Fontana ITALIA PREMIUM - Outdoor Wood-fired Oven 57x42

Indirect combustion wood-fired oven, the ITALIA model by Fontana. Equipped with a large cooking chamber that is an impressive 57 cm deep, 42 cm wide and 37 cm high, which allows cooking on three levels.

Possibility of cooking 1 pizza and 2-4 kg of bread per cooking surface.

The food-grade refractory plate makes the oven ideal for baking bread, pizza, roasts and many other kinds of dishes.

Maximum thermal insulation, thanks to the 12 cm layer of natural rock wool, which also makes it easy to reach the desired temperature using only 2.5 kg of wood. Fire maintenance, on the other hand, requires only 1 kg.

The internal structure is made of stainless steel, while the exterior is made of rustproof, powder-coated electrogalvanised steel.

The trolley is perfect for those who need to move the oven and want to keep it outside. The two handles and wheels facilitate transportation, which can easily be done by a single user.

14 cm diameter flue pipe, with rain chimney cap. 12 V Internal ventilation and lighting system.

In summary, this type of wood-fired oven offers several advantages:

• Reduced wood consumption: to carry out even several consecutive firings
• Hygiene and practicality Thanks to easily removable shelves in the cooking chamber food is not in contact with ash and embers, nor with wood (often dirty or polluted) and smoke that could make cooking even carcinogenic
• Easy handling of cooking and heating, precisely because the two environments are separate and autonomous.
• Time-saving, as it takes less time to reach cooking temperature.

These important aspects are complemented by the great advantages of wood-fired cooking: unparalleled in flavours and fragrance, natural and extremely low in fat. Size and features of this model:

• 3 cooking surfaces
• Useful cooking chamber depth: 57 cm
• Useful cooking chamber width: 42 cm
• Useful cooking chamber height: 37 cm
• Weight: 175 kg

The oven is made of black electrogalvanised steel that is extremely rust-resistant, and the side panels are cream-coloured powder-coated, very elegant.

The doors are also incredibly robust and resistant, equipped with a practical release system for complete closure. Generally, the entire structure of this wood-burning oven is very sturdy thanks to the thickness and quality of the various types of steel used: this makes it very heavy in its category: 175 kg

The ventilation system is certainly state-of-the-art among those currently fitted in ovens on the market. The cooking chamber, made of special stainless steel, is separated from the combustion chamber by a double layer consisting of:

• Steel top table
• Thick refractory bricks
• Refractory plate

This allows even heat distribution over the entire surface of the oven and prevents the formation of zones at different temperatures, which are detrimental to even baking. The vast majority of wood-fired ovens on the market today are equipped with the ventilation motor at the bottom of the cooking chamber, with direct air emission from the rear of the chamber.

The ventilation is channelled not only laterally but also under the refractory slab.

Focus on the basic refractory slab that can be used directly for baking pizzas, bread, cakes, and many others.

- Focus on the side support guides

The central body of the oven, consisting of the combustion chamber and firing chamber, is insulated with a layer of rock wool, which allows the temperature inside the chamber to be kept constant, preventing excessive heating of the outer plates of the oven and excessive heat dispersion to the outside, which could cause a drop in thermal efficiency with a consequent increase in wood consumption.

Interior of the cooking chamber and ventilation chimney in stainless steel.

To eliminate air humidity and make the environment drier inside the cooking chamber, a special "exhaust" is provided for the vapour outlet.

This vapour "exhaust" must absolutely not be modified or connected to piping.

The oven is equipped with 2 comfortable support grids, one for each working surface and two baking tray of: 51 cm length, 37 cm width and 3.5 cm height

Exceptionally sturdy doors made of cast iron, which emphasises the great solidity of this oven.

The upper door is equipped with a large, high-visibility glass, to achieve an almost hermetic closure of the door.

- Focus on the handles with knob

- Focus on the thermostat for checking the cooking temperature.

The firewood support grate is made of sturdy sheet metal and it is equipped with various anti-deformation slots and has an ash drawer at the bottom. It can be easily removed thanks to the convenient side guides.

- Focus on the grate pan

The flue pipe is fitted with a regulating valve: once the desired temperature is reached, reducing the smoke outlet means keeping the heat generated inside and thus a more stable temperature and less wood consumption.

Flue pipe diameter: 14 cm

The oven is equipped with electric lighting.

- Focus on the internal light

The position of the chimney has been designed to optimise the "suction" and the path of the hot fumes, which evenly lap the cooking chamber without the formation of "preferential paths" that could cause excessive heating of certain parts.

AIR ADJUSTMENT - SMOKE FLUE VALVE: When the air register is closed, a flow of air passing through the lower part of the door is still guaranteed. The same thing happens with the smoke valve in closed mode, where a flow of smoke out is guaranteed to avoid stagnation and a build-up of carbon dioxide.