75x104 cm professional teflon-coated baguette tray
11 separate channel structure for baguette production
Working surface with 3 mm diameter holes
2 mm material thickness
Teflon coating that supports the separation of baked products
Organization of baguette dough in eleven separate working areas
Compatible outer dimensions with 75x104 cm tray trolleys
Design that protects the coated working surface during stacking
The 75x104 cm teflon-coated 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 designated working zones on the large tray surface. The perforated surface aids airflow to the bottom section under suitable process conditions, while the teflon coating supports easier release of baked products from the tray. The product is compatible with 75x104 cm tray trolleys.
75x104 cm Teflon-Coated 11-Channel Baguette Tray
The 75x104 cm teflon-coated 11-channel baguette tray is an oven tray designed for professional baguette bread production. With its large working surface, channel structure, perforated base, and coated surface, it addresses various needs during dough placement, airflow during baking, and product retrieval.
11-Channel Professional Baguette Production Arrangement
The 11 separate channels on the tray surface allow for the preparation of doughs shaped into baguette forms in distinct working areas. This structure supports the organization of production batches based on channels.
Dough Placement in Eleven Separate Working Areas
Shaped baguette doughs can be placed separately into the eleven channels according to the production plan. Each channel forms an independent working area, allowing for more orderly tracking of the orientation and position of products on the tray from the preparation stage onward.
Working Surface with 3 mm Hole Diameter
The tray surface features holes with a diameter of 3 mm. These openings create a perforated structure that supports the passage of hot air from the oven through the working surface to reach the bottom section of the baguette dough.
Supporting Air Circulation on the Bottom Surface
The perforated base may aid in increasing air circulation under the product's bottom section under suitable product and baking conditions. The results obtained depend on the oven type, air movement, temperature, and dough characteristics.
Perforated Structure for Assisting Moisture Removal
The openings with a 3 mm diameter may help in the easier removal of moisture that may form under the tray under suitable process conditions. This structure can create a different lower surface baking character from closed surface tray models.
Teflon-Coated Working Surface
The teflon coating applied to the tray surface forms a non-stick layer aimed at reducing the tendency for baked products to adhere to the working surface. Under suitable product and process conditions, this surface supports the easier and smoother separation of baguette breads from the tray.
Different Functions of Perforated Structure and Teflon Coating
While the 3 mm holes work to support the hot air reaching the bottom section of the product, the teflon coating undertakes the task of contact between the product and the tray surface. Thus, two different production needs are supported with independent features on the same equipment.
Separation of Baked Baguettes from the Tray
Upon completion of baking, the teflon surface may reduce the tendency to stick during the removal of baguette breads from the channels under suitable process conditions. This feature helps in the more controlled separation of products from the working surface.
Flexibility in Using Oils and Release Agents
The coated working surface may help reduce the need for extensive oiling or release agent use depending on the dough recipe and production method. The method and quantity applied should be determined according to the product characteristics and process conditions of the enterprise.
75x104 cm Wide Professional Outer Dimensions
The tray's outer dimensions are 75 cm wide and 104 cm long. This format can be integrated into the existing production infrastructure of the business by considering professional ovens and transport systems.
2 mm Material Thickness
The product has a material thickness of 2 mm. This value is one of the basic 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
Portioned and shaped doughs according to the baguette form can be distributed into the eleven channels on the tray according to the production plan. Channel-based placement aids in the orderly transfer of the same product group to subsequent processes.
Effect of Dough Weight on Product Form
The portion weight can affect the targeted length, thickness, and volume characteristics of the baguette bread. Therefore, the amount of dough to be used should be determined not only according to the number of channels but also according to the targeted product standard.
Production Planning with 11 Channels
The eleven-channel structure forms eleven separate working areas for baguette doughs on the same tray. While defining product placement, dough weight, shaping method, and targeted product geometry should be evaluated together with the recipe.
Channel Count Does Not Determine Final Baguette Size
Having eleven channels on the tray does not mean that the baked baguette bread will come out at a fixed length or thickness. The final product geometry is the result of dough weight, recipe, shaping, fermentation, and baking processes together.
Role of Shaping Process in Product Form
The form the baguette dough takes before being placed into the channel may affect the length and thickness characteristics of the baked product. Even if the same tray is used, different shaping techniques can yield different final product outcomes.
Contribution of Channel Geometry to Dough Positioning
Channels help maintain the orientation of shaped doughs on the tray. While the channel structure supports placement, the geometry of the final product is formed together with dough and process variables.
