IN Lately The so-called “Pompeian oven” or pizza oven is growing in popularity, as it is very easy to make with your own hands. We use this oven not only for baking pizza, but also homemade bread. In addition, you can do it various dishes, baked goods, meat dishes.
The design of the stove is such that it very quickly warms up to the desired temperature, faster than a Russian stove. And it retains heat for a long time. You can bake in it using different modes: cooking while the oven is heating up, cooking while wood is actively burning, and also using residual heat.
Pompeian oven and its place in our life
The most common place for its placement is in the garden, on outdoors. Such a stove can be placed separately or be part of a garden barbecue complex. In combination with a gazebo, the stove becomes a wonderful element of the landscape and a favorite vacation spot for family and friends. By applying different kinds oven decoration can be obtained stylish decoration for a manor plot.
Despite the fact that a pizza oven is mainly considered as an option for placement on the site of a country house or cottage, it can also be installed indoors by making an appropriate foundation and a proper chimney for it. But now we will consider classic version Pompeian oven in the open air. The construction of such a furnace is quite possible in our conditions, because all materials are sold in construction stores.
It should be said right away that building such a furnace is not a quick task, it is labor-intensive, and even expensive. But those who love fresh homemade baked goods, cooked in an authentic home oven, are willing to work hard to have such an oven. And there are more and more such enthusiasts, and they are very pleased with the results of their work. After all, they get delicious homemade bread, real pizza and real home, around which it is always pleasant to spend time in friendly company. And if you carefully study the instructions, then the construction of a Pompeii furnace turns out to be not so simple. complicated matter. In addition, this process is creative and will bring a lot of pleasure, both in the process of the work itself and in the process of “reaping” its fruits.
Technical and financial side of the issue
The fairly high cost of installing such a furnace is due to several factors. The first is that it is made of refractory brick and this brick is more expensive. But the point is not only the cost of the refractory materials themselves, but the fact that the brick structure has a lot of weight. In order for it to be convenient to use the stove, it should be at a height of 80-100 cm. And for this it is necessary to make a stand on which the stove will be installed. At the same time, the design of this stand turns out to be quite massive, because it must support the weight of the stove. And to top it all off, such a massive structure requires an appropriate foundation.
But the stand and foundation can be made of any materials. Usually during construction and renovation there is always a large number of unclaimed materials and leftovers (blocks, bricks, fittings, rolled metal, boards, the same cement), perhaps friends and neighbors have them and they don’t know where to put them. Thus, by using leftover materials to build the foundation and stand, you can reduce costs.
Another negative factor is the duration of the furnace construction process. The entire structure of the stove consists of the following components: foundation, pedestal, countertop, and the stove itself. The foundation and countertop will be made in the form of a monolithic reinforced concrete slab. In order for the concrete to set and harden, you will have to take technological breaks for at least 5-7 days, and preferably even longer. But, on the other hand, those who come to the site for the weekend may even find a certain advantage in this and engage in construction in stages. You can even prepare the foundation or foundation with a pedestal and table top in one season, and continue building the stove itself the next summer. Thus, it is possible to divide financial investments into different periods. In addition, a foundation that has stood over the winter will show whether it was done correctly, and any defects that appear can be corrected before laying the stove. This applies to areas with unfavorable soil conditions and groundwater levels.
It is important to choose the right time for laying the stove itself. It is advisable to do this in dry time years so that the brick does not stretch excess moisture, and it was easier to prepare the furnace for thermal operating conditions in the future. During work, it is better to build a canopy over the site, or at least remember to cover the stove with film after work.
How does the Pompeii oven work?
The Pompeian oven differs in its structure from. They say that it resembles the structure of an ancient Slavic stove. In any case, it has one definite advantage over the Russian oven - it heats up much faster and you can start cooking pizza in it already in the first hour of heating, which is very convenient. This is achieved due to the fact that the Pompeian oven has a less massive thermal mass (a layer of brick that must heat up and give off heat for cooking). In this oven, the layer of heated brick is 12 cm, and it quickly warms up and makes it possible to start baking pizza an hour after the start of the fire. In 45 minutes the temperature in the oven rises to 260 degrees, and to 370 after 60 minutes.
Structural diagram
A traditional Pompeian stove consists of the following structural elements:
- foundation;
- a stand for the stove, consisting of a pedestal and a tabletop;
- bake.
The oven itself consists of the following parts:
- under (the bottom or floor of the oven);
- vault (dome);
- entrance arch;
- chimney.
The chimney of a Pompeian stove is located in front, in front of the stove itself. This makes it significantly different from many other stoves and fireplaces. This is an important element for proper operation ovens. The flame of fire rises up along the dome, enveloping and heating the vault ceiling. This way, the heating effect of cooking pizza is achieved both from above and from below at the same time, resulting in heat from all sides.
Oven size and shape
The Pompeian oven has variations. There is a so-called Tuscan type of oven and a Neapolitan one. The Tuscan type has a higher arch, and the Neapolitan one has a lower arch. The Tuscan oven arch shape is more universal, and the Neapolitan one is suitable if you are making this oven for pizza - this shape is somewhat more suitable for baking pizza. Also, not all stoves must have a chimney; you can do without it.
The Neapolitan oven has a lower arch
Since many of us use this oven for baking bread, the Tuscan version with a round arch is more suitable for us.
