The perforated Modena peel is designed for putting by-the-metre pizza into the oven, but is also very useful for long-leavened bakery products.
It is a high-quality, wear- and heat-resistant product made of anodised aluminium alloy and characterised by a reinforced handle, which provides major support and stability to the blade plate. The perforation allows all excess flour to be discharged.
High-quality aluminium alloy
The high-quality aluminium alloy provides excellent resistance to corrosion, heat and meccanical strenght while maintaining a discreet lightness. The 2 mm thickness of the sheet gives the product extra strength and stability.
Anodising with medium-high thickness
The anodising process increases the corrosion, wear and abrasion resistance, and the heat resistance of the aluminium alloy. These improvements depend on the thickness of the protective oxide layer.
Blade plate perforation
The perforation of the blade plate allows the weight of the peel to be reduced and to discharge excess flour, which would otherwise be burnt during cooking and, in addition to being unhealthy, it would also be unpleasant to the taste.
Milling at the tip
The milling facilitates the rising of the pizza onto the peel plate.
The aluminium alloy joint insert on the blade plate is inserted and fixed with the peel inside the tube. This increases its bending strength and acts as a thermal joint, limiting the diffusion of heat to the peel tube.
The micro-dotted finish on the tip of the blade creates a smoother transition between the blade plate and the pizza, thanks to the action of the flour 'captured' by these micro-holes.
Fixing with rivets
Pressed rivets join the parts together in a solid, strong and durable manner.
Wooden end piece
The wooden end piece is attached to the handle by means of a screw. The hole in the handle allows the product to be hung on all hook brackets and the shaping makes it compatible with bracket supports. In case of breakage, replacement is recommended and spare parts are available.