Description
«A wood-fired oven controls the fire,
the most indomitable element
of the atmosphere»
The dome with an internal height of 45-47 cm, is built with special 12 cm thick refractory bricks with a high concentration of alumina. A layer of 50 mm of special fibres and 100 mm of vermiculite guarantee high thermal insulation, thus guaranteeing considerable heat retention and considerable energy savings.
The cooking surface has a total thickness of over 30 cm. Thanks to its robustness the oven can cook evenly and maintain the temperature for many pizzas consecutively.
The oven mouth, 56 cm wide with a semicircle shape, is proportionate to the size of the oven. A 30 mm thick granite counter is in front of it with a frontal depth of 30 cm and a width of 80 cm.
Smoke outlet flue 20 cm.
The oven is ready to use, just connect the flue.
Once the oven is fully operational, it takes about 30 minutes to heat up the oven.
It can easily reach temperatures above 600°.
Technical specifications
| Weight/Kg | External Dimension(m) | Internal Dimension(m) | Wood-coocked pizzas |
|---|---|---|---|
| 1400 | 1,65x1,55 | 1,20x1,10 | 4/5 |
| 1600 | 1,75x1,65 | 1,30x1,20 | 5/6 |
| 1800 | 1,85x1,75 | 1,40x1,30 | 6/8 |
| 2000 | 1,95x1,85 | 1,50x1,40 | 8/10 |
| 2200 | 2,05x1,95 | 1,60x1,50 | 10/12 |
| 2400 | 2,15x2,05 | 1,70x1,60 | 12/14 |
| 2600 | 2,25x2,15 | 1,80x1,70 | 14/16 |
| 2800 | 2,35x2,25 | 1,90x1,80 | 16/18 |
| 3000 | 2,45x2,35 | 2,00x1,90 | 18/20 |
