WHAT IS THE DIFFERENCE BETWEEN THE FIXED OVEN AND THE MOBILE ONE?

The Fixed Oven is the typical built-on-place oven, entirely realized in masonry and cemented to the floor. For this reason it’s impossible to carry out subsequent moving operations. The Mobile Oven is built in our workshop in Quarto, Naples, it’s delivered completely assembled and lays on a metal support stand, giving the possibility of being moved with a hand pallet truck, allowing the oven to be moved to another location, for example because of some transfer of activities.
Overall dimensions and weights make the difference between the two models despite the same dimensions in the plains of cooking: the Fixed Oven has higher dimensions and weights than the Mobile one.

IS THERE A DIFFERENCE IN PERFORMANCES BETWEEN THE TWO OVEN MODELS?

The only difference between the models is from an aesthetic point of view. The cooking chamber is absolutely the same for both ovens, built with the same techniques and materials with related identical performances in calorific energy and cooking process.

WHAT ABOUT THE DELIVERY TIMES?

Unfortunately there isn’t a fixed time for what refers to the fixed ovens; in fact our artisans should come to the place interested by the installation of the oven and, because of our schedule based on already planned buildings, it could happen that, at the moment of confirmation of the oven building, there won’t be an immediate availability on our part. For this reason it’s essential to take an agreement according to the customer’s requirements and our periods of availability.
As regards the Mobile Ovens we guarantee the readiness of the ovens within 20 days from the date of the order confirmation with related payment as deposit.

WHERE A MOBILE OVEN CAN BE SHIPPED?

It’s possible to ship the ovens worldwide.

HOW IS THE SHIPMENT HANDLED?

We can directly manage with the shipments through our usual forwarding company and/or carrier, after having notified the related cost to the client; alternatively the customer can directly manage with the shipment handling with the collection of the goods from our factory and related shipment through his forwarding company and/or carrier.

HOW IS THE EXTERNAL FINISHING OF THE OVEN

The external covering is usually provided in ceramic mosaic tiles in 2,5 cm x 2,5 cm or flakes of palladiana marble; the colors can be choosen between the ones proposed on our website, displayed on the bottom of every page regarding our products. Possible special enquiries on the customization of the ovens can be verified by contacting our offices.

CAN BE THE OVEN POSITIONED OUTSIDE?

Our ovens can be positioned outside but not totally exposed to the weather conditions, for this reason we suggest to position the oven at least under a canopy, a roof or other similar buildings. Excessive cold conditions influence the oven functioning, in fact the correct temperature will be reached in more time than usual

WHICH TEMPERATURE DOES THE OVEN REACH?

Our ovens can easily reach and keep the temperatures constant, in order to guarantee the right cooking of the Neapolitan pizza (450 °C - 950 °F); moreover they resist to even higher temperatures, although there isn’t the need of reaching them

WHICH FOODS CAN BE COOKED IN THE OVENS, ABOVE PIZZA?

Our ovens are intended to be for Neapolitan pizza and/or bread, that are cooked in direct contact with the plain of cooking. It is not advisable to cook other foods and/or food in baking tins; infact the continuous rubbing of the pins damages the plain of cooking and the seasoning of the foods can be absorbed, reducing the right cooking properties of the stones of the plain in itself.

IS IT POSSIBLE TO COOK OTHER TYPES OF PIZZA?

Our ovens can easily reach and keep constant the high temperatures, so they’re ideal for cook Neapolitan pizza; this pizza requires temperatures of approximately 450°C (850 °F) and cooking times of 60-90 seconds. However, this should not detract from the fact that the pizzamaker/baker can cook different types of pizza too, regulating the service temperature of the oven on the basis of the required cooking time of the selected pizza style

WHICH KIND OF WOOD CAN I USE?

First of all it’s essential to underline that you have to use well dehydtrated wood with moisture content at less than 20%; beech wood, oak, ash are the best to be used because of their good calorific power. It’s absolutely forbidden to use treated and/or resinous wood that could damage the plain of cooking, as well as emitting smokes and smells that could affect the pizza final taste. 

WHAT IS THE DIFFERENCE BETWEEN THE WOOD OVEN AND THE GAS ONE?

The difference lies only in the fuel used, in fact a gas oven is built with the identical techniques and materials of the wood one, the only difference is in the addiction of a burner to consent the gas alimentation. 

DOES THE GAS OVEN HAVE THE SAME PERFORMANCES OF THE WOOD ONE?

The materials used for the wood oven construction are the same of the gas one, included the refractory materials that guarantee a perfect thermal conductivity; to sum up, the difference in the fuel doesn’t affect the performances of the oven, that remain the same.

WHICH TYPE OF GAS THE OVEN CAN WORK WITH?

The correct functioning is possible with Natural Gas (methane, erdgas) and with prophane gas (LPG) as well; there’s the need to communicate the type of gas the customer wants to use in advice, in order to consent the installation of the right burner to the oven, complete with the right nozzles to ensure the proper functioning with the selected alimentation

CAN I USE WATER TO DECREAS THE TEMPERATURE OF THE PLAIN OF COOKING?

Absolutely NOT!
The hot plain of cooking would be subject to thermal stress that could be cause of damages. In case of wood oven the only permitted action is the reduction of the quantity of the wooden logs, putting them in a metal container completed with cap and then wait for the oven temperature decreasing. In case of gas oven act on the control unit, setting it to a lower temperature and waiting for the oven cooling.