FAQ

Ideal for mobile use is a wood-fired oven from Fontana Forni with a depth of 80 cm. The oven is equipped with 3 baking levels and can be transported on a cart / trailer.

The upper fine layer on the steel body is purely a protective layer, which is intended to prevent the formation of rust after the production flight due to residues of residual moisture in the materials. This layer dissolves completely after the first firings, is present in almost all Fontana stoves and is completely harmless.

Es ist nicht zu empfehlen, nachträglich ein Thermometer in den Backraum einzubauen. Die angezeigte Temperatur ist in der Regel immer ca. 50°C geringer als in den Rauchgasen gemessen. Um die Temperatur von Boden und Kuppel 100 % zu messen, sollte ein Laserthermometer verwendet werden, das bis 450°C funktioniert, da die Innentemperatur sehr hoch sein kann. Diese gibt es bereits ab ca. 20 Euro im Handel.

This is a powder coating that does not have a RAL number assigned to it. But you can use standard anthracite, which is very similar. We do not have this in our assortment, you can get the color in the hardware store or specialty store.

The Gusto model can be fired only with wood. The oven has a power connection for the functions of light, fan, etc. but not for baking. Alternatively, there are other model series from the house Fontana or Valoriani, which, in addition to wood, also allow operation with gas.

Operation of the furnace is optionally possible with wood. However, if fired only with wood for a long time, the burner bar should be covered with a metal that does not develop a strong soot on the burner.

Among other things, the oven is perfectly suitable for bread, rolls, pretzels and various baking specialties such as ham and cheese sticks. The baking time for the dough pieces is expected to be about 5-6 minutes at about 250°C. Of course, this depends on the dough and toppings.

You need 25-30 cm distance from a wall / wall. The model is very robustly processed and excellently suited for outdoor use. Temperatures and humidity are no problem, optionally a matching protective cover is also available for perfect protection.

At the first start it takes a little longer, hold the gas for about 30-60 seconds.

We offer a trailer with wood oven "Igloo" or "Hobby" (different sizes). You can purchase this from us (to the trailer). The trailer version is available with reinforced floor, dome, floor insulation. Optionally, you can also purchase our used trailer. For professional advice and a price quote, we are at your disposal.

The furnace can be painted with standard silicate paint or facade paint. To ensure breathability, latex paint should not be used. Optionally, the stove can be tiled or mosaic, but then in the upper area should be left open for the escape of moisture / only with plaster.

Unfortunately, subsequent tiling by us or Valoriani is not possible. Mosaic can be ordered with the stove and will be applied directly in the factory during production. Color samples and design examples can be found on our website or we will be happy to send you an email upon request. Optionally, any craftsman / tiler, etc. can do this for you on site.

Please send us a photo of the cracking for inspection. In most cases, the functionality of the stove is not affected. However, care should be taken to add wood to the kiln slowly and gently and to prevent moisture from getting into the kiln or onto the floor. The fireclay floor is designed to function for at least 10 years with specified use.

With good professional insulation, Valoriani furnaces lose about 10°C per hour. This means that if the furnace is closed in the evening, for example, it still has an effective residual heat that can be used the next day.

The dome parts are only filled on the outside and a normal fireclay mortar can be used, the dome parts are only dry assembled and filled on the outside.

The smoke pipe should be at least 2- 3 meters high to get a good draft. For the diameter the ideal dimension is 180-200mm, for lengths over 4m a pipe in 150mm should be sufficient, depending on weather, wood and other factors. A single wall pipe is sufficient, double wall pipes are only relevant for close combustibles or roof penetrations.

First of all, we would like to say that the heat loss is very equal with good insulation, and the door is used only when baking bread, that is, after removing the embers. Otherwise, the oven is always up and the door is hardly needed. Model "FVR" is available only with pre-set door and model "TOP" is available only with fixed ceramic door. It is not possible to change them, because they are two different models and it does not fit dimensionally. The model "Indirect" is also available only in one version.

When the door is closed, fresh air does not enter the oven, nor can exhaust gases escape. We recommend closing the door only for baking bread, e.g. without embers, only because of the residual or radiant heat. For traditional pizza baking, the oven is not closed.

