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WOOD-BURNING OVENS FOR PIZZAS (Series D)

The ovens of series D are of domical type and are assigned for baking of pizzas. They are made of vibrated refractional material with high percent of aluminum oxide (Al2O3), which guarantees high wearing out resistance and sturdiness. The domical form of the baking chamber guarantees an even baking at low wood consumption. Insulation materials with low coefficient of heat conductivity have been used. The considerable thickness of insulation helps to achieve maximum economy. All elements of the oven are placed in a case which allows its mobility. It is manufactured in four major sizes.


D100C

 
D120C
 

 

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D140C
 

 

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D160C
 

 

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Lifting and removal
- The oven has to be lifted and moved with the help of forklift or wheelbarrow by equipped and instructed in the safety procedures personnel.
- The oven has to be placed on well levelled platform. It is not necessary to be fixed to the foundation.

The oven is fixed with two conveyor belts to the platform truck.

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Leading smoke gases away
Connecting the oven into the chimney is done by chimney pipes which have to be in conformity with the following conditions:
- They have to be produced from materials made to endure the heat of the smoke gases and the possible delays.
- The connections have to be well sealed and the used materials have to endure heat and corrosion.
- They has to be easy visible, easy for dismantling and assembling, and provide a possibility for thermal expansion.
- A piece of vertical pipe with a length at least twice the diameter of the chimney’s opening has to be installed at the outlet of the oven.
- After the piece of vertical pipe, a horizontal section with an inclination of at least 3 % can be installed. The length of this section does not have to exceed the useful height of the chimney.
- The change of direction is possible in no more than 3 places, including the chimney’s inlet. 
- The bends must not have an angle more than 90 degrees.
- The pipe – diameter along the whole length has to be permanent.

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Initial heating

The initial heating has to be carried out very carefully, gradually increasing the temperature and usually it is performed for 2 - 3 days because the moisture has to be separated from the baking chamber and from the isolation layer.

Attention: sharply increasing the temperature in this period can lead to formation of cracks on the foundation and the cupola.
First day:
Put the woods to the left part of the baking chamber and light them. Don NOT put them to the right side because you may damage the thermometer.
You must reach e temperature of about 100-150 degrees C.
Leave the oven to work in these conditions for 8-10 hours.
Second day:
Light the woods.
You must reach e temperature of about 200-250 degrees C.
Leave the oven to work in these conditions for 8-10 hours.
Third day:
Light the woods.
You must reach e temperature of about 300-320 degrees C.
At reaching this temperature regime, the oven is ready to bake standard pizza.
Attention:
Usually, in the period of initial heating, drops of water start leaking from the oven, because this is a period of intensive drying – Taking into consideration of this fact, electric devices and cable are not recommended to be placed in this zone.
This is the result when it is not followed instructions.

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-Sanitary – Hygienic maintenance
- Pieces of dough fallen on the chamber’s floor have to be cleaned daily with a brush with long handle, manually – by the operator
- Daily, the outside of the body of the oven has to be cleaned for dust with a soft towel.
- At the end of every shift, the hard waste on the working area around the oven has to be cleaned with a brush and after that to wash and disinfect the floor.

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