The Tuscan type of oven has a round arch
As mentioned above, the size of the furnace can significantly affect the cost of the structure. The smaller it is, the lighter it is in weight and cheaper. But there are certain sizes smaller than which making a pizza oven is not effective. Most optimal size The internal diameter is considered to be 80-110 cm.
There are also rules that must be followed, because... If you follow these rules, you get a stove with correct mode work. The oven consists of a spherical vault and an arched entrance for placing firewood and the pizza itself into the oven. The height of this arch is equal to 60% of the height of the dome (or 0.6 of the radius of the dome). The width of the entrance arch is approximately equal to the height of the furnace dome.
The Pompeian oven has a multi-layered vault. It consists of the following layers:
- inner layer of refractory brick;
- clay coating;
- the first heat-insulating layer of mineral or basalt wool;
- a second heat-insulating layer of perlite;
- covering protective layer of cement mortar.
The thickness of each heat-insulating layer can be made equal to 5-10 centimeters. Accordingly, the thicker the heat-insulating layer, the longer the oven retains heat.
The top layer serves to protect the oven from atmospheric influences and therefore can be made using any protective and moisture-repellent materials. It is also a decorative layer. You can decorate the stove to your taste. It could be decorative plaster, painting or mosaic.
Materials for laying a wood-fired pizza oven
For the laying of the Pompeian stove, fireproof materials are used: fireclay or stove bricks and stove mortar. You can prepare the mortar for masonry yourself from clay with the addition of fireclay, or buy ready-made mixtures in the store. It is better not to use cement mortar with the addition of special additives, because it behaves worse when laying and then leaves marks on it that are difficult to wash off, which is completely unacceptable inside the oven. The best thing is to buy ready-made mortar - a special masonry mortar for stoves. SHA-28 is suitable for such a stove. It can be easily removed from the masonry surface without leaving any traces. Another thing is that when laying a sphere of almost square bricks, fairly wide seams are formed on the outside, which are filled with mortar. And it is important that this solution is special fire-resistant for laying stoves, which will not crack at high temperatures.
When buying fireclay bricks for masonry, you need to take a brick for masonry inner surface ovens. There is no need to take the front or for the outside, because the entire brick will be located inside the kiln and the additional properties of kiln bricks intended for external masonry will not be required here, and such bricks are more expensive. You can use facing bricks to lay out the exterior entrance arch, if required by design. But this is not necessary, the temperature in the entrance arch is not so high and therefore nothing will happen to the brick, and for the entrance arch you can use the same internal fireclay brick.
To build a Pompeian oven with your own hands you will need:
- fireclay brick - for laying the hearth and roof of the furnace;
- mortar - mortar for laying stoves;
- basalt or mineral wool– for insulation of the furnace roof;
- perlite - for insulating the furnace roof and thermal insulation of the hearth from the countertop;
- reinforcement mesh or wire for reinforcing the furnace roof;
- reinforcement and reinforcing mesh for reinforcing the table top and foundation;
- metal profiles (beams, angles, pipes), if used in the structure;
- chimney pipe;
- boards for formwork;
- polyethylene film for formwork and covering the slab and oven;
- boards and beams for supports;
- brick or other concrete blocks for the podium;
- cement M500 for pouring the foundation and countertops;
- sand for preparing concrete for pouring;
Tools and accessories:
- grinder with discs for cutting stone;
- or electric tile cutter water-cooled;
- concrete mixer;
- or a drill with a whisk for mixing the solution;
- hammer;
- chisel;
- mallet (rubber hammer);
- saw;
- protective glasses;
- respirator;
- gloves;
- other tools.
Instructions: making a wood-burning Pompeii pizza oven with your own hands
Options for constructing a Pompeii furnace may differ, because... it depends on the design solution available materials and oven sizes. Instructions will be given general recommendations and the work procedure for the construction of a traditional Pompeii oven.
Let's look at an example of building a Pompeian stove with your own hands with these basic parameters.
Foundation. The foundation is in the form of a monolithic reinforced concrete slab, 100-200mm thick.
Oven stand. The material from which the pedestal is built is cinder blocks, the size of the cinder blocks is 200x200x400mm. The size of the pedestal in plan is 1200x1200mm. Pedestal height 800mm. The thickness of the monolithic reinforced concrete slab of the tabletop is 100mm. The heat-insulating layer between the stove stand and the stove itself is made of fireclay bricks.
Bake. The internal diameter size is 840mm. Accordingly, the height of the dome arch inside is 420mm. The first layer of thermal insulation is mineral wool - 2 layers. Second layer of thermal insulation - cement mortar with the addition of perlite. Perlite can be replaced with vermiculite or expanded clay.
The whole process is divided into two stages:
Stage 2 – manufacturing the furnace.
Stage 1. Construction of a stand for the stove.
Step 1. Construction of the foundation. In the place planned for the stove, a hole is dug with a size of 1500x1500mm (100-150mm wider than the size of the pedestal on each side) and a depth of 350mm.
The bottom of the pit is compacted with crushed stone and a sand cushion 200 mm thick is made. Formwork is assembled from boards. For ease of filling concrete mixture A plastic film is spread over the sand.
A reinforcing mesh of rods 8 (12) mm thick is laid on it. It is necessary to place small supports under the reinforcement so that there is a gap of 3-5 cm to create a layer of concrete under the reinforcement. The formwork is filled with concrete. Top foundation slab leveled, checked for level. The concrete is moistened with water, covered with a film and left to harden and set for 5-7-10 days.
