The Gi.Metal AC-PZP2 pan gripper in stainless steel allows pizza chefs, bakers and pastry professionals to handle hot pans of any size and depth in complete safety: stainless steel body, heat-resistant polymer handle, 29.5 cm length and a weight of only 290 g. The adjustment screw on the body adapts the grip to the height of the pan edge, while the upper tooth hooks the pan securely and lets you pull it towards you without slipping.
What Is a Pan Gripper
The pan gripper is the standard tool of pizza al taglio, Roman pan pizza and bakery work: it clamps the edge of the hot pan so you can rotate it in the oven, pull it out and carry it to the counter without bulky gloves and without ever touching metal that can exceed 250 °C. Unlike generic kitchen tongs, a professional gripper is calibrated for the rolled edges of pizza and pastry pans and keeps the pan horizontal, so toppings and doughs do not slide.
Gi.Metal: Pizza Equipment from Montale, Tuscany, Since 1986
Gi.Metal was born in 1986 in the blacksmith workshop of Giovanni in Montale (Pistoia), Tuscany, where pizza peels were hand-forged alongside railings and window frames. His son Marco turned that craft into the world reference for professional pizza tools: today Gi.Metal counts more than 1,000 catalogue items, 2,000 distributors worldwide and branches in the USA and Brazil. Its peels and accessories are the standard in professional pizzerias and pizza schools across Europe.
Technical Features
- Body in stainless steel, built for intensive daily use
- Heat-resistant polymer handle for a firm, comfortable hold
- Adjustment screw on the body to match the height of the pan edge
- Upper tooth that locks the pan and lets you pull it towards you
- Length 29.5 cm, weight 290 g
- Suitable for pans of any size and depth, including deep Roman teglia pans
How Professionals Use It
In pizza al taglio service, the gripper rotates 60x40 cm pans in the electric oven for even baking, then carries them to the display counter. In Roman teglia pizzerias it pulls deep pans out of decks at 300 °C with one hand while the other holds the peel. In bakery and pastry labs it handles focaccia, croissant and sponge trays straight from the rack oven. Adjust the screw once for your standard pan edge and the tool stays calibrated for the whole service.
Common Mistakes to Avoid
- Using generic kitchen tongs: they grip the edge poorly, the pan tilts and toppings slide — with a real risk of burns
- Not adjusting the screw to the pan edge: a loose setting lets the pan slip when pulled
- Leaving the gripper resting on the hot oven mouth: even a heat-resistant handle deteriorates with prolonged direct contact over 200 °C
Care and Maintenance
Stainless steel washes with hot water and a standard degreaser, by hand or in the dishwasher. Check the adjustment screw periodically and tighten it if service is intensive. With normal use the gripper lasts for years: there are no replaceable parts and nothing to recalibrate.
Delivery and Logistics
Ambient product, no cold chain required. B2B and B2C delivery from the LAPA warehouse in Embrach (Zurich) with direct distribution across Zurich, Winterthur, Kloten, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and Graubünden (Chur, Davos) shipping within 24-48 hours with partner couriers (Swiss Post, Planzer, Galliker). The gripper ships together with your refrigerated and frozen orders.
Who It Is For
Pizzerias al taglio and Roman teglia specialists, classic pizzerias working with pans, bakeries, pastry labs, hotel kitchens, canteens and catering services, as well as home pizza enthusiasts who bake in pans. Combine it with pizza pans and peels from the LAPA catalogue for a complete pizza station. More than 1,500 professionals in Switzerland order their equipment and ingredients from LAPA.
