Wood and Gas-Fired Dome Pizza Ovens
From pizzerias to bakeries, restaurants to delicatessens,
our ovens deliver the performance and reliability
professionals demand
Wood and Gas‑Fired Ovens
Those are modern ovens for baking pizzas combining dual fuel use – wood and gas. The wood burns in the baking chamber of the oven and the pizzas acquire the specific aroma of it. The gas fuel provides easy operations and helps maintain equal temperatures in the baking chamber.
Static Wood-Gas Ovens
The static baking surface is used in classical pizza ovens where pizzas are to be manually rotated within the baking chamber. Ideal for the experienced pizza master who loves tradition and self-regulated work.
Rotary Wood-Gas Ovens
The rotating baking surface is used for modern pizza ovens where the speed and direction of rotation can be modified. It is ideal for high production and providing equal baking and easy operations.