The ForninoxTM technology combines the excellent physical and thermal properties of steel and those of refractory bricks, the materials used to manufacture traditional wood-burning ovens.
Alfa ovens, built on ForninoxTM technology, reach the same temperature as traditional wood-fired ones but in a much shorter time.
The steel structure is specially designed to withstand thermal and mechanical stress due to the high temperature of the oven. The three-layer ceramic fibre dome insulation allows the temperature to rise quickly and to retain heat longer, thus cutting down fuel consumption.
The base and the inside of the cooking chamber are made with the best refractory materials so that the oven accumulates heat and gradually releases it to deliver perfectly baked dishes.
This innovation made it possible to manufacture high-performing ovens particularly appreciated by pizza chefs who experienced their advantages first-hand.
That’s why today most of our ovens, including the domestic ones, share this technology: to give all pizza buffs the chance to bake a real pizzeria-quality margherita at home. Just remember that there’s no shortage of traditional brick ovens in the wide range of Alfa products.
LIGHTING – WOOD VERSION
- Make a small pile of wood in the center of the oven with small pieces of dry wood.
- When the wood is well-lit, add two larger logs and move the fire to one side.
- After a few minutes of continuous burning, never excessive, the temperature of 250°C/482°F will be reached, burning to a dark soot. This is the moment the oven is ready to be used.
TURNING OFF
- To turn the oven off, close the oven door and wait for ash to form.
- When the oven has been completely turned off for 30 minutes you can remove the ashes.
DIFFERENT TYPES OF WOOD
- Use small sized wood pieces that are very dry, above all for lighting.
- Each wood type provides a fragrance to food in a different way, for example wood from fruit trees is used to give food a more appetizing aroma similarly, maple, walnut and chestnut go well for other foods like meat.
- Treated wood, resin or scrap wood are strictly excluded.
- Wet or damp wood can pop due to the increased volume of water. This will produce a lot of smoke and less heat.