The Oven Scoops category includes tools that are indispensable to any bakery, patisserie or pizzeria professional, as well as to enthusiasts who want to reproduce traditional baking techniques at home. Designed for loading and unloading breads, pizzas, focaccias and viennoiseries without damaging them or burning yourself, shovels ensure a precise, quick and safe operation. They act as a link between the work surface and the oven heat, while preserving the integrity of the dough pieces.
Available in different lengths, materials and formats, oven scoops are suitable for all working environments: hearth ovens, wood-fired ovens, professional or domestic electric ovens. Bread scoops are often flat, thin and wide to slide easily under dough pieces, while models for pizzas or delicate products may have perforations to limit residual flour. The choice of material (wood, aluminum, stainless steel, composite) influences weight, glide and maintenance.
The right choice of scoop depends on a number of criteria: handle length (depending on oven depth), heat resistance, maneuverability, food compatibility, ease of cleaning and ergonomics. For professional use, shovels must also meet strict hygiene standards and offer good durability in the face of intensive use. For training workshops or traditional ovens, the quality of the scoop directly conditions the regularity of firings and the safety of gestures.