Step 2. Construction of the pedestal. After the concrete has hardened, you can begin to build a stand for the stove. In this case, it is made from cinder blocks.
We install the blocks in the letter “H”. The plan should be a square with sides 1200mm (3 blocks each 400mm long). The shape of the pedestal in plan can be in the form of the letter “P”. It depends on your decision.
But the advantage of the letter “H” is that the middle wall serves as an additional support for the furnace and thus the load from it is transferred to all structures more or less evenly.
The blocks are placed dry. After installation, check the evenness and verticality of their installation. Reinforcement is inserted into the holes so that the blocks do not move when poured with concrete. We fill the holes through one with concrete. After this, you need to let the structure stand for a couple of days for the concrete to set.
Step 3. Construction of a monolithic reinforced concrete countertop. The formwork for the tabletop is being made. In order for the tabletop to turn out the right size 1400x1200mm in front, the formwork needs to be made 200mm longer. Table top height 100mm. The bottom of the formwork can be moisture-resistant plywood or boards covered with polyethylene.
Inside, the fittings are laid out again on stands with a gap of 3-5 cm.
In parts where the tabletop extends beyond the pedestal, add additional reinforcement.
The formwork is poured with concrete, the surface is leveled, and its horizontalness is checked. Next, the countertop is watered with water, covered with film and left for several days (5-7-10) for the concrete to harden.
This completes the stage of creating a stand for a wood-burning stove.
Laying a pizza oven is discussed in the sequel.
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Continuation.
The construction of a traditional Pompeian furnace is a lengthy process and requires compliance with the sequence of work and maintaining the necessary intervals so that the supporting structures gain the necessary strength. The whole process is divided into two stages:
- Stage 1 – construction of a stand for the stove;
- Stage 2 – making the furnace
Furnace laying
After the stand for the stove is built, you need to wait until its supporting structures acquire the necessary strength. Monolithic ceiling, which is also a countertop, must stand for at least 2-3 weeks before you can lay out a stove on it, because... The weight of the stove is quite large and it is not recommended to install it on damp structures. If the countertop subsequently cracks, the oven may also crack, because in fact the countertop is the foundation for the oven. Therefore, it is not worth risking the efforts and finances spent on creating the stove.
Stage 2. Making the furnace.
Step 4. Installation of a thermal insulating layer between the countertop and the oven and installation of a hearth. The installation of a thermal insulating layer between the stand and the oven is necessary in order to cut off the spread of high temperature from the stove according to the stand designs and thus save heat in the stove and avoid heat loss. This important point in the construction of the furnace and is mandatory. The under is the brick bottom of the oven.
Method 1. A cut-off thermal insulation layer can be made only under the contour of the stove. This is the most correct option.
As a thermal insulation layer, use special insulating slabs made of calcium silicate (such as Super Isol, Silca) or others with similar characteristics.
First, a preliminary layout is made on the tabletop (without gluing to the solution) and cutting out sheets of thermal insulation and hearth.
Thermal insulating boards are laid out on the countertop. According to the template, the complete outline of the furnace is applied to them, including the entrance arch. The outline of the furnace is drawn along its outer diameter, taking into account all layers of insulation. The insulation sheets are cut out.
We prepare bricks for the hearth. Since under is the future working surface oven on which pizza and bread will be baked, then the floor is made of fireproof (fireclay bricks). To do this, you need to select the required number of the most even and smooth bricks so that the surface of the oven bottom is as even and smooth as possible. The bricks are laid out on the countertop. It is recommended to lay out the bricks in a zigzag pattern so that there are no transverse seams on which the shovel can then get caught. Using a template, the outer contour of the furnace is applied to them. The bricks are numbered so that they can be laid out in the same order. Bricks are being cut.
After this, you need to once again lay out the insulation sheets on the countertop, lay the hearth bricks on top and make sure that all the insulation and hearth elements are cut out correctly. Now you can glue the insulation onto a thin layer of mortar (you can use any kind, cement or mortar). Next, the hearth bricks are laid out on the mortar. Thermal insulation and under the stoves are ready.
This is the most common method of constructing a hearth and insulating it. But it has a significant drawback: calcium silicate slabs are materials for industrial production ovens. This material is very good characteristics, but at the same time it has a fairly high price. In addition, it is not always possible to purchase small quantities of this material everywhere.
Therefore, thermal insulation can be performed in other ways.
Method 2. Pouring a thermal insulating solution of perlite sand into a specially made hole in a monolithic countertop slab. To do this, first fill monolithic slab half the height (100mm). Then a template of the furnace plan is laid out and formwork is made along its contour.
Pour the next layer of concrete around the template, another 80-100mm. After the concrete has hardened, the template and formwork are removed.
The resulting cavity is filled with a heat-insulating mixture of perlite sand or expanded clay and cement.
Method 3. Thermal insulation layer of perlite and under the stove made of refractory brick in a monolithic countertop. This method is a variation of the previous one. The difference is that first a thermal insulation layer is made from perlite (vermiculite) and under, and then they are poured into a monolithic countertop.
In this case, first, formwork corresponding to the outer contour of the stove is laid out on the countertop. A solution of perlite sand is poured into it.
Hearth bricks cut out according to the template are laid on top.
An insulating material is laid along the ends of the hearth (maybe a layer of perlite, 5-7 centimeters wide).