Multiple Channel Organization on a Wide Surface
The eleven channels within the 75x104 cm outer dimensions divide a wide working surface into separate baguette production areas. This structure allows product placement to be planned according to dough weight and the targeted form.
Measurement Difference Between 74x98 and 75x104 cm Models
The 75x104 cm model has a different outer dimension standard compared to the 74x98 cm 11-channel option. Therefore, when selecting a product, the oven, shelf, and tray trolley dimensions of the business should also be taken into account alongside the channel count.
Preparatory Process Before Fermentation
Once the doughs shaped into the baguette form are placed in the channels, they can be taken into a waiting or fermentation stage suitable for the business's production method. Tray-based operation can facilitate the joint management of the same production group.
Dough Development During Fermentation
The volumetric development of the dough within the channel depends on the recipe, portion weight, fermentation time, and environmental conditions. The channel structure supports the product's position but does not solely determine the development amount.
Planning Fermentation Allowance with Channel Placement
Considering that the shaped baguette dough can gain volume during fermentation, the starting weight and targeted product form should be appropriately planned. Thus, the growth area within the channel can be evaluated together with the recipe.
Use in Different Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes suitable for the business's production program. Changes in dough structure can affect fermentation behavior, product development, and the post-baking form.
Working with Different Portion Weights
Different weight baguette doughs can be prepared according to the product portfolio of the business. When the portion amount is changed, the necessary development area within the channel and the targeted baguette geometry should be reassessed.
Final Baguette Bread Form Depends on the Process
The length, thickness, and volume of baked baguette bread can vary according to recipe, dough weight, shaping, fermentation, oven type, temperature, and baking duration. Therefore, the outer dimensions of the tray should not be evaluated directly as the finished product measurements.
Role of the Perforated Surface in Baking Character
The perforated working surface can create different air circulation from closed surface tray models by supporting hot air reaching the bottom section of the baguette dough. The baking result should be evaluated together with the product recipe and oven parameters.
Variables Affecting Bottom Surface Result
The baking character that will form on the bottom surface is not solely dependent on the 3 mm hole diameter. Hole distribution, oven type, air movement, temperature, baking time, dough recipe, and fermentation conditions can also affect the result.
Difference Between Coated and Uncoated 11-Channel Model
In this model, a teflon coating is applied to the working surface. While the uncoated version has its surface preparation managed according to the enterprise's recipe and production method, the coated model offers an additional working feature supporting the separation of baked products from the surface under suitable process conditions.
Preserving the Coated Surface Throughout Production
To help maintain the functionality of the teflon surface, it is important to limit mechanical contact during preparation, product removal, cleaning, and storage stages. Contact with cutting or abrasive equipment can cause physical damage to the surface.
Pre-Oven Batch Organization
The joint management of eleven baguette doughs prepared on the same tray can help organize the order of fermentation and baking on a tray basis. This way, the production group can be tracked within a single equipment setup.
11-Channel Tray Standard in Mass Production
Using trays with the same dimensions and channel layout can establish a common working standard on the equipment side. If similar product results are targeted, the portioning, shaping, and fermentation applications also need to be carried out consistently.
Role of 75 cm Width in Placement Plan
The 75 cm tray width is one of the basic outer dimensions of the work arrangement where the eleven channels are positioned side by side. When planning product placement, the channel structure, dough weight, and the targeted product form should be evaluated together.
104 cm Outer Length and Equipment Compatibility
The 104 cm outer length is considered in evaluating the physical compatibility between the tray and professional oven and transport systems. The actual length of the baked baguette bread does not have to match the tray's outer dimensions.
Compatible with 75x104 cm Tray Trolleys
The product has an outer dimension compatible with 75x104 cm tray trolleys. Multiple trays can be transported together in suitable shelving systems, organizing equipment movement between preparation, fermentation, and baking areas.
Tray-Based Workflow in the Production Area
Transferring prepared products on the same tray to fermentation and subsequent production stages can assist in tracking the production group on an equipment basis and planning movement between processes.
75x104 cm Compatibility with Oven Systems
Before using the tray, it should be checked whether the professional oven supports the 75x104 cm tray size. Ensuring that shelves, rails, or transport components are compatible with the tray's outer dimensions is important for correct equipment matching.
