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The APS10 is a 10-inch aluminium pizza screen used in commercial deck ovens and conveyor pizza lines. It allows airflow beneath the dough during baking to prevent steam buildup and deliver consistent crust texture. Operations use it to standardise portion size and reduce cook time variance across multiple orders.
Commercial Application
Pizza screens sit between raw dough and the oven deck. They eliminate direct stone contact while maintaining heat transfer through perforations. This reduces the risk of uneven browning caused by inconsistent deck surfaces or flour residue.
During service, operators load stretched dough onto the screen before topping. The 25cm diameter controls portion yield and fits standard deck oven layouts. Screens stack for storage and rotate through wash cycles between shifts.
Key Operational Advantages
- Aluminium construction transfers heat at 237 W/m·K for uniform base temperature
- Seamless rim design removes weld points that collect dough and oil residue
- 3.5mm thickness resists warping under repeated thermal cycling above 300°C
- Perforations allow moisture escape and reduce bake time by 12-18% compared to solid pans
- 25cm diameter yields consistent 10-inch finished product for menu standardisation
- CE certification confirms compliance with UK, EU, USA and Canadian food contact regulations
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | APS10 |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
The screen uses food-grade aluminium formed without welded seams. The rim edge is rolled to remove sharp points that damage dough or injure staff during handling. Perforations are punched in a radial pattern to balance airflow distribution.
- Aluminium alloy rated for continuous use above 260°C
- Seamless rim formed without soldered or welded joints
- Perforation pattern sized to prevent dough extrusion during oven expansion
- 3.5mm gauge maintains flatness under repeated thermal stress
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies the APS10 from UK inventory to commercial kitchens in Europe, North America, the Middle East and Africa. Lead time for single-unit orders is 3-5 business days within the UK. Bulk orders for multi-site rollouts ship on agreed schedules with volume pricing available.
Frequently Asked Questions
Q: What deck temperature range works with aluminium pizza screens?
A: Aluminium screens function between 200°C and 320°C in commercial deck ovens. Below 200°C, heat transfer slows and extends bake time. Above 320°C, repeated thermal cycling may cause gradual warping over hundreds of uses.
Q: Do pizza screens work on stone or steel deck surfaces?
A: Screens function on both stone and steel decks. Stone decks benefit more because the screen prevents dough from adhering to porous surfaces. Steel decks see reduced benefit but screens still standardise portion size and simplify handling.
Q: Can the same screen be used in gas and electric deck ovens?
A: Yes. The aluminium construction transfers heat from any source. Gas ovens may show slight colour variation due to flame pattern, but bake performance remains consistent across fuel types.
Q: How many 10-inch pizzas fit per standard oven deck?
A: A single 900mm-wide deck typically holds four to five 10-inch screens with spacing for peel access. Actual capacity depends on deck depth and whether operations stage partially baked bases.
Q: How do screens perform in multi-deck oven configurations?
A: Screens allow operators to load multiple decks simultaneously without adjusting heat zones. Each deck receives identical airflow and heat exposure. This reduces monitoring requirements during high-volume service periods.