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The SPP15012W is a 12-inch square aluminium pizza peel with a 150 cm wooden handle. It transfers pizza and flatbread into and out of deck ovens operating at 300–450°C. Used in pizzerias, Italian restaurants, and artisan baking operations where stone-deck heat retention requires extended reach.
Commercial Application
Operators use this tool to load unbaked dough onto heated stone decks and retrieve finished product without heat exposure to hands or forearms. The 150 cm length provides working distance from radiant heat in commercial deck ovens.
During high-volume service, the peel remains cool enough for continuous handling. The aluminium blade slides beneath dough without sticking when dusted with semolina or cornmeal. Multiple peels allow simultaneous loading and retrieval across multi-deck installations.
Key Operational Advantages
- 12-inch square blade handles 10–12 inch pizza diameter
- 150 cm handle provides reach into deep deck ovens
- Aluminium blade thickness allows smooth entry under dough
- Wood handle remains cool during repeated oven contact
- 1.0 kg weight permits single-hand operation during high-volume shifts
- Lightweight construction reduces operator fatigue across service periods
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | SPP15012W |
| Power Output | 15012W |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 1.0 kg (2.2 lbs) |
Construction & Build Quality
The blade is pressed aluminium with bevelled edges for dough clearance. The wooden handle is heat-resistant hardwood joined with concealed rivets. Construction meets commercial kitchen hygiene standards for food-contact surfaces.
- Pressed aluminium blade with food-safe finish
- Heat-resistant hardwood handle
- Riveted joint between blade and handle
- Bevelled blade edges for dough release
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies this peel from UK inventory with worldwide shipping to Europe, USA, Canada, Middle East, and Africa. Lead time for stock items is 3–5 working days within the UK. International freight quotations provided for volume orders.
Frequently Asked Questions
Q: What deck temperature range does this peel handle?
A: The aluminium blade and wooden handle operate in deck ovens at 300–450°C. The 150 cm length keeps the operator's hands outside the radiant heat zone. Prolonged blade contact with stone above 400°C requires rotation between peels.
Q: Does the aluminium blade work on stone or steel decks?
A: The bevelled blade slides beneath dough on both stone and steel surfaces. Stone decks require light dusting with semolina to prevent sticking. Steel decks may need less release agent due to smoother surface finish.
Q: What pizza size fits this 12-inch blade?
A: The 12-inch square blade handles 10–12 inch diameter pizza. Larger diameters require a 14-inch or 16-inch blade model. The square shape provides corner clearance when rotating round pizza during loading.
Q: How many peels are needed for multi-deck operation?
A: Multi-deck ovens require one peel per deck level during peak service. Operators load one deck while another bakes. A spare peel allows continuous operation if a blade edge becomes damaged.
Q: What is the working life of the aluminium blade?
A: Blade life depends on oven contact frequency and stone abrasion. High-volume pizzerias replacing 200–300 pizzas daily may need blade replacement after 12–18 months. Edge wear reduces dough release performance over time.