The formwork is being made.
Step 5. Laying the 1st row of the stove. A circle is cut out of plywood equal to the inner diameter of the oven. It is laid out on the floor. The first row of bricks will be laid around this template. In order for this template to be later removed from the finished oven, it is first cut into 2-3 segments.
In the center of the circle, a device is fixed on a hinged support to control the correctness of the masonry. With the help of this hinged lever it will be convenient to control the spherical shape of the internal arch of the dome and also maintain the glued brick in the desired position.
The device is a wooden block attached to the center of a circle using a hinge device. But it already has many options for execution.
The thickness of the furnace roof masonry is 12 cm, so the dome is laid with halves of bricks. To do this, the brick needs to be cut in half (using a grinder, tile cutter or chisel with a hammer).
We lay out bricks that will mark the edges of the entrance arch. From them we begin to lay out the bricks of the first row. The smooth factory surface of the brick should face the inside of the arch, since this place will then be visible from inside the furnace. Bricks must be laid on mortar for laying stoves (mortar). The distance between bricks should be minimal. It is recommended to first lay out the first two rows dry in order to determine exactly the required number of bricks.
Step 6. Entry hole of the vault. The entrance hole is made in the form of an arch. To perform it correctly, a template is first prepared. Two blanks are cut out of plywood in the shape of the future arch. The blanks are connected to each other into small blocks so as to form a stable template on which the arch bricks will be laid.
We remind you that the height of the entrance arch should be 60% of the height of the dome, which in turn is equal to the radius of the circle. The width of the entrance arch should correspond to the height of the dome or even be smaller for stoves with a large diameter.
But for small stoves, the inlet hole needs to be adjusted with such a concept as ease of use. A shovel will be inserted into this hole, on which the pizza will be placed into the oven.
Firewood is also placed through this hole and ash is removed. Therefore, it should be such a width that it is convenient to do these manipulations. In this case, it is proposed to make the width of the inlet opening 530mm.
The arch bricks are laid on the established template. Spacer wedges are installed between the bricks to fix the brick while the mortar sets.
Step 7. Laying subsequent rows. Masonry mortar is applied to the bottom and side of the half bricks and the bricks are laid in the next row. The row begins with the outermost bricks, which are located near the entrance arch.
When laying in the next rows, you need to shift the bricks relative to each other's arcs vertically to avoid through vertical seams. The brick is laid smooth front side inside. The bricks are laid as close to each other as possible so that the seams are minimal. To check the correctness of the spherical shape of the masonry, we control it using a hinged lever.
In higher rows, when the masonry is rounded, the bricks are laid at an angle to the lower row. Ideally, these bricks should be sawed at an angle. But this is too complicated and can be done without filing. It is necessary to place fixing wedges into the resulting widened seams. These wedges can be made from scraps and broken bricks.
Where the dome adjoins the entrance arch, the bricks should be wedge-shaped. To better mate the dome with the arch, the outermost bricks of the row need to be trimmed.
Step 8. Completion of the dome laying. Laying the very top of the dome is quite a troublesome task. You can support the bricks from below with small blocks.
Mortar, diluted to the correct consistency, does a good job of gluing bricks, quickly adheres to the masonry and fixes the brick well. So at this stage it is important to have a properly made solution.
If the brick is too dry and quickly draws moisture from the mortar, then you need to immerse it in water for a few minutes before laying it.
The canopy installation process can be made easier by using different templates. Templates are made from plywood or chipboard. The most important thing in making templates is to provide for the possibility of disassembling them so that they can be easily removed from the stove through the entrance arch.
Cell pattern.
A template made from stationary segments.
This template is made of cardboard
Template-weather vane from a rotating segment. You can make 2-3 segments. The segment is attached with screws to the embedded part, which rotates around an axis. For better stability of the axle, it can be attached to a plywood base using a threaded connection.
But if the template was not initially made, and problems arose when laying the last rows of the dome, then you can proceed as follows. In the center of the wood-burning stove, make a stand of bricks of the required height (approximately at the level of the existing masonry). Place a sheet of plywood (made of 2 parts, so that it is convenient to remove it later) on the bricks; place a bowl of a suitable size upside down (dome) on the plywood. Make a spherical surface of the desired shape from wet sand on top.
This will serve as a template for laying the last rows of bricks. After the mortar has set, the supporting structures are removed.
Thus, with the help of simple devices you can cope with the construction of a dome.
Step 9. External entrance arch. Now it's time to make the outer entrance arch. The outer entrance arch should be wider than the inner one. This is necessary in order to form the correct door vestibule.
It is not necessary to make a door in a pizza oven, because... pizza is baked on an open fire. But to make bread, residual heat is used and a door is definitely needed.
A plywood template of the required width and height is made. In this case with a radius of 325mm.
The arched vault is laid out according to the template. A hole for the chimney must be left in the upper part. The hole must match the shape and size of the prepared chimney.
Step 10. Installation of the chimney. The chimney is installed in its intended place and secured with masonry mortar. The design of the chimney may vary.
It can be made of special metal or ceramic pipes. Can be made from a metal box made of galvanized or of stainless steel followed by coating with masonry (or clay) mortar.
