These stainless steel boules are untreated for better handling.
Range of diameters and weights:
- 70.5 mm - 670 g - smooth
- 72 mm - 680 g/700 g - smooth
- 73 mm - 680 g/700 g - smooth
- 74 mm - 680 g/700 g - smooth
- 75 mm - 680 g/700 g - smooth
- 76 mm - 680 g/700 g - smooth
Semi-soft petanque boule
The heat treatment provides these stainless steel boules with optimal cushioning.
Machining the shell’s interior
The interior of the half-shells is machined before assembly to remove all metal residue and ensure uniform thickness, greatly improving the boule’s balance during play.
How to choose the right size
Your choice of petanque boules should be based on several factors.
Your playing style (pointer, shooter, all-rounder) will determine:
- the required bounce (hard, semi-soft, soft, or very soft) - the weight of your boule (heavier for pointers and lighter for shooters) The size of your hand will determine the diameter of the boule.
What does hardness mean for a petanque boule?
The boule’s hardness is expressed in HRC units or kg/mm². For example, 39 HRC corresponds to 124 kg/mm².
The higher the number, the harder the boule. The harder the boule, the less likely it is to get damaged, and the higher its elasticity. Regular players who use soft boules should consider frequently changing their boules to avoid undermining their game.
How competition-approved Koodza petanque boules are made
Our competition petanque boules are hollow. This is our manufacturing process: - A lump of steel is heated to +/- 1,000°C and flattened, then stamped or forged into a hemisphere. - The hemispheres are machined inside, welded together, and rotated until they form a sphere. - The boule is then engraved, baked, and dipped into water. - Finally, they are polished or varnished and then inspected.
How to clean your petanque boules
After each match, wipe away dust with a clean cloth. Oil your petanque boules once a month to prevent them from rusting. Regular cleaning lengthens the lifespan of your petanque boules while keeping them in shape for competition.