Perforated Aluminum Trays with Wavy Crossbar

Baking trays with a bottom crossbar represent the ideal solution for baking and pastry professionals looking for a lightweight, durable solution suitable for daily use in the laboratory.

Made of perforated aluminum (with 2 mm holes and a 3.5 mm pitch), they promote proper air circulation during baking and help achieve uniform browning on baguettes, loaves, breadsticks, and other baked goods.

Why choose a perforated baking tray with bottom crossbar

The combination of perforated aluminum, corrugated shape, and bottom crossbar provides a baking tray that is practical to handle, stable during use, and suitable for continuous production.

• Structural support: the concave walls (the channels) act as a physical support for the dough. Unlike a completely flat baking tray, where the bread can expand laterally in an uncontrolled manner during proofing and baking, the channels "guide" the growth of the product.
• Consistent development: thanks to the shaped form, each piece maintains a regular shape identical to the others. This guarantees consistent and professional development, preventing the bread from deforming or flattening.
• Heat distribution: the corrugated structure increases the contact surface between the tray and the dough, improving thermal conduction. This promotes a more uniform crust and even browning all around the bottom perimeter of the bread.
• Lightness and manageability: the aluminum makes the tray easy to lift, move, and handle during daily work, reducing the effort for operators.
• Robust construction: despite its lightness, the sheet metal is firmly attached to 2 special aluminum crossbars based on an exclusive design, which gives the structure solidity and sturdiness.

This same quality is found throughout our offer: discover also the complete category of professional baking trays by Bakeit, with solutions for bakeries, pastry shops, and artisan workshops.

Customizable baking trays for baguettes and baked goods

Every laboratory has different needs based on the type of product, the size of the oven, and production volumes. For this reason, corrugated baking trays can be configured by choosing the number of channels, orientation, and finish.

It is possible to customize:

• number of channels, based on the product to be baked;
• orientation of the channels, short side or long side;
• format of the tray, based on the dimensions of the oven;
• coating, with or without non-stick Teflon.

Do you need a particular format? Contact us to develop trays designed exactly to your specifications.

How many channels can a corrugated baking tray have? Selection guide

The choice of the number of channels depends on the format of the tray and the type of product to be baked. Baguettes, loaves, breadsticks, and elongated breads may require different configurations for the width, depth, and orientation of the channels.

The standard configurations are:

• 40x60 cm and 50x70 cm trays: from 4 to 6 channels.
• 60x80 cm, 80x80 cm, and 80x100 cm trays: from 6 to 12 channels.

For special productions, such as breadsticks or special formats, you can request a custom configuration. For a solution with a more rigid structure, also ideal for automatic loading, you can also consider the perforated aluminum wavy tray with frame.

How to order your baking trays on Bakeit

Ordering your custom trays is quick and easy. Once you have chosen the product (selecting the size and any non-stick coating), you can further customize your order by following these steps:

1. Choose the product: select size, quantity, and coating.
2. Add the tray to the cart: proceed with the order.
3. Enter the specifications: in the "Add a note to your order" field, indicate the desired number of channels and the orientation of the channels, short side or long side.

Our production team will take charge of your specifications to create trays perfectly aligned with the needs of your laboratory.