Commercial pizza peel for placing/inserting pizzas into the oven, with an round working surface - width of Ø20 cm and a total length with the handle 170 or 240 cm.
- Suitable for intensive use in professional pizzerias.
- Made of high quality stainless steel.
SPECIFICATION
| Model | Working surface (cm) | Lenght with handle (cm) |
| 236016 | Ø20 | 170 |
| 236019 | Ø20 | 220 |
| 236038 | Ø24 | 204 |
Shape (working surface)
| Shape | Advantages | Disadvantages | Suitable for style |
| Round | Maneuverability - easy rotation of pizzas | Small area - Inconvenient for rectangular pizzas | Neapolitan |
| Rectangular | Larger area | More difficult to rotate - requires more space | Classical, Roman |
| Elongated rectangular (pizza al metro/roman style) | Suitable for pizza "by the meter" (for sharing) | Requires a large furnace - More difficult to maneuver | Roman style |
Perforated vs. Unperforated surface
| Type | Advantages | Disadvantages | Recommended use |
| Perforated | Better flour separation - Lighter - Faster cooling | More difficult to clean - Not suitable for very thin dough | Intensive work, electric/gas ovens |
| Unperforated | More durable - Easy to clean - Suitable for heavy pizzas | Heavier - Can hold flour | Traditional ovens, thick dough |
In the commercial kitchen, every move counts. Thanks to our selected assortment of pizza peels in different shapes and materials - round, rectangular, perforated or solid - you have the opportunity to make an informed choice tailored to the needs of your bakery or pizzeria. Whether you are creating a classic Neapolitan pizza or a "pizza al metro" to share, with us you will find the right tool that works as precisely as your team.
