Peels for putting into the oven: materials
The materials used to make the baking peels are aluminium alloys, wood and stainless steel.
The selected aluminium alloys give the products excellent corrosion resistance, good mechanical and heat resistance and lightness. The 5000 and 6000 series alloys are mainly used in the products.
Generally, blades can be of two different thicknesses: those made from 1.5 mm sheet metal are lighter and more flexible, while those made from 2 mm sheet metal are stronger and more robust.
All aluminium products are electro-chemically treated by the anodization process. This process increases the thickness of the aluminium oxide (which is already naturally present) and thus improves the material’s performance as the oxide’s properties increase corrosion resistance, deterioration and abrasion resistance, and heat resistance due to the oxide’s moderate thermal isolation.
The higher-performance models therefore have a greater oxide thickness.
The colouring of the products (black, gold, silver, champagne, burgundy) is accomplished during the anodizing process.
Wood was one of the first materials used to make peels. In particular, our products are made of medium-evaporation beech multi-layered wood.
Due to its ability to absorb moisture, there is less adherence of the dough and therefore enhanced sliding.
The used stainless steel is AISI 304 (also called 18/10), the most common in the food industry.
It has excellent mechanical and heat resistance qualities, but is not widely used on baking peels because it is heavy, and the pizza does not slide on the surface, but tends to stick (as the material is not as porous as aluminium).