80x100 cm professional teflon-coated baguette tray
11 separate channel structure for baguette production
Working surface with 3 mm diameter perforations
2 mm material thickness
Teflon coating supporting the separation of the baked product
Organization of baguette dough in eleven separate working areas
Compatible external dimensions with 80x100 cm tray trolleys
Design that protects the coated working surface below during stacking
The 80x100 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 specific working areas on the large tray surface. The perforated surface helps air circulation under the product under suitable process conditions, while the Teflon coating supports the easier removal of baked products from the tray. The product is compatible with 80x100 cm tray trolleys.
80x100 cm Teflon-Coated 11-Channel Baguette Tray
The 80x100 cm teflon-coated 11-channel baguette tray is a baking tray designed for professional baguette bread production. Its wide working surface, channel structure, perforated base, and coated surface respond to different needs during dough placement, bottom surface air circulation, and product retrieval stages.
11-Channel Professional Production Layout
The 11 separate channels on the tray surface allow the preparation of doughs shaped according to the baguette form in distinct working areas. This structure supports the organization of products in the same production batch by channel.
Dough Placement in Eleven Separate Working Areas
Shaped baguette doughs can be placed into the eleven channels according to the production plan. Since each channel forms an independent working area, the direction and position of the products on the tray can be more regularly monitored from the preparation stage onwards.
Working Surface with 3 mm Hole Diameter
The tray surface contains 3 mm diameter holes. These openings form a perforated structure supporting the hot air in the oven to pass through the working surface and reach the bottom of the baguette dough.
Support of Air Circulation on the Bottom Surface
The perforated base may help increase air circulation below the product under suitable product and baking conditions. The results obtained can vary depending on oven type, air movement, temperature, and dough characteristics.
Perforated Structure to Assist Moisture Removal
The 3 mm diameter openings may assist in the easier removal of moisture that can form under the tray under suitable process conditions. This structure can create a different bottom surface baking character compared to 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 the easier and smoother removal of baguette breads from the tray.
Different Functions of Perforated Structure and Teflon Coating
The 3 mm holes work to support the hot air reaching the bottom of the product, while the Teflon coating takes on the task of contact between the product and the tray surface. Thus, the baking character and product retrieval process on the same equipment are supported by different surface features.
Separation of Baked Baguettes from the Tray
After baking is complete, 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 products be removed from the working surface in a more controlled manner.
Flexibility in Lubrication and Release Agent Use
The coated working surface may assist in reducing intensive lubrication or release agent use, depending on the dough recipe and production method used. The method and amount to be applied should be determined according to the product features and process conditions of the business.
80x100 cm Wide Professional External Dimensions
The tray has external dimensions of 80 cm width and 100 cm length. This format can be integrated into the existing production infrastructure of the business by evaluating it with professional oven and transport systems.
2 mm Material Thickness
The product has a material thickness of 2 mm. This value is one of the fundamental technical features describing the physical structure of the tray and can be used as a reference when comparing baguette tray options with different sizes or number of channels.
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 helps the same product group be transferred to subsequent processes in a specific order after the preparation phase.
Effect of Dough Weight on Product Form
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 product standard targeted by the business.
Production Planning with 11 Channels
The eleven-channel structure creates eleven separate baguette dough working areas on the same tray. While the number of channels defines product placement, the gram, shaping, and targeted product geometry to be used should be evaluated with the recipe.
Number of Channels Does Not Determine Final Baguette Size
The presence of eleven channels on the tray does not mean that the baked baguette bread will have a fixed length, thickness, or volume. The final product geometry is the result of dough weight, recipe, shaping, fermentation, and baking conditions together.
Role of Shaping in Product Form
The form the baguette dough takes before being placed into the channel can affect the length and thickness character of the baked product. Even if the same tray is used, different shaping techniques can create different final product results.
Contribution of Channel Geometry to Dough Position
Channels help maintain the direction of shaped doughs on the tray. While the channel structure supports product placement, the final product geometry is formed together with dough characteristics and applied process variables.
Multi-Channel Organization on 80x100 cm Surface
The eleven channels within the 80x100 cm external dimension divide the wide working surface into separate baguette production areas. This arrangement allows product placement to be planned according to the gram and targeted form.
Role of 80 cm Width in Layout Planning
The 80 cm tray width is one of the fundamental external dimensions of the working arrangement where eleven channels are positioned side by side. When planning product placement, channel structure, initial gram, and volumetric development during fermentation should be evaluated together.
