Patented striped baking stone for meat, fish and vegetables.
By inserting this innovative PATENTED product in a convection oven (ventilated) you can have the features of bakery and ventilated oven with results so far unthinkable.
By placing the product directly on the pizza stone the heat developed will start to create steam inside it and, combined with the raising process, will start the development of the mass forming internal cavities that will aid cooking. The top of the product in the meantime having less direct heat will remain elastic.
DIFFERENCES BETWEEN REFRACTORY STONE AND OUR BAKING STONE:
Our pizza stone weighs only 1.8 Kg and thanks to its total thickness of cm 2 it's easy to handle and not bulky.
The heat in this baking stone is accumulated in its patented small wings placed at the bottom to leave the upper surface in contact with the product always at temperature allowing continuous cooking also of products of big sizes and weights.
The real weakness of the refractory stone is cleaning, because of its porosity when it is dirty it is very difficult to wash if not impossible. With this pizza stone you just need kitchen paper or running water. This is because it is covered with a special not porous material developed for professional use.
WATCH THE VIDEO TO UNDERSTAND THE EXTRAORDINARY CAPACITY OF THIS INNOVATIVE PLATE.