9x9x28 cm professional toast bread mold size
Suitable for dough weights of 450–500 grams
0.8 mm DX54D+AS120 Alusi steel body
Teflon coating to prevent the product from sticking to the mold
Non-stick surface for easy and smooth removal of the baked product from the mold
Approximate pan weight of 1000 grams
9x9 cm cross-section and 28 cm long product geometry
Suitable for professional and mass production use
The 9x9x28 cm teflon-coated toast pan is designed to be used with a dough weight of approximately 450–500 grams. The teflon coating forms a non-stick layer to prevent the product from sticking to the pan surface and supports the easy and smooth removal of the baked toast bread from the mold. To preserve the life of the coating, avoid metal, sharp, and abrasive equipment.
9x9x28 cm Teflon Coated Toast Pan
The 9x9x28 cm teflon-coated toast pan is developed for preparing professional toast bread, sandwich bread, and similar molded bread products in a long and consistent form. The teflon coating applied over the 0.8 mm DX54D+AS120 Alusi steel body forms a non-stick production surface to prevent the product from sticking to the pan surface. The 28 cm long mold geometry supports the series production of longer toast loaves.
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 over the steel surface. This structure forms a supportive body suitable for repeated production processes within the oven.
0.8 mm Sheet Thickness
The 0.8 mm sheet thickness helps in forming a structure suitable for professional production conditions while supporting controlled product weight. The coordination between the metal body and mold geometry contributes to the development of dough within specified dimensions.
Teflon Coated Professional Non-Stick Surface
The teflon coating applied over the DX54D+AS120 Alusi steel body forms a professional non-stick layer to prevent the product from sticking to the pan surface. This surface provides a significant usage advantage in professional production by allowing the baked toast bread to be easily and controllably separated from the mold.
Coating to Prevent Sticking to the Mold
The primary function of the teflon coating is to form a non-stick production layer between the dough and baked bread and the metal surface. This structure works to prevent the product from clinging to the pan surface and supports the easy removal of the toast bread from the mold after baking.
Easy and Smooth Product Removal from Mold
Thanks to the non-stick teflon surface, removing the baked toast bread from the mold becomes easier and more controlled. The separation of the product from the mold without sticking helps preserve the bread base and side surfaces. This feature offers an important advantage in mass production by maintaining the product form and facilitating mold discharge operations.
Support for Preserving Product Form
Sticking of the baked toast bread to the mold surface can cause breakage, tearing, or shape distortion during removal. The teflon coating reduces the mechanical intervention required to separate the product from the mold, supporting the preparation of more intact and well-preserved products.
9x9x28 cm Mold Size
The 9x9x28 cm mold size provides a structure suitable for preparing long toast loaves with 9 cm width, 9 cm height, and 28 cm length. The 9x9 cm cross-section supports a square-like slice form, while the 28 cm length allows for the production of longer products that can yield more slices.
Suitable for Dough Weights of 450–500 Grams
The recommended dough weight for this toast pan is approximately 450–500 grams. This range provides a suitable starting point for balanced use of the 9x9x28 cm mold volume. The exact dough quantity to be used can be optimized by the operation depending on factors such as the recipe, flour characteristics, water ratio, fermentation time, and the targeted final product volume.
9x9 cm Near-Square Cross-Section
The 9 cm width and 9 cm height measurements support the formation of a toast bread form with a near-square cross-section. This structure can help achieve regular and similarly sized slices, especially in sliced toast bread and sandwich bread production.
28 cm Long Mold Geometry
The 28 cm long mold structure offers a production volume suitable for preparing longer toast loaves in one piece. The long product form adds a different option to the production planning for toast and sandwich breads offered for sale by slicing.
Long Toast Bread Production
The 9x9x28 cm size is designed for professional producers aiming to create longer product forms different from short and compact toast loaves. When used with suitable dough weight and controlled fermentation, the mold supports the production of evenly developing toast bread throughout the length.
Supports Standard Toast Bread Form
In molded bread production, preparing products with similar width, height, and length values is important for mass production. The 9x9x28 cm mold geometry supports obtaining a more consistent product form between production batches when used with the same recipe and controlled production parameters.
Approximate Pan Weight of 1000 Grams
The product's approximate weight is 1000 grams. The pan weight is one of the technical features to consider in the planning of dough filling, transportation, oven loading, post-bake discharge, cleaning, and storage processes. In processes where many molds are used in professional production, it contributes to the arrangement of operations.
Suitable for Professional Toast Bread Production
The 9x9x28 cm teflon-coated toast pan can be used in professional bakeries, toast bread producers, sandwich bread producers, patisseries, and industrial pastry facilities. The long mold geometry and professional non-stick surface provide practical and regular work in mass production.
