Commercial Pizza Ovens

The vault is in prefabricated, highly resistant refractory material. Its shape has been studied to obtain a uniform heat distribution with a minimum wood consumption. The cooking surface is in pressed, baked refractory slabs that have a high thermal resistance and are resistant to abrasions caused by cooking utensils. Particularity: the oven floor can be replaced, after years of continuous work, from the inside leaving the refractory vault intact. The steel cable supplied, keeps the prefabricated parts of the oven united during the normal thermal expansion. The small door is in refractory material with an airtight closure to avoid heat loss (it is possible to remove it during functioning). The small hood in refractory material is for conveying the fuel smoke to the chimney (outlet 200 or 250