Rossofuoco Sedicinoni 80 Black- Outdoor Wood-fired Oven

The Rossofuoco Sedicinoni 80B Black oven is a wood-fired oven for domestic use designed and made in Italy. It is a medium-sized oven with a capacity to bake about 4-5 pizzas at the same time or other types of food such as bread, focaccia, roasts and more.

The perfect solution for every cooking enthusiast with the following features:

• the stainless steel and anthracite-coloured enamelled steel body makes it extremely weatherproof.
• The cooking chamber, measuring 73x63x39 h, is equipped with three cooking surfaces, and a refractory base for creating perfect pizzas
• Cart equipped with 2 wheels, perfect for those who need to move the oven.

This wood-fired oven was designed and built entirely in Italy, guaranteeing the highest quality of materials.

The cart is perfect for those who need to move the oven, for those who want to keep it outside or for those who simply do not have the possibility of installing a built-in oven.

The two handles and two large wheels facilitate the oven transport, which can easily be done by one person.

This oven line also stands out for its functionality, efficiency, durability and aesthetic taste! The main advantages can be summarised as follows:

• Reduced wood consumption: for even several consecutive cooking sessions.
• 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 management of cooking and heating, precisely because the two areas 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 flavors and fragrance, natural and extremely low in fat.

This oven is equipped with a special horizontally turned door that allows more convenient and accessible insertion of baking trays.

Horizontal-mouthed ovens are more convenient than horizontal-mouthed ovens for the following reasons:

• Easier access: With a horizontal-mouth oven, the cooking chamber is positioned at an accessible height, which makes it easier to load and unload food.

• Larger capacity: A horizontal-mouth oven has a larger capacity than a vertical-mouth oven, meaning you can cook more food at the same time. This makes it ideal for families or people who cook for a large number of people.

• Uniform cooking: A horizontal-mouth oven has optimised air circulation compared to a vertical-mouth oven. This means that food cooked in the horizontal oven is heated more evenly and cooks more evenly, reducing the possibility of burning or overcooking.

• Easy to clean: the mouth of this oven is equipped with an automatic cleaning function, which means that it is easier to clean than vertical-mouthed ovens. In addition, the cooking chamber is in a more accessible position, making it easier to remove food residues and dirt.

The revolutionary new design of the Rossofuoco Sedicioni 80 outdoor wood-fired oven is characterised by having the long side of the cooking chamber placed over the opening and the short side as the depth.

The advantages of this feature are many, such as:

• Accessibility and practicality in the use of the oven
• Easier to put in the oven and take food out of the oven
• Cleaning capacity, allowing you to reach more "hidden" places
• Greater visibility of the various foods

The oven is made of extremely rust-resistant black electro galvanised steel, the side panels are stainless steel, very elegant and virtually impervious to rust and corrosion.

The doors are also incredibly robust and resistant, equipped with a practical release system for complete closure.

In general, the entire structure of this wood-fired oven is very robust thanks to the thickness and quality of the various types of steel used.

This particularity leads it to have a high weight in its category: 272 kg

The state-of-the-art ventilation system is among the most up-to-date on the market.

The cooking chamber, made of stainless steel, is separated from the combustion chamber by a double layer consisting of:

• A steel top table
• Thick refractory bricks
• A 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.

The central body of the oven, consisting of the combustion chamber and the cooking chamber, is insulated with a thick layer of rock wool, which allows the temperature inside the chamber to be kept constant, avoiding excessive heating of the outer sheets of the oven; the lack of this layer would cause a lowering of the thermal efficiency with a consequent increase in wood consumption.

Inner side of the cooking chamber and ventilation chimney made of 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.

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

Fire chamber door with glass, for viewing the state of the fire.

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.

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.

This oven is equipped with 2 internal lights, which ensure optimal visibility inside the chamber.

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.

Smoke valve adjustment: 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.

Smoke valve adjustment: Thanks to this valve in the cooking chamber, a less humid environment is created, which optimises cooking.