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The SPP6012W is a 12-inch square pizza peel with a 66 cm wooden handle and aluminium blade. It transfers pizza dough onto stone deck surfaces at temperatures up to 450°C. Operators use it in pizzerias, hotel restaurants, and artisan pizza operations running continuous service.
Commercial Application
The peel transfers raw dough from prep surface to hot stone deck without structural collapse. The 66 cm handle keeps hands at safe distance from radiant heat zones. It retrieves finished pizza from the deck with minimal disruption to adjacent products.
During peak service, the operator loads dough every 90-120 seconds per deck position. The aluminium blade slides under cooked crust without tearing. Handle length accommodates double-depth deck configurations without requiring forearm extension into heat zones.
Key Operational Advantages
- 12x12-inch blade handles dough rounds up to 11 inches diameter
- 66 cm total length reaches rear positions in double-depth deck ovens
- Aluminium blade weighs 0.5 kg for single-handed operation during high-volume service
- Wood handle remains cool at ambient temperature during continuous deck contact cycles
- Square blade edges support folded calzone or rectangular flatbread formats
- Blade thickness under 2 mm allows insertion under thin-crust pizza without lifting
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | SPP6012W |
| Power Output | 6012W |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 0.5 kg (1.1 lbs) |
Construction & Build Quality
The blade is commercial-grade aluminium with bevelled front edge for dough insertion. The handle is hardwood secured with riveted ferrule connection. Total unit weight is 0.5 kg for extended operation without operator fatigue.
- Aluminium blade resists warping at sustained deck temperatures above 400°C
- Riveted ferrule prevents handle separation under lateral loading during pizza retrieval
- Hardwood handle absorbs minimal radiant heat during oven proximity
- Bevelled blade edge reduces dough tearing during loading motion
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies the SPP6012W from UK inventory to commercial operators in the UK, Europe, USA, Canada, Middle East, and Africa. The unit ships as a single piece with protective blade cover. Freight quotation available for bulk orders above 10 units.
Frequently Asked Questions
Q: What deck temperature range does this peel handle?
A: The aluminium blade withstands continuous exposure to stone deck surfaces at 400-450°C. The wooden handle remains at safe handling temperature during standard loading cycles. Blade integrity is maintained across 500+ daily insertion cycles.
Q: Does this work with stone or steel deck bases?
A: The peel operates on both stone and steel deck surfaces. The bevelled blade edge slides under pizza on either material. Stone decks require slightly higher angle during insertion due to surface texture.
Q: What pizza size fits this 12-inch blade?
A: The 12x12-inch blade accommodates dough rounds up to 11 inches diameter before baking. Expansion during baking is managed by 1-inch clearance margin. Rectangular flatbreads up to 10x10 inches fit within blade perimeter.
Q: Can this reach rear positions in multi-deck ovens?
A: The 66 cm total length reaches rear deck positions in double-depth configurations up to 50 cm internal depth. Operators maintain safe distance from front radiant heat zone. Triple-deck ovens at eye level are accessible without step platform.
Q: How many loading cycles before blade replacement?
A: The aluminium blade maintains structural integrity across 2000+ loading cycles under normal use. Edge wear occurs after approximately 5000 cycles depending on deck surface abrasion. Blade can be resurfaced once before full replacement is required.