Pizza ovens with one chamber. Pizza ovens. Do-it-yourself wood-fired Pompeii pizza oven

The RestoModa online store sells more than 200 models of this type of equipment.

Work from a network of 220 Volts, are economical in terms of electricity consumption;
Compact dimensions make it possible to install equipment where it is needed;
The number (1 or 2) and dimensions of the chambers depend on the specific model you have chosen;
Prices - from 6000 to 19000 rubles. Depend on the number of oven options and the brand of the manufacturer.
Door and front panel - stainless steel, viewing window - heat-resistant glass;
Heating: independent upper and lower;
The diameter of the baked product is 30 - 40 centimeters;
Baking temperature (up to 350 degrees) ensures fast cooking, most models are equipped with a timer.

A pizza oven is definitely worth buying if you are the owner of a cafe, pizzeria, or a large network for the delivery of ready-made pastries. She will quickly prepare a dish according to the recipe, she will do a great job if you need to bake pies, bread, bakery products.

A large selection of pizza ovens Convito, Apach, Itpizza, Gastrorag, Kocateq, and other brands is presented on the website, Moscow. There are gas, conveyor, electric, hearth models designed for, mains-operated pizzas, V. The catalog also contains other equipment for fast food establishments and catering. You can buy an electric knife for shawarma, a slicer for cutting sausages and cheese, professional juicers from us. the best floor and desktop thermal show-windows are offered. Check out the range and be sure to order.

Various types of pizza ovens are used to equip cafes and restaurants, but the hearth model is the best option. It provides fast heating and cooking in just 1-8 minutes, while pastries remain fluffy and juicy, while maintaining their taste.

Pizza deck ovens are classified according to power, heat source, productivity, number of working tiers. But they all have the following features:

the main scope of application is cafes, restaurants, pizzerias, bakeries;
energy source - electricity (some models can run on gas);
maximum heating up to a temperature of +450 °C (the working chamber can retain heat for up to 50 minutes);
various modifications: pizza ovens can be designed for small, medium and large diameters, simultaneous cooking of two dishes.

The furnace with an electric heat source is equipped with heating elements for heating the chamber. Uniform and fast baking is ensured by a special grid on which the product is laid out. Adjusting the intensity of heating in the chamber of the deck oven allows you to keep pastries fluffy and soft, and topping - juicy. The smallest models allow you to bake 1-2 pizzas per cycle. For restaurants and pizzerias, a double-deck multi-functional oven is recommended, baking up to 6 pizzas per cycle and with increased productivity.

How to choose the right pizza ovens

Professional baking equipment is designed not only for pizza, but also for dishes such as tortillas with various fillings, pies, bruschetta. Thanks to its functionality and simple operation, the pizza oven ensures uniform baking of the dough, the topping remains juicy and soft, retaining the aroma and taste characteristics.

In our catalog, you can choose and buy different models of ovens for pizza, when choosing which it is recommended to take into account the following criteria:

furnace design dimensions;
power;
the number of tiers and the diameter of the pizza (to increase productivity, you can choose two-tier ovens for the simultaneous preparation 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;
the presence of a viewing window for visual determination of the degree of readiness of pizza;
illumination of the working chamber and the type of the bottom of the furnace (ceramics provides a more even distribution of heat);
the presence of a hole for the emission of smoke.

In our catalog you can buy various pizza ovens for the world's leading manufacturers, represented by a wide range. This is professional equipment at an affordable price, which allows you to optimize the cooking process, reduce the time and financial costs of the cafe. To order a furnace or clarify its technical and operational characteristics, you can call us at the indicated numbers or leave a request on the website of the online store.

Electric pizza ovens ITPIZZA (Italy)

Series MD and ML

ItPizza ML electric ovens are specially designed for pizza cooking, and you can also bake dishes that do not require steam humidification: focaccia, grissini, desserts (for example, cream caramel, biscuit and shortbread semi-finished products).

Features of ItPizza pizza ovens:

body made of high quality stainless steel
heat-resistant glass door of the baking chamber
internal illumination of the baking chamber
two groups of heating elements (upper and lower) have independent adjustment
standard control panel - mechanical; electronic panel supplied on request (option)
the baking surface is made of refractory material (chamotte)

Model	Qty. cameras	Dimensions ovens, mm	Dimensions cameras, mm	The weight, kg	Tmax, °C	Food, AT	power, kW
	1	585x540x258	360x410x80	32	350	230	1.6
	2	585x540x450	360x410x80	62	350	230	3.2
	1	1005x970x415	720x720x140	94	500	380	6
Electric pizza oven ITPIZZA ML6	1	1005x1350x415	720x1080x140	122	500	400	9
	2	1005x970x745	720x720x140	149	500	380	12
Electric pizza oven ITPIZZA ML66	2	1005x1350x745	720x1080x140	199	500	400	18
Electric pizza oven ITPIZZA ML66L	2	1310x970x745	1080x720x140	194	500	400	18

