“4 pizzas” pizza oven

VESTA Company offers you pizza ovens similar to those produced by reputable Italian manufacturers but modified to making a wide range of products. Vesta pizza ovens successfully passed the so-called “pizza test” – I.e., the Neapolitan standardized pizza baking 60-90 seconds procedure. In fact, the examining chef admitted that Vesta ovens are better than similar…

“4 pizzas” pizza oven

“4 pizzas” pizza oven

VESTA Company offers you pizza ovens similar to those produced by reputable Italian manufacturers but modified to making a wide range of products. Vesta pizza ovens successfully passed the so-called “pizza test” – I.e., the Neapolitan standardized pizza baking 60-90 seconds procedure. In fact, the examining chef admitted that Vesta ovens are better than similar…

“4 pizzas” pizza oven
Characteristics

Weight, 228 kg
Area of the pod, 0.46 m2
The pod dimensions 76×61 cm
Warm-up time, 30 min
Capacity in pizzas D30 cm, 2 pcs
Capacity in bread, 4/8 kg
Average fuel consumption, 4 kg/h
Maximum temperature of oven, 500 C
Exhaust rate, 1000 m3/h
1044x985x768 mm
Height with stand, 1728 mm
Chimney, 150 mm
Capacity in pizzas is considered by Italian standards based on the area of the pod, pizza diameter is assumed is to be equal to 30 cm. The firewood area is not taken into account.

Description

VESTA Company offers you pizza ovens similar to those produced by reputable Italian manufacturers but modified to making a wide range of products. Vesta pizza ovens successfully passed the so-called “pizza test” – I.e., the Neapolitan standardized pizza baking 60-90 seconds procedure. In fact, the examining chef admitted that Vesta ovens are better than similar analogues!

All the ovens are made for outdoor use at open-air cafés or at a summer residences.
Such ovens may be installed indoors, if equipped with a spark arrestor with hydrofiler.
All the models are mobile and easy to use.
Our products are supplied assembled and ready to use.
Cooking examples:

Our pizza ovens can be used not only for baking pizza, but also for making pies and other bakery products cooked with hot temperature and then aged in slowly downgrading temperature conditions. Such ovens may be also used for baking bread. The pod thermal capacity is improved. Now it is 9 cm thicker than similar ovens with their 2-3 cm pods. The oven thermal insulation is also improved.

Besides to prevent smoke escape into the room the oven mouth construction and proportions were improved with reference to Russian stove traditional design.

** Why don’t we use a dial thermometer for our pizza oven? When baking Italian-or Russian-standard pizza or bread, the pod and roof temperatures are to be agreed. The dial thermometer indicates average air temperature in a chamber that doesn’t help to make a good product. Therefore, we strongly recommend using a pyrometer (IR thermometer) for measuring pod and roof temperature, which is available as an accessory for VESTA pizza ovens.

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