The Fontana Mangiafuoco wood-fired oven is a classic Italian dome oven. It reaches high baking temperatures up to 450 Grad and, thanks to thorough insulation, retains heat for an extended period. That makes it reliable for antipasti, casseroles, pizza, meat, fish, vegetables and bread.
What has been updated?
The current Mangiafuoco model features an optimised underfloor construction. Beneath the chamotte firebricks there is now an additional layer of vermiculite insulation. This sits inside the oven directly under the firebrick and above a thin air gap. The aim of the revision is greater temperature resistance and an even more stable, long-lasting heat in the cooking chamber.
Longer heat retention
Thanks to the added insulation plate, stored heat remains in the oven for longer. In practice this allows you to cook and bake for extended periods without constant reheating.
More efficient wood use
Because the oven maintains temperature better, wood generally needs to be replenished less often. That simplifies the workflow for pizza baking as well as for roasting meat, fish or vegetables.
Versatile in use
Whether you need a quick pizza at high heat or gentle roasting followed by residual-heat baking, the combination of dome construction and improved floor insulation shows its strengths across many preparations — from antipasti and casseroles to bread.
Model range and advice
The Mangiafuoco has two siblings in the same range that differ in size. If you are interested in Fontana Forni ovens: various models are available in our showroom to view by appointment. We will gladly advise you on which size and configuration suit your needs.
