Perforated pizza peel Hendi 617823
Technical data 01 / 02
This perforated pizza peel is made from anodised aluminium and has a broad blade on a long overall format. The openings let loose flour pass through, while the pointed edge and microperforated surface help the blade move beneath a pizza. In service, those features support controlled handling at the oven: the operator can position the peel under the base and transfer it without carrying excess loose flour along with it.
Where it is used
At a pizzeria oven station, the peel provides a tool for moving pizzas between the work area and oven. Its pointed edge can be introduced beneath the base, helping the operator start the loading movement. The microperforated face has less continuous contact with the pizza than a solid blade, supporting the slide beneath the base as it is positioned for transfer.
Where flour is used in preparation, loose excess can fall through the openings before the pizza is loaded. This helps limit the flour carried onto the oven deck with each pizza. The broad blade supports the pizza during movement, while the openings serve a separate purpose by allowing loose flour to pass through rather than remain on the blade.
Care
The blade’s anodised aluminium construction gives it a durable surface finish. Aluminium is relatively light for a tool of this overall format, which helps the operator manoeuvre the peel through repeated loading and removal during service. Its surface is straightforward to wipe clean after floury preparation, making it easier to clear loose flour from the blade before it is used again. Keeping the blade clear also leaves its openings available to pass loose flour through during loading.
How to choose
Consider the overall length and blade width against the reach and working space at the oven station. The long format helps the operator reach into the oven from the working position; the broad blade gives the pizza a substantial supporting surface during transfer. Together, these dimensions suit a workflow where pizzas are loaded and removed without carrying them by hand.
The perforated construction is relevant where loose flour is used during preparation: flour can fall through before the pizza reaches the deck. The pointed edge and microperforated face serve a separate loading purpose, helping the peel begin its movement beneath the base.