Unic and property technological characteristic for fixing the sheet to the frame without using rivets.

Never be trays with rivets, never be rivets into your bread.
If the use damages your trays it is avoided any possibility to delivery bread with metallic parts inclosed.

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.

Total control of the production cycle and equipment update allows us to provide:
● baking trays of all sizes, length and width, with customised thicknesses;
● perforation upon request (diameter and pitch);
● baking trays with 2,3 or 4 turned down edges;
● turned edge with height starting from 1 mm and angle comprised between 30° and 120°;
● grooved baking trays with the number of channels provided upon request and a minimum 20/22 mm diameter.

The aluminium we use is classified as: annealed and flattened H 111 PERALUMAN 30 UNI 5754.

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. The heat still circulates freely through the holes and the dough, even when pressed, has a low sticking degree. The baking tray is less subjected to getting dirty overcoming the formation of moulds and reducing the surface fat layer. The latter partially obstructs the holes reducing the cooking quality, partially detaching sticking against the product ruining its aspect and deteriorating its taste.