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  • 12-1/2" Cast Aluminum Heat Sink Speed Bake - American Metalcraft HS121212
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12-1/2" Cast Aluminum Heat Sink Speed Bake - American Metalcraft HS121212


Price: $56.49 No Shipping Info

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  • 383037
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Product Details

  • Item Weight: 2.1 pounds
  • Shipping Weight: 2.1 pounds
  • ASIN: B002O2VTT8
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #834,810 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

The 12½" Cast Aluminum Heat Sink Speed Bake (HS121212) is a heat sink cast from aluminum and expertly manufactured by American Metalcraft. Heat sinks are used on especially thick or wide pizzas to draw heat from the oven to the center of the pizza which would otherwise remain relatively uncooked. This heat sink is 12½ inches (31. 8 cm) wide and features 64 non-stick pins that are 2 1/8 inches (5. 4 cm) long making it perfect for even the thickest of pizzas.

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By RC on July 2, 2011
If your deep dish pizzas are coming out a little soggy in the middle, this is the best solution available, albeit a little expensive. Second best would be a bottom ventilated deep-dish pan from Lloyd Industries in Spokane WA. Note that American Metalcraft used to make a 9" and 7" model (the HS999 and HS777), but those have been discontinued for several years and I've yet to see one for sale online (used or new).

This heat sink will only work in 14" or larger round pans (although that is squeezing it, and you will have a few holes clearly apparent in your crust about 1/2" in from the outer edge unless you break off the heat sink's 6 corner pins; it is intended for 16" or larger round pans, to allow space without the crust getting puncture holes in it). It is too tight for 13" pans without breaking off the 6 corner pins (and you definitely would have unsightly holes in the edge crust anyway). It will barely fit into a 12" square pan, but that's only if two corner pins are broken off.

In cheese, the holes will close up after removing the sink a few minutes before you're done by carefully taking it out of the pizza with your deep-dish pan gripper (hiding evidence of its use).

Allied Metal Spinning Corp (aka Allied Metal) currently sells a 4" (SBD4) and 7" (6 7/8"; SBD7, referred to as a "Speed Baked Docker") version online at various sites, but they too used to sell a 10" model which is also getting hard to find.

Figure these are designed / intended only for commercial use (large pie sizes), or why would both companies abandon the in-between ~ 9-13" pan size range?
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