MS Series

		Features of MS series ovens: the front panel is made of stainless steel; the body is made of painted steel; control panel - mechanical; heat-resistant glass of the door of the baking chamber; internal lighting of the baking chamber; extra strong steel heating elements; the baking surface is made of refractory material (chamotte).
ITPIZZA MS4	ITPIZZA MS1

ITPIZZA MS44	ITPIZZA MS1+1

Qty. cameras	Dimensions ovens, mm	Dimensions cameras, mm	The weight, kg	Tmax, ºC	Food, AT	power, kW
1	975x920x415	660x660x140	82,6	500	380	4.7
2	975x920x745	660x660x140	125,6	500	380	9.4
1	568x430x280	410x360x90	18	320	220	1.6
2	568x430x425	410x360x90	32	320	220	2.4

Electric pizza ovens CUPPONE (Italy)

Giotto Series

Housing and baking chambers made of stainless steel
Baking surface - from cordierite bricks placed on a rotating frame
Two rotation speeds (for loading and cooking)
Reverse rotation
maximum temperature +500 °С.
Interior lighting of the baking chamber with halogen lamps
Panoramic chamber door glass
Reinforced heating elements of the upper and lower hearth
Electronic control panel
Programmable oven control allows you to set the automatic start mode
Easy access to all electrical components
Using a specially designed stand on wheels, the oven can be easily installed in a room with a doorway of 79x190 cm
Umbrella and stand - options, ordered separately

Model	Buy	Dimensions ovens, mm	Dimensions cameras, mm	The weight, kg	Productivity, PCS.	Power, kW
		1350x1410x1670	-	517	-	13.4
		790x1610x1940	1400	560	14 (∅ 30 cm) 10 (∅ 35 cm) 5 (∅ 50 cm)	9,5

Tiziano series

Evolution Series

Thanks to its innovative shape, EVOLUTION stoves allow you to achieve high performance while making the most of the space in a room that usually remains empty.

Exclusive to Cuppone ovens, the heat recovery system consists of two side vents that allow continuous heat exchange between the bottom surface and the chamber, thus improving baking, oven recovery time and therefore energy consumption.

Thanks to the large area of the double pane made of glass-ceramic material, the operator has the best control over the entire baking process.

Donatello series

Panoramic glass door
Adjustable damper
Digital control system with the ability to set the temperature of the chamber and the power ratio of 2 groups of heating elements (top and bottom) by 33% - 100%
Individual control panels

Michelangelo series

Rounded stainless steel front
Panoramic double glass door with spring-loaded door balancing system
Tray for collecting crumbs under the door
Thermal insulation between door and chamber
Stainless steel baking chamber
Heat recovery system in the working chamber
Camera illumination - halogen lamp 12 V
Separate adjustment of heating elements from below and from above
Electric damper
Cordierite refractory stones
Digital control system with the ability to set the temperature of the chamber and the power ratio of 2 groups of heating elements (top and bottom) to 0% - 100%
Sound signal for the end of cooking
Cooking programs
Timer
Integrated pyrolysis system
Separate control panels (accessible from the front of the oven)

All models can be supplied with stand (with or without wheels) and umbrella (with or without 5 speed fan)

Tiepolo series

Stainless steel front panel
Panoramic glass door
The working chamber is covered with aluminum
Camera illumination - halogen lamp 12 V
Separate adjustment of heating elements from below and from above
Fixed vapor extraction from the chamber
Cordierite refractory stones
Mechanical control system with the ability to set the temperature of the chamber and the power ratio of 2 groups of heating elements (top and bottom) by 33% - 100%

Electric pizza ovens GAM (Italy)

Electric pizza ovens GAM have a wide range of models: ovens differ in size, performance, number of chambers. Provide the required temperature, which is controlled by independent thermostats. There is a steam vent. Pizza is baked on fireclay, which is equipped with each chamber. Most of the models have viewing windows.

Among the proposed pizza ovens, you can find both small (for small pizzerias or for heating pizza) and quite productive; in addition, for each furnace, you can choose an ideally suitable, convenient stand of the same manufacturer.