You can make a chimney from the same refractory brick. It all depends on the design and available materials. The height of the chimney varies. For an open outdoor stove it may not be high. For a stove located under a canopy, it should be higher so that the smoke does not go into the eyes of those present, or even try to move it outside the canopy or gazebo. Since the height of the pipe affects the draft, it must be sufficient to create good draft in the furnace. You may have to experiment with the height and width of the chimney in the future. But for small ovens in an open space you can make a low pipe.
After completing the masonry work, it is necessary to carefully seal all external seams with masonry mortar. The entire wood stove can be coated with a layer of refractory clay (with the addition of fireclay sand) to accumulate heat and create flat surface before laying the next layers of insulation.
Step 11. Preheat and dry the oven. After the furnace laying is completed, the furnace must be dried and its preparation for operating temperature conditions must begin.
If you suddenly turn up the heat in the oven, the brick may crack. You need to prepare the stove for an open fire gradually, starting with a small number of twigs. It will take some time for the furnace to “firing”. It is advisable to do this over several days (4-7 days). In this case, the brick is dried before starting to insulate the dome.
Step 12. Insulating the oven. After the oven has dried, you can begin the process of creating the heat-insulating shell of the oven. The stove is wrapped in the first layer of insulation - mineral or basalt wool.
For an even greater thermal insulation effect, you can lay a thin layer of aluminum foil, but not required. A reinforcing mesh is placed on top. Instead of a mesh, you can tie the stove with wire. The insulating layer of cotton wool can be 5-10 cm.
We apply a second heat-insulating layer on top. It consists of a solution of cement with perlite sand. The solution is prepared at the rate of 5-7 parts perlite to 1 part cement. Perlite can be replaced with vermiculite.
When working with perlite sand, be sure to wear protective equipment: goggles, respirator, gloves. Perlite generates a lot of dust, and getting it into the respiratory tract and eyes is highly undesirable, because... Perlite is actually crushed pumice, and such dust can be very harmful to health.
Step 13. Finish. When the perlite insulation solution has dried, you can proceed to the final finishing of the stove. Surface layer can be made from clay or cement-plaster mortar.
If the stove is located outdoors, it is advisable upper layer cover with moisture-proof material. Depending on the design, the stove dome, entrance arch, tabletop and pedestal can be finished in various ways. decorative materials: mosaics, tiles, facing bricks.
Now you can carry out the first test of your Pompeian oven and cook real pizza.
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The round flatbread covered with tomatoes and cheese, called pizza by the Italians, began to be prepared on the sunny peninsula back in the 17th century. It was during this period that tomatoes were brought to the European continent from America. The new dish had a good taste, had a composition of ingredients accessible to every Italian and was somewhat reminiscent of open pies. It was prepared mainly for peasants, but it also found a place on the table of monarchs. The bakers who prepared the tomato-cheese flatbread were called “pizzaiolo”.
Classic pizza was made from hand-kneaded yeast dough and two types of flour. It added olive oil, water and a little salt. After kneading, it was sent to proof, then divided into portions and rolled out with a rolling pin. Various products were used to fill the flatbread. The only required ingredients for it were tomatoes and cheese. The pizza prepared for baking was sent to a wood-burning oven called Pompeii.
It had the shape of a hemispherical vault, in which the fire was lit on one side. The cake baking time was 90 seconds at a temperature of 250-275 °C.
Pizza ovens
It's hard to imagine an Italian restaurant that doesn't have pizza on its menu. In the ovens used by catering, you can bake bread, buns, and pies. According to the heating method, they are divided into three main groups:
– wood-fired pizza oven;
– gas;
– electric.
According to the method of loading and baking, they are divided into hearth and conveyor. All professional equipment for restaurants has different productivity, which is determined by the number of products produced per unit of time - hour, day, etc.
Products cooked in such an oven have a piquant taste, which gives the pizza smoke during baking. It runs on wood, charcoal or fuel briquettes, in the production of which they are used hardwoods trees. For its construction, fire-resistant bricks are used that can withstand temperatures up to 1250°C. Performance existing furnaces can be from 1 to 3 tons of products per day. The planned load is calculated for baking pizza with a diameter of 35 cm. Baking duration is 2-3 minutes at a temperature of 350-400°C.
The main disadvantages of stoves of this type are their large mass and open access to fire. They cannot be moved indoors without dismantling.
Electric pizza ovens
This industrial equipment is the most common. It is equipped with electronics that regulate technological processes. The main advantages of furnaces of this type are the ease of their installation and design. They are light in weight and can move freely indoors. It is convenient to equip small cafes, restaurants and pizzerias with such ovens. They can have several tiers. Their installation does not require a foundation. Based on the loading method, ovens are divided into hearth ovens and conveyor ovens.
The duration of baking products in such ovens is up to 15 minutes. Pizza cooking temperature ranges from 20 to 450°C. The heating element of electric furnaces are heating elements, which are removable parts general design and can be easily replaced with others if necessary. Their power can exceed 10 kW.
Gas pizza ovens
As a heating element professional ovens this type is used gas-burners. You can connect equipment not only to centralized network, but also to gas cylinders. Such ovens are the most economical. Their main disadvantages include increased safety requirements during their operation. The optimal baking chamber temperature is 300°C, baking duration is 5-7 minutes. Furnaces can have several levels, be hearth and conveyor.
Principles for choosing equipment
Before you buy equipment for restaurants, you need to calculate its required performance. The calculation is based on the indicator of planned sales and the range that is expected to be produced on this equipment. Pizza ovens can be used for baking any dough products, so the planned productivity should be the sum of the total output of all types of products.
