80x100 cm Hamburger Tava - Alüminyum
80x100 cm Hamburger Tava - Alüminyum
80x100 cm Hamburger Tava - Alüminyum

80x100 cm Aluminum Hamburger Bun Baking Tray (TA03.108B)

Price : 49.82 $(Vat included)
80x100 cm Aluminum Hamburger Bun Baking Tray – 2 mm Aluminum
EKMAŞ 80x100 cm Aluminum Hamburger Bun Baking Tray is a large baking tray designed for the professional production of hamburger buns and similar round-shaped baked goods.
The product is made from 2 mm thick aluminum material. Its 80x100 cm working area allows for the organized arrangement of shaped dough in bakeries and pastry shops with high-volume production.
For hamburger bun production, a dough range of approximately 80–90 grams can be considered as a starting reference. The appropriate dough amount may vary based on the recipe, dough density, hydration, ingredients, target product diameter, and fermentation level.
Its compatibility with 80x100 cm tray trolleys ensures more organized transfer of trays between preparation, fermentation, and pre-baking areas.
80x100 cm large production size
2 mm aluminum body
Suitable for hamburger bun production
Approximate 80–90 gram dough usage reference
Organized layout area for round dough
Surface supporting high-volume production
Compatible with 80x100 cm tray trolleys
Suitable for professional oven use
80x100 cm Aluminum Hamburger Bun Baking Tray is a wide working surface baking tray made from 2 mm thick aluminum material, suitable for high-volume hamburger bun production. Approximately 80–90 grams of dough per product can be used as a reference; the actual amount may vary depending on the recipe, hydration, ingredients, and target product size. The product is compatible with 80x100 cm tray trolleys.

80x100 cm Aluminum Hamburger Bun Baking Tray

EKMAŞ 80x100 cm Aluminum Hamburger Bun Baking Tray offers a spacious placement area for the professional production of hamburger buns made in a round shape.

Wide 80x100 cm Working Area

The 80x100 cm tray size allows for the planned preparation of a large number of shaped dough in high-volume production cycles.

2 mm Aluminum Material

The tray is made from 2 mm thick aluminum material. This technical specification should be considered along with the wide tray size and professional usage purpose.

Usage Targeted for Hamburger Bun Production

The product can be used to prepare hamburger dough, which has been rounded and shaped, for the fermentation and baking stages.

Approximate 80–90 Gram Dough Reference

In hamburger bun production, a dough range of about 80–90 grams per product can be considered as a production start reference. This value does not imply a fixed capacity.

Recipe Affects Dough Weight Selection

The amount of dough to be used may vary based on the structure of the recipe formed by ingredients such as flour type, liquid ratio, oil, sugar, and milk.

Dough Density Determines Final Size

Recipes of the same weight may result in products of different diameters and heights after baking due to differences in density and gas retention properties.

Hydration Level Can Alter Spread

As the water ratio in the dough increases, the spreading behavior during shaping and proofing may change, so the approximate dough range should be evaluated along with the recipe.

Adjustable According to Target Product Diameter

As the target diameter and height of the hamburger bun changes, the amount of dough to be used can be redefined according to the production plan.

Planned Layout for Round Dough

Positioning the shaped dough in an aligned manner on the tray facilitates controlled use of the working area and ensures appropriate spacing between products.

Development Area for Fermentation

The distance left between dough pieces should be determined by taking into account the potential increase in diameter during proofing.

Product Quantity Varies with Layout

The number of hamburger buns that can be prepared on a tray varies depending on the dough amount per product, the target diameter, and the spacing between the dough pieces.

Size Suitable for High-Volume Production

The 80x100 cm working surface helps in preparing products in batches during series production and allows for more planned use of the production area.

Repeatable Layout Plans Can Be Created

When working with similar product diameters and dough amounts, it becomes easier to repeat the same layout order in different production batches.

Compatible with 80x100 cm Tray Trolleys

The product is compatible with tray trolleys in the 80x100 cm size group and supports the transport of multiple trays together in a professional production area.

Transition from Preparation Area to Fermentation

Compatible tray trolleys can help collectively transfer trays, with shaping processes completed, to the fermentation section.

Supports Pre-Baking Arrangement

Arranging trays on the trolley in production order contributes to more systematic management of products in the oven loading stage once fermentation is complete.

For Professional Ovens

It can be considered as part of the production line in professional bakery operations where hamburgers are produced daily or in high volumes.