Use in Sandwich Bread Production
In addition to toast bread, it can also be used in preparing long sandwich loaves depending on the recipe and targeted product form. The 9x9 cm cross-section supports the formation of regular portion geometry in sandwich products to be sliced.
Supports Controlled Shaping of Dough
When the dough is placed in the mold with a suitable weight, the pan surfaces help the dough develop within specified width, height, and length during fermentation and baking. Thus, it supports obtaining a more defined and repeatable product geometry compared to free-form breads.
Correct Determination of Dough Weight
The recommended dough range of 450–500 grams provides a starting reference for the 9x9x28 cm mold volume. As the flour type, water content, amount of yeast, and fermentation characteristics in the dough recipe can affect the product volume, it is recommended for the operation to determine the final weight suitable for their recipe through controlled production trials.
Suitable Use for Fermentation Process
The fermentation time after the dough is placed in the pan directly affects how the product will develop within the long mold. Controlling the dough weight and fermentation level together supports the filling of the mold in a balanced manner throughout and the formation of a more regular product geometry.
More Practical Mold Discharge in Mass Production
In professional production, the regular and quick removal of baked products from the pan is an important part of the production flow. The teflon coating works to prevent the toast bread from sticking to the mold surface, allowing mold discharge operations to be carried out more practically.
Easy Removal Advantage for Long Products
Removing the 28 cm long baked toast bread from the mold in one piece and smoothly is important for maintaining the final product quality. The non-stick teflon surface works to prevent the long product from adhering to the surface along the mold, supporting the bread's more controlled removal.
Non-Stick System to Reduce Lubrication Need
Since the teflon-coated surface works to prevent the product from sticking to the pan surface, it may support the reduction of intense lubrication needs depending on the enterprise's production method. The amount of oil or separator to be used should be determined according to the product recipe and the enterprise's production process.
Less Intervention During Product Removal
The easy separation of the baked toast bread from the mold reduces the need for excessive force application or unnecessary mechanical intervention on the pan surface during product removal. This feature contributes to preserving both the product form and the teflon-coated surface.
Contribution to Preserving the Product Surface
The non-stick coating works to prevent the baked bread from adhering to the mold base and side surfaces. Thus, it helps prevent breakage or surface damage that may occur during removal from the mold, supporting a smoother final product appearance.
Suitable for Sliced Toast Bread Production
The 9x9 cm cross-section and 28 cm length create a mold geometry suitable for toast loaves offered for sale or use in slices. The long product structure supports obtaining multiple regular slices from the same loaf, while the fixed cross-section measurement ensures that the slices are prepared in a similar form.
Support for Slice Standardization
The more consistent section of products prepared with the same mold size and similar production parameters supports the standardization of slicing operations in toast bread. Especially in packaged toast and sandwich production, similar width and height slices provide operational ease.
Support for Packaged Toast Bread Production
The fixed mold geometry supports the preparation of long toast loaves with similar external dimensions using the same recipe and production parameters. This facilitates a more planned management of product dimensions, slicing processes, and packaging measurements.
Contribution to Standardization in Mass Production
The serial use of teflon-coated toast pans of the same size facilitates the standardization of dough weight, product cross-section, and length. When recipe, fermentation, and baking parameters are also controlled, it supports obtaining more consistent results between different production batches.
Non-Stick Surface to Facilitate Production Flow
The easy separation of toast loaves from the mold supports the quicker discharge of pans after baking and preparation for the next production stage. In professional businesses where many pans are used, the ease provided by the non-stick coating contributes to a more organized production operation.
Teflon Coating to Ease Cleaning
The teflon coating offers a structure to prevent the strong adherence of dough and baked product residues to the pan surface. This feature makes cleaning the pans more practical after production. Appropriate cleaning methods should be chosen to preserve the coating's performance.
Avoid Using Metal and Sharp Equipment
Knives, metal spatulas, forks, or other sharp equipment that may scratch the teflon-coated surface should not be used. Selection of appropriate equipment that does not damage the coated surface during product removal helps maintain the performance of the non-stick surface.
Avoid Abrasive Cleaning
Wire brushes, metal sponges, or heavy abrasive cleaning equipment should not be used in cleaning teflon-coated toast pans. Selecting soft sponges, cloths, and cleaning tools compatible with coated surfaces helps prevent scratching and mechanical damage to the coating.
Preserving the Lifespan of the Teflon Coating
The performance of the teflon coating is affected by factors such as operating temperature, production frequency, cleaning method, product removal style, storage conditions, and mechanical contact. Correct use of the pans and protection of the coated surface from impacts and scratches help maintain the non-stick feature for a longer time.
