Backhäuser have a long tradition. Since the 14th century until the 1960s, they were the central focal point of village life. People met on fixed dates and baked their bread. The Italian manufacturer Fontana Forni continues this tradition and offers baking houses for private households.

Today they are placed outdoors on the terrace, balcony or outdoor workspace. They are mobile and can be easily moved from one place to another. Depending on their size, they even offer space for a suckling pig, sheet cake or simply pizza and bread. Fontana baking houses are modern all-rounders, they are similar in their applications to a classic electric oven in the kitchen, and yet they are something very special.

They are operated outdoors. Whether as a stand alone solution or in an outdoor kitchen makes no difference. Indirect firing with wood allows precise control of the temperature, and an optional recirculation system and lighting optimize cooking and baking results. For example, low-temperature cooking of large portions of meat is just as possible as baking a crispy tarte flambée. Antipasti and lasagna can also be prepared simultaneously on three levels. The oven is indirectly fired with wood and allows baking and cooking on three levels. So can also be prepared several dishes at the same time.  

Visit our exhibition in Linsengericht on the A66 between Frankfurt and Fulda and take a look at the variants.