Use in Pastry and Bakery Production

It can be used in enterprises preparing hamburger buns, round sandwich rolls, and similarly suitable products by production method.

Rounding Process Affects Product Symmetry

Proper rounding of the dough and controlled formation of surface tension can help the final hamburger bun achieve a more balanced form.

Final Shaping Affects Product Height

The level of pressing or shaping the dough can play a significant role in achieving the desired diameter-height balance after fermentation.

Fermentation Level Determines Volume

Proofing time and environmental conditions are process variables that directly affect the development of the dough on the tray and its volume before baking.

Baking Temperature Should Be Recipe-Dependent

The appropriate oven temperature should be adjusted according to the dough's ingredients, product size, and the oven's operating characteristics.

Baking Time Changes with Product Size

The required baking time may vary for taller or larger diameter products, so production results should be taken as a basis rather than a fixed time.

Surface Color Influenced by Recipe

The browning tone of the hamburger bun can vary depending on factors such as sugar and fat content, any surface applications, temperature, and baking time.

Internal Texture Depends on the Entire Process

The pore structure and internal texture of the final product are the joint result of stages such as flour selection, hydration, kneading, fermentation, shaping, and baking.

Can Be Used with Different Hamburger Bun Recipes

The tray can be evaluated for hamburger bun recipes with different contents and different dough amounts, as long as the product size and production method are suitable.

Protect Aluminum Surface from Sharp Tools

It is recommended to avoid the direct use of sharp and hard metal equipment on the tray surface to prevent unnecessary scratches.

Regularly Clean Production Residue

Cleaning flour, dough, and baking residues from the surface immediately after use supports preparing the tray for the next production.

Avoid Abrasive Cleaning

It is recommended to avoid using equipment that may unnecessarily scratch the surface, such as wire brushes or hard metal sponges.

Dry After Cleaning

After the cleaning process, the tray should be completely dried and stored in an appropriate production or storage area.

Production Planning with Large Sizes

The 80x100 cm tray surface allows for the implementation of different layout schemes, taking into account the product diameter and production target.

80x100 cm Hamburger Bun Baking Tray Selection

When evaluating the product, consider the 80x100 cm working area, 2 mm aluminum body, approximately 80–90 gram variable dough usage reference, and compatibility with 80x100 cm tray trolleys.

Comprehensive Solution for Professional Hamburger Bun Production

EKMAŞ 80x100 cm Aluminum Hamburger Bun Baking Tray; with its wide production area, professional-use aluminum structure, and tray trolley compatibility, can be included in high-volume hamburger bun production processes as a functional equipment.

Technical Specifications

The main technical and usage features of the 80x100 cm Aluminum Hamburger Bun Baking Tray are listed below.

Product Type Aluminum hamburger bun tray
Tray Size 80x100 cm
Raw Material Aluminum
Sheet Thickness 2 mm
Dough Usage Reference Approximately 80–90 grams per product
Dough Weight Note May vary according to recipe, content, hydration, shaping, and target product diameter
Basic Use Hamburger buns and similar round-shaped baked goods
Tray Trolley Compatibility Compatible with 80x100 cm tray trolleys
Usage Type Professional oven, pastry, and bakery production

Usage Areas

80x100 cm Aluminum Hamburger Bun Baking Tray can be used in the preparation, fermentation, and baking processes of hamburger buns and suitable similar round baked goods in terms of production method. The approximate 80–90 gram dough range should be regarded as a production reference only; the appropriate amount should be determined according to the recipe, hydration, target diameter, and product form. Compatibility with the 80x100 cm tray trolley contributes to transport and workflow organization in professional production.

80x100 cm hamburger bun tray Aluminum hamburger bun tray 2 mm aluminum tray Hamburger bun tray 80–90 gram hamburger dough Professional hamburger bun tray Round bread production tray 80x100 oven tray 80x100 tray trolley compatible Mass production hamburger tray Oven production equipment Pastry production tray Bakery production tray EKMAŞ hamburger bun tray

About EKMAŞ

EKMAŞ offers trays, pans, transport, and auxiliary production equipment for professional bakery and pastry production. The 80x100 cm Aluminum Hamburger Bun Baking Tray, with its 2 mm aluminum body, wide working surface, variable dough usage reference of approximately 80-90 grams, and compatibility with 80x100 cm tray trolleys, is a functional solution for professional hamburger bun production.

cultureSettings.RegionId: 0 cultureSettings.LanguageCode: EN
Çerez Kullanımı