Pizza turning peel Hendi 617779
Technical data 01 / 02
This pizza turning peel is designed to reposition pizzas inside an oven. Its stainless-steel blade and plastic handle provide different materials at the working and hand-contact areas: the metal blade meets the pizza, while the non-metallic handle gives the operator a distinct grip area for controlling the tool. This suits repeated position adjustments at a pizza station during service.
Where it is used
At a pizzeria oven station, use the peel to rotate a pizza during baking without removing it from the chamber. Turning the pizza in place lets the operator adjust its orientation as it cooks, then continue the bake without interrupting the oven workflow to take it out and reposition it by hand.
The 200 mm blade width defines the surface used to support and move the pizza. Compare that width with the bases handled at the station to judge how the blade will sit beneath a pizza during a turn. This is a task-specific working surface, rather than a broad peel intended simply for moving a pizza in and out of the oven.
Care
Stainless steel is corrosion resistant, a useful property in a kitchen where tools may encounter moisture during routine work. Its hard, smooth working surface is also straightforward to clean: remove dough and topping residue from the blade between pizza runs so the next pizza meets a clean surface.
Keeping the blade clean helps maintain food hygiene through a busy service, when the peel is used repeatedly at the oven. The plastic handle gives the tool a separate hand-contact area; remove food soil from that area as part of keeping the working tool clean and ready for the next turn.
How to choose
Use the 1700 mm overall length to assess whether the peel can reach the working position inside the oven from the operator’s station. Its extended reach is relevant when pizzas are positioned further into the chamber, where turning them in place requires the tool to reach beyond the oven opening. Allow for the full length when assigning a nearby working or storage position.
The 200 mm blade width offers a separate selection check: compare the working surface with the pizzas handled at the station. The width affects how the blade can be positioned beneath a base when changing its orientation. Together, reach and blade width help assess the peel for the oven task and the pizzas moving through that station.