Top for baking pizza and bread in ventilated oven 40x34 cm

Inserting this innovativeplate, size 40x34x2(h) cm, internationally PATENTED, in a convection (air) oven you can have the features of both flat and ventilated oven achieving hitherto unhoped-for cooking results.

The'IMPORTANCE OF THE SOIL EFFECT:

Putting the product directly on the plate in the oven, the heat developed will begin to create steam within it and, combined with the leavening process, will initiate the development of the mass by forming internal alveoli that will promote baking. The top of the product meanwhile having less direct heat will maintain an elastic surface.

DIFFERENCES BETWEEN REFRACTORY STONE AND PLATE:

WEIGHT:

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

RISE:

The heat in this griddle accumulates on the patented FINS positioned on the bottom so as to leave the top in contact with the product always at temperature allowing continuous cooking even of products with important dimensions and weights.

CLEANING:

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

WATCH THE VIDEO TO BETTER UNDERSTAND THE EXTRAORDINARY CAPACITIES'OF THIS INNOVATIVE PLATE.

Free shipping. Product generally dispatched in 4 working days.