100 cm External Length and Equipment Planning
The 100 cm external length is considered in evaluating the physical compatibility between the tray and professional oven and transport systems. However, the actual length of the baked baguette bread does not have to be equal to the external length of the tray.
Preparation Process Before Fermentation
Once the doughs shaped into a baguette form are placed into the channels, they can be subjected to an appropriate holding or fermentation stage according to the business's production method. Tray-based work can help manage the same production group together.
Dough Development During Fermentation
The volumetric development of the dough in the channel depends on the recipe, portion weight, fermentation time, and ambient conditions. While the channel structure supports the product's position, it alone does not determine the amount of development.
Planning of Fermentation Allowance Together with Channel Placement
Considering that the shaped baguette dough can gain volume during fermentation, the initial gram and the targeted product form should be planned appropriately. This way, the development 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 post-baking form.
Working with Different Portion Weights
Baguette doughs of different weights can be prepared according to the business's product portfolio. When the portion amount is changed, the necessary development area within the channel and the targeted baguette geometry should be re-evaluated.
Final Baguette Bread Form Depends on the Process
The length, thickness, and volume of the baked baguette bread may vary depending on the recipe, dough weight, shaping, fermentation, oven type, temperature, and baking time. Therefore, the external dimension of the tray should not be considered directly as the finished product size.
Role of Perforated Surface in Baking Character
The perforated working surface can create a different air circulation than closed-surface tray models by supporting hot air reaching the bottom section of the baguette dough. The results obtained should be evaluated together with the product recipe and oven parameters.
Variables Affecting the Bottom Surface Result
The structure of the baguette bread’s 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 also affect the result.
Difference Between Coated and Uncoated 11-Channel Models
In this model, Teflon coating is applied to the working surface. In the uncoated version, surface preparation is managed according to the business's recipe and production method, while the coated model offers an additional working feature that supports the separation of the baked product from the surface under suitable process conditions.
Protection of Coated Surface Throughout Production
To help maintain the physical integrity of the Teflon coating, it is important to limit the contact of the surface with hard and abrasive equipment during preparation, product retrieval, cleaning, and storage stages.
Batch Organization Before Baking
Managing the eleven baguette doughs prepared on the same tray together can help organize the sequence of fermentation and baking on a tray basis. This way, the production group can be tracked within a single equipment layout.
11-Channel Tray Standard in Mass Production
Using trays with the same dimensions and channel arrangement together can create a common work standard on the equipment side. If similar product results are targeted, portioning, shaping, and fermentation practices should also be carried out consistently.
Size Difference Between 75x104 and 80x100 cm Models
The 80x100 cm model has a different external dimension and aspect ratio compared to the 75x104 cm 11-channel option. Therefore, when selecting a product, in addition to the number of channels, the dimensions of the ovens, shelves, and transport systems used by the business should also be considered.
Compatible with 80x100 cm Tray Trolleys
The product has compatible external dimensions with 80x100 cm tray trolleys. Multiple trays can be transported together on suitable shelf systems, organizing equipment movement between preparation, fermentation, and baking areas.
Tray-Based Workflow in Production Area
Transferring prepared products through fermentation and subsequent production stages on the same tray can help track the production group on an equipment basis and plan the movement between processes.
Size Compatibility with 80x100 cm Oven Systems
Before use, it should be checked that the professional oven supports the 80x100 cm tray size. Compatibility of shelves, rails, or carrier components with the tray's external dimensions is important for correct equipment matching.
Baguette Bread Production in Professional Ovens
The 80x100 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 can be determined according to the business's production volume and oven cycle plan.
Use in Patisseries and Bakery Businesses
Patisseries and professional bakery businesses producing baguette and similar long-form bread types can evaluate this coated tray model when their existing oven and transport infrastructures are suitable in terms of dimensions.
Use in Industrial Baguette Bread Production
In facilities where multiple trays are used on the same production line, the 80x100 cm external dimension and 11-channel layout can help plan equipment organization according to a common tray standard.
Stackable Tray Design
80x100 cm baguette trays can be stacked when not in use. This design supports more compact storage of equipment in professional production areas where numerous trays are available.
Protection of Teflon Surface During Stacking
The stacking geometry is designed to prevent the top tray from scratching the Teflon-coated working surface below. This way, the coated surface's physical protection is supported during processes where trays are stacked.
