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The SPP14014M is a 14-inch square pizza peel with a 140 cm wooden handle, engineered for high-volume deck oven operations. It retrieves and positions pizzas on stone or steel decks at temperatures up to 450°C. Operators in pizzerias, Italian restaurants, and catering operations use it for rapid loading and unloading cycles during service.
Commercial Application
This peel addresses the operational requirement for safe handling of pizzas at the back of deep commercial deck ovens. The 140 cm handle keeps operators at a safe distance from radiant heat while maintaining control during placement and retrieval. The aluminium blade slides under baked crusts without disturbing toppings or structure.
During peak service, operators rotate multiple pizzas across deck positions in 90-second to 4-minute bake cycles depending on deck temperature. The 14-inch blade matches standard Neapolitan and artisan pizza diameters. Handle length allows access to rear deck zones without leaning into the oven cavity.
Key Operational Advantages
- 14x14 inch / 360x360 mm aluminium blade handles pizzas up to 35 cm diameter
- 140 cm wooden handle provides 1.4 metre reach into deep deck ovens
- 1.1 kg weight reduces operator fatigue during 200+ pizza shifts
- Aluminium construction withstands repeated thermal cycling from ambient to 450°C
- Square blade profile allows corner-first insertion for tight deck positioning
- CE certified for UK, EU, USA (NSF), and Canada (CSA) commercial kitchen standards
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | SPP14014M |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 1.1 kg (2.4 lbs) |
Construction & Build Quality
The blade is fabricated from commercial-grade aluminium with bevelled edges for low-friction insertion under baked dough. The wooden handle is heat-resistant hardwood, secured with riveted fastening to the blade tang. Construction tolerates continuous exposure to radiant deck heat and rapid temperature transitions.
- Aluminium blade: corrosion-resistant, thermal shock tolerant, food-safe surface
- Hardwood handle: low thermal conductivity, ergonomic grip diameter
- Riveted blade-to-handle joint: no welding, no adhesive failure risk
- Bevelled blade edge: 2-3 mm taper for sliding under crusts without lifting
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies the Zodex SPP14014M from UK inventory to commercial buyers in the United Kingdom, Europe, United States, Canada, Middle East, and Africa. We handle export documentation, freight quotation, and delivery coordination for single-unit and multi-location orders.
Frequently Asked Questions
Q: What deck temperature range does this peel handle?
A: The aluminium blade withstands continuous operation at deck temperatures from 250°C to 450°C. The wooden handle remains below 60°C at the grip point during normal use. Operator contact with the blade during high-temperature retrieval is not recommended.
Q: Does this work with stone or steel deck bases?
A: The peel functions on both cordierite stone and steel deck surfaces. The bevelled aluminium edge slides under pizzas on porous stone without catching. Steel decks require a faster insertion technique due to lower friction.
Q: Can this peel be used in gas or electric deck ovens?
A: The SPP14014M operates in both gas-fired and electric deck ovens. Heat source does not affect peel performance. Handle length is sized for standard 1.2-1.5 metre deck depths common in both fuel types.
Q: What pizza size fits the 14-inch blade?
A: The 360 mm square blade accommodates pizzas from 30 cm to 35 cm diameter. Neapolitan-style pizzas (30-32 cm) fit with margin for toppings. Larger artisan styles (33-35 cm) require centred placement on the blade.
Q: Is the 140 cm handle necessary for single-deck ovens?
A: Single-deck ovens at waist height can use shorter peels (80-100 cm). The 140 cm handle is specified for multi-deck installations where upper or lower decks sit above or below operator shoulder height. It also suits deep single-deck ovens with 1.2+ metre cavity depth.