Commercial baking trays

Professional Bakeit baking trays are designed for heavy-duty use in commercial environments such as bakeries, pastry shops, pizzerias, and restaurants. All of our professional trays can be coated with teflon non-stick material to facilitate cleaning and prevent dough and food from sticking to the tray.

They are made of durable materials including:

• aluminum,
• aluminum sheet,
• or stainless steel (ideal for example for baking taralli),
  

ensuring enduring performance and resilience to high temperatures in professional ovens.

Other products are micro-perforated to facilitate baking in ventilated and rotary ovens.

If you are looking to purchase professional baking trays, you should consider two fundamental aspects: your type of business and the type of food you want to prepare.

For example, if you are producing bread, it may be necessary to purchase non-stick aluminum professional trays; if your production involves focaccias, pinsas, and pizzas, we recommend the use of aluminum sheet.

What are the dimensions of professional baking trays?

Bakeit's professional baking trays are available in various shapes and sizes: 40x60, 50x70, 60x80, 80x80, and 80x100 cm. Upon request, Bakeit also provides trays with customized dimensions (subject to approval by the technical department).

Among these tray sizes, the most requested and popular ones are: 40x60cm and 60x80cm.

The size of the professional trays 40x60cm is also known as Euronorm, referring to the standards and technical specifications established to promote uniformity and compatibility of products within the European market.

This size is particularly suitable for the pastry, pizzeria, and HO.RE.CA. sectors as it is compatible with the majority of equipment commonly found in these sectors.

The size of the professional trays 60x80cm, which is essentially a double tray of 40x60cm, is particularly suitable for bakeries and large-scale food production.

Baking sheets for bakery laboratories are designed with low or high edges depending on the needs of the pastry chef or baker using them. The standard height of trays provided by Bakeit is 2cm, but different heights can be accommodated upon request.

Why choose teflon coating for professional baking trays?

It is advisable to purchase professional teflon-coated baking trays because it helps bakers, pastry chefs, and pizza makers to remove the product from the tray impeccably, without it sticking to the surface of the tray. By using trays with teflon coating, you will no longer need to use parchment paper or non-stick sprays, saving time and ensuring greater effectiveness compared to other solutions.

Frequently asked questions about professional baking trays

Below, we list the questions that our customers most frequently ask us about professional baking trays:

• How to choose the right professional baking tray?

The choice of the right baking tray depends on the type of preparation you intend to make. For instance, when it comes to bread production, flat aluminum trays or perforated ones with a Teflon non-stick coating are commonly preferred because of their lightweight nature, aiding in easy handling during preparation and ensuring that the bread does not stick to the surface, thus guaranteeing perfect results every time. For pastry and the production of pizza or focaccia, aluminum sheet trays offer better heat conduction, making them ideal for achieving even bakes.

Furthermore, in our catalog, you will find a wide range of tray models suitable for various preparations such as rectangular trays for bread, pizzas, and pastries, round trays for focaccia, and perforated trays for baguettes. We offer diverse options to meet every professional need. On this dedicated page, you can find further information and details about the various tray models. The prices of the different models are clearly indicated in euros to facilitate your choice. Aluminum trays are essential tools in every large professional kitchen, ensuring professional results.

• Differences between a solid aluminum flat baking tray and a perforated aluminum flat baking tray: which one to choose?

The choice between a solid aluminum flat tray and a perforated one depends on the type of oven being used. In ventilated ovens, such as rotary or convection ovens, it is advisable to use perforated trays as the holes facilitate even heat distribution. In these ovens, where the air cooks the product, the holes allow heat to circulate beneath the tray, ensuring uniform baking. On the other hand, in static baking typical of traditional ovens, or so-called deck ovens, the solid flat tray is the better choice as heat is transmitted both from the deck and from the radiation of the heating elements or steam tubes, ensuring optimal results.

• Why purchase wavy baking trays?

If you need to produce a variety of wrapped breads such as baguettes, loaves, or rolls, wavy baking trays offer numerous advantages. With its channel design, this tray allows the bread to take on a uniform shape and maintain even baking. The channel helps the bread to spread out and develop evenly, ensuring high-quality results.

• What to choose between a wavy baking tray with a frame or a wavy baking tray with lower crossbar?

The main differences between a wavy baking tray with frame and a tray with lower crossbar mainly concern their construction. Both trays are designed to perform the same function during processing but vary in their structure. The tray with frame is known for its robustness, often used when specific resistance is required or when it needs to be integrated into automatic machines. On the other hand, wavy baking trays with lower crossbar are lighter as they do not have a frame, thus simplifying maneuverability and bread unloading thanks to the open side that facilitates the process.

• Why choose our aluminum trays for hamburger and pizza bread?

For the production of hamburger buns or pizza, we recommend opting for our aluminum trays as they ensure optimal shape for your products. Thanks to our precise construction, these trays offer perfectly contoured surfaces for your dough. From proofing to baking, our mold ensures that each hamburger bun, or pizza maintains the same size and uniform appearance. This not only simplifies management during sales or storage but also provides a visually perfect product. To avoid the use of parchment paper or non-stick sprays, we recommend the green Teflon non-stick coating.

• How to clean professional baking trays?

1. Cleaning aluminum sheet trays: it is advisable to use a soft oiled cloth. Washing with water and caustic solutions is not recommended.
2. Cleaning aluminum trays: no specific instructions.
3. Cleaning teflon-coated trays: they should be cleaned weekly with a non-abrasive sponge and running water max 60°C. Do not use high-pressure steam cleaners or caustic solutions (the use of steam is always discouraged). Do not scratch the coating with metal tools or abrasive brushes.