9x9x14 cm professional sandwich bread mold size
Suitable for 250–270 gram dough weight
0.8 mm DX54D+AS120 Alusi steel body
Teflon coating to prevent the product from sticking to the mold
Non-stick surface ensures easy and smooth separation of the baked product from the mold
Approximate pan weight of 650 grams
Mold geometry supports standard sandwich bread form
Structure suitable for professional and serial production
The 9x9x14 cm teflon-coated loaf pan is designed for use with a dough weight of approximately 250–270 grams. The teflon coating forms a non-stick layer to prevent the product from adhering to the pan surface and supports the easy and smooth removal of baked sandwich bread from the mold. To maintain the coating's lifespan, metal, sharp, and abrasive tools should be avoided.
9x9x14 cm Teflon Coated Loaf Pan
The 9x9x14 cm teflon-coated loaf pan is developed for preparing standard-sized sandwich bread, sandwich rolls, and similar molded bread products. The teflon coating applied on the 0.8 mm DX54D+AS120 Alusi steel body forms a non-stick production surface to prevent the product from adhering to the mold surface. This structure supports the easy and smooth removal of baked sandwich bread from the mold, adding practicality to professional production processes.
DX54D+AS120 Alusi Steel Body
The main body of the pan uses 0.8 mm thick DX54D+AS120 Alusi steel. Alusi steel is a professional metal material with an aluminum-silicon-based coating on the steel surface. This structure creates a supportive body suitable for repeated use in the oven during production processes.
0.8 mm Steel Thickness
The 0.8 mm steel thickness helps form the body of the pan suitable for professional production conditions while supporting the controlled total pan weight. Mold geometry and the metal body work together to aid the dough in shaping within specified dimensions.
Teflon Coated Professional Non-Stick Surface
The teflon coating applied on the DX54D+AS120 Alusi steel body creates a professional non-stick layer to prevent the product from adhering to the pan surface. After baking, the sandwich bread's easy and controlled separation from the surface facilitates more practical mold emptying operations in serial production.
Coating to Prevent Product from Sticking to the Mold
The main function of the teflon coating in the loaf pan is to create a non-stick surface between the dough and baked product and the metal mold. This structure works to prevent the product from adhering to the pan surface, supporting easier separation of the sandwich bread from the mold after baking.
Easy and Smooth Product Removal from the Mold
The non-stick surface makes it easier and more controlled to remove the baked sandwich bread from the mold. The product's ability to separate from the mold without force helps preserve the sandwich bread's edges, base, and overall form. This feature provides an important advantage in serial production for both product quality and operational speed.
Support for Maintaining Product Form
Sticking of the baked product to the mold can cause tearing, breaking, or deformation of the bread’s surface during removal. The teflon coating helps prevent these mechanical interventions by supporting easier separation of the product from the mold and preserving the smooth form of the sandwich bread.
More Practical Mold Emptying in Serial Production
In professional production, quick and orderly emptying of the pans is important for preparing the next production cycle. The non-stick teflon surface supports the easy separation of baked sandwich breads from the mold, making the mold emptying operations more practical.
9x9x14 cm Mold Size
The mold section with dimensions of 9x9x14 cm is suitable for preparing compact and orderly form sandwich breads. Developing the dough within a certain volume helps achieve a more consistent form in terms of width, height, and length.
Suitable for 250–270 Gram Dough Weight
The recommended dough weight for this loaf pan is approximately 250–270 grams. This dough weight range provides a suitable starting point for the 9x9x14 cm mold volume. The exact dough amount to be used can be optimized based on the formula, flour type, fermentation time, dough development characteristics, and the target final sandwich bread volume.
Supports Standard Sandwich Bread Form
In the production of molded sandwich bread, it is important to prepare products in similar sizes and geometries. When used together, the 9x9x14 cm mold form, suitable dough weight, and controlled production parameters support obtaining a more orderly and repeatable sandwich bread form.