Model	Qty cameras	Dimensions ovens, mm	Dimensions cameras, mm	Power, kW
Pizza oven GAM MD1	1	585x500x258	360x410x80	1,6
Pizza oven GAM MD1+1	2	585x500x450	360x410x80	3.2
Pizza oven GAM MD4	1	1010x910x353	700x700x140	4,8
Pizza oven GAM MD4 tor	1	1010x1120x430	670x685x145	4,8
Pizza oven GAM MD44	2	1010x910x708	700x700x140	9,6
Pizza oven GAM MD44 TOP	2	1010x1120x770	700x700x140	9,6
Pizza oven GAM MD6	1	1010x1250x353	700x1050x140	7,2
Pizza oven GAM MD66	2	1010x1250x780	700x1050x140	14,4
Pizza oven GAM MD66 TOP	2	1010x1310x740	700x1050x140	14,4
Pizza oven GAM M4	1	1010x910x350	700x700x140	4,8
Pizza oven GAM M4 TOP	1	1010x1120x360	670x685x145	4,8
Pizza oven GAM M6	1	1010x1250x350	700x1050x140	7,2
Pizza oven GAM SB44	2	1010x1120x770	700x700x145	9.6
Pizza oven GAM KING 4	1	1080x1120x430	700×700×155	4.8
Pizza oven GAM KING 6G	1	1080x1120x435	700x1050x155	5.6

Electric pizza ovens MORELLO FORNI (Italy)


STANDARD	REGULAR DOME	MOSAIC DOME	COPPER DOME

FRV100 E-vento is the latest model of electric pizza oven.

Suitable for any environment, thanks to its shape and unique domed design - "Palladiana" mosaic or antique-style metal cylindrical shape (option, to be ordered separately).

Equipped with a rotating surface with conventional heating, thanks to the patented Morello Forni system, the oven ensures the lowest baking temperature while evenly baking the product at the same time.

Artificially moving air optimizes baking and reduces costs. The refractory mass, reaching about 900 kg, and the specially designed geometry of the inner part, provide an unprecedented temperature stability. In the interval of 12 hours, the temperature drops to a minimum and quickly rises with minimal energy consumption. In just 20 minutes, an internal temperature of around 400°C is reached.

The spring-loaded door and the ergonomic grip on the handle make it easy to keep the oven open and closed. An automatic mechanism regulates and controls the air flow, which avoids heat loss when the oven door is opened. The software, completely developed by Morello Forni factory engineers using the latest technology, provides and controls the automatic thermostatic functions of the oven. The exclusive "INTELTOUCH" control system allows you to set up various cooking programs.

Electric pizza ovens ZANOLLI (Italy)

Hearth pizza oven Zanolli POLIS

Furnaces Zanolli Teorema Polis well suited for use in bakeries, pastry shops, pizzerias, restaurants and cafes. Modular sections can be completed in 2-3-4 tiers - this is one of the main advantages that allows you to choose the best option for performance.

Heating is made by reinforced stainless steel heating elements, with increased energy consumption next to the door to compensate for heat loss
Large glass door for excellent thermal insulation
Halogen lamps
Steam release valve
Maximum temperature 400°C
Under furnaces in standard execution - from corrosion-proof material
Furnaces without steam humidification, steam generator - option (issued separately)

Modular pizza oven ZANOLLI T POLIS PW, Eng, pdf, ~1.61 Мb

Options:

exhaust hood (with and without fan),
stand without guides,
proofing chamber,
humidifier for the proofing chamber (required),
steam generator for the oven (mandatory when baking bakery products),
under the refractory stone (mandatory when baking pizza).

Pizza Conveyor Ovens SYNTHESIS

Conveyor ovens from Zanolli, designed for continuous pizza cooking, also allow you to quickly, simply and without taking up much space, cook various dishes such as sandwiches, lasagna, baked goods, chicken wings. Models 08/50V and 10/75V with side window for visual process control and independent heat controls for top and bottom surface, also equipped with stainless steel stands on wheels. The maximum temperature of these models of conveyor ovens is 320C. The baking time for one pizza is 3.5 - 4.5 minutes.

Thanks to the patented system, the hot air flow ensures even heat distribution, which prevents excessive drying of the products. Thus, pizza is baked at a lower temperature than in conventional ovens, which saves on electricity, while leaving a good result of baked products.

Conveyor pizza ovens SYNTHESIS , Eng, pdf, ~460 Kb

1670x2150x590

800x1200x100

468

380

24+0,81

Electric pizza ovens MEC (Italy)

ML Series

ML series pizza ovens meet the highest quality standards and have a number of distinctive features:

		depending on the model, they are equipped with two or three thermostats that regulate the temperature inside the chamber both from below and from above; have powerful heating elements at the top and bottom of the chamber; have separate temperature control and the possibility of heating up to 500 ° C; the flame surface is made of refractory material; can be made with one or two cameras; the internal dimensions of the chamber can be made depending on the specifics of the baked products;
M.E.C. Piccolo	MEC ML 4, ML 6, ML 9

