The modern and lightweight aluminum alloy baking peels, the steel ones, unsurpassed in terms of strength and durability, or the traditional wooden ones are fundamental work tools for the pizza chef. In the wide Lilly range they have ergonomic and safe handles and careful technical details, such as surface drilling or features that make the product even more resistant and long-lasting. The peels are equipped with various pizza plates, specific for baking pizza on the plate, maxi take-away pizza, pizza by the meter or on a shovel, the Roman pinsa or for moving trays. Learn more and discover all the models!

Technical features

The shovels for baking have a thinned tip of the shovel plate: the thickness is reduced by milling (in the more professional models) or beating, so that the climbing of the pizza on the shovel is easier.

The shovel plate can be drilled: drilling allows you to discharge excess flour (important because burnt flour is not healthy and is also unpleasant to the taste) and to reduce the weight of the shovel. The distribution of the holes on the blade plate also has aesthetic purposes.

In some models there is a band at the tip with a micro-dotted finish which creates greater smoothness between the shovel plate and the pizza, thanks to the action of the flour "captured" by these micro-holes.

Most shovels have an aluminum alloy joint insert, which is inserted and fixed with the shovel plate. This increases the flexural strength and acts as a thermal joint limiting heat diffusion to the pipe.

The fixing of the shovel plate to the tube is achieved using aluminum or stainless steel rivets which, when pressed, join the parts in a solid, resistant and long-lasting way.

All blades have a rib which gives greater resistance and stability to the blade plate, both with regards to mechanical stress and those caused by heat. When loading the pizza, this prevents the pizza from coming out of the peel.

The tube can be round in steel, but an oval aluminum profile is mostly used which makes the shovel lightweight and the handle more ergonomic and safe (avoids rotation of the shovel in the hands). The handle of the wooden shovels is also oval.

Finally, to hang the product, most shovels are equipped with a specially grooved terminal with a hole, made of wood or plastic (polypropylene).

The materials

The materials used to make the baking peels are aluminum alloys, wood and stainless steel.

The aluminum alloys chosen give the products excellent resistance to corrosion, good mechanical and heat resistance and lightness. The products mainly use 5000 and 6000 series alloys.

Generally the blades can have two different thicknesses: those made with 1.5 mm sheet metal are lighter and more flexible, while those made with 2 mm sheet metal are more robust and resistant.

All products made of aluminum are treated electro-chemically through the anodization process: this process allows the thickness of the aluminum oxide (already naturally present) to be increased and therefore the performance of the material to be improved as, thanks to the properties of the oxide, increases resistance to corrosion, resistance to wear and abrasion and resistance to heat, thanks to the moderate thermal insulation due to the oxide.

The best performing models therefore have a greater oxide thickness.

The coloring of the products (black, gold, silver, champagne, burgundy) is achieved during the anodizing process.

Wood was one of the first materials used to make blades, in particular our products are made of medium evaporation beech plywood.

Thanks to its ability to absorb humidity, there is less adhesion of the dough and therefore greater smoothness.

The stainless steel used is AISI 304 (also called 18/10), the most widespread in the food industry.

It has excellent mechanical and heat resistance qualities, but is not widely used in baking peels as it is heavy, furthermore the pizza does not slide on the surface, but tends to stick (since the material is not porous like aluminium).