Peels for putting into the oven: technical specifications

Baking peels have a thinned edge on the peel plate: the thickness is reduced by milling (in the most professional models) or hammering, so that the lifting of the pizza onto the peel is facilitated.

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The peel plate can be perforated: the perforation allows excess flour to be discharged (important as burnt flour is unhealthy and also unpleasant to taste) and reduces the weight of the peel. The distribution of holes on the peel plate also meets aesthetic purposes.

In some models, there is a band with a micro-dotted finish at the tip, which creates a smoother glide between the blade plate and the pizza, thanks to the action of the flour that is ‘captured’ by these micro-holes.

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Most blades have an aluminium alloy joint insert, which is inserted and fixed with the blade plate. This increases the bending strength and acts as a thermal joint, limiting the diffusion of heat to the tube.

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The fastening of the blade plate with the tube is achieved by using aluminium or stainless steel rivets that press the parts together in a solid, strong and durable way.

All the blades have a veining that gives greater strength and stability to the blade plate, both in terms of mechanical and heat stress. When loading the pizza, this prevents the pizza from falling out of the blade.

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The tube can be round steel, but more often an oval aluminium profile is used, which makes the peel light and the handle more ergonomic and secure (prevents the peel from turning in the hands). The handle of the wooden peels is also oval.

Finally, most peels are equipped with a purposely slotted wooden or plastic (polypropylene) end piece, with a hole, to hang the product.

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