Gi.metal Brasil
Gi.metal usa
WHAT WE DO
We design and produce professional equipment for pizzeria and technical trolleys for the hospitality industry: everything is ready for delivery to over 2000 distributors, scattered throughout the world.
RESEARCH AND DEVELOPMENT
Over thirty years of experience have allowed us to refine the characteristics of the products we realise, but we keep on looking forward exploring new solutions.
CUTTING-EDGE TECHNOLOGICAL MATERIALS
Rigorously European-origin stainless steel with low nickel percentage to avoid the risk of allergy as is often caused by this meta
WAREHOUSE AND DELIVERY
Gi.Metal guarantees: an always well supplied warehouse, fast and efficient shipments, shipments by carrier worldwide
news
SUMMER BREAK 2019
Our offices will be closed for summer holidays from August 12nd to 23th included.
Attention please! All the orders registered from July 23rd onward, will be handled starting from read all
“PIZZA IN PALA” THE NEW TREND FROM THE PIZZA WORLD
The pizza, time after time, has evolved maintaining taste and identity, often changing shape and remaining the best known and appreciated food of our cuisine abroad.From the read all
about us
Reliable and light, I take them everywhere I go. My favourite? The golden, light and resistant one
Michele Lucarelli
Bake and Bake, Copenaghen
I use your products because they are the best: excellent materials and very high quality. The best on the market.
Gianni di Lella
Pizzeria la Bufala - Maranello (MO)
My Azzurra pizza peel is super light and if i put it into the oven at 400 degrees it cools down immediately, allowing me to take and slide the pizza into the oven in succession. I called her Escalibur, fantastic!!
Mirco Triozzi
Pizzeria 400Gradi Elice (Pescara)
The light, aluminium peels, make it easy to bake the pizzas, they are well structured and the holes facilitate the elimination of excess flour. I am recommending Gi.Metal products to all the pizzerias I know here in the UK!!
Massimo Nocerino
London - UK
It is very light and easy to handle, it does not overheat even after baking several pizzas! I recommend it to all pizza chefs.
Marco Fuso
Seven Restaurant - Harrow on the Hill - London (UK)
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