80x100 cm professional 11-channel baguette baking tray
11 separate channel structure for baguette production
Working surface with 3 mm diameter holes
2 mm material thickness
Organization of baguette dough in eleven separate working areas
Perforated structure supporting air circulation on the lower surface
Compatible external dimensions with 80x100 cm tray carriers
Design protecting the lower working surface during stacking
The 80x100 cm 11-channel baguette tray has a 2 mm material thickness and 3 mm hole diameter. The eleven separate channels support the arrangement of shaped baguette doughs in specific working areas on the broad tray surface. The perforated surface can help hot air reach the lower part of the product under suitable process conditions and facilitates the easy removal of moisture that may form under the tray. The product is compatible with 80x100 cm tray carriers.
80x100 cm 11-Channel Baguette Baking Tray
The 80x100 cm 11-channel baguette tray is an oven tray designed for professional baguette bread production. The eleven separate channels created on the wide working surface help position the shaped doughs in specific production lines, while the perforated base supports air circulation under the product during baking.
11 Channel Professional Production Layout
The 11 separate channels on the tray surface allow prepared doughs shaped into baguette forms to be arranged in distinct working areas. This arrangement supports the channel-based organization of products within the same production group and the systematic planning of the tray layout.
Eleven Separate Baguette Dough Working Area
Shaped doughs can be placed in eleven separate channels, according to the production plan. Since each channel forms an independent working area, the orientation and position of the products on the tray can be more systematically monitored from the preparation stage.
Working Surface with 3 mm Hole Diameter
The tray surface features 3 mm diameter holes. These openings create a perforated structure supporting the hot air in the oven to reach the lower part of the baguette dough.
Structure Supporting Air Circulation on Lower Surface
The perforated base structure can assist in increasing air circulation under the product in suitable product and baking conditions. The resulting outcome can vary according to oven type, air movement, temperature, dough recipe, and baking time.
Perforated Base Helping with Moisture Removal
The 3 mm diameter openings can aid in more easily removing moisture that may form under the tray under suitable process conditions. This structure can support a different lower surface baking character compared to tray models with a closed working surface.
80x100 cm Wide Professional External Dimensions
The tray's external dimensions are 80 cm in width and 100 cm in length. This wide format can be incorporated into an existing production infrastructure alongside professional oven and transport systems.
2 mm Material Thickness
The product has a 2 mm material thickness. This value is one of the basic technical specifications that define the tray's physical structure and can be used as a reference when comparing baguette tray options of different sizes or channel structures.
Placement of Baguette Doughs into Channels
Portioned and baguette-shaped doughs can be added separately to the eleven channels on the tray. Channel-based placement helps pass the same product group to subsequent processes in a specific order after preparation.
Effect of Dough Weight on Product Form
The portion weight can affect the target length, thickness, and volume character of the baguette bread. The amount of dough used should be determined not only based on the number of channels but also according to the product standard targeted by the operation.
Production Planning with 11 Channels
The eleven-channel structure creates eleven separate baguette dough working areas on the same tray. When defining product placement, the weight, shaping style, and target product geometry should be evaluated alongside the recipe.
Channel Number Does Not Determine Final Baguette Size
Having eleven channels on the tray does not mean that the baked baguette bread will necessarily come out at a fixed length, thickness, or volume. The final product size results from the recipe, dough weight, shaping, fermentation, and baking conditions together.
Role of Shaping Process in Product Geometry
How the baguette dough is shaped before being placed in the channel can affect the length and thickness character of the baked product. Even when the same tray is used, different shaping techniques can create different final product forms.
Contribution of Channel Geometry to Dough Positioning
Channels help maintain the direction of shaped doughs on the tray. The final geometry of the product develops depending on the channel structure, dough weight, recipe, and fermentation process.
Different Functions of Perforated Structure and Channel Layout
While the channel structure is for organizing the dough's position on the tray, the 3 mm holes support hot air reaching the product's lower section. Thus, placement and air circulation are supported with different physical characteristics on the same tray.
Multi-Channel Organization on 80x100 cm Surface
The eleven channels within the 80x100 cm external dimensions divide the wide working surface into separate areas for baguette production. This structure allows the dough weight and target product form to be planned alongside tray layout.
Role of Wide Width in Product Placement
An 80 cm width is one of the fundamental external dimensions of the work arrangement where eleven channels are positioned side by side. When planning product placement, the channel structure, dough weight, and development during fermentation should be evaluated together.
100 cm External Length and Production Plan
The 100 cm external length is considered when evaluating the physical compatibility between the tray and professional production equipment. The actual length of the baked baguette bread does not have to be equal to the tray's external length.
Preparation Process Before Fermentation
Once the dough shaped into a baguette form is placed into the channels, it can be transferred to a holding or fermentation stage suitable for the production method of the operation. Tray-based work helps manage the same production group together.
Dough Development During Fermentation
The volumetric development of dough within the channel depends on the recipe, portion weight, fermentation time, and environmental conditions. While the channel structure supports the product's position, it does not solely determine development.
Planning Allowance for Fermentation
Since shaped baguette dough can gain volume during fermentation, the initial weight and the desired product form should be planned accordingly. The space needed for development within the channel should be evaluated alongside the production recipe.
Fermentation Organization in Wide Tray Format
The eleven separate channels within the 80x100 cm working area help separate products into specific lines before fermentation. The volume development of dough, however, can vary according to the recipe and environmental conditions, independent of the number of channels.
Use in Different Baguette Bread Recipes
The tray can be evaluated in different baguette bread recipes that fit the production program of the operation. Changes in dough structure can affect fermentation behavior, product development, and post-baking form.
