Bakkehåndtering

Bakkehåndtering refers to the process of handling baking trays in kitchens, bakeries and related facilities. It includes selecting appropriate trays, loading and removing products, transporting trays, stacking and storing them, and cleaning and sanitizing after use. Good bakkehåndtering improves product quality, workflow efficiency and hygiene, while reducing the risk of burns and repetitive strain injuries.

Trays are made from various materials, such as aluminum, stainless steel or carbon steel, and may have non‑stick coatings. In professional settings, standardized sizes based on gastronorm (GN) measures are common, enabling compatibility with ovens, racks and trolleys. Aluminum trays are light and heat‑conductive but susceptible to warping; stainless steel trays are durable and easy to sanitize but heavier. Non‑stick coatings can ease release but may require careful cleaning to maintain coating integrity.

Safe handling practices include using heat‑resistant gloves, employing tray trolleys and rack systems, and lifting with a straight back using both hands. Keep walkways clear, avoid overloading stacks, and never slide hot trays on fragile surfaces. Allow trays to cool before handling, and label clearly when trays contain allergen or product information.

Cleaning and maintenance should follow established routines, with thorough cleaning to remove grease and residues and proper sanitization between batches. Inspect trays for dents, warping or coating damage and replace damaged items. After use, store trays in clean, dry racks designed for their size, with oriented stacking to prevent tipping and facilitate rapid retrieval.