Perforated pizza peel Hendi 617847
Technical data 01 / 02
This perforated pizza peel combines a pointed edge and microperforated surface with anodised aluminium construction. Its openings let loose flour fall through as you prepare to load a pizza, while the leading edge helps slide the peel beneath the base. The aluminium construction keeps the tool relatively light to handle repeatedly through a shift.
Where it is used
At a pizzeria oven station, openings in the working surface let excess flour fall through before a pizza is loaded. Less loose flour remains on the peel during transfer, so the utensil carries less flour towards the oven deck as the operator positions the pizza.
The pointed edge can start beneath a pizza, while the microperforated surface reduces solid contact with its base. Together, these features help the operator feed the peel into place for loading or removal. Its broad, flat surface supports the pizza during the transfer between preparation and the oven deck, keeping the task centred on moving the product rather than balancing it on a narrow support.
Care
Anodising forms a protective oxide layer on aluminium, helping the surface resist corrosion during kitchen use. This is useful in the damp conditions found around food preparation and washing areas. Aluminium is relatively light compared with many metals, which makes repeated handling of the peel less burdensome during a working shift.
The gold-coloured finish gives the utensil a distinct appearance among station equipment. That visual contrast helps staff identify it when selecting the pizza peel from other tools kept at the work area.
How to choose
The overall length and width define the peel’s working footprint. Use that footprint to assess how the utensil can be handled at the pizza station and where it can be stored between uses. Its dimensions also shape the space occupied while bringing the peel into position, helping operators consider its movement around the oven-side work area.
A broad, flat surface is suited to supporting a pizza during transfer to or from the oven deck. The openings allow flour to pass through, while the pointed edge can begin beneath the base; microperforations reduce solid contact as the peel slides into place. This combination suits a pizza station where flour shedding and positioning the peel beneath each pizza are part of the loading task.