Working with Different Portion Weights
Baguette doughs can be prepared in different weights according to the operation's product portfolio. When the portion amount is changed, the necessary development space and target baguette geometry within the channel should be reassessed.
Final Baguette Bread Form Depends on Process
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 external dimension of the tray should not be directly considered as the finished product size.
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 reaching the lower part of the baguette dough. The achieved baking result should be evaluated alongside the product recipe and oven parameters.
Variables Affecting Lower Surface Outcome
The lower surface structure of the baguette bread is not solely dependent on the 3 mm hole diameter. Hole distribution, oven type, air movement, temperature, dough recipe, fermentation, and baking time can also affect the result.
Dimensional Difference Between 75x104 and 80x100 cm Models
The 80x100 cm model has a different aspect ratio and external dimension standard compared to the 75x104 cm 11-channel option. Therefore, when choosing a tray, not only the number of channels but also the dimensions of the ovens, racks, and transport equipment used by the operation should be considered.
Batch Organization Before Baking
Managing the preparation of eleven baguette doughs on the same tray can help arrange the fermentation and baking sequence on a tray basis. Thus, the movement of the production group within the process can be tracked with a single piece of equipment.
11-Channel Tray Standard in Mass Production
The use of trays with the same size and channel layout can create a common working standard on the equipment side. If similar product outcomes are targeted, portioning, shaping, and fermentation applications must also be conducted consistently.
Compatible with 80x100 cm Tray Carriers
The product has dimensions compatible with 80x100 cm tray carriers. Multiple trays can be transported together in suitable rack systems, organizing equipment movement between preparation, fermentation, and baking areas.
Multi-Tray Transport Organization
Using a tray carrier can help move multiple trays within the same production group between different sections of the production area together. This method can facilitate equipment-based production tracking.
Measurement Compatibility with 80x100 cm Oven Systems
Before use, it should be checked whether the professional oven supports the 80x100 cm tray size. Compatibility of racks, rails, or carrier components with the tray's external dimensions is important for proper equipment matching.
Baguette Bread Production in Professional Ovens
The 80x100 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 based on the operation's production volume and the oven cycle plan.
Use in Bakeries and Pastry Shops
Bakeries producing baguettes and similar long-form bread varieties, as well as professional pastry operations, can consider this tray model if the dimensions of their existing oven and transport infrastructure are suitable.
Use in Industrial Baguette Bread Production
In facilities where many trays are used on the same production line, the 80x100 cm external dimension and 11-channel layout can assist in conducting equipment organization over a common tray standard.
Stackable Tray Design
80x100 cm baguette trays can be stacked when not in use. This design supports the more compact storage of equipment in professional production areas where many trays are present.
Protection of Working Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the lower working surface. Thus, the physical protection of the working surface is supported during processes where trays are stored on top of each other.
Keeping 3 mm Holes Clean
During production, the tray surface can be regularly checked to ensure the holes do not become clogged with dough residue or other production debris. Keeping the openings clean helps maintain the working principle of the perforated structure.
Physical Inspection of Eleven Channels
The channel structure can be examined at certain intervals for impact, bending, or deformation during heavy 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 general baking character of the baguette bread can vary based on tray properties, dough recipe, fermentation, oven type, air circulation, temperature, and baking time.
Professional Cleaning and Maintenance
The 80x100 cm 11-channel baguette tray should be cleaned according to procedures suitable for professional oven equipment. It is recommended to avoid hard and deformative applications that could damage the channel geometry or 3 mm holes.
Periodic Inspection of Tray's External Form
Maintaining the tray's external geometry is important for the continued measurement compatibility with professional ovens and tray carrier systems. Impacts, bending, or similar physical deformations should be checked at regular intervals during heavy use.
80x100 cm Professional 11-Channel Perforated Baguette Tray Option
With its 80x100 cm external dimensions, 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. Compatible with 80x100 cm tray carriers and stackable structure supports equipment organization in the production area.
Technical Specifications
Basic technical information about the 80x100 cm 11-channel baguette tray in terms of dimensions, channel structure, hole diameter, material thickness, and professional equipment compatibility is provided below.
| Product Type |
Professional 11-channel baguette bread tray |
| Dimensions |
80x100 cm |
| Width |
80 cm |
| Length |
100 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 product's lower section and aiding moisture removal 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 Arrangement |
Baguette dough placement over 11 separate channels |
| Channel Usage |
Each channel creates a separate baguette dough working area |
| Product Size |
Varies according to dough weight, recipe, shaping, and fermentation conditions |
| Tray Carrier Compatibility |
Compatible with 80x100 cm tray carriers |
| Oven Compatibility |
Professional oven systems supporting 80x100 cm tray size |
| Stacking Feature |
Stackable structure |
| Surface Protection During Stacking |
Stacking design to prevent top tray from scratching lower working surface |
| Usage Process |
Preparation, holding, fermentation, transport, and baking |
| Usage Area |
Professional baguette bread and pastry production |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Application Areas
The 80x100 cm 11-channel baguette tray can be used in professional ovens, baguette bread producers, patisseries, and industrial pastry operations. The eleven-channel design creates separate working areas for shaped doughs, while the 3 mm perforated surface can support air circulation under the product and moisture removal under suitable process conditions. The product is compatible with 80x100 cm tray carriers.
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About EKMAŞ
EKMAŞ is a Turkish brand offering equipment for the professional and industrial bakery sector. When selecting an 80x100 cm 11-channel baguette tray, the external dimensions, number of channels, 3 mm hole diameter, 2 mm material thickness, target dough weight, oven system, and tray carrier compatibility should be considered. The final baguette form and baking outcome can vary depending on the operation's recipe and production process applied.