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Standard
Perforation - 0.081” (2,05mm) holes with 32 % open area.
*
12 - 24 gauge aluminum (2,0 mm - 0,6 mm)
* 0.14” (3,55 mm) center to center distance
* 32 % open area is good
compromise between strength and possible sticking of bread
due to excess moisture and riveting of dough, which is typical
of large holes or very moist bread dough.
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Alternative
Perforation - 0.07” (1,8mm) holes,46 % open area.
* available for 22 or 24 gauge aluminum (0,8 - 0,6 mm )
* available for 28 gauge (0,4mm) stainless steel
* 0.10” (2,55mm) distance between centers
* 46 % open area and small holes provide good heat transmission,
and also a better appearance of loaf bottoms
* due to the amount of material taken out, it is recommended
only for pans with reinforcing frames
* recommended for specially moist and soft dough
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Alternative
Perforation - 0.094” (2.38mm) holes, 33 % open area.
* available for 14 gauge aluminum (1.5 mm )
* 0.155” (3.95mm) distance between centers
* 32 % open area is good compromise between strength and possible
sticking of bread due to excess moisture and riveting of dough,
which is typical of large holes or very moist bread dough
* Used in swedish style and bagel sheets
* other perforations upon request |
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