<p><p>Baking pans gripper in tempered stainless steel with handle in polymer highly-resistant to heat. It is Ideal for pans with edges of various dimensions and depth. A screw on the body of the item allows you to adjust the height depending on the height of the board. The upper tooth allows you to securely hold the pan and pull it to yourself.</p></p>
<p>Aluminium screen 60x40, flat mesh. The screen offers the advantage of protecting the dough from the radiating oven surface during cooking and avoids crispiness in case of combined cooking, that is, when the pizza is cooked in two times. Cooking on screen is a faster cooking alternative compared to the one in pan, allowing more direct radiation of the heat.</p> <p> </p> <p>Our nets are tested up to a temperature of 350°.</p> <p> </p> <p> </p> <p> </p>
<p>Kit of 3 feet in raw aluminium to be easily applied to the screens for pizza. They allow elevating the screen from the supporting base. Height 4 cm. Screen not included.</p>
<p><p>Grippers with stainless steel tubular handle. Grippers adjustable to ensure hold of the pans having edges of various dimensions with lateral notch for anchoring of the pan edge. Available in two lengths: 30 cm or 60 cm. </p></p>
<p>Aluminate sheet rectangular pan 40x60, 2 cm straight edge.</p> <p>The pan allows even cooking in ovens where the cooking floor heats up immediately, offering greater protection of the pizza bottom.</p> <p>The cooking in the pan has a slower cooking time compared to the one directly on stone, respecting the times of the pizza with more dough.</p> <p>Our baking trays are tested up to 250°C.</p>
<p>Blue iron rectangular pan 40x60, 3 cm flared edge.</p> <p>The pan allows even cooking in ovens where the cooking floor heats up immediately, offering greater protection of the pizza bottom.</p> <p>The cooking in the pan has a slower cooking time compared to the one directly on stone, respecting the times of the pizza with more dough.</p> <p>Our baking trays are tested up to 250°C.</p> <p> </p>
<p>Blue iron rectangular pan 40x60, 2 cm straight edge.</p> <p>The pan allows even cooking in ovens where the cooking floor heats up immediately, offering greater protection of the pizza bottom. The cooking in the pan has a slower cooking time compared to the one directly on stone, respecting the times of the pizza with more dough.</p> <p>Our baking trays are tested up to 250°C.</p>
<p>Hook for removing pans from the oven in stainless steel, practical and light – length 90cm</p>
<p>Aluminium screen, flat mesh. The screen offers the advantage of protecting the dough from the radiating oven surface during cooking and avoids crispiness in case of combined cooking, that is, when the pizza is cooked in two times.</p> <p>Cooking on screen is a faster cooking alternative compared to the one in pan, allowing more direct radiation of the heat for quicker cooking. The extreme easy-sliding of our screens prevent the pizzas from sticking.<br /><br />Features:</p> <p> </p> <ul> <ul> <li>crushed mesh;</li> </ul> </ul> <p> </p> <ul> <ul> <li>flat surface;</li> </ul> </ul> <p> </p> <ul> <ul> <li>no joint edge.</li> </ul> </ul> <p>Our nets are tested up to a temperature of 350°.</p>
<p><p>Round blue iron pan 2,5 cm or 4 cm flared edge. The pan allows uniform cooking in ovens where the cooking floor heats up immediately, offering greater protection of the pizza bottom. baking pan is suitable for preparing pizza, bread and other dough-based foods because it has excellent heat conductivity, warms up early and uniformly over the entire surface. ideal for the professional ovens of pizzerias, bakeries and restaurants.</p></p>
Il sistema di delivery intelligente sviluppato e prodotto da Gi.Metal.
