Data sheet
- Brand: GiMetal
- Material: Acciaio inox
- Diameter: 26cm
- Cookware line: Napoletana
- Lunghezza: 150cm
Description
Perforated stainless steel pizza peel, diam. 26cm Neapolitan line
A line designed to meet the needs of pizza makers who make pizza according to the Neapolitan style, therefore in
ovens at very high temperatures and at the maximum frequency of use. Enhanced material, special circular holes and laser engraving make the tools unique.
The line consisting of peel and small peel has been designed to meet the needs of pizza makers who make pizza according to the Neapolitan style, therefore in traditional Neapolitan wood-burning ovens that reach 500 degrees and churn out a large number of pizzas. The disk of dough is usually made to rise on the peel, accompanying it with both hands
and then masterfully enlarged and stretched towards the ends of the blade. The drilling of the shovel head is functional to these movements: the design, the circular shape and the number of holes allow the ideal discharge of the flour, thinking of the working gestures of the Neapolitan tradition.
THE SHOVEL ACCORDING TO THE NEAPOLITAN STYLE
• entirely in anodized aluminium
• reinforced head to withstand the most intense heat
• light handle from the Azzurra series
• 3 rivets that ensure stability and resistance
• holes with a circular design to allow the flour to drain
• customization of the name of the line made with laser engraving
THE PALETTINO IN THE NEAPOLITAN STYLE
• reinforced head to resist the heat of Neapolitan ovens
• entirely in stainless steel
• holes with a circular design to allow the flour to drain
• personalization of the name of the line with laser engraving