The gaps on the dome furnaces may become somewhat larger or wider over time, but they are harmless. Due to the applied insulation of the dome, the escape of the temperature and also the escape of the flue gases is not possible. The material expands at high temperatures and then contracts. It may be that the dome was not held 100% on the outside of the sides and the gap was caused by this. However, I assume that this will not increase in size in the next few years. Further spackling in the dome (inside) is not necessary and would also loosen over time. You can continue to use the furnace as before without any worries.

The special feature of this model is that you can start baking directly. However, the first 2-3 baking activities should be fired slowly to ensure that any residual moisture can escape and no cracks appear on the oven. We recommend using only 2-3 logs at first and preheating to a maximum of 150°-200°C. The baking time for the pizza is then about 10 minutes. After that, it is ideal to heat the oven for at least 1 to 1.5 hours to approx. 280° - 300°C (according to the thermometer). If you want to bake directly on the fireclay, the embers should be pushed back to the last third after firing, so that the bottom temperature does not become too extremely hot. If you are baking on trays this is not necessary as they will take some of the temperature away. Every 15-20 minutes, 1 or 2 small pieces of wood should be added so that the oven settles at about 250°C. After inserting the pizza, the baking chamber should be closed again so that there is no high heat loss. Thin pizzas and not so much topping are ideal, then you have directly on the bottom a baking time of about 3-5 min. If you want to bake bread in the 2nd cycle, please remove the embers completely and leave the oven open for 10 minutes so that some heat escapes. Then insert bread and close the baking chamber for about 30-40 min.

The following connection is on the furnace to use a normal pressure reducer:

• ½ inch female thread x ¼ inch male thread (left).
• To connect a ½ inch male thread to a standard propane gas hose (¼ inch union nut), e.g. outdoor gas stove, camping stove, etc.
• for indoor and outdoor appliances.
• material: brass.
• with gasket.

Yes, you can paint the spots. First, please sand the place a little and then cover with heat-resistant stove paint (varnish or spray). The paint is available at the hardware store.

It can be assumed that the fireclay bricks have drawn moisture if the furnace has not been in operation for a long time and it has also rained frequently. In this case, we recommend heating the furnace at least 2 more times for at least 3 hours to achieve drying of the fireclay bricks. Then everything should work as usual.

It is important that the floor is insulated so that the heat is lost as slowly as possible, so that no stresses are created and as much heat as possible is used for baking. We recommend a 10 cm thick calcium silicate or refractory gas concrete layer as a base. These can be glued to a concrete slab with tile adhesive or laid floating in a border.

The radius of the bottom is always about 2 cm smaller than the outer dimensions of the dome, so that the bottom can be changed (if necessary) and the bricks have a chance to expand. The fireclay has a higher expansion than the dome parts and should not press against the dome. Normally, this gap remains open and becomes clogged with ash etc. over time. Purely visually, it can be grouted with mortar in the front area or optionally filled with sand.

After the ceramic fiber is applied to dome optics metal mesh / rabbit wire or similar and plastered with lime-cement plaster. The fireclay mortar (10 kg) is used only for filling the joints on the outside, the smoke connection or leveling the floor tiles and is therefore sufficient.

When the oven is insulated, it can be put into operation slowly and should be fired slowly for 2-3 days at a time with only 2-3 sheaths of wood, so that the moisture can escape. After the fire is out, close the baking chamber with the flap. After that the oven is ready for use!

The FVR series is also available in 80/100/120 cm diameter as an already assembled version with a round dome shape. They are delivered free to the curb. The transport to the place of installation is to be to be organized on site. Please make sure that the outer dimension of the stoves is about 40cm larger than the inner dimension. The ovens because of between 500 to 700 kg. The Hobby series has a substructure under the floor insulation and it is sufficient if this sits on the right/left and back, so it is self-supporting to a certain extent metal substructure is also available as an accessory.

If you only want to plaster the stove, we recommend 2 rolls of ceramic fiber (about 3/4 layers) for a size of 120 cm or more in diameter. If it is going to be walled, usually one roll of ceramic fiber plus the associated vermiculite, which provides a very high second insulation.

No, let the ceramic fiber dry and then you can process it accordingly.

