Everything that goes around a pizza oven rather than in it — aluminium peels, wide-rim trays, cutting wheels and oven brushes, sized for commercial decks and conveyors. If you are still choosing the oven itself, start at pizza & deck ovens.
Choosing a pizza peel
Peel length is set by oven depth, not by preference. Measure from the oven mouth to the back of the deck and add roughly 150 mm for your grip — a peel that bottoms out before the pizza reaches the back wall will drop toppings every time.
- 508 mm — single-deck bench ovens and front-loading counter units.
- 600 mm — the standard working peel for most commercial decks.
- 915 mm — two-deck and deeper stone ovens, or turning without reaching into the chamber.
- 1320 mm — wood-fired and large-format ovens where the back of the deck is well out of arm's reach.
Aluminium is the commercial default: it stays light at length, will not char, and slides under a base more cleanly than timber once it is dusted with semolina.
Trays, wheels and oven care
Wide-rim trays (205–405 mm) give you something to grip with a cloth and stack cleanly in a storage container or on a rack between services. Colour-coded pizza wheels follow the same HACCP logic as the rest of your knives and chopping boards — one colour per task, so a wheel that has been through raw topping prep never comes back to a finished pizza.
Oven brushes come as separate heads and handles so you replace the worn part rather than the whole tool. Brush the deck down while the stone is still warm; carbon lifts far more easily before it cools and sets.
Frequently asked questions
What size pizza peel do I need?
Measure oven depth from mouth to back wall and add about 150 mm for the handle. A 600 mm peel suits most single commercial decks; go to 915 mm or 1320 mm for two-deck and wood-fired ovens.
Aluminium or wooden pizza peel?
Aluminium for commercial service — lighter at length, will not char against a hot deck, and easier to sanitise. Timber is generally a launch-only peel in home and display settings.
Why are pizza wheels colour-coded?
Colour coding separates raw and ready-to-eat tasks under HACCP. Using a dedicated colour for finished pizza stops cross-contamination from raw topping prep.
Can I put a pizza tray in a deck oven?
Yes — wide-rim aluminium trays are made for deck and conveyor use. A tray gives a softer, more even base than cooking directly on stone, which is what most conveyor operations want for consistency.
Do you replace just the oven brush head?
Yes. Heads and handles are stocked separately, so a worn brush is a head replacement rather than a whole new tool.