MEC MP-3T	MEC ML 44, ML 66, ML 99

Model	Qty cameras	Dimensions ovens, mm	Dimensions cameras, mm	The weight, kg	Power, kW
	1	555x460x290	410x410x110	27	2,2
	1	1010x850x420	720x720x140	115	6
Electric pizza oven MEC ML 9	1	1370x1210x420	1080x1080x140	220	13,2
Electric pizza oven MEC ML 6	1	1010x1210x420	720x1080x140	165	9
Electric pizza oven MEC ML 6W	1	1370x850x420	1080x720x140	175	9
	2	780x600x530	410x410x110	78,5	6
	2	1010x850x750	720x720x140	200	12
Electric pizza oven MEC ML 66	2	1010x1210x750	720x1080x140	300	18
Electric pizza oven MEC ML 99	2	1370x1210x750	1080x1080x140	400	24,6
Electric pizza oven MEC ML 66W	2	1370x850x750	1080x720x140	320	18

SMART Series

		Electric ovens for pizza SMART provide uniform heating and maintenance of the set temperature in the working chamber. The oven walls are thermally insulated. The camera has a built-in light. The frying surface is made of refractory material certified for foodstuffs.
MEC SMART 4, 6	MEC SMART 44, 66

Model	Dimensions ovens, mm	Dimensions cameras, mm	The weight, kg	Power, kW	Peculiarities
Electric pizza oven MEC SMART 4	980x880x420	660x660x150	88	4,5	number of cameras - 1
Electric pizza oven MEC SMART 6	980x1160x420	660x990x150	115	6,8	number of cameras - 1
Electric pizza oven MEC SMART 44	980x880x750	660x660x150	152	9	stainless steel coating steel, interior lighting, number of cameras - 2
Electric pizza oven MEC SMART 66	980x1160x420	660x990x150	218	13,6

Recently, the popularity of the so-called "Pompeian oven" or pizza oven has been growing, as it is very easy to do it yourself. We use this oven not only for baking pizza, but also for homemade bread. In addition, it can make various dishes, pastries, meat dishes.

The design of the oven is such that it warms up to the desired temperature very quickly, faster than a Russian oven. And it keeps warm for a long time. You can bake in it using different modes: cooking during the heating period of the oven, cooking with active burning of firewood, as well as using residual heat.

Pompeii stove and its place in our life

The most common place for its placement is in the garden, in the open air. Such a stove can be placed separately or be part of a barbecue garden complex. In combination with a gazebo, the stove becomes a beautiful element of the landscape and a favorite place for family and friends to relax. By applying various types of stove decoration, you can get a stylish decoration for a homestead plot.

Despite the fact that the 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 for it and the correct chimney. But now we will consider the classic version of the Pompeii oven in the open air. The construction of such a furnace is quite realistic in our conditions, because. All materials are sold in hardware stores.

It should be said right away that the construction of such a furnace is not a quick, labor-intensive, and expensive business. But those who love fresh homemade cakes cooked in an authentic home oven are ready 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 a real hearth, around which it is always pleasant to spend time in sincere company. And if you carefully study the instructions, then the construction of the Pompeian oven turns out to be not so difficult. 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 rather high cost of such a furnace is due to several factors. The first is that it is made of refractory bricks 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 to make it 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 oven. And at the end of everything, an appropriate foundation is needed for such a massive structure.

But the stand and foundation can be made of any materials. Usually, during construction and repair, there is always a large amount of unclaimed materials and residues (blocks, bricks, rebar, rolled metal, boards, the same cement), perhaps friends and neighbors have them and they don’t know where to put them. Thus, using the leftover materials for the construction of the foundation and stand, you can reduce costs.

Another negative factor is the duration of the furnace construction process. The whole design of the stove consists of the following components: foundation, pedestal, countertop, stove itself. The foundation and countertop will be made in the form of a monolithic reinforced concrete slab. To set and harden concrete, 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 can even find a certain advantage in this and engage in construction in stages. You can even prepare a foundation or foundation with a pedestal and countertop 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, the foundation that has stood for the winter will show whether it was correctly made, and the defects that have appeared can be corrected before the laying of the stove begins. This applies to areas with unfavorable conditions for soils and groundwater levels.

It is important to choose the right time for laying the furnace itself. It is advisable to do this in the dry season, so that the brick does not pull on excess moisture, and it will be easier to prepare the oven for thermal operation in the future. During work, it is better to build a canopy over the site, or at least do not forget to cover the oven with foil after work.

How is the Pompeii oven

The Pompeian oven differs in its structure from. They say that it resembles the structure of an ancient Slavic oven. 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 heating brick is 12 cm, and it warms up quickly and makes it possible to start baking pizza an hour after the start of the furnace. In 45 minutes, the temperature in the oven rises to 260 degrees, and to 370 after 60 minutes.

Structural scheme

The traditional Pompeian oven consists of the following structural elements:

foundation;
stand for the oven, consisting of a pedestal and countertop;
bake.

