80x100 cm wide tray size
2 mm aluminum raw material
Non-stick working surface
Suitable for hamburger bun production
Approximately 80–90 grams dough usage reference
Wide placement area for round doughs
Compatible with 80x100 cm tray trolleys
Suitable for professional serial production
The 80x100 cm Non-Stick Aluminum Hamburger Bun Baking Tray, with its 2 mm aluminum body, wide production surface, and non-stick working area, can be used in professional hamburger bun production. A dough range of approximately 80–90 grams per product can be used as a reference; the appropriate weight may vary depending on the recipe, ingredients, hydration, shaping, and targeted product size. The product is compatible with 80x100 cm tray trolleys.
80x100 cm Non-Stick Aluminum Hamburger Bun Baking Tray
The EKMAŞ 80x100 cm Non-Stick Aluminum Hamburger Bun Baking Tray is a bakery equipment combining a large working area and a non-stick surface for the professional production of hamburger buns.
80x100 cm Wide Production Surface
The 80x100 cm tray size allows businesses with high-volume production to place a large number of shaped doughs in an organized manner on the same tray.
2 mm Aluminum Body
The product is made from 2 mm thick aluminum raw material. The material thickness should be evaluated together with the tray's wide size and its intended professional use.
Non-Stick Working Area
The non-stick coating can help reduce the tendency of dough or baked hamburger buns to adhere to the tray surface under suitable product and production conditions.
Coating Supporting Product Release
The coated surface can contribute to a more controlled removal of products from the tray once baking is complete. The result depends on the recipe and production process used.
Separator Usage Can Be Determined by Production
The non-stick surface can help reduce the need for greasing or using separators in some productions. Necessary surface preparation should be determined based on the dough content and process applied by the business.
Suitable for Hamburger Bun Production
The tray can be used to prepare rolled hamburger bun doughs for the fermentation and baking stages after shaping.
Approximately 80–90 Gram Dough Reference
In hamburger bun production, a dough range of approximately 80–90 grams per product can be considered a starting reference. This value is not a fixed capacity.
Dough Quantity May Vary According to Recipe
The dough amount to be used may vary depending on the recipe structure formed by ingredients such as flour type, liquid ratio, oil, sugar, milk, and similar components.
Hydration Affects Product Spread
The water ratio of the dough can affect the spread during fermentation and the product size after baking, so the weight alone does not determine the final dimensions.
Production by Targeted Diameter
If smaller or larger hamburger buns are to be prepared, the dough amount can be adjusted by considering the targeted product diameter, height, and serving purpose.
Planned Placement for Round Doughs
Placing shaped doughs in certain rows and intervals helps use the wide tray surface more orderly.
Fermentation Space Should Be Left
When determining the distance to be left between doughs, the increase in diameter and volume that may occur during proofing should be considered.
The Number of Products on the Tray Is Variable
The number of hamburger buns that can be prepared on one tray varies according to the dough amount, targeted diameter, layout pattern, and space left between products.
Dimension Supporting High-Volume Production
The 80x100 cm working area allows products to be prepared in batches in serial production and for the wide surface to be used according to the production plan.
Regular Placement in Production Batches
Using similar product dimensions and dough amounts makes it easier to repeat the same layout in different production cycles.
Compatible with 80x100 cm Tray Trolleys
The tray is compatible with tray trolleys in the 80x100 cm size group and supports the simultaneous transportation of multiple trays within the production area.
Transition from Preparation Area to Fermentation
Compatible tray trolleys can help transfer products prepared in the shaping section more orderly and collectively to the fermentation area.
Facilitates Pre-Baking Organization
Arranging the trays on the trolley according to the production order supports a more systematic preparation of products completed in fermentation before baking.
Use for Professional Ovens
It can be used as part of the production line in professional bakery establishments where hamburger buns are produced daily or in series.
Usable in Pastry and Bakery Facilities
It can be evaluated in businesses preparing hamburger buns, round sandwich buns, and similar products suited to the production method.
Shaping Affects Final Product Form
The rolling of the dough, surface tension, and final shaping method can affect the diameter, height, and overall symmetry of the baked product.
Fermentation Determines Volume Development
Proofing time, ambient conditions, and the development level of the dough are key process variables affecting the final volume of a hamburger bun.
Baking Temperature Should Be Adjusted by Recipe
The appropriate oven temperature should be determined based on the dough recipe used, product size, and the oven's operating characteristics.
