Top for baking pizza and bread in ventilated oven 53x32.5 cm

Inserting this innovative, internationally PATENTED, 53x32.5x2(h) cm sized hotplate into a convection (air) oven will allow you to have the features of both a flat and ventilated oven while achieving hitherto undreamed of cooking results.

The'IMPORTANCE OF THE SOIL EFFECT:

Laying 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 due to its total thickness of 2 cm è easy to handle and space-saving.

RESISTANCE:

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 of significant size and weight.

CLEANING:

The real weak point of the refractory stone è cleaning, because of its porosity; 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.