The oven itself consists of the following parts:

under (bottom or floor of the oven);
vault (dome);
entrance arch;
chimney.

The chimney at the Pompeian stove is in front, in front of the stove itself. In this it differs significantly from many other stoves and fireplaces. This is an important element for the correct operation of the oven. The flame of fire rises up along the dome, enveloping and heating the ceiling of the vault. Thus, the heating effect of cooking pizza is achieved both from above and below at the same time, heat is obtained from all sides.

The size and shape of the oven

The Pompeian oven has varieties. There is the so-called Tuscan type of oven and Neapolitan. The Tuscan type has a higher vault, while the Neapolitan type has a lower one, the Tuscan type of oven vault is more versatile, and the Neapolitan type is good if you are making this oven for pizza - this form is suitable for baking pizza a little more. Also, not all stoves must have a chimney; you can do without it.

The Neapolitan oven has a lower vault

Since many of us make this oven for baking bread, the Tuscan version with a round arch is more suitable for us.

The Tuscan type of stove has a round vault

As mentioned above, the size of the furnace can significantly affect the cost of the structure. The smaller it is, the lighter and cheaper it is, respectively. But there are certain sizes, smaller than which it is not effective to make a pizza oven. The most optimal size is the size of the inner diameter equal to 80-110 cm.

There are also rules that must be observed, tk. if these rules are followed, a furnace with the correct mode of operation is obtained. The oven consists of a spherical vault and an arched entrance for laying firewood into the oven and the pizza itself. 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 vault of the Pompeian oven is multi-layered. It consists of the following layers:

inner layer of refractory bricks;
clay coating;
the first heat-insulating layer of mineral or basalt wool;
the second heat-insulating layer of perlite;
covering the 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 stove from atmospheric action and can therefore be made using any protective and moisture-repellent materials. It is also a decorative layer. You can decorate the oven to your taste. It can be decorative plaster, painting or mosaic.

Materials for laying a wood-fired pizza oven

Refractory materials are used for laying the Pompeian oven: fireclay or oven bricks and oven masonry mortar. You can prepare the masonry mortar 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. he behaves worse when laying and then leaves marks on it that are poorly washed off, which is completely unacceptable inside the furnace. The best thing is to buy a ready-made mortar - a special masonry mortar for furnaces. For such a stove, SHA-28 is suitable. It can be easily removed from the masonry surface without 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 refractory for laying furnaces, which does not crack at high temperatures.

When buying fireclay bricks for masonry, you need to take a brick for laying the inner surface of the furnaces. You do not need to take the front or for the outside, because. all the brick will be inside the furnace and the additional properties of the furnace brick intended for outdoor masonry will not be required here, and such a brick is more expensive. From facing bricks, you can lay out the outer 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 the same internal fireclay brick can be used for the entrance arch.

To build a Pompeian oven with your own hands, you will need:

fireclay bricks - for laying the hearth and arch of the furnace;
mortar - mortar for laying furnaces;
basalt or mineral wool - for warming the roof of the furnace;
perlite - for warming the roof of the furnace and thermal insulation of the hearth from the countertop;
reinforcing mesh or wire for reinforcing the roof of the furnace;
reinforcement and reinforcing mesh for reinforcing countertops and foundations;
metal profiles (beams, corner, pipe), if any are used in the structure;
chimney pipe;
formwork boards;
polyethylene film for formwork and covering of slabs and ovens;
boards and bars for props;
brick or other concrete blocks for the podium;
cement M500 for pouring the foundation and countertops;
sand for preparing concrete for pouring;

Tools and fixtures:

grinder with discs for cutting stone;
or electric water-cooled tile cutter;
concrete mixer;
or a drill with a whisk for mixing the solution;
a hammer;
chisel;
mallet (rubber mallet);
saw;
protective glasses;
respirator;
gloves;
other tools.

Instructions: making a wood-fired Pompeii pizza oven with your own hands

Options for building a Pompeian oven may differ, because. it depends on the design decision, available materials and sizes of the oven. The instructions will give general recommendations and workflow for the construction of a traditional Pompeii oven.

Consider an example of building a Pompeian oven with your own hands with such basic parameters.

Foundation. The foundation is in the form of a monolithic reinforced concrete slab, 100-200 mm thick.

Stand for oven. The material from which the pedestal is being built is cinder blocks, the size of the cinder blocks is 200x200x400mm. The size of the pedestal in terms of 1200x1200mm. The height of the pedestal is 800mm. The thickness of the monolithic reinforced concrete slab of the tabletop is 100mm. The heat-insulating layer between the stand under the stove and the stove itself is made of fireclay bricks.