Use a lime-cement plaster and apply it 4-5 cm thick. Thus, cracking can be used. Due to the ceramic fiber furnace is already excellent insulation.

The gas burner is controlled based on the standard gas parameter. Further regulation might be necessary to achieve an efficient and correct flame. You can recognize an efficient and correct maximum flame by the fact that it has a length of about 15 cm. An efficient and correct minimum flame can be recognized by the fact that it has half the length of the maximum flame. Too little regulation of the minimum flame could cause an anomaly that heats the burner body. This phenomenon causes a recognizable noise (muffled gurgling). If this happens, it is necessary to immediately turn the burner node to the gas cap position (OFF) and make a proper regulation of the minimum flame of the burner.

We recommend dry beech or birch wood for optimal firing. Coniferous woods are not suitable, there is a risk of sparking due to the essential oils in these woods.

Yes, this is not a problem with the stoves from the house Valoriani. A suitable gas burner is needed and a hole is required on the stove, which depends on the burner chosen. Gas burners are available in our store.

To get the pizza in and out easier, the use of flour is recommended. The cause could also be that the sauce is too long on the dough, then it can push through and the pizza sticks to the slider. Considering these two aspects, it should work.

Signs of wear of the fireclay floor after a short running time are very surprising and not normal. There are some important points to take care of the furnace, please be sure to follow them:

• Never use moisture, water, detergents or even wet rags for cleaning. This can cause thermal shock. Then the material contracts much too quickly and cracks may appear!
• It is sufficient to remove the ash and embers with a brass broom.
• Change the fire weekly in order to stress the fireclay floor equally.
• After work or in the evening, close the door to reduce the heat or temperature in the oven very slowly.
• Under the floor should be at least 20 cm thick insulation to retain heat and ensure slow cooling.

You can install an ash drawer in the front between the front panel and the bottom panels. However, it is not absolutely necessary, because the wood-burning ovens are usually so efficient with good insulation, that even after 4 to 6 hours of firing, a maximum of a handful of ash is produced. The easiest way is to sweep out the oven when it is put into operation, as it is usually cooled down.

Unfortunately, this is not possible. When the furnace is fired, it is bright due to the flame in the interior. Thus, additional lighting is not needed. Some customers have installed a flexible lamp at the mouth of the furnace, this is probelmlos possible.

As far as delivery is concerned, there is nothing that does not exist. We have had a lot of stairs, narrow doors, long ways or even delivery through the air, which then organize our customers individually.

Yes. We offer our prospective customers a trial cooking in our kitchen. Contact us and make an appointment.

You can reach us by phone at: +49 6051 67777

or fill out this contact form and we will get back to you as soon as possible.

In addition, we have a blog post about your question.

That's not a problem. In our blog we explain to you the differences between wood and gas firing.

The good news is that both oven molds are fine for home use, but there are small crucial differences:

• Optics
• Function
• Firing
• Mobility

Check out our blog for more information.

It depends of course on what you want to cook.

• Do you rather want to braise meat dishes or bake bread? Indirect firing is suitable for this. Why? Find out in our blog.
• You're a pizza lover or like short-roasted food? Then direct-fire is the way to go. Visit our blog, because there is explained in more detail why the direct firing rather fits.
.

At the first start it takes a little longer, hold the gas for about 30-60 seconds.

The following connection is on the furnace to use a normal pressure reducer:

• ½ inch female thread x ¼ inch male thread (left).
• To connect a ½ inch male thread to a standard propane gas hose (¼ inch union nut), e.g. outdoor gas stove, camping stove, etc.
• for indoor and outdoor appliances.
• material: brass.
• with gasket.

Yes, you can paint the spots. First, please sand the place a little and then cover with heat-resistant stove paint (varnish or spray). The paint is available at the hardware store.

It can be assumed that the fireclay bricks have drawn moisture if the furnace has not been in operation for a long time and it has also rained frequently. In this case, we recommend heating the furnace at least 2 more times for at least 3 hours to achieve drying of the fireclay bricks. Then everything should work as usual.

