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.

Available models:

• Code 1124/33 Perforated and reinforced peel MODENA to put One-Meter pizza in the oven, in alloy aluminium. 33 x 60 cm - h 170 cm - weight: 1.230 gr
• Code 1124/36 Perforated and reinforced peel MODENA to put One-Meter pizza in the oven, in alloy aluminium. 36 x 60 cm - h 170 cm - weight: 1.310 gr
• Code 1124/40 Perforated and reinforced peel MODENA to put One-Meter pizza in the oven, in alloy aluminium. 40 x 60 cm - h 170 cm - weight: 1.400 gr
• Code 1124/45 Perforated and reinforced peel MODENA to put One-Meter pizza in the oven, in alloy aluminium. 45 x 60 cm - h 170 cm - weight: 1.480 gr
• Code 1126/36 Perforated and reinforced peel MODENA to put One-Meter pizza in the oven, in alloy aluminium. 36 x 80 cm - h 170 cm - weight: 1.640 gr
• Code 1126/40 Perforated and reinforced peel MODENA to put One-Meter pizza in the oven, in alloy aluminium. 40 x 80 cm - h 170 cm - weight: 1.760 gr
• Code 1126/45 Perforated and reinforced peel MODENA to put One-Meter pizza in the oven, in alloy aluminium. 45 x 80 cm - h 170 cm - weight: 1.860 gr
• Code 1128/40 Perforated and reinforced peel MODENA to put One-Meter pizza in the oven, in alloy aluminium. 40 x 100 cm - h 170 cm - weight: 2.310 gr

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.

Aluminium insert

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.

Micro-dotting

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.