Bake. The size of the inner diameter is 840mm. Accordingly, the height of the dome vault inside is 420mm. The first layer of thermal insulation is mineral wool - 2 layers. The second layer of thermal insulation is a cement mortar with the addition of perlite. Perlite can be replaced with vermiculite or expanded clay.

The whole process is conditionally divided into two stages:

Stage 2 - the manufacture of the furnace.

Stage 1. Construction of the stand for the oven.

Step 1. Foundation device. 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 the boards. For ease of pouring the concrete mix, a plastic film is laid on the sand.

A reinforcing mesh of rods with a thickness of 8 (12) mm is laid on it. It is necessary to place small supports under the reinforcement so that there is a clearance of 3-5 cm to create a layer of concrete under the reinforcement. The formwork is poured with concrete. The top of the foundation slab is leveled, checked for level. The concrete is wetted with water, covered with a film and left to harden and set for 5-7-10 days.

Step 2. The device of the pedestal. After the concrete has hardened, you can begin to build a stand for the furnace. In this case, it is made of cinder blocks.

We set the blocks with the letter "H". The plan should be a square with sides of 1200mm (3 blocks each 400mm long). The shape of the pedestal in plan can also 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.

Blocks are placed dry. After installation, the evenness and verticality of their installation is checked. Reinforcement is inserted into the holes so that the blocks do not move when pouring concrete. We fill the holes through one with concrete. After that, you need to let the structure stand for a couple of days to set the concrete.

Step 3. Installation of a monolithic reinforced concrete countertop. Formwork is being made for the countertop. In order for the tabletop to turn out to be the desired size of 1400x1200mm, the formwork must be made 200mm longer in front. Tabletop height 100mm. Moisture-resistant plywood or boards covered with polyethylene can serve as the bottom of the formwork.

Inside, the reinforcement is laid out again on coasters with a gap of 3-5 cm.

In parts where the countertop extends beyond the pedestal, make additional reinforcement.

The formwork is poured with concrete, the surface is leveled, its horizontalness is checked. Next, the countertop is poured with water, covered with a 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.

Pizza oven masonry is discussed in the sequel.

Useful video

Continuation.

The construction of a traditional Pompeian oven 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 conditionally divided into two stages:

Stage 1 - construction of a stand for the furnace;
Stage 2 - manufacture of the furnace

Furnace masonry

After the stand for the furnace is built, you need to wait until its supporting structures acquire the necessary strength. A monolithic ceiling, which is also a countertop, must stand for at least 2-3 weeks before the stove can be laid out on it, because. the weight of the furnace is large enough and it is not recommended to install it on damp structures. If the countertop subsequently cracks, then the oven may also crack, because in fact the countertop is the foundation for the oven. Therefore, it does not build to risk the efforts and finances spent on creating the furnace.

Stage 2. Furnace production.

Step 4. The device of a thermally insulating layer between the countertop and the oven and the device of the hearth. The device of a thermally insulating layer between the stand and the furnace is necessary in order to cut off the spread of high temperature from the furnace along the structures of the stand and thus save heat in the furnace and avoid heat losses. This is an important point in the construction of the furnace and is mandatory. Under - this is the brick bottom of the furnace.

Method 1. A cut-off heat-insulating layer can only be made under the furnace contour. This is the most correct option.

As a thermal insulation layer, use special calcium silicate insulating boards (Super Isol, Silca type) or other similar ones in terms of characteristics.

First, a preliminary layout is made on the countertop (without gluing to the solution) and cutting sheets of thermal insulation and a hearth.

Heat-insulating plates are laid out on the countertop. According to the template, the full contour of the furnace, including the entrance arch, is applied to them. The contour of the furnace is applied along its outer diameter, taking into account all layers of insulation. Sheets of insulation are cut out.

We prepare bricks for the hearth. Since the under is the future working surface of the oven, on which pizza and bread will be baked, the under is laid out from refractory (fireclay bricks). To do this, you need to select the right amount of the most even and smooth bricks, so that the surface of the bottom of the furnace is as even and smooth as possible. 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 that a shovel can then cling to. Using a template, the outer contour of the furnace is applied to them. The bricks are numbered so that later they can be laid out in the same order. Brick cutting in progress.

After that, you need to once again lay out the sheets of insulation on the countertop, lay the bricks of the hearth on top and make sure that all the elements of the insulation and hearth are cut correctly. Now you can glue the insulation on a thin layer of mortar (you can use any, cement or mortar). Next, the bricks of the hearth are laid out on the mortar. Thermal insulation and under the furnace are ready.

This is the most common way to build a hearth and insulate it. But it has a significant drawback: calcium silicate boards are materials for the industrial production of furnaces. This material has very good characteristics, but at the same time it has a rather high price. In addition, it is not always and everywhere possible to purchase a small amount of this material.

Therefore, thermal insulation can be performed in other ways.

