Baking plate for pizza and bread in convection oven 40x34 cm

By placing this innovative baking plate, size 40x34x2(h) cm, internationally PATENTED, in a convection oven, you can combine the features of both a deck oven and a convection oven, achieving cooking results previously unattainable.

THE IMPORTANCE OF THE HEARTH EFFECT:

By placing the product directly on the baking plate in the oven, the heat developed will begin to create steam inside it and, combined with the leavening process, will initiate the development of the dough, forming internal air pockets that promote baking. The top of the product, meanwhile, receiving less direct heat, will maintain an elastic surface.

DIFFERENCES BETWEEN REFRACTORY STONE AND BAKING PLATE:

WEIGHT:

This baking plate weighs only 1.8 kg and, thanks to its total thickness of 2 cm, is easy to handle and space-saving.

PERFORMANCE:

The heat in this baking plate accumulates on the patented FINS positioned on the bottom, so that the upper surface in contact with the product always remains at temperature, allowing continuous baking even of products with significant size and weight.

CLEANING:

The real weak point of the refractory stone is cleaning: due to its porosity, once dirty it is very difficult, if not impossible, to wash. With this baking plate, all you need is kitchen paper or running water. This is because the plate is coated with a special low-porosity material developed for professional use.

WATCH THE VIDEO TO BETTER UNDERSTAND THE EXTRAORDINARY CAPABILITIES OF THIS INNOVATIVE BAKING PLATE.

Free shipping. Product generally dispatched in 4 working days.