Pizza Peel 12'' square Wood handle Length 132cm | TurcoBazaar SPP13212W

Q: What blade material works best for stone deck ovens?

A: Aluminium remains the standard for commercial pizza peels. It slides cleanly beneath raw dough without sticking and resists warping at sustained 400°C+ temperatures. Steel alternatives are heavier and retain more heat in the handle during continuous use.

Q: What handle length is required for deep deck ovens?

A: 132 cm total length reaches the rear zone of ovens with 80–100 cm deck depth. Operators remain 30–40 cm from oven opening during loading. Shorter handles increase radiant heat exposure during repetitive service cycles.

Q: How many pizzas can one peel handle per hour?

A: A single operator using this peel can load and retrieve 40–50 pizzas per hour in continuous service. Output depends on oven recovery time and dough preparation workflow. Multi-deck operations typically assign one peel per deck.

Q: Does the wooden handle require maintenance?

A: Wipe the handle with damp cloth after service. Do not submerge in water or place in dishwashers. Light sanding every 6 months maintains grip surface. Replace if handle shows cracking or ferrule loosens.

Q: What pizza diameter does a 12-inch blade support?

A: The 300 x 300 mm blade handles 10–12 inch finished pizzas used in most commercial operations. Larger 14-inch bases require 14-inch square peels. Blade size should match or exceed pizza diameter by 2 inches minimum for safe transfer.