Method 2. Pouring a thermally insulating solution of perlite sand into a specially made hole in a monolithic countertop slab. To do this, first pour a monolithic slab to half the height (100mm). Then they lay out a template for the plan of the furnace and formwork is made along its contour.

The next layer of concrete is poured 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 refractory bricks under the furnace in a monolithic tabletop. This method is a variation of the previous one. The difference is that first a thermal insulation layer is made of perlite (vermiculite) and under, and then they are poured into a monolithic countertop.

In this case, first, formwork is laid out on the tabletop corresponding to the outer contour of the furnace. A solution with perlite sand is poured into it.

The bricks of the hearth 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, a width of 5-7 centimeters).

Formwork is being done.

Step 5. Laying the 1st row of the furnace. A circle is cut out of plywood equal to the inner diameter of the furnace. It is laid out on the floor. Around this template, the bricks of the first row will be laid out. In order to later remove this template from the finished oven, it is pre-cut into 2-3 segments.

In the center of the circle, a device is fixed on a hinged support to control the correct laying. With this articulated arm, it will be convenient to control the spherical shape of the inner vault of the dome and also to maintain the glued brick in the desired position.

The device is a wooden block, with the help of a hinged device, attached in the center of the circle. But he already has many options for execution.

The thickness of the masonry arch of the furnace is 12 cm, so the masonry of the dome is done with halves of bricks. To do this, the brick must be cut in half (using a grinder, tile cutter or chisel with a hammer).

We lay out the bricks that will mark the edges of the entrance arch. From them we begin to lay out the bricks of the first row. The flat factory surface of the brick should look inside the vault, as this place will then be visible from inside the furnace. Bricks should be laid on mortar for laying furnaces (mortar). The distance between bricks should be minimal. It is recommended that you first lay out the first two rows dry to determine exactly the right number of bricks.

Step 6. The inlet of the vault. The inlet 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 a future arch. The blanks are interconnected into blocks so that a stable template is obtained, on which the bricks of the arch will be laid out.

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 less than it for stoves with a large diameter.

But for small stoves, the inlet needs to be adjusted with such a concept as ease of use. A shovel will be inserted into this hole, on which pizza is laid in the oven.

Firewood is also laid through this hole and ash is removed. Therefore, it should be of such a width that it is convenient to do these manipulations. In this case, it is proposed to make the width of the inlet 530mm.

On the established template and lay out the bricks of the arch. Spacer wedges are installed between the bricks to fix the brick while the mortar is setting.

Step 7. Laying the next rows. A masonry mortar is applied to the lower and side parts of the half of the bricks and the bricks are laid in the next row. They start a row with extreme bricks, which are located near the entrance arch.

When laying in the next rows, it is necessary to shift the bricks relative to the arcs of the other vertically in order to avoid through vertical seams. The brick is placed with the smooth face facing inward. The bricks are laid as close together as possible so that the seams are minimal. To check the correctness of the spherical shape of the masonry, we control it with the help of an articulated lever.

In the higher rows, when the masonry is rounded, the bricks are laid at an angle to the lower row. Ideally, these bricks should be sawn at an angle. But this is too complicated and you can do without filing. It is necessary to put fixing wedges in the resulting expanded seams. These wedges can be made from scraps and broken bricks.

In places where the dome adjoins the entrance arch, the bricks should be wedge-shaped. For a better pairing of the dome with the arch, the extreme bricks of the row must be cut.

Step 8. Completion of the masonry of the dome. Laying the very top of the dome is a rather troublesome task. You can support the bricks from below with blocks.

The mortar, diluted to the correct consistency, copes well with 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 out of the solution, then you need to dip it in water for a few minutes before laying.

The process of laying the dome can make it easier to use different patterns. Templates are made of plywood or chipboard. The most important thing in the manufacture of 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 template.

Template made from stationary segments.

This template is made from cardboard.

Weather vane template from a rotating segment. Segments can be made 2-3 pieces. The segment is attached with screws to the embedded part, which rotates around the axis. For better stability of the axis, it can be attached to the plywood base using a threaded connection.

But if the template was not originally made, and there were problems when laying the last rows of the dome, then you can proceed as follows. In the center of the wood stove, make a stand of bricks of the desired height (approximately to the level of the existing masonry). Put a sheet of plywood on the bricks (from 2 parts, so that it would be convenient to remove it later), put a bowl of a suitable size upside down (dome) on the plywood. From above, make a spherical surface of the desired shape from wet sand.

It will serve as a template for laying the last rows of bricks. After the mortar has set, the retaining structures are removed.

Thus, with the help of not tricky devices, you can cope with the construction of the 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 porch.

It is not necessary to make a door in the pizza oven, because. pizza is baked on an open fire. But for making bread, residual heat is used and a door is required.