More Orderly Product Geometry
Developing the dough within a mold of specific dimensions instead of spreading freely helps the sandwich bread achieve a more controlled form. In serial production with the same formula and weight, the consistency of product width, height, and length is supported.
Approximate Pan Weight of 650 Grams
The approximate weight of the product is 650 grams. Controlled pan weight aids in the easier management of dough placement, oven loading, post-baking emptying, cleaning, and storage operations. It provides an operational usage advantage in professional production processes where many pans are used.
Suitable for Professional Sandwich Bread Production
The 9x9x14 cm teflon-coated loaf pan can be used in professional bread bakeries, sandwich bread producers, bakeries, production kitchens, and pastry facilities. With its mold size, Alusi steel body, and non-stick coating, it is a professional production equipment supporting regular sandwich bread production.
Use in Sandwich Bread Production
In addition to sandwich bread, depending on the recipe and the targeted form of the product, it can be used in preparing sandwich-type molded loaves. The mold structure with a width and height of 9 cm offers a suitable shape for preparing compact bread forms close to a square section.
Aids in Controlled Shaping of Dough
When the dough is placed in the mold in a suitable weight, the pan surfaces help guide the development of the dough within a specific volume. Compared to free-form breads, this supports obtaining a more distinct and repeatable product geometry.
Correct Determination of Dough Weight
The recommended dough range of 250–270 grams helps the mold be filled evenly. However, the water content of the dough, the flour used, the yeast ratio, and the fermentation character can change the volume of the product. It is recommended that the business determines the ideal weight for its own formula through trial productions.
Suitable for Fermentation Process
The fermentation time applied after placing the dough in the pan directly affects the product's development within the mold. Weight, fermentation time, and baking conditions should be evaluated together for the dough to reach the desired volume.
Non-Stick System to Reduce the Need for Lubrication
Since the teflon-coated surface works to prevent the product from sticking to the pan surface, it can support reducing the excessive need for lubrication depending on the production method. The amount of oil or separator to be used should be determined based on the business’s formula, dough structure, and production process.
Less Intervention During Product Removal
Easy separation of the baked bread from the mold reduces the need to apply excessive force or unnecessary intervention to the pan surface to remove the product. This contributes to both preserving the form of the sandwich bread and the proper use of the coated surface.
Support for Speeding Up the Production Flow
Products that separate easily from the mold support faster emptying of the pans during serial production and transitioning to the next processing stage. Especially in high-volume sandwich bread production, the non-stick surface increases operational ease in the mold emptying process.
Non-Stick Surface for Easier Cleaning
The teflon coating forms a surface to prevent baked product and dough residues from strongly adhering to the pan surface. This feature supports easier cleaning of residues left on the pan after production. An appropriate cleaning method should be used to preserve the coating surface.
Avoid Using Metal and Sharp Equipment
Avoid using knives, metal spatulas, forks, or sharp equipment that can scratch the teflon-coated surface. Choosing equipment suitable for the coated surface during product removal helps preserve the performance of the non-stick surface.
Avoid Abrasive Cleaning
Wire brushes, metal sponges, or intensive abrasive cleaning tools should not be used for cleaning teflon-coated loaf pans. Choosing compatible cleaning equipment such as soft sponges and cloths helps prevent scratching and mechanical damage to the surface.
Maintaining the Usage Life of Teflon Coating
The lifespan of the coating is affected by factors such as working temperature, frequency of use, cleaning method, product removal method, storage conditions, and mechanical contact. Proper use of the pans and protecting the coating surface from impacts help maintain the non-stick property for longer.
Form Suitable for Sliced Sandwich Bread Production
Sandwich breads prepared in standard mold sizes can aid in more orderly slicing processes carried out after cooling. Obtaining similar widths and heights supports product standardization, especially in sliced sandwich bread production.
Support for Packaged Sandwich Bread Production
Regular mold geometry supports the preparation of sandwich breads with similar external dimensions using the same recipe and process. This can aid in carrying out slicing, product counting, and packaging processes more systematically in businesses that produce packaged products.