Yes, this is quite important. We will explain how you can do it easily:

1. Prepare a few small pieces of wood with a length of 20 cm and about 4cm in diameter.
2. When the stove is fired for the first time, it should be around 100 degrees. For this, a small fire is enough. Let the fire burn at a moderate flame for a few hours.
3. When only embers are left, close the oven door. The baby still keeps the heat until the next day.
4. There will be condensation dripping from the dome. This is quite normal. On day three, four or five, it will stop dripping.
5. The next day, start a small fire again and start at 150 degrees. After some time, put in a little more wood so that you reach around 200 degrees and hold for a few hours.
6. Then increase another 50 degrees to 250 degrees and again hold the temperature. There will again be small drops of condensation dripping out of the dome.
7. Also on the second day, after a few hours, when there are only embers in the oven, close the door. The heat dries the oven.
8. On the third day, fire again to 200-250 degrees for a few hours. After some time, push in more wood again and heat up to 300 degrees.
9. After the stove stops dripping it is ready for temperatures above 300 degrees. You will notice that as soon as the residual moisture has escaped, the baby's heat will increase again.
10. So when water stops dripping, you're ready to go with Neapolitan Pizza.

For a more detailed report click here.

The Valoriani Baby achieves excellent results. Take a look for yourself and let us convince you:

With good professional insulation, Valoriani furnaces lose about 10°C per hour. This means that if the furnace is closed in the evening, for example, it still has an effective residual heat that can be used the next day.

First of all, we would like to say that the heat loss is very equal with good insulation, and the door is used only when baking bread, that is, after removing the embers. Otherwise, the oven is always up and the door is hardly needed. Model "FVR" is available only with pre-set door and model "TOP" is available only with fixed ceramic door. It is not possible to change them, because they are two different models and it does not fit dimensionally. The model "Indirect" is also available only in one version.

When the door is closed, fresh air does not enter the oven, nor can exhaust gases escape. We recommend closing the door only for baking bread, e.g. without embers, only because of the residual or radiant heat. For traditional pizza baking, the oven is not closed.

The gaps on the dome furnaces may become somewhat larger or wider over time, but they are harmless. Due to the applied insulation of the dome, the escape of the temperature and also the escape of the flue gases is not possible. The material expands at high temperatures and then contracts. It may be that the dome was not held 100% on the outside of the sides and the gap was caused by this. However, I assume that this will not increase in size in the next few years. Further spackling in the dome (inside) is not necessary and would also loosen over time. You can continue to use the furnace as before without any worries.

The special feature of this model is that you can start baking directly. However, the first 2-3 baking activities should be fired slowly to ensure that any residual moisture can escape and no cracks appear on the oven. We recommend using only 2-3 logs at first and preheating to a maximum of 150°-200°C. The baking time for the pizza is then about 10 minutes. After that, it is ideal to heat the oven for at least 1 to 1.5 hours to approx. 280° - 300°C (according to the thermometer). If you want to bake directly on the fireclay, the embers should be pushed back to the last third after firing, so that the bottom temperature does not become too extremely hot. If you are baking on trays this is not necessary as they will take some of the temperature away. Every 15-20 minutes, 1 or 2 small pieces of wood should be added so that the oven settles at about 250°C. After inserting the pizza, the baking chamber should be closed again so that there is no high heat loss. Thin pizzas and not so much topping are ideal, then you have directly on the bottom a baking time of about 3-5 min. If you want to bake bread in the 2nd cycle, please remove the embers completely and leave the oven open for 10 minutes so that some heat escapes. Then insert bread and close the baking chamber for about 30-40 min.

Here we have helpful videos on how to build a Valoriani Indirect.

You can still find pictures and tips from our installers on how to set up a Valoriani Indirect in our blog post! Go to the blog entry

To replace the halogen lamps, the power supply to the furnace must be disconnected. Loosen the individual cross-head screws of the glass housing on the side, near the furnace opening. Slide out the center of the glass housing. Loosen the four screws at the corners of the copper plate located just below the stone floor surface. Remove this plate. The electrical cables that are now visible form the power connection for the lamps. Make it easier to remove the lamp holder by gently pushing it upwards. After replacing with the halogen lamps already mentioned above, OSRAM 12v. 20w. Code 64428 OVEN, the reverse procedure should be followed.

