Gluten Free pizza shovel in anodized aluminum with holes straight, dim. 33x33cm

Gluten Free pizza shovel in anodized aluminum with holes, rect., dim. 33x33cm

A line dedicated to pizza makers who make gluten-free pizza, which maintains the characteristics of the Azzurra line but
it differs from it in the green color and an identifying logo. Tools for exclusive use, differentiated, immediately
recognizable in the workplace.

NO TO CONTAMINATION
Pizzerias that decide to introduce dishes for celiacs on the menu must comply with a series of rules for the correct production/administration of food/drinks to ensure the absence of gluten. Among the recommendations expressed by the AIC (Italian Celiac Association) it is necessary to set up a gluten-free area in the kitchen and observe precise rules from the choice of raw materials used, to their storage, production, conservation, cleaning, administration/direct sales and personnel training. Equally important is the organization of the work area: the equipment must be dedicated (worktops, oven, pasta cutter, knives, peels for putting into the oven and small peels for removing them from the oven, etc.), just as the conservation of the equipment must also be guaranteed and utensils in a protected manner, in order to avoid the possibility of contamination.

A DEDICATED LINE
The increased demand for gluten-free foods, together with the request of many pizza makers, have given way to the creation of a line designed for pizza makers who make gluten-free pizza. The line consists of a shovel for putting the pizza into the oven, a small peel for turning and taking it out of the oven and a brush which maintain the characteristics of the Linea Azzurra, but which differ thanks to the lively green of the handles and a specially created logo engraved on the handle and shovel head. The focus is on the green color, which will allow the pizza maker to better differentiate his tools within the work environment, allowing him to work safely, with extreme efficiency,
minimizing the risk of contamination. All to safeguard the health of customers with celiac disease. Also important is the communicative aspect that adds value and prestige to the place: in the eyes of the celiac customer, the use of dedicated tools underlines the maximum attention of the owner and staff towards his needs.