Contribution to Standardization in Serial Production
Using teflon-coated loaf pans of the same size facilitates repeating similar product geometry in different production batches. When dough weight, fermentation time, and baking parameters are standardized, the mold structure supports production consistency.
Orderly Placement in the Oven
Loaf pans should be positioned without unnecessarily limiting the circulation of hot air when placed in the oven. The distance between pans and the rack loading arrangement should be determined according to the features of the oven used. Regular loading helps maintain controlled progress in the production process.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body and teflon-coated production surface are prepared for repeated use in professional sandwich bread production processes. The performance of the pan's use is affected by working temperature, production frequency, cleaning method, and operator usage habits.
Controlled Cleaning Post-Production
It is recommended to clean the remaining dough, oil, and product residues on the pan with appropriate methods after each production. Equipment that will scratch the teflon surface or cause mechanical damage to the coating should not be used. A gentle cleaning method suitable for the non-stick coating should be preferred.
Drying After Cleaning
It is recommended not to leave moisture or cleaning residues on the surface for a long time after cleaning the pans. Products should be properly dried and stored in a dry storage area. Stacking after the pan is fully dried facilitates preparation for the next production.
Proper Stacking of Teflon-Coated Pans
When storing teflon-coated loaf pans, uncontrolled friction that could cause the coated surfaces to scratch each other should be avoided. Pans should be stacked evenly, and heavy equipment that could distort mold geometry or coating surface should not be placed on top.
Regular Inspection of Coating Surface
During professional use, the non-stick surface should be visually inspected at regular intervals. If excessive wear, scratches, peeling, or any other changes that may affect production performance are observed on the coating, the usage status of the pan should be evaluated.
Maintaining Mold Form
It is recommended not to drop, crush, or expose the pan to uncontrolled impacts. Deformations in the mold geometry can affect the form of the produced sandwich bread. Regular use and proper storage help maintain the mold dimensions.
Non-Stick Sandwich Bread Mold for Professional Production
The 9x9x14 cm teflon-coated loaf pan offers a functional solution in sandwich bread production with its non-stick surface to prevent the product from adhering to the mold, standard mold geometry, and professional Alusi steel body. With a recommended dough weight of 250–270 grams and an approximate pan weight of 650 grams, it supports easy product removal and regular product form in serial production.
Technical Specifications
Information on dimensions, raw material, steel thickness, coating, weight, and recommended dough weight of the 9x9x14 cm teflon coated loaf pan is provided in the table below.
| Product Type |
Teflon coated professional sandwich bread pan |
| Mold Size |
9x9x14 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Steel Thickness |
0.8 mm |
| Surface Type |
Teflon coated professional non-stick surface |
| Pan Weight |
Approximately 650 grams |
| Recommended Dough Weight |
250–270 grams |
| Coating Function |
Creates a non-stick surface to prevent the product from adhering to the pan surface |
| Product Removal |
Supports easy, smooth, and controlled separation of the baked sandwich bread from the mold |
| Product Form |
Suitable for producing molded sandwich and sandwich breads |
| Usage Type |
Professional and industrial bakery |
| Primary Usage Purpose |
Serial preparation of standard-size sandwich bread and similar molded bread products |
Usage Areas
The 9x9x14 cm teflon-coated loaf pan can be used in professional enterprises producing standard-size sandwich bread, sandwich bread, and similar molded products, especially in processes where it is important to bake the product without sticking to the mold, easily remove it from the mold, and regularly conduct the serial production flow.
Sandwich bread production Sandwich bread production Professional bread bakeries Industrial bread production facilities Pastry production facilities Bakeries Hotel production kitchens Restaurant production kitchens Molded bread production Serial sandwich bread production Non-stick sandwich bread mold Easy product removal from the mold Sliced sandwich bread production Packaged bread production Professional bakery
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial bakery equipment and professional bread production solutions. EKMAŞ teflon-coated loaf pans are developed to provide a professional non-stick surface to prevent the product from adhering to the mold surface, support the easy and smooth removal of the baked product from the mold, maintain the standard product form, and make serial production processes more efficient.