordingly. The required development area within the channel should be evaluated along with the production recipe.
Fermentation Organization in Wide Tray Dimensions
The eleven separate channels within the 75x104 cm working area allow products to be sorted into specific lines on the same tray before fermentation. The development behavior of doughs depends on the recipe and environmental conditions, independent of the channel count.
Usage in Different Baguette Bread Recipes
The tray can be used for different baguette bread recipes suitable for the business’s production program. Changes in dough structure can affect fermentation behavior, product development, and the form after baking.
Working with Different Portion Weights
Baguette doughs in different weights can be prepared according to the business's product portfolio. When the portion size changes, the necessary development area within the channel and the targeted baguette geometry should be reassessed.
Final Baguette Bread Form is Process-Dependent
The length, thickness, and volume of the baked baguette bread can vary according to the recipe, dough weight, shaping, fermentation, oven type, temperature, and baking time. Therefore, the tray size should not be directly evaluated as the final bread size.
Role of Perforated Surface in Baking Character
The perforated working surface can create different airflow from tray models with closed surfaces by supporting hot air reaching the underside of the baguette dough. The resulting outcome should be evaluated with the product recipe and oven parameters.
Variables Affecting the Bottom Surface Result
The bottom surface structure of the baguette bread is not solely dependent on the 3 mm hole diameter. The hole distribution, oven type, temperature, airflow, baking time, and characteristics of the dough can also influence the result.
Role of 75 cm Width in Layout Planning
The 75 cm tray width is one of the basic external dimensions of the production layout where eleven channels are positioned side by side. When planning product placement, the channel structure and targeted dough weight should be evaluated together.
104 cm External Length and Production Infrastructure
The 104 cm external length is the measure considered when determining the physical compatibility between the tray and professional ovens and transport equipment. The actual length of the baked baguette bread, however, develops independently of this external measure according to the production process.
Batch Organization Before Baking
Managing eleven baguette doughs prepared on the same tray can help plan the fermentation and baking order of the production batch on a tray basis.
11-Channel Tray Standard in Mass Production
Using trays with the same size and channel layout together can create a common working standard in terms of equipment. Consistent application of portioning, shaping, and fermentation processes is also necessary for similar product outcomes.
Compatible with 75x104 cm Tray Trolleys
The product has external dimensions compatible with 75x104 cm tray trolleys. Multiple trays can be transported together on suitable rack systems, organizing equipment movement between preparation, fermentation, and baking areas.
Multiple Tray Transport Organization
Using a tray trolley can help move multiple trays in the same production group between different sections of the production area together. This method can simplify equipment-based production tracking.
Dimension Compatibility with 75x104 cm Oven Systems
Before using, it should be checked that the professional oven supports the 75x104 cm tray dimensions. Ensuring that racks, rails, or carrier components are compatible with the tray’s external dimensions is important for correct equipment matching.
Baguette Bread Production in Professional Ovens
The 75x104 cm 11-channel baguette tray can be included in the production program of professional ovens where baguette bread is regularly produced. The number of trays to be used can be determined according to the business’s production volume and oven cycle plan.
Usage in Patisseries and Bakery Businesses
Patisseries and professional bakery businesses producing baguette and similar long-shaped bread varieties may evaluate this tray model when their existing oven and transport infrastructure are suitable in terms of dimensions.
Usage in Industrial Baguette Bread Production
In facilities where multiple trays are used on the same production line, the 75x104 cm external dimensions and 11-channel layout can help manage equipment organization based on a common tray standard.
Stackable Tray Design
75x104 cm baguette trays can be stacked when not in use. This design supports more compact storage of equipment in professional production areas where multiple trays are present.
Surface Protection During Stacking
The stacking geometry is designed to prevent the upper tray from scratching the lower working surface. This supports the physical protection of the working surface during the period when trays are stacked.
Keeping 3 mm Holes Clean
During production, the tray surface can be regularly checked to ensure that holes do not become blocked with dough residue or other production debris. Keeping the openings clean helps maintain the purpose of the perforated structure.
Physical Inspection of the Eleven Channels
The channel structure can be inspected at intervals for impact, bending, or deformation during heavy use. Keeping the channel geometry intact supports the positioning of shaped doughs in planned working areas.
Process Variables Affecting Baking Outcome
The volume, color, crust structure, and general baking character of the baguette bread can vary according to the dough recipe, fermentation, oven type, airflow, temperature, and baking time, alongside the tray features.
Professional Cleaning and Maintenance
The 75x104 cm 11-channel baguette tray should be cleaned according to cleaning procedures suitable for professional oven equipment. It is recommended to avoid hard and deforming applications that could damage the channel geometry or 3 mm holes.
Periodic Inspection of Tray External Form
Maintaining the external geometry of the tray is important for continued dimensional compatibility with professional oven and tray trolley systems. Impacts, bending, or similar physical deformations during heavy use can be checked at regular intervals.
75x104 cm Professional 11-Channel Perforated Baguette Tray Option
With 75x104 cm external dimension, 11-channel production layout, 3 mm perforated working surface, and 2 mm material thickness, the product is a tray option designed for professional baguette bread production. Its compatibility with 75x104 cm tray trolleys and stackable structure supports equipment organization in the production area.
Technical Specifications
Below are the basic technical details related to the dimensions, channel structure, hole diameter, material thickness, and professional equipment compatibility of the 75x104 cm 11-channel baguette tray.
| Product Type |
Professional 11-channel baguette baking tray |
| Dimensions |
75x104 cm |
| Width |
75 cm |
| Length |
104 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 hot air reaching the bottom of the product and moisture removal from under the tray under suitable process conditions |
| Product Group |
Professional baking tray for baguette bread production |
| Dough Use |
Portioned and baguette-shaped bread doughs |
| Product Layout |
Baguette dough placement on 11 separate channels |
| Channel Use |
Each channel forms a separate baguette dough working area |
| Product Size |
Varies according to dough weight, recipe, shaping, and fermentation conditions |
| Tray Trolley Compatibility |
Compatible with 75x104 cm tray trolleys |
| Oven Compatibility |
Professional oven systems supporting 75x104 cm tray dimensions |
| Stacking Feature |
Stackable structure |
| Surface Protection During Stacking |
Stacking structure designed to prevent the upper tray from scratching the lower working surface |
| Usage Process |
Preparation, resting, fermentation, transport, and baking |
| Usage Area |
Professional baguette bread and bakery product production |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Usage Areas
The 75x104 cm 11-channel baguette tray can be used in professional ovens, baguette bread producers, patisseries, and industrial bakery product facilities. The eleven-channel structure creates separate working areas for shaped doughs, while the 3 mm perforated surface can support airflow and moisture removal under the product under suitable process conditions. The product is compatible with 75x104 cm tray trolleys.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When selecting the 75x104 cm 11-channel baguette tray, factors such as external dimensions, number of channels, 3 mm hole diameter, 2 mm material thickness, targeted dough weight, oven system, and tray trolley compatibility should all be considered. The final baguette form and baking result can also vary depending on the business’s recipe and production process applied.