Regular Arrangement Inside the Oven
When placing 28 cm long toast pans inside the oven, the shelf measurements and air circulation should be considered. Placing the pans in a way that does not unnecessarily restrict hot air circulation supports the more controlled conduct of professional production processes.
Planned Use on Production Racks
Positioning toast pans of the same size in a certain order on production racks facilitates the easier organization of dough filling, fermentation, oven loading, baking, and product discharge processes. Regular placement of long molds contributes to the planned use of the production area.
Repeated Professional Use
The 0.8 mm DX54D+AS120 Alusi steel body and teflon-coated production surface are prepared for repeated use in professional toast bread production processes. The performance of the pan is affected by conditions such as operating temperature, production frequency, cleaning, transportation, and storage.
Controlled Cleaning After Production
It is recommended to clean any dough, oil, or product residues remaining on the pan after each production using appropriate methods. Equipment that will scratch the teflon coating or mechanically damage the surface should not be used, and gentle cleaning methods suitable for the non-stick coating should be preferred.
Drying After Cleaning
After cleaning, it is recommended to ensure no moisture or cleaning residue is left on the surface for a long time. Pans should be properly dried and stored in a dry storage area. Stacking them once completely dry facilitates preparation for the next production.
Correct Stacking of Teflon Coated Pans
When storing teflon-coated toast pans, uncontrolled contact and friction that could cause the coated surfaces to scratch each other should be avoided. Pans should be stacked evenly, and heavy equipment that could damage the mold geometry or non-stick surface should not be placed on them.
Regular Inspection of Coated Surface
During professional use, the teflon coating should be visually inspected at regular intervals. If there is excessive wear, deep scratches, peeling, or other changes that could affect production performance, the usage of the pan should be evaluated.
Preservation of Mold Form
It is recommended to avoid dropping, crushing, or exposing the pan to uncontrolled impacts. Especially in the 28 cm long mold geometry, bending or deformation could affect the final form of the toast bread. Proper handling and storage help maintain mold dimensions.
Long Non-Stick Toast Bread Mold for Professional Production
The 9x9x28 cm teflon-coated toast pan is a functional solution developed for the production of long toast loaves with its 0.8 mm DX54D+AS120 Alusi steel body, approximate pan weight of 1000 grams, recommended dough weight of 450–500 grams, and professional non-stick surface to prevent product sticking to the mold. The 9x9 cm cross-section supports regular slice geometry, while the 28 cm length allows for the series preparation of longer products.
Technical Specifications
Measurements, raw material, sheet thickness, coating, weight, and recommended dough weight information of the 9x9x28 cm teflon-coated toast pan are provided in the table below.
| Product Type |
Teflon-coated professional toast bread pan |
| Mold Size |
9x9x28 cm |
| Mold Cross-Section |
9x9 cm near-square cross-section |
| Mold Length |
28 cm |
| Raw Material |
DX54D+AS120 Alusi steel |
| Material Structure |
Aluminum-silicon coated steel |
| Sheet Thickness |
0.8 mm |
| Surface Type |
Teflon-coated professional non-stick surface |
| Pan Weight |
Approximately 1000 grams |
| Recommended Dough Weight |
450–500 grams |
| Coating Function |
Creates a professional non-stick surface to prevent the product from adhering to the pan surface |
| Product Removal |
Supports the easy, smooth, and controlled separation of baked toast bread from the mold |
| Product Form |
Suitable for the production of long, near-square sectioned toast and sandwich bread |
| Usage Type |
Professional and industrial baking |
| Primary Usage Purpose |
For the series preparation of long and standard form toast bread with 450–500 grams of dough and similar molded products |
Usage Areas
The 9x9x28 cm teflon-coated toast pan can be used in professional businesses that produce long and near-square sectioned toast bread, sandwich bread, and similar molded products, especially where the prevention of product sticking, easy removal, regular slicing, and controlled flow of mass production is important.
Toast bread production Long toast bread production Sandwich bread production 450–500 gram dough production Professional bakeries Industrial bread production facilities Pastry production facilities Patisseries Hotel production kitchens Restaurant production kitchens Molded bread production Series toast bread production Non-stick toast bread mold Easy mold product removal Sliced toast bread production Packaged bread production Professional baking
About EKMAŞ
EKMAŞ is a Turkish manufacturer brand developing industrial bakery equipment and professional bread production solutions. EKMAŞ teflon-coated toast pans are developed to offer 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, provide options suitable for different mold sizes and dough weights, and contribute to the more orderly conduct of mass production processes.