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Trays

Trays


Our baking trays are made following a process that allows obtaining a high quality product which is also suitable for use in bakeries and confectionaries. Our products have technical solutions capable of guaranteeing convenience and practicability, optimising the work process. We provide high quality finishing and the material is perforated, cut, folded and welded using specialised equipment and expert technique. Corners, edges and folds are reduced to the minimum to avoid risks, knocks and crusts. The surfaces at contact with food products are designed for easy cleaning and sterilisation.
Produits

00 MANUFACTURING

01 AL_BP Flat baking trays made of aluminized sheet with folded edge.

8/10 thickness. Natural or Teflon®-treated.
2, 3 or 4 turned down edges, with height starting from 1 cm and angle comprised between 30° and 120°.
Baking trays made of aluminium-coated sheet shall not be introduced into freezers, proofing chambers or exposed to atmospheric agents, they could rust.

02 P_BP Flat aluminium baking trays with folded edge.
15/10 thickness. Natural, silicone or Teflon®-treated.
2, 3 or 4 turned down edges, with height starting from 1 cm and angle comprised between 30° and 120°.
Flat aluminium baking trays may be used in freezers or proofing chambers without any negative impact.

03 F_BP Flat perforated aluminium baking trays with folded edge.

15/10 thickness. Natural, silicone or Teflon®-treated.

2, 3 or 4 turned down edges, with height starting from 1 cm and angle comprised between 30° and 120°.
The perforation standard is obtained with a 2 mm diameter and 3.5 mm pitch. According to us, such dimensions achieve an optimal cooking and anti-adhesive ratio.
Along the edges a band left full confers rigidity and consistency to tray.
Flat aluminium baking trays may be used in freezers or proofing chambers without any negative impact.

04 FTV_ Corrugated perforated aluminium baking tray with support frame.
10/10 thickness. Natural, silicone or Teflon®-treated.

Number, length and way of channels provided as per request with a minimum of 16 mm diameter.
The perforation standard is obtained with a 2 mm diameter and 3.5 mm pitch. According to us, such dimensions achieve an optimal cooking and anti-adhesive ratio. Along the edges a band left full confers rigidity and consistency to tray.
The support frame has double stiffening rib of 30 mm and the corners are welded. This gives an extraordinary stiffness and sturdiness.
This is the ideal and traditional baking tray for baguettes.

05 CTAO_ Corrugated perforated aluminium baking trays with frame and rivet-free.
10/10 thickness. Natural, silicone or Teflon®-treated.

Number, length and way of channels provided as per request with a minimum of 16 mm diameter.
The perforation standard is obtained with a 2 mm diameter and 3.5 mm pitch. According to us, such dimensions achieve an optimal cooking and anti-adhesive ratio. Along the edges a band left full confers rigidity and consistency to tray. A technological characteristic allows fixing the sheet to the frame without using rivets or welding. This avoids the common tear breakages with parts or fragments ending up in the cooked product. Baking tray with rounded corners, stackable and suitable for automatic loading system.

06 CTA_ Flat perforated aluminium baking trays with frame and rivet-free.
15/10 thickness. Natural, silicone or Teflon®-treated.

Number, length and way of channels provided as per request with a minimum of 16 mm diameter.
The perforation standard is obtained with a 2 mm diameter and 3.5 mm pitch. According to us, such dimensions achieve an optimal cooking and anti-adhesive ratio. Along the edges a band left full confers rigidity and consistency to tray. A technological characteristic allows fixing the sheet to the frame without using rivets or welding. This avoids the common tear breakages with parts or fragments ending up in the cooked product. Baking tray with rounded corners, stackable and suitable for automatic loading system.

07 FTNO_ Corrugated perforated aluminium baking trays with stainless steel frame and rivet-free.

10/10 thickness. Natural, silicone or Teflon®-treated.

Number, length and way of channels provided as per request with a minimum of 16 mm diameter.
The perforation standard is obtained with a 2 mm diameter and 3.5 mm pitch. According to us, such dimensions achieve an optimal cooking and anti-adhesive ratio. Along the edges a band left full confers rigidity and consistency to tray. A technological characteristic allows fixing the sheet to the frame without using rivets or welding. This avoids the common tear breakages with parts or fragments ending up in the cooked product. Baking tray with rounded corners, stackable and suitable for automatic loading. The frame is made of AISI 304 stainless steel.

08 FTN_ Flat perforated aluminium baking trays with stainless steel frame and rivet-free.

15/10 thickness. Natural, silicone or Teflon®-treated.

Number, length and way of channels provided as per request with a minimum of 16 mm diameter.
The perforation standard is obtained with a 2 mm diameter and 3.5 mm pitch. According to us, such dimensions achieve an optimal cooking and anti-adhesive ratio. Along the edges a band left full confers rigidity and consistency to tray. A technological characteristic allows fixing the sheet to the frame without using rivets or welding. This avoids the common tear breakages with parts or fragments ending up in the cooked product. Baking tray with rounded corners, stackable and suitable for automatic loading. The frame is made of AISI 304 stainless steel.

09 AF_ Pizza baking trays made of aluminium coated sheet.
8/10 thickness. Natural or Teflon®-treated.

Baking trays accommodate circular shapes with diameter comprised between 45 mm and 160 mm.
The number of shapes is related with their diameter and with the tray dimension.

10 TFS_ Baking trays with moulds, made of aluminium coated sheet.
8/10 thickness. Natural or Teflon®-treated.

Baking trays for babà, croissants, doughnuts, hamburgers, hot dogs, krapfen, madaleines, muffins, plum cakes, rustiche, savoiardi….

11 B_ Tin bread cases with frame made of aluminium coated sheet.
8/10 thickness. Natural or Teflon®-treated.

Made in all sizes, single or with perimeter frame.
Rounder and welded corners. Possible single or one cover placed freely or fixed thereon.

99 INFORMATION












BAKING TRAYS & COATING
We offer a complete service: baking tray & coating. As a matter of fact, our production organisation verifies the state of used baking trays and establishes the types of maintenance interventions adapted to renovate them. We repair baking trays and use a special technology for removing old coatings preserving the physical integrity of the baking tray, without any deformation, no chemical attack or thermal stress. A second Teflon® treatment completes the reconditioning of the baking tray.


CARE AND MAINTENANCE
Don’ts:
Do not clean using sharp or abrasive equipment.
Do not clean under high pressure (greater than 5 bars) and do not use alkaline or aggressive solutions or solutions not suitable for handling food products.
Do not heat empty.
Do not use wet or moist.

Dos:
Move baking trays with due care.
When moving baking trays, be careful not to drop or bang them. Do not stack.
Clean strictly using water (in dishwashers at 50°C max), with neutral PH agents, using soft rags.
Wash under pressure below 5 bars.
Dry baking trays before using again.
Store the products clean and in a suitable place, dry and free of dust.


MATERIALS AND OBJECTS INTENDED FOR HANDLING FOOD PRODUCTION
Baking trays and other equivalent equipment are suitable for handling food products as provided for by:
1935/2004 European Regulation;
Presidential decree N° 777 23/08/1982;
Legislative decree N° 108 25/01/1992;
Ministerial decree 21/03/1973 and subsequent amendments;
EEC 89/109; EEC 02/72 and subsequent amendments.

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