Premises selected for organizing catering may have different potential capabilities and equipment connection options. The most economical to operate are gas ovens. But their installation is not always possible due to a number of restrictions associated with increased security requirements. Wood-burning stoves have low productivity, so they can only be used in small establishments. At the same time, they can fulfill the role decorative element pizzeria interior design. Most often, catering establishments use electric ovens. Such equipment can be used for preparing dishes from meat, fish and vegetables. The average power required to operate such equipment is in the range of 15-30 kW. As a rule, its weight does not exceed 800 kg, and for ease of movement it is equipped with wheels.
Of no small importance in choosing equipment is its cost. When determining it, it is necessary to take into account operating costs. Buying cheaper stoves is not always effective. The purchased equipment must be economical and reliable in operation, and its repair facilities must be accessible. Any breakdown brings losses to the establishment and is associated not only with repair costs, but also with downtime.
An industrial approach to the production of equipment for public catering involves equipping it with electronics, which allows for maximum automation of baking processes. This equipment allows you to significantly reduce the number of workers involved in its maintenance. But only a professional electronics engineer can cope with programming its “filling”. You should not purchase equipment with a high level of electronic content if there is no such specialist on staff.
Where can I buy pizza ovens?
Ovens for pizzerias are produced by manufacturers from various countries, including domestic companies. You can buy pizza ovens directly from the manufacturers. But this method of purchase is associated with long term expectations of the product associated with the period of its manufacture. It is easier to buy stoves from specialized trading companies. They offer finished goods, which they have in stock.
Ovens for pizzerias can also be purchased in the online store, the range and prices can be found. This method of purchase is convenient because it provides the opportunity to purchase equipment even in those regions where there are no manufacturers or specialized sales organizations. When purchasing equipment, you need to pay attention to the warranty period, the availability of certificates of conformity and the possibility of service.
Pizza ovens are used to equip cafes and restaurants various types, But the best option is a hearth model. It provides quick heating and cooking in just 1-8 minutes, while the baked goods remain fluffy and juicy, maintaining their taste.
Deck ovens for cooking pizza are classified depending on power, heat source, productivity, and the number of working tiers. But they all have the following features:
- main scope of application – cafes, restaurants, pizzerias, bakeries;
- energy source – electricity (some models can run on gas);
- maximum heating up to +450 °C (the working chamber can remain warm for up to 50 minutes);
- various modifications: pizza ovens can be designed for small, medium and large diameters, cooking two dishes at the same time.
An oven with an electric heat source is equipped with heating elements to heat the chamber. Uniform and fast baking is ensured by a special mesh on which the product is laid out. Adjusting the heating intensity in the deck oven chamber allows you to keep the baked goods fluffy and soft, and the topping juicy. The smallest models allow you to bake 1-2 pizzas per working cycle. For restaurants and pizzerias, we recommend a multifunctional oven with two tiers, which bakes up to 6 pizzas per cycle and has increased productivity.
How to choose the right pizza oven
Professional equipment for preparing baked goods is intended not only for pizza, but also for dishes such as flatbreads with various fillers, pies, bruschetta. Thanks to the functionality and simple operation, a deck oven for pizza ensures uniform baking of the dough, the topping remains juicy and soft, preserving the aroma and taste characteristics.
In our catalog you can choose and buy different models deck ovens for pizza, when choosing which it is recommended to take into account the following criteria:
- dimensions of the furnace design;
- power;
- the number of tiers and the diameter of the pizza (to increase productivity, you can choose two-tier ovens for simultaneous cooking of two dishes);
- handle type (removable or non-removable);
- the presence and number of pallets for collecting crumbs;
- type of control, features of temperature and cooking time adjustment;
- Availability observation window For visual definition degree of pizza readiness;
- illumination of the working chamber and type of oven bottom (ceramics ensures more uniform heat distribution);
- presence of a hole for smoke emission.
In our catalog you can buy various pizza ovens for the world's leading manufacturers, represented by a wide range. This is professional equipment affordable price, which allows you to optimize the cooking process, reduce the time and financial costs of the cafe. To order a stove or clarify its technical and operational characteristics, you can call us at the indicated numbers or leave a request on the online store website.
Traditional aromatic pizza is cooked in a special oven. Professional equipment is indispensable both in large restaurants and in tiny cafeterias. The range of stoves is wide; it is important to choose the one that matches the concept of the establishment and satisfies the needs of customers. Equipment differs in energy sources, capacity, method and time of pizza preparation.
Wood-burning pizza ovens
Since time immemorial, a common attribute of an Italian pizzeria has been a wood-fired oven. Developers modern models have applied the latest scientific achievements to time-tested technologies, as a result, today you have the opportunity to purchase copies of authentic samples, adapted to the needs of consumers. Adherents of strict adherence to the canons recognize the only method of preparing real pizza - over the hearth brick oven. Modernized equipment uses various types of fuel, including firewood.
Purpose. Traditional ovens – the best option for a pizzeria whose owner wants to get real pizzas and prefers classic baking methods.
Heat. In models of this type, three heating methods work in parallel: contact heat transfer, convection and the effect of heat reflection from the walls of the hearth. The shape of the inside of the dome creates conditions for the movement of hot air currents, the dough and filling are baked evenly from below and from above. The dome and hearth are made of fire-resistant materials.
