Those are modern ovens for baking pizzas combining dual fuel use – wood and gas. The wood burns in the baking chamber of the oven and the pizzas acquire the specific aroma of it. The gas fuel provides easy operations and helps maintain equal temperatures in the baking chamber. The close distance between the fire and the pizzas gives them a good color when they are baked. The chamber is made of refractory material with very high percentage of aluminium oxide, which makes it extremely strong and wear-resistant. It is hand build of large monolithic segments and periodical luting is not needed, as it is with the brick build ovens. We construct and produce our baking chambers with high thickness /70-80mm/ , with big weight / 800-1200kg/ , and because of that we achieve great accumulative heat effect, which is insurance for the thermal stability of our ovens – even at very intensive work they don’t lose their temperature regime and ensure high level of efficiency.
The static baking surface is used in classical pizza ovens where pizzas are to be manually rotated within the baking chamber. Ideal for the experienced pizza master who loves tradition and self-regulated work.
The rotating baking surface is used for modern pizza ovens where the speed and direction of rotation can be modified. It is ideal for high production and providing equal baking and easy operations.