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A 12-inch square aluminium pizza peel with detachable 132 cm wooden handle for professional deck oven operations. Designed for high-volume pizzerias, hotel kitchens, and artisan bakeries where rapid loading and unloading at deck temperatures exceeding 400°C is standard. The detachable handle design allows compact storage and cleaning between service periods.
Commercial Application
Used to transfer raw pizza dough onto preheated stone or steel decks, then retrieve finished products without disrupting adjacent items in multi-deck ovens. The aluminium surface slides beneath uncooked dough without tearing. The 132 cm handle provides reach into deep deck cavities while maintaining safe distance from radiant heat.
Operators work at speeds of 30-60 pizzas per hour during peak service. The 12-inch surface matches standard margherita and Neapolitan bases. Quick release of the wooden handle allows the tool to be dismantled and sanitised between shifts without occupying valuable prep space.
Key Operational Advantages
- Aluminium head resists warping at sustained deck temperatures of 400-480°C
- Detachable wooden handle reduces storage footprint by 75% when disassembled
- 300×300 mm surface handles 10-12 inch pizza bases without overhang
- 1320 mm total length reaches rear positions in triple-deck oven configurations
- 0.9 kg weight permits single-hand operation during continuous service cycles
- CE certification confirms compliance with UK/EU commercial hygiene standards
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | SPRX13212 |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 0.9 kg (2.0 lbs) |
Construction & Build Quality
The head is formed from commercial-grade aluminium with bevelled leading edge to minimise dough snagging. The wooden handle uses heat-resistant hardwood with threaded metal insert for secure attachment. All joints are food-safe and withstand repeated thermal cycling.
- Aluminium head thickness: suitable for commercial deck oven duty cycles
- Detachable handle assembly: threaded metal collar with locking mechanism
- Wooden grip: heat-resistant hardwood rated for sustained ambient temperatures
- Bevelled edge profile: reduces friction during loading and retrieval
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies Zodex commercial pizza peels from UK inventory to buyers in the United Kingdom, Europe, North America, Middle East, and Africa. Orders ship by courier for hand tools and small equipment. Bulk orders for new restaurant fit-outs qualify for consolidated freight quotation.
Frequently Asked Questions
Q: What deck oven temperature range is this peel rated for?
A: The aluminium head withstands continuous exposure to deck temperatures between 400°C and 480°C without warping. The wooden handle remains outside the radiant heat zone during normal operation. Operators should avoid prolonged contact between the handle and open flame.
Q: Does this work with stone or steel deck bases?
A: The bevelled aluminium edge slides beneath dough on both stone and steel surfaces. Stone decks require a light dusting of semolina or flour to prevent sticking. Steel decks provide lower friction and allow faster loading cycles.
Q: Can the handle be replaced if damaged?
A: Yes. The threaded collar design permits field replacement of the wooden handle without tools. Spare handles are available from TurcoBazaar UK stock for multi-site operations.
Q: What is the maximum pizza diameter this peel handles?
A: The 300×300 mm square head accommodates pizza bases up to 12 inches (305 mm) diameter without overhang. Larger bases require a 14-inch or 16-inch peel to prevent edge contact with the deck during transfer.
Q: How is the detachable handle secured during service?
A: A threaded metal collar locks the wooden handle to the aluminium head with a quarter-turn motion. The connection withstands the torque of rapid loading movements. Operators should check tightness at the start of each service period.