Fontana Red Wood-fired Oven

80 x 54 cm
External dimensions: D 118 x W 105 x H 180 cm
Cooking chamber dimensions: D 80 x W 54 x H 42 cm
Hourly consumption: 3.6 Kg
Nominal thermal power: 8.3 kW
Number of pizzas (per cooking level): 2-3
Bread weight: 6 - 8 Kg
Number of covers: up to 16
Flue pipe diameter: 150 mm
Weight: 312 Kg

80 x 45 cm
External dimensions: D 118 x W 102 x H 173 cm
Cooking chamber dimensions: D 80 x W 45 x H 38.6 cm
Hourly consumption: 3.4 Kg
Nominal thermal power: 8 kW
Number of pizzas (per cooking level): 2
Bread weight: 4 - 6 Kg
Number of covers: up to 12
Flue pipe diameter: 150 mm
Weight: 260 Kg

• Rosso is renewed without losing its identity. The external structure remains made of electro-galvanized sheet metal with powder coating, featuring cast iron doors and heat-resistant handles, guaranteeing solidity and safety
• The real innovation is the digital management: the analog thermometer and timer give way to a modern and intuitive display, from which it is possible to monitor the temperature, set cooking times, activate the internal light and fan, which has three speeds designed to adapt power to the different oven sizes
• The display also features two jack ports designed to connect probes for monitoring the temperature of food during cooking. A revolution that makes the user experience even simpler, more precise, and professional
• Inside, the CLEVER ventilation system allows cooking on five different levels, with uniform and perfect results

THE DIGITAL PART CAN OPERATE EITHER CONNECTED TO A STANDARD HOUSEHOLD POWER SUPPLY OR WITH A BATTERY PACK THAT CAN BE EASILY APPLIED BEHIND THE THERMOSTAT

TECHNICAL DATA

Cooking chamber: on 3 levels of stainless steel and refractory plates
Stainless steel flue pipe
Side and front support surfaces
Flue gas temperature: 190° C

CLEVER is a completely renewed ventilation system that allows reaching 250° in 25 minutes using only 1.5 kg of wood, positively responding to energy-saving and efficiency needs.
The fan, positioned on the rear wall of the oven, extracts vapors produced by the food, eliminating all types of humidity from the cooking chamber. At the same time, the heat coming directly from the combustion chamber at the base of the cooking chamber follows a mandatory rotary path thanks to the force exerted by the fan.
This pushes the heat from the rear of the oven to the front, which then vents through small holes positioned at the front: this not only ensures perfectly even cooking but also prevents sudden heat escape when opening the oven, creating an air barrier

EQUIPMENT

1 refractory plate, 3 large food pans, 3 chrome-plated grids, 1 stainless steel front support surface, 1 stainless steel side support surface, 1 pull rod, 1 chimney, 1 digital display, 2 meat probes