Sofuoglu Industrial Baking Trays

Sofuoglu is a Konya-based manufacturer developing aluminium baking trays for bakery, pastry and industrial bread production. Its range on Mutfak10 covers flat and perforated trays, Italian-style angled trays, hamburger and sandwich bread moulds, and presentation trays in various sizes.

A baking tray should not be chosen on outer dimensions alone. The oven's shelf spacing, transport trolley size, the airflow needed under the product, dough weight and the target count per cycle should all be evaluated together.

How Flat and Perforated Baking Trays Affect Baking

A flat aluminium tray supports the entire base of the dough. It can be considered for cakes, cookies, buns and products where uninterrupted base contact is desired. The tray's surface can be used with baking paper, a silicone mat or a coating suited to the recipe.

Perforated trays help hot air reach the base of the product more effectively. They can be preferred for baguettes, sandwich bread and certain doughs where base moisture needs to be removed. Very fluid doughs are not suitable, as they can seep through the holes.

Angled Italian-style models have an edge and base geometry that changes product placement and airflow. A tray's hole pattern and slope should be matched to the type of dough being used.

40×60, 60×90 and 80×100 Centimetre Sizes

40×60 cm trays are a common size used in many bakery-type convection ovens and tray trolleys. Larger production systems may use sizes such as 60×90, 75×104, 74×98 and 80×100 cm.

A tray's nominal size should not be chosen equal to the oven's interior size. Clearance permitted by the manufacturer is needed for rails, frame and hot-air passage. A large tray should not be forced into a small cabinet.

If a business has multiple ovens and trolleys, establishing a size standard reduces the chance of trays going onto the wrong line. Trays can be marked according to size and product type.

Hamburger and Sandwich Bread Moulds

Sofuoglu's hamburger bread trays offer options such as 15 cavities on a 40×60 cm body or 35 and 48 cavities on an 80×100 cm body. Cavity diameters can be approximately 10.5, 11.5 or 12.5 cm, with reference dough weights of 60, 80 or 100 grams.

Cavity diameter and dough weight should be evaluated together. Too much dough can cause products to merge, while too little dough may leave the mould incompletely filled. Fermentation rate and volume increase during baking should be measured through trial production.

Sandwich bread trays have longer-shaped cavities. The product's target length and weight must match the mould geometry. The same tray can produce different results with different dough recipes.

Using and Maintaining the Aluminium Surface

Sofuoglu's standard and economy model trays use aluminium material. The sheet thickness on the economy model can be thinner than the standard model. Thickness affects the tray's weight, response time to heat, and form durability under heavy use.

An empty aluminium tray should not be left in a very hot oven for a long time. Rapid cooling and placing hot trays on an uneven surface can increase the risk of deformation.

A cleaning chemical suitable for aluminium should be used; strong alkaline products and metal scrapers can damage the surface and should be avoided. Trays should be fully dried before being stacked evenly.

Featured Highlights

• Flat, perforated and angled baking trays are aimed at different base-heat and airflow needs.
• Different professional oven sizes are available, from 40×60 cm to the 80×100 cm class.
• Hamburger bread trays form separate models based on cavity count, diameter and target dough weight.
• Standard and economy aluminium tray options can differ in sheet thickness.

Oven, Trolley and Tray Compatibility

Before ordering, the oven's clear rail measurement and the trolley's interior width should be measured. The nominal oven class listed in a catalogue alone should not be relied on. Rail tolerances can vary by manufacturer.

The number of trays to be used in one cycle should be determined based on the shelf spacing the product needs. Placing a tray on every shelf for high-volume bread can limit airflow.

Trays should be moved to a flat, heat-resistant surface when removed from the oven. Striking the edges or bending the tray while unloading product can cause the shape to deteriorate over time.

Sofuoglu Baking Trays on Mutfak10

Sofuoglu's flat and perforated aluminium trays, hamburger bread moulds, sandwich trays and baking trays in various sizes can be reviewed on Mutfak10. To compare the model suited to your oven and product weight, you can visit the Sofuoglu professional baking trays page.

Frequently Asked Questions

What is the difference between a Sofuoglu flat and perforated baking tray?

A flat tray supports the product base without interruption. A perforated tray can increase hot-air reach to the underside and improve moisture release. Choice should be based on dough fluidity and the target base structure.

How is cavity diameter chosen on a Sofuoglu hamburger bread tray?

Cavity diameter is chosen based on target bread width and dough weight. Cavities of 10.5 cm can be considered for around 60 grams, while larger cavities suit 80 or 100 gram dough classes. The recipe's fermentation rate should be checked through trial production.

Does a Sofuoglu 40×60 tray fit every bakery oven?

No. Although 40×60 cm is a common size, the oven's rail width, frame tolerance and airflow requirement can vary. The oven's technical drawing and the tray's outer dimensions should be compared before ordering.