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Pizzo Inox - Stainless Steel Wood Fired Pizza Oven
Pizzo Inox - Stainless Steel Wood Fired Pizza Oven
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Pizzo presents a timeless stainless steel wood-fired pizza oven, perfect for home use due to its compact size and impressive efficiency. Its swift cooking capability ensures pizzas are ready within minutes, even if you're preparing a larger quantity of 10 to 20 pizzas. Hosting a sizeable gathering at home? No worries, your guests won't have to wait for their delicious food! Plus, the unique flavour imparted by a wood-fired oven ensures a memorable pizza experience.
Yet, Pizzo isn't solely designed for pizzas; it's a versatile oven suitable for baking an array of pastries and breads. Whether it's white bread, rye bread, ciabatta, and more, this oven's exceptional thermal insulation maintains high heat levels for extended periods, enabling a diverse range of culinary creations.
Description
- Dimensions: 80 x 81 x 96 cm (width * depth * height incl. chimney)
- Weight approx. 76 kg
- Material: stainless steel
- Thermal insulation: 10 cm rock wool (roof and walls)
- Stone baking surface: 60 x 60 cm (holds 2 pizzas of approx. 30 cm each at a time)
- The pizza stones (made in Italy) are made of a mixture of refractory clay and aluminium oxide, which ensures rapid heating and excellent cooking results
- Double-layered door with a reflective sheet that reflects the heat back into the oven
- Oven thermometer with a scale of 0 – 500°C
- The oven fits a shallow pot or pan measuring 30 x 59 x 11 cm (width * depth * height)
- Holes at the bottom to allow condensation to drip out of the oven if necessary
- Transported in parts, packed on a base
- Assembly time approx. 15-20 min
- For outdoor use
- Do not leave unattended if flammable materials are nearby!
- NB! The stainless steel chimney of the product will turn purple in places under the effect of heat, which does not alter the characteristics of the product.
NB! For more detailed installation and maintenance instructions, please refer to the instruction manual of the product.
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