Baking tray with removable side panel Hendi 689868
Technical data 01 / 02
This aluminium baking tray has an enclosed form and a removable side panel, combining contained baking with direct access for releasing finished products. Its construction helps limit excessive browning or drying, while even heat distribution supports consistent results across a batch. For pastry teams, the combination is useful when a bake needs to retain its shape through production and transfer.
Where it is used
Use the tray for dough baking where the enclosed sides help retain moisture and reduce excessive browning or drying. Even heat distribution helps limit hot and cool spots across the baking area, supporting consistent results from one part of a batch to another. Its format is suited to preparing a substantial quantity of dough in professional bakery and pastry work.
When the bake is ready to move, remove the side panel to open the tray along one edge. This provides access for releasing the product without dragging it over a wall, helping protect delicate edges during transfer to a bench or finishing area. The open side is particularly useful when the baked product needs to keep its shape during handling.
Care
Aluminium conducts heat readily, supporting heat transfer during baking, and its low mass makes the tray easy to lift between work areas. These properties are practical when moving it between the oven and a pastry bench as production progresses.
The tray is not suitable for dishwasher washing, so plan to clean it manually after use rather than placing it in a dishwasher load. Its straightforward handling and cleaning make routine post-bake care practical in a busy pastry area.
How to choose
The long, narrow shape suits elongated batches, while the raised sides contain the mixture during baking. Choose this format for pastry work where a contained area is useful, and consider the overall proportions when planning where the tray will be handled and stored.
The aluminium construction is lightweight, making the tray manageable to position and transfer. Its temperature durability makes it suitable for dough baking up to 220°C; choose it for work within that limit. The format also supports substantial batch preparation, making it a practical option for production in a bakery or pastry kitchen.