Baguette Bread Production in Professional Ovens
The 75x104 cm teflon-coated 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 should be determined based on the production volume and oven cycle plan of the enterprise.
Use in Patisseries and Bakeries
Patisseries and professional bakeries producing baguettes and similar long-form bread varieties can consider this coated tray model if their existing oven and transport infrastructure is dimensionally appropriate.
Use in Industrial Baguette Bread Production
In facilities where a large number of trays are used on the same production line, the 75x104 cm outer dimension and 11-channel layout can aid in planning 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 the more compact storage of equipment in professional production areas with a large number of trays.
Coated Surface Protection During Stacking
The stacking geometry is designed to prevent the upper tray from scratching the teflon-coated working surface of the one below. Thus, the physical protection of the coated surface during the processes where trays are stacked is supported.
Protecting Teflon Coating from Mechanical Contact
To help preserve the physical integrity of the coating, it is recommended to avoid contact between the working surface and tools such as knives, metal spatulas, metal sponges, wire brushes, and similar cutting or abrasive equipment.
Selection of Product Retrieval Equipment
During the removal of baked baguette breads from the channels, choosing equipment compatible with the teflon surface instead of hard metal tools that can scratch the coating can help in mechanically protecting the working surface.
Factors Affecting the Use Duration of the Coating
The use duration of the teflon coating can vary based on production intensity, working temperature, mechanical contact, cleaning method, and storage conditions. Therefore, it is not appropriate to provide a fixed lifespan for the coating.
Periodic Inspection of the Coated Surface
The working surface can be periodically examined for scratches, wear, or physical coating damage. Monitoring the surface condition helps in evaluating the need for maintenance or renewal.
Keeping 3 mm Holes Clean
The surface can be regularly checked during production to ensure that the holes are not blocked by dough residue or other production waste. Keeping the openings clean helps maintain the operational principle of the perforated structure.
Physical Inspection of the Eleven Channels
The channel structure can be inspected at intervals for impacts, bending, or deformation due to intense use. Maintaining channel geometry supports the positioning of 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 according to the tray and coating features, as well as the dough recipe, fermentation, oven type, air circulation, temperature, and baking duration.
Professional Cleaning for Coated Tray
The tray should be cleaned with methods suitable for professional oven equipment with a teflon coating. It is recommended to avoid hard, cutting, and abrasive cleaning applications that can damage the coating surface, channel geometry, or 3 mm holes.
Periodic Inspection of Tray's Outer Form
Maintaining the outer geometry of the tray is important to continue the dimensional compatibility with professional oven and tray trolley systems. Impacts, bending, or similar physical deformations can be checked periodically due to intensive use.
75x104 cm Professional Teflon-Coated 11-Channel Baguette Tray Option
With its 75x104 cm outer dimension, 11-channel production arrangement, 3 mm perforated working surface, 2 mm material thickness, and teflon coating, the product is a tray option that can be used for professional baguette bread production. Its compatibility with 75x104 cm tray trolleys and stackable design supports equipment organization in the production area.
Technical Specifications
The basic technical information regarding the dimensions, channel structure, hole diameter, material thickness, surface coating, and professional equipment compatibility of the 75x104 cm teflon-coated 11-channel baguette tray is provided below.
| Product Type |
Professional teflon-coated 11-channel baguette bread 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 |
| 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 bottom of the product and assisting in moisture removal from under the tray under suitable process conditions |
| Dough Usage |
Portioned and baguette-shaped bread doughs |
| Product Arrangement |
Baguette dough placement on 11 separate channels |
| Channel Usage |
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 size |
| Stacking Feature |
Stackable structure |
| Surface Protection During Stacking |
Stacking structure to prevent the upper tray from scratching the teflon-coated working surface below |
| Coating Maintenance |
Recommended to be protected from contact with metal, cutting, and abrasive equipment |
| Usage Process |
Preparation, waiting, 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 teflon-coated 11-channel baguette tray can be used in professional ovens, baguette bread producers, patisseries, and industrial bakeries. While the eleven-channel structure creates separate working areas for shaped doughs, the 3 mm perforated surface may support airflow under the product under suitable process conditions. The teflon coating helps facilitate easier product separation from the working surface.
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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 teflon-coated 11-channel baguette tray, consider the outer dimensions, 3 mm hole diameter, 2 mm material thickness, teflon working surface, the targeted dough weight, oven system, and tray trolley compatibility. The final baguette form and baking result depend on the company's recipe and applied production process.