Baking conditions. The required temperature ranges from 370ºC to 540ºC.
Energy Type: wood, coal or gas. As an option, the devices can be equipped with an additional gas heating system.
Preheating duration – from ¾ hour to several hours. You can be sure the temperature is high enough when you see the dome turn white. Professional models for the most part do not need visual cues for the cook, because... are equipped with thermometers; in addition, it is allowed to use an infrared pocket thermometer to measure the temperature in the work area.
Baking duration in a sufficiently heated oven is from one and a half to 5 minutes. The volume of the flatbread and filling plays a role, as well as the number of pizzas prepared at the same time.
Resume time operating temperature. Each pizza requires some heat from the stone hearth to cook, but as long as the fire is maintained, the lost heat is returned very quickly. It only takes a few minutes after removal and the next batch is ready to bake.
Wood-burning pizza ovens in the catalog
Stone Hearth Pizza Ovens
Hearth ovens are second in popularity after wood-burning ovens; they are more economical and easier to maintain. Their distinctive feature is the presence of stone or ceramic hearths on which dough products are baked.
Purpose. Electric deck ovens are suitable for pizzerias whose owners want to produce high-quality baked goods without investing a lot of money in the purchase and maintenance of equipment.
Heating method. Heating elements supply heat to the baking sheets while simultaneously warming the chambers. Thus, the dough is baked on a sheet, while the filling and cheese are cooked until ready. A viewing window made of heat-resistant glass and internal lighting allow the chef to monitor the process from the outside.
Baking temperature 200-350ºС, for some models maximum – 500 ºС.
Energy type. Gas can also be used to heat stone hearths, but in the field Catering electric pizza ovens are more popular.
about 1 hour.
Baking time. At 260ºC, baking one pizza will take ~7 minutes, a little more or less, depending on the filling and the thickness of the dough.
Duration of restoration of operating temperature. Baking uses up the heat of the oven, so it takes some time for the oven to return to readiness. To avoid operational downtime, make sure the model you choose fully meets your production capacity requirements.
Pizza ovens with hearth in the catalog
Convection Pizza Ovens
Rising prices for electricity lead restaurateurs to the need to use it sparingly. This oven reduces energy consumption, baking time and labor costs.
Purpose. The equipment is optimal for enterprises planning to produce high-quality pizza with minimal costs, as well as for small kitchens.
Heating method. From the name it is clear that these devices are equipped with convectors, thanks to which heated air circulates through the chambers.
Baking temperature and time. Convection significantly reduces energy costs due to the fact that at a temperature of 237ºC you can cook several pizzas at once in 5 minutes.
Energy Type: gas and electricity.
Preheat duration is a maximum of 20 minutes.
Time to restore operating temperature: not required. Perforated stainless steel shelves retain heat and increase the operating efficiency of the device.
Conveyor pizza ovens
A relatively slow and at the same time highly productive baking method. The semi-finished product passes through the chamber, being on the conveyor belt, and comes out on the other side ready dish. This method allows you to cook more than just pizza.
Purpose. Conveyor ovens are good for medium-sized pizzerias, as well as for organizing a delivery service for ready-made pizza. You can also use universal equipment to toast sandwiches, bake fish, and vegetables.
Heating method: movement of heated air masses.
Baking temperature... The temperature range used is from 200ºС to 300 ºС.
Electric pizza ovens are currently used not only by professional pizza makers in catering establishments, but also by “hobbyists” at home. A person who has no idea about technical specifications high-quality device, it will be quite difficult to make right choice electric ovens for baking bakery products are among the presented assortment. In the article below, we have collected basic information, using which it will not be difficult for a potential buyer to correctly select the oven model for preparing the “ideal” pizza, which allows you to save the user’s time and reduce energy costs for “cooking” your favorite snack.
Externally, the design for baking baked goods is similar to a high-power portable oven. By increasing the temperature inside the structure, “volumetric” uniform baking of the dough, the base of the pizza, is achieved.
Despite the first association with the word “stove” associated with the impressive dimensions of the device, modern manufacturers offer their customers “mini” options, along with full-size household appliances. In this case, it is advisable to choose a model based on the available “working” space in the kitchen, since in terms of power and functionality, compact options are not inferior to, and sometimes even superior to, their “big brothers”. Minimum sizes ovens for baking pizza intended for home use, are considered 40*31*16 cm, and the diameter of the resulting product does not exceed 25 - 30 cm. It is worth remembering that in compact gadgets the user will be able to cook only 1 pizza per 1 cycle of operation of the device, while entrusting baking to multi-chamber “cooks” with with average dimensions of 485*380*331 cm, traditionally used by professional pizza makers, the “output” can be obtained at least 2-3 pizzas with a diameter of 35 cm or more per 1 cycle of work.
In addition to differences in the size of their design, pizza ovens are usually classified depending on the type of heating element, the method of “loading” and the actual baking of baked goods.
Based on the type of heating, the devices under consideration can be divided into:
- "wood";
- electrical;
- gas.
Traditional wood-burning ovens are usually used in expensive Italian restaurants that strive to convey the flavor palette of the “origins” of this dish with their pizza. For the “baker” to work correctly, it is necessary to ignite the wood in the middle of its internal structure. An hour later, after the maximum heating of the oven to 500 degrees, the firewood is moved to the side, thus ensuring the movement of thermal masses necessary for uniform baking of baked goods. All manipulations with the pizza in the hot device are carried out by bakers using a special “shovel”.