Protection of Teflon Coating from Mechanical Contact
To help preserve the physical integrity of the coating, it is recommended to avoid contact of the working surface with cutting or abrasive equipment like knives, metal spatulas, metal sponges, wire brushes, and similar tools.
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 might scratch the coating helps protect the working surface mechanically.
Factors Affecting Coating Usage Life
The usage life of the Teflon coating can vary depending on production intensity, working temperature, mechanical contact, cleaning method, and storage conditions. Therefore, it is not suitable to provide a fixed lifespan for the coating.
Periodic Check of Coating Surface
The working surface can be examined at regular intervals for scratches, wear, or physical coating damage. Monitoring the surface condition helps assess the need for maintenance or renewal.
Keeping 3 mm Holes Clean
During production, the surface can be regularly checked to prevent the holes from being clogged with dough residue or other production waste. Keeping the openings clean helps preserve the operating principle of the perforated structure.
Physical Inspection of Eleven Channels
During intensive use, the channel structure can be inspected periodically for impacts, bending, or deformation. Maintaining the 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 depending on the tray and coating features, as well as dough recipe, fermentation, oven type, air circulation, temperature, and baking time.
Professional Cleaning for Coated Trays
The tray should be cleaned using methods suitable for professional oven equipment with Teflon coating. It is recommended to avoid hard, cutting, and abrasive cleaning applications that may damage the coated surface, channel geometry, or 3 mm holes.
Periodic Check of Tray External Form
Maintaining the external geometry of the tray is important for the continuation of dimensional compatibility with professional oven and tray trolley systems. Impacts, bending, or similar physical deformations can be checked at regular intervals during intensive use.
80x100 cm Professional Teflon-Coated 11-Channel Baguette Tray Option
With its external dimensions of 80x100 cm, 11-channel production layout, 3 mm perforated working surface, 2 mm material thickness, and Teflon coating, the product is a suitable tray option for professional baguette bread production. Its compatibility with 80x100 cm tray trolleys and stackable structure supports equipment organization in the production area.
Technical Specifications
Below are the basic technical details related to the measurements, channel structure, hole diameter, material thickness, surface coating, and compatibility with professional equipment of the 80x100 cm teflon-coated 11-channel baguette tray.
| Product Type |
Professional Teflon-coated 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 |
| Surface Coating |
Teflon coating |
| Coating Function |
Non-stick surface supporting the easier and smoother separation of baked baguette breads from the tray surface |
| Function of Perforated Surface |
Structure supporting the hot air reaching the bottom of the product and the easier removal of moisture from under the tray under suitable process conditions |
| Dough Usage |
Portioned and shaped bread doughs according to baguette form |
| Product Layout |
Baguette dough arrangement on 11 separate channels |
| Channel Usage |
Each channel forms a separate working area for baguette dough |
| Product Size |
Varies depending on dough weight, recipe, shaping, and fermentation conditions |
| Tray Trolley Compatibility |
Compatible with 80x100 cm tray trolleys |
| Oven Compatibility |
Professional oven systems supporting 80x100 cm tray size |
| Stacking Feature |
Stackable structure |
| Surface Protection During Stacking |
Stacking structure to prevent the top tray from scratching the Teflon-coated working surface below |
| Coating Maintenance |
It is recommended to avoid contact with metal, cutting, and abrasive equipment |
| Usage Process |
Preparation, holding, fermentation, transport, and baking |
| Application Area |
Professional baguette bread and bakery product production |
| Final Product Form |
Depends on recipe, dough weight, shaping, fermentation, and baking conditions |
Usage Areas
The 80x100 cm teflon-coated 11-channel baguette tray can be used in professional ovens, baguette bread producers, patisseries, and industrial bakery businesses. The eleven-channel structure creates separate working areas for shaped doughs, while the 3 mm perforated surface can support air circulation under the product in suitable process conditions. The Teflon coating helps facilitate easier separation of baked products from the working surface.
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About EKMAŞ
EKMAŞ is a Turkish brand offering production equipment for the professional and industrial baking sector. When selecting the 80x100 cm teflon-coated 11-channel baguette tray, external dimensions, 3 mm hole diameter, 2 mm material thickness, Teflon working surface, targeted dough weight, oven system, and tray trolley compatibility should be considered together. The final baguette form and baking result can vary depending on the business’s recipe and implemented production process.