Professional aluminum pizza peel for placing/inserting pizzas into the oven, with a working surface width of 36 cm and a different total length with the handle according to the selected option.
Suitable for intensive use in professional pizzerias.
SPECIFICATION
| Model | Working surface (cm) | Lenght with handle (cm) |
| 235022 | 36 | 99,8 |
| 235626 | 36 | 189 |
| 235029 | 36 | 240 |
Feather shape (working part)
| 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 |
Practical tip: For commercial pizzerias with high turnover and electric or gas ovens, a perforated aluminum shovel with a rectangular blade is the optimal choice. For classic Neapolitan style, a round, non-perforated stainless steel shovel is preferred.
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.
