Pizza Screen & Baking Mesh Tray in 304 Stainless Steel (AISI 304 (1.4301)) is used for baking pizza and flatbread with a crisp, evenly browned base on open mesh discs that let hot air reach the underside of the dough in conveyor and deck ovens. The alloy gives good general corrosion resistance in atmosphere and fresh water and is essentially non-magnetic (annealed), with a practical service limit of approx. +450 °C continuous.
Alloy Properties
| Grade designation | AISI 304 (1.4301) |
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| Magnetic response | Essentially non-magnetic (annealed) |
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| Service temperature | approx. +450 °C continuous |
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| Corrosion characteristic | Good general corrosion resistance in atmosphere and fresh water |
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Specifications of Pizza Screen & Baking Mesh Tray Available in 304 Stainless Steel
| Size | Diameter (mm) | Construction | Rim | Material |
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| 10 in | 254 | Expanded seamless | Rolled rim | Aluminum |
| 12 in | 305 | Expanded seamless | Rolled rim | Aluminum |
| 16 in | 406 | Expanded seamless | Rolled rim | Aluminum |
| 14 in SS | 356 | Woven 8-mesh | Welded rim | SS304 |
Where 304 Stainless Steel Pizza Screen & Baking Mesh Tray Is Used
- Pizzerias & QSR chains: conveyor-oven pizza screens in every size on the menu.
- Frozen & par-baked pizza plants: screens on bake lines before freezing.
- Bakeries: flatbread, focaccia and naan baking.
- Home & retail bakeware: oven screens for crisp home-baked pizza.
Ordering Pizza Screen & Baking Mesh Tray in 304 Stainless Steel
- Diameter: Order to the menu sizes (10–16 in) so dough is not overhanging the rim.
- Construction: Seamless expanded aluminum heats fastest; woven SS304 is more durable in high-volume kitchens.
- Rim: Rolled or welded rim stiff enough for peel and conveyor handling.
Mistakes to Avoid with Pizza Screen & Baking Mesh Tray
- Using unseasoned screens, so dough sticks and tears.
- Stacking hot screens, which bends the rims out of round.