A plywood template of the desired width and height is made. In this case, with a radius of 325mm.

An arched vault is laid out according to the template. At the top, leave a hole for the chimney. The hole must match in shape and size with the prepared chimney.

Step 10. Installing the chimney. The chimney is installed in the place intended for it and fixed with masonry mortar. The design of the chimney may be different.

It can be made from special metal or ceramic pipes. It can be made of a metal box made of galvanized or 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. Chimney height varies. For an open outdoor oven, it may be low. 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 bring 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 stoves in open space, you can make a low pipe.

After completion of masonry work, it is necessary to carefully seal all external seams with masonry mortar. The entire wood-burning stove can be coated with a layer of refractory clay (with the addition of fireclay sand) to store heat and create a flat surface before laying the next layers of insulation.

Step 11. Preheating and drying the oven. After the laying of the furnace is completed, the furnace must be dried and its preparation for the temperature regime of operation must begin.

If you sharply make a strong fire in the oven, the brick may crack. It is necessary to prepare the stove for an open fire gradually, starting with a small number of branches. It will take some time to "fire" the oven. It is advisable to do this within a few days (4-7 days). In this case, the brick is dried before starting to insulate the dome.

Step 12. Furnace insulation. After drying the furnace, the process of creating the heat-insulating shell of the furnace can begin. The stove is wrapped with the first layer of insulation - mineral or basalt wool.

For an even greater thermal insulation effect, a thin layer of aluminum foil can be laid, but not necessary. A reinforcing mesh is placed on top. Instead of a grid, you can tie the oven with wire. The warming layer of cotton can be 5-10 cm.

On top we impose a second heat-insulating layer. It consists of a solution of cement with perlite sand. The solution is prepared at the rate of 5-7 parts of perlite per 1 part of cement. Perlite can be replaced with vermiculite.

When working with perlite sand, be sure to wear protective equipment: goggles, a respirator, gloves. Perlite is very dusty, and getting it into the respiratory tract and eyes is highly undesirable, because. perlite is actually ground pumice, and this dust can be very harmful to health.

Step 13. Completion. When the solution of perlite insulation dries, you can proceed to the final finishing of the furnace. The surface layer can be made of clay or cement-plaster mortar.

If the stove is in the open air, then it is desirable to cover the top layer with a moisture-proof material. Depending on the design, the furnace dome, entrance arch, countertop and pedestal can be finished with various decorative materials: mosaics, tiles, facing bricks.

Now you can test your Pompeii oven for the first time and make a real pizza.

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Each pizzeria is unique, no two cafes are exactly alike, which is why it is so important to equip the establishment with professional equipment that best suits your business. A suitable oven is the main and necessary condition for making quality pizza. When buying, it is necessary to take into account the style and baking time, capacity, performance, energy consumption. We hope that a brief description of the three popular types of pizza ovens will help you make the best choice.

Hearth

The name itself suggests that inside the oven is under, on which, in fact, an authentic Italian dish is baked.

The gas version uses the heat provided by the burners, which are located at the bottom of the furnace chamber. Heated under heats the bottom of the product to the desired temperature, its heat is enough for the camera. As a result of exposure to heat in the bowels of the furnace, real masterpieces are born. The optimum height of the chamber is ~7 inches (about 18 cm) helps to equalize the cooking time of the filling and the crust.

Electric hearth ovens have an additional heating element in the upper part of the chamber, which works on the principle of a fryer and also contributes to uniform baking. Pizza deck ovens are usually made of stone, brick, or ceramic tiles that mimic natural stone.

Pros and cons

Serve ovens are designed for establishments that want to produce a high quality Italian national dish in a classic way. The multi-pizza ovens are equipped with spacious chambers, wide front doors opening down for easy loading and unloading of the product. The average deck oven can bake 6 twelve-inch pizzas at a time.

Pros:

high quality;
crispy crust;
traditional taste.

Minuses:

for baking in it is necessary to have a work skill, experience, qualification;
slow baking speed.

Pizza deck ovens in the catalog

Convection

Are intended for preparation from one to two pizzas depending on model. The principles of operation are the same as for deck ovens with a low chamber height, ensuring even baking. Doors are also attached to the bottom of the oven for easy loading and unloading.

Convection ovens usually bake pizzas with a diameter of 12 inches (~30 cm), although some models cook 14 or 16 inch pizzas.

pros

Cooking speed.

Minuses

Limited capacity.

Conveyor

They operate in full accordance with the name: the pizza moves along the conveyor belt from one end to the other. The cook sets the cooking time and speed in order to cook the best. Conveyor ovens are ideal for large scale pizza delivery operations with time constraints. These ovens are available in both electric and gas versions and can also be used for baking cookies and other dishes.

pros