Baking Time May Vary with Product Size
As dough amount and product height change, the required baking time also varies, so process results should be the primary basis rather than a fixed time.
Surface Color Depends on Recipe and Heat
The level of browning of the hamburger bun can vary depending on the sugar and oil content in the recipe, any surface applications, oven temperature, and baking time.
Internal Texture Is the Result of the Dough Process
The pore structure and texture of the bread's interior depend on the result created by the combined steps of flour type, hydration, kneading, fermentation, shaping, and baking.
Applicable to Different Hamburger Recipes
The tray can be used with hamburger bun recipes prepared with different contents and target weights as long as the product size and production method are appropriate.
Protect Non-Stick Coating from Sharp Tools
It is recommended not to use knives, pointed metal spatulas, or similar equipment that can scratch the coating directly on the coated surface.
Avoid Abrasive Cleaning Applications
Abrasive tools like wire brushes, hard metal sponges can damage the non-stick surface; inappropriate cleaning methods should not be preferred.
Regular Inspection of Coating Surface
Visually inspecting the surface for scratches, wear, or coating damage before production is a good maintenance habit.
Coating Service Life Depends on Operating Conditions
The service life of the non-stick coating can vary based on production intensity, mechanical contact, cleaning method, and usage, so a fixed lifespan cannot be specified.
Clean the Surface After Production
Cleaning dough, flour, and baking residues from the tray promptly with appropriate methods helps prepare the surface for the next production.
Drying After Cleaning
After cleaning, the tray should be thoroughly dried and stored in a suitable production or storage area.
Selection of 80x100 cm Coated Hamburger Tray
When evaluating the product, the 80x100 cm wide working area, 2 mm aluminum body, non-stick coating, approximately 80–90 grams variable dough usage reference, and compatibility with tray trolleys should be considered together.
Comprehensive Solution for Professional Hamburger Bun Production
The EKMAŞ 80x100 cm Non-Stick Aluminum Hamburger Bun Baking Tray, with its working area suitable for high-volume production, non-stick surface, and compatibility with 80x100 cm tray trolleys, is a functional baking equipment that can be integrated into professional production processes.
Technical Specifications
The basic technical and usage features of the 80x100 cm Non-Stick Aluminum Hamburger Bun Baking Tray are listed below.
| Product Type |
Non-stick aluminum hamburger bun baking tray |
| Tray Size |
80x100 cm |
| Raw Material |
Aluminum |
| Sheet Thickness |
2 mm |
| Coating |
Non-stick working surface |
| Dough Usage Reference |
Approximately 80–90 grams per product |
| Dough Weight Note |
May vary based on recipe, ingredients, hydration, shaping, and targeted product size |
| Coating Usage Advantage |
May help reduce adherence to the surface and facilitate product release under suitable process conditions |
| Basic Use |
Hamburger buns and similar round-shaped baked goods |
| Tray Trolley Compatibility |
Compatible with 80x100 cm tray trolleys |
| Usage Type |
Professional bakery, pastry, and baked goods production |
Application Areas
The 80x100 cm Non-Stick Aluminum Hamburger Bun Baking Tray can be used in the preparation, fermentation, and baking process for hamburger buns and similarly structured round baked goods. The approximately 80–90 gram dough range should only be considered a production reference; the appropriate amount should be determined based on the recipe, hydration, shaping, fermentation, and targeted product size. The non-stick coating supports product release under suitable conditions, while compatibility with 80x100 cm tray trolleys aids in transportation and organization in professional production.
80x100 cm hamburger tray Non-stick hamburger tray Aluminum hamburger tray 2 mm aluminum tray Hamburger bun tray 80–90 gram hamburger dough Coated baking tray Professional hamburger tray Round bread production tray 80x100 baking tray 80x100 tray trolley compatible High-volume hamburger production Bakery production equipment EKMAŞ coated hamburger tray
About EKMAŞ
EKMAŞ offers trays, sheets, transportation, and auxiliary production equipment for professional baking and baked goods production. The 80x100 cm Non-Stick Aluminum Hamburger Bun Baking Tray, with its 2 mm aluminum body, large working area, non-stick coating, approximately 80–90 gram variable dough usage reference, and compatibility with 80x100 cm tray trolleys, is a functional solution for professional hamburger bun production.