A small amount of food residue on the bottom of "Biscotto di Sorrento" allow to burn. Before each start of work and during working hours, the base can be tapped with a pizza shovel to facilitate the removal of minor incrustations. Ash residues can then evaporate more easily. The volcanic stone baking surface can be washed when not hot. Only use water and a cotton cloth!

Warning!

Please do not use synthetic brooms, brooms with metal bristles or cloths!

Please do not use detergents, liquids or water!

How do you fire up the Fontana Gusto? Take a look at the video:

Info: the firing shown in the video works in principle with all wood-burning ovens.

1. Make sure the firebox is on the left side.
2. Open the damper as far as it will go.
3. Gather some hardwood (ideally with a diameter of 5 - 8 cm).
4. Place a piece of firestarter on the firebox.
5. Put a few small pieces of wood on the firebox.
6. Use a propane torch to light the wood.
7. Use an electric lighter to help the fire spread.
8. Put larger pieces of wood on the fire.
9. Close the door.
10. Partially close the air damper to an angle of 45 degrees.
11. Check the temperature with an infrared thermometer (it must be between 370° and 400°C).
12. If necessary, add small pieces of wood to keep the fire going.
13. Use a brush to clean the floor of the oven.
14. Put your pizza into the oven toward the rear.
15. Rotate the pizza to ensure even heating.
16. When the pizza is done, take it out!

How do you fire up the Valoriani Baby? Take a look at the video:

Info: the firing shown in the video works in principle with all wood-burning ovens.

1. Make sure the firebox is on the left side.
2. Open the damper as far as it will go.
3. Gather some hardwood (ideally with a diameter of 5 - 8 cm).
4. Place a piece of firestarter on the firebox.
5. Put a few small pieces of wood on the firebox.
6. Use a propane torch to light the wood.
7. Use an electric lighter to help the fire spread.
8. Put larger pieces of wood on the fire.
9. Close the door.
10. Partially close the air damper to an angle of 45 degrees.
11. Check the temperature with an infrared thermometer (it must be between 370° and 400°C).
12. If necessary, add small pieces of wood to keep the fire going.
13. Use a brush to clean the floor of the oven.
14. Put your pizza into the oven toward the rear.
15. Rotate the pizza to ensure even heating.
16. When the pizza is done, take it out!

How do you fire up the Valoriani Hobby? Take a look at the video:

Info: the firing shown in the video works in principle with all wood-burning ovens.

1. Make sure the firebox is on the left side.
2. Open the damper as far as it will go.
3. Gather some hardwood (ideally with a diameter of 5 - 8 cm).
4. Place a piece of firestarter on the firebox.
5. Put a few small pieces of wood on the firebox.
6. Use a propane torch to light the wood.
7. Use an electric lighter to help the fire spread.
8. Put larger pieces of wood on the fire.
9. Close the door.
10. Partially close the air damper to an angle of 45 degrees.
11. Check the temperature with an infrared thermometer (it must be between 370° and 400°C).
12. If necessary, add small pieces of wood to keep the fire going.
13. Use a brush to clean the floor of the oven.
14. Put your pizza into the oven toward the rear.
15. Rotate the pizza to ensure even heating.
16. When the pizza is done, take it out!

How do you fire up the Fontana Mangiafouco? Take a look at the video:

Info: the firing shown in the video works in principle with all wood-burning ovens.

1. Make sure the firebox is on the left side.
2. Open the damper as far as it will go.
3. Gather some hardwood (ideally with a diameter of 5 - 8 cm).
4. Place a piece of firestarter on the firebox.
5. Put a few small pieces of wood on the firebox.
6. Use a propane torch to light the wood.
7. Use an electric lighter to help the fire spread.
8. Put larger pieces of wood on the fire.
9. Close the door.
10. Partially close the air damper to an angle of 45 degrees.
11. Check the temperature with an infrared thermometer (it must be between 370° and 400°C).
12. If necessary, add small pieces of wood to keep the fire going.
13. Use a brush to clean the floor of the oven.
14. Put your pizza into the oven toward the rear.
15. Rotate the pizza to ensure even heating.
16. When the pizza is done, take it out!