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tel: +386 (0)4 29 273 20
gsm: +386 (0)31 309 597
e-pošta: ursic@ursic.si

 

SERVIS
gsm: +386 (0)41 774 827
ob delavnikih od 7.00 do 20.00
ter ob sobotah od 8.00 do 12.00

 

 Baguette trays 600 x 400 mm

  • Made of Aluminium 1,15 mm
  • Perforation holes 1,8 mm
  • 5 channels  log side ( width 60 mm x depth 25 mm), length of channels 60 cm
  • 8 channels short side (width 60 mm x depth 25 mm), length of channels 40 cm
  • Frame: bent from aluminium
  • without coating /with coating

Baguette trays 650 x 530 mm

  • Made of Aluminium 1,15 mm
  • Perforation holes 1,8 mm
  • 6 channels  log side ( width 60 mm x depth 25 mm), length of channels 65 cm
  • 8 channels short side (width 60 mm x depth 25 mm), length of channels 53 cm
  • Frame: bent from aluminium
  • without coating /with coating

Baguette trays 780 x 580 mm

  • Made of Aluminium 1,15 mm
  • Perforation holes 1,8 mm
  • 7 channels  log side ( width 60 mm x depth 25 mm), length of channels 78 cm
  • 9 channels short side (width 60 mm x depth 25 mm), length of channels 58 cm
  • Frame: bent from aluminium
  • without coating /with coating

Baguette trays 600 x 800 mm

  • Made of Aluminium 1,15 mm
  • Perforation holes 1,8 mm
  • 8 channels  log side ( width 60 mm x depth 25 mm), length of channels 80 cm
  • 9 channels short side (width 60 mm x depth 25 mm), length of channels 60 cm
  • Frame: bent from aluminium
  • without coating /with coating

Baguette trays 980 x 580 mm

  • Made of Aluminium 1,15 mm
  • Perforation holes 1,8 mm
  • 7 channels  log side ( width 60 mm x depth 25 mm), length of channels 98 cm
  • 12 channels short side (width 60 mm x depth 25 mm), length of channels 58 cm
  • Frame: bent from aluminium
  • without coating /with coating

 

 Baguette trays, Master A,  frame bent from aluminium

aluminium or coated

 

PROFESSIONAL BAKING TRAYS

Trays are an important piece of equipment in every bakery, pastry and bread shop and especially in industrial bakery.

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HYGIENE IS IMPORTANT

Cleanliness right from the start

Optimim hygiene is a highly topical requirement in all bakery operations.

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