Quik-Disks

Replace your screens with a better product

Why are Quik-Disks better
than Pizza Screens?

Quik-Disks are more durable than screens and offer greater overall value. While screens bend easily Tell Me More about Quik-Disks are better than pizza screensand most are replaced within 6 to 24 months, most of the Quik-Disks we have sold since 1989 are still in use. Click the tell me more button!

Quik-Disks | Pizza Products

Why are Pizza Disks from
Lloyd Industries better?

Lloyd Quik-Disks are superior to other disks because we start with a high grade of aluminum and apply our PSTK coating over the hard anodized product. The PSTK makes the difference. No pre-seasoning is needed and the high-release surface bakes fast and cleans easy.

Black anodized disks without PSTK have no release coating and need to be seasoned regularly, cosuming time and energy. PSTK has a very long life and will perform for years.

We use a Servo-Hydraulic Press to precisely form our disks. We monitor our tooling, resharpening often to prevent unwanted burrs that can often be found on cheaper competitor's disks that are stamped.

Factory photo gallery |Pizza Products

Benfits of Quik-Disks

Pre-Seasoned with PSTK

Eliminate messy oiling and pre-seasoning. These disks are ready for use with one quick wash.

Long Lasting Durability

Many of our disks are still in use after 15 years! You save money by not having to replace your screens.

Bakes Hotter and Faster than Screens

Customers report 30-60 seconds faster baking times.

Consistent Results

Airflow always remains the same by never plugging up, eliminating this variable in your baking process.

Easy to Clean & NSF Approved

Quik-Disks have a high-release coating that is PTFE-free and PFOA-free making cleanup an easy process. NSF approved!

 

Quik-Disks

All PSTK Quik-Disks are made from 18 gauge aluminum, hard coat anodized and finished with Pre-Seasoned Tuff-Kote (PSTK) for consistent, unplugged baking, easy cleaning and long useful life.

DeepNesting Deep Dish Pizza Pan

QDF-PSTK Standard Quik-Disk

Our best selling pizza disk has a 40% airflow and is designed for thin and medium crust pizzas. Sizes up to 20" have a folded rim for added strength and better access for peels. Available in 21 sizes from 6" to 36". Recangular Quik-Disks are listed in sizes from 6" to 20" square.

Purchase QDF Quik-Disks
Deep Dish Stacking Pizza Pan

QDH-PSTK Hex Quik-Disk

The Hex pizza disk has a 50% airflow due to the unique hexagonal shape of the perforations. Maximum airflow is important with impingement type ovens and perfect for thin crust pizza. Sizes from 10" to 18" listed with folded rims for conveyor ovens and rimless for deck oven use.

Purchase QDH Hex Quik-Disks
Deep Dish Stacking Pizza Pan

Hearth Bake Disk

Disk design that allows pizzas to bake in a fast bake (calibrated) conveyor pizza oven and emerge with the special crispness associated with hearth oven baked pizzas. Tom Lehmann from the American Institute of Baking helped in the design and uses these exclusively to test new high efficiency impingement ovens. (See article at right.) Listed in sizes from 8" to 30".

Purchase Hearth Bake Disks

Lloyd Quik-Disks

Jeff Zeak talks about our pizza disks or Quik-Disks at the 2009 PMQ Orlando Pizza Show.

 

Customer's Voice

“I have been in this business for 26 years and just when I thought my pizza was perfect, I tried your disk. The quality of my pizza has improved, the oven time has decreased by 3-4 minutes, and the clean up is great! I just wipe the disk off and it is clean, like new again!”

Zubair Bajwa, Owner
Downtown Pizza, East Northport, NY

“I switched to the PSTK rectangle disk a few months ago & can’t say enough good things about them. No clogged holes, no bent corners or edges coming off or mesh screens sticking out. These things are great & worth every penny. They have already outlasted my rectangle screens. They even cool down faster so they are ready to reuse sooner when you are busy.”

Scott Anthony,
Fox’s Pizza, Punxsutawney, PA

"We use Lloyd Quik-Disks for all of our test bakes in our EDGE conveyor oven. The disks are very sanitary and durable and work very well in our testing environment. The response from customers has been quite positive and they have proven to be a good match for use in our oven."

Mark A. Bielstein
President: MF&B Restaurant Systems
EDGE Conveyor Ovens

 

The Dough Doctor

Tom Lehmann The Dough DoctorWhat did Tom Lehmann have to do with developing the Hearth Bake Disk?

Click Here to read the PMQ article.

 

 

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"The Hearth Bake Disks were developed specifically to impart hearth-baked characteristics to thin-crust pizza baked in air impingement ovens. Until these pans came along, the different oven companies had done a good job of finding the right setup to make a reasonabley crispy thin-craust pizza, but two things were lacking:

First, the appearance was missing the random bubbled look, with charred spots on the bottom of the crust; second, there was still a bit to be desired with regard to crispiness.

The size fo the holes in the Hearth Bake Disks are large enough to allow for some slight blistering and charring of the dough during baking, and the edge of the pan is designed without holes to protect the edge from excessive heat and airflow, which results in the formation of a "pizza bone" (the hard, almost inedible edge crust of an overbaked pizza).

When combined with a dough formulation made without any sugar, or with a very low amount of sugar, the baking temperature in the air impingement ovens can be increased to as high as 500 F to get a true hearth-baked characteristic, which includes both the viusuals and the falvor characteristics reulting from those charred spots on the bottom of the crust.

When used with the more recent, new geration of high-efficiency air impingement ovens, I've found that I can effectively reduce the baking times of thin-crust pizzas while at the same time getting a crispier pizza with good visual characteristics."

Tom "The Dough Doctor" Lehmann
PMQ Magazine