The products resulting from baking in such a device are aromatic, crispy, with a golden brown crust along the edges of a thin layer of dough, covered with an abundance of various ingredients.
Electric pizza ovens are the most popular in use not only among cafe and restaurant owners, but also among amateur cooks. Automatic device for “cooking” implies the presence of removable heating elements, which are the main functional element for increasing the temperature inside the structure of the device in question. In this case, the maximum degree achieved inside the chamber does not exceed 400-450. Accordingly, the “cooking” speed in electric oven will be slightly lower than with a similar process using firewood.
Gas appliances for baking baked goods use gas burners as their heating element. Due to the “democratic” cost of this natural resource, this type of device is considered the most economical and preferable for use in mass production of pizza. However, when purchasing a gas stove, you need to take care to comply with the increased safety requirements of the type in question. household appliances.
Based on the type of “loading” and the direct preparation of baked goods, ovens are also traditionally divided into:
- hearth (an electric tubular heating element installed in the upper and lower parts of the functional chamber of the oven increases the temperature inside the structure, resulting in uniform baking of the pizza, which is at that time on a ceramic “pallet” - the hearth);
- conveyor (in this case, pizza is prepared by passing along a moving conveyor through " work area", maintaining continuous circulation of hot air).
How to choose
Having made sure that there are several basic classifications of pizza ovens, it would also be advisable for a potential buyer to evaluate the most popular advantages and disadvantages of using household appliances in the segment in question.
The main advantages of such devices are:
- the aroma of the snack (especially in the case of “cooking” in wood stoves);
- speed of product preparation (especially in conveyor-type devices);
- possibility of preparing several pizzas in 1 oven cycle.
Analyzing the possible disadvantages, it is worth noting:
- high cost of “fuel” (especially in the case of wood-burning and electric gadgets);
- impressive dimensions of most models of the devices in question;
- the need to comply with increased safety requirements.
Having convinced yourself of the advisability of such a purchase, we suggest that you familiarize yourself with the criteria below, based on which, the buyer will easily be able to make a choice in favor of a high-quality model.
- Planned pizza production volumes. If the oven is purchased for home use or in a cafe as a non-main dish, it is advisable to pay attention to a compact electrical device that produces 1 - 2 pizzas per operating cycle. However, if the oven is planned to be used in a fast food restaurant or pizzeria, it is advisable to give preference to multi-level devices with several sections that deliver “output” 5 - 8 products per cycle.
- Power consumption (if we are talking about using an oven operating from a power source). Optimally, this indicator should not exceed the traditional 220 V. Under such conditions, baking bakery products will not only be fast, but also as economical as possible.
- Productive capacity. In this case, we recommend giving preference to devices with an indicator of 5 - 10 kW.
- Availability additional functions. Built-in options such as a heating sensor, protection against overheating of the structure, a timer, a viewing window, all kinds of light indicators, and so on are extremely welcome.
In order not to make a mistake when choosing an oven for cooking pizza, we suggest that you familiarize yourself with the following list of the best household devices included in the rating of the top models of appliances in the segment under consideration.
Best models
- Power consumption: 220 V
- Number of cameras: 2
- Device power: 3 kW
- Case material: steel
- Additional options: presence of a viewing window; built-in timer
- Weight: 33 kg
- ease of use and cleaning of the household device
- high pizza baking speed
- resistance to external damage to the housing
- high cost of the stove
- large dimensions of the device
- "rarity" of functional parts
The ideal combination of functional properties and resistance to mechanical damage makes the stove model in question ideal for connoisseurs of high-quality household appliances.
- Power consumption: 220 V
- Number of pizzas the oven can accommodate in 1 cycle: 2
- Number of cameras: 2
- Acceptable temperature regime: 0 – 350 degrees
- Device power: 2.4 kW
- Housing material: metal with heat-resistant powder coating
- Additional options: presence of a viewing window
- Weight: 32 kg
- modern look
- built-in illumination of internal “chambers”
- “thoughtful” system for “removing” moisture from the stove
- no timer
- large dimensions
- heavy weight
Despite the impressive dimensions of the design of the stove in question and the absence of some additional options, the device perfectly copes with its direct “responsibilities” associated with quickly baking pizzas.
- Power consumption: 380 V
- Number of pizzas the oven can accommodate in 1 cycle: 4
- Number of cameras: 1
- Permissible temperature range: 20 – 450 degrees
- Device power: 5.2 kW
- Case material: steel
- Additional options: presence of a viewing window, built-in emergency thermal switch
- Weight: 130 kg
- presence of warning lamps
- fast chamber warm-up time
- ease of cleaning the structure
- high price
- insufficient number of pallets
- high electricity consumption
A high-quality pizza oven from a domestic manufacturer, which allows the user to prepare the desired baked product “at the proper level” in the shortest possible time and with minimal energy consumption.
- no temperature scale
- poorly thought out body design
- build quality
A multifunctional pizza oven model at an affordable price that can satisfy the basic needs of most buyers of devices in this segment.
By purchasing a high-quality oven for personal use for preparing baked goods, in particular pizza, the user can be confident in taste qualities dishes “on the way out”, as well as in significant savings in time and energy for direct “cooking”. The information provided in this article will help make the right choice even for a buyer who is not faced with similar devices previously.
