Hendi Pizza Peels

Pizza peels support distinct oven-station jobs: transferring prepared dough, loading pizzas and adjusting them during baking. SIA La RONDE’s range includes square and perforated loading peels, a turning peel and a wooden peel. For pizzerias and restaurant kitchens, choosing by task helps staff select a head shape, material and reach suited to the movement required at the oven.

Equipment and tasks

Square peels provide a broad head for carrying a pizza to the oven. The aluminium-headed model has a long wooden handle and is intended for pizzerias and restaurants. Its 1320 × 405 mm dimensions help staff reach into the oven while carrying a pizza on a broad supporting surface. Perforated square peels suit loading when loose flour needs to pass through the head instead of travelling onto the oven surface. This can help keep the baking area clearer as pizzas are loaded in sequence.

Different peel shapes address different movements. A turning peel is for adjusting or rotating a pizza during baking, rather than carrying it from the preparation area. The separate perforated design has a pointed edge and micro-perforated surface to help it slide beneath a pizza for loading or repositioning. The wooden peel is made from laminated beech, with a sharpened tip and a hole at the handle end for hanging between tasks.

Parameters in use

Head width affects the working surface beneath a pizza. The perforated square options have heads of 305 mm and 405 mm, giving staff a choice between a narrower working area and broader support. Their perforations let excess flour fall away during loading. One of these peels weighs 0.82 kg; its lighter handling helps reduce effort when staff repeatedly lift and guide it. Such distinctions are useful when matching a tool to the pizza being transferred and the movement required at the oven.

Material also shapes handling and care. The square model combines an aluminium head with a wooden handle and is described as resistant to high temperatures. The turning peel is made from stainless steel and has a plastic handle, providing a different construction for repositioning pizzas during baking. Because wood can be affected by excess moisture, keeping the wooden peel away from excessive moisture helps protect it during kitchen care.

Choosing a product

Begin with the stage of work. Choose a square peel for carrying and loading pizzas, and consider a perforated head when releasing loose flour is useful. Compare the narrower and wider perforated options against the support staff want beneath the pizza. Select the turning peel for rotation inside the oven, or the pointed micro-perforated design when sliding beneath a pizza is central to the task.

Consider how the peel will be handled at the station as well as its task. A long handle supports reaching into the oven, while head width determines the available carrying surface. A lighter option can ease repeated lifting where its head size suits the work. For wooden equipment, account for its moisture limitation when planning care, and use the handle-end hole to hang the peel between tasks. Matching each design to loading, turning or dough handling gives staff a clear tool choice for each oven movement.