The preassembled pizza oven
We have the classic Valoriani Indirekt wood-fired oven fully assembled and deliver it ready to use to your home: unpack, set up and start baking pizzas!
The Valoriani Indirekt model is already fully mounted on an 8mm metal plate including floor insulation and a 3-lagiger ceramic fiber insulation of the dome including breathable insulating plaster that lets moisture out and keeps the heat inside the oven.
This model impresses with its compact size and versatile uses; the baking surface can be used for direct baking, it is approx. ca. 60/40cm and can be used for pizza, Flammkuchen and bread depending on the temperature. Alternatively, cooking and baking with casserole dishes or trays is also possible in this oven. Ideally it should be protected from the weather or fitted with a roof.
The plaster can also be clad with natural stone, tiles or mosaic and releases a maximum of 45 Grad of temperature to the outside.
Also available in other colors on request.
Innovation in the beautiful detail, the stone oven Valoriani Indirekt:
With its indirect heating of the baking surface the Valoriani oven is in a class of its own. The patented process allows particularly gentle and even baking through radiant heat. The fire in the combustion chamber heats the chamotte stones of the baking surface and is fed from the rear, where it surrounds the entire baking chamber. The warm-up time to 300 Grad takes approx. ca. 30 Minuten. Two pizzas can be baked simultaneously in a few minutes.
The exhaust gases are led forward to the adjustable smoke exhaust. The advantages of the innovative technology: the entire baking surface can be used and continuous baking is possible. The Valoriani oven can be installed both indoors and outdoors.
Installation indoors and outdoors:
Indoors the Valoriani Indirekt can be integrated into kitchen modules as a complement to the stove and installed next to the fireplace or in a party room.
Outdoors it finds its place next to the grill, on the terrace or in the garden. It must, however, be protected from the weather.
As a preassembled oven
The preassembled oven is screwed with a 3-fachen ceramic fiber insulation (8 cm) and a 2 mm strong metal cladding and is protected from the weather. This is heat-resistant Toscana-Rotbraun powder-coated or painted by master craftsmen and ensures long durability even outdoors.
The oven is mounted on a 5 mm starken metal plate with 4 metal feet each 5 cm in height. Thus this oven can be moved or transported at any time. The lower chamotte stones of the firebox are additionally fitted with a metal brace to ensure perfect fire distribution and to guarantee the stability of the floor plates.
The preassembled model is equipped with a thermometer, ash box, smoke connection and hardwood handles.
Ideal for your private party
The model is perfectly sized even for larger families and small gatherings. With a baking time of 3 - 4 Minuten per pizza depending on temperature, toppings and firing, all guests can be satisfied.
For baking bread, the lower firebox can also be swept out in the 2ten baking cycle and used for baking. The oven holds the heat long enough to have double capacity at the end of the pizza baking.
Details for private use:
- Important for customers is the compact size of the model: after cladding and insulation you will receive approx. ca. exterior dimensions of 70-80 auf 80cm depth.
- The Rauchgasführung through the baking chamber provides the traditional flavour. Compared to a directly fired model the baking chamber is less contaminated with soot particles or ash. Due to the compact dimensions the Valoriani Indirekt is ideal for terraces, balconies or small gardens.
- You can bake pizzas directly on the chamotte and alternatively on trays; it is important to get a feel for the oven.
- Floor temperatures are always somewhat higher than with dome ovens; this should be considered to achieve the best results for your taste. If the floor temperature is too high, we recommend positioning the embers approx. ca. 20 Minuten before baking the pizza to the rear area of the ember chamber.
- Cooking and roasting vegetables, pasta or meat in this wood-fired oven is also delicious. This is possible at any time in standard casserole dishes and you will get crispy and juicy results.
Enjoy your meal
A small baking guide Model "Valoriani I
It is ideal to heat the oven for at least 1 bis 1,5 Stunden to approx. ca. 280-300Grad. If you want to bake directly on the chamotte, the embers should ideally be pushed into the last third at the rear after firing so that the floor temperature does not become too hot. If you bake on trays this is not necessary, as they reduce the temperature somewhat.
You should add 1 - 2 small pieces of wood every 15-20 Minuten so that the oven settles at at least 250 Grad. After inserting the pizza the baking chamber should be closed again to keep the heat in the oven. Thin pizzas and not too many toppings are ideal. Then you will achieve a delicious and crispy pizza directly on the floor in approx. ca. 3-5 Minuten baking times.
If you want to bake bread in the second round, remove the embers completely and leave the oven open for 10 Minuten so that some heat escapes. Then slide the bread in and close the oven for 30-40 Minuten. It is also ideal to close the flue gas regulator.
Enjoy your meal!
