Prices incl. VAT plus shipping costs
ALBIS Leasing available as a payment method in the checkout process.
|Contract period||Monthly Rate|
1) in EUR plus VAT per month with quarterly payment
2) The aforementioned properties are comprehensively insured by the ALBIS Leasing Group, unless you have insured them yourself and we have no proof of this.
3) Minimum order: 500 € zzgl. VAT.
- Order number: SW10245
Valoriani Cuppola the assembled pizza oven of La Bottega Toscana.
Our classic as a ready-assembled variant: unpacking, placing down and pizza baking!
The model Valoriani indirect is already assembled on an 8mm metal plate including ground insulation
and 3-layer ceramic fiber insulation of the dome incl. breathable insulation plaster, which leaves the moisture outside and keeps the heat in the oven.
This model convinces with its compact size and individual application possibilities,
can be baked directly on the baking surface, it is about 60 / 40cm and can be used for pizza, tarte flambée and bread depending on the temperature. Alternatively, cooking and baking with casserole dishes or trays in this oven is also possible. Ideally, it should be protected from weather conditions or provided with a roof.
The plaster can also be covered with natural stones, tiles or mosaic and gives outward max. 45 degrees temperature.
On request also available in other colors.
Innovation in beautiful detail, the stone oven Valoriani Indirect.
With its indirect heating of the baking surface, the oven Valoriani is unrivaled. The patented process allows particularly gentle and even baking due to radiant heat. The fire in the combustion chamber heats the firebrick stones of the baking surface and is fed from behind, where it surrounds the entire baking chamber. The heating time to 300 degrees takes about 30 minutes. Two pizzas can be baked at the same time in a few minutes.
The exhaust gases are led forward to the controllable flue. The advantages of the innovative technology: The entire baking surface can be used and it can be baked continuously. The Valoriani stove can be placed indoors or outdoors.
Installation inside and outside:
Inside, the Valoriani Indirect can be integrated into the elements of a kitchen as a supplement to the stove and mounted next to the fireplace or in the party room.
Outside, he finds his place next to the barbecue, on the terrace or in the garden. But then he has to go ahead
Weather conditions are protected.
As a pre-assembled oven
The pre-assembled oven is bolted with a 3-times ceramic fiber insulation (8 cm) and a 2 mm thick metal panel and protected from the weather. This is in a Toscana red brown heat resistant by master hand powder coated or painted and ensures a long life outdoors.
The oven is located on a 5 mm thick metal plate with 4 metal feet each 5 cm in height. Thus, this oven can be moved or transported at any time. The lower firebrick stones of the firing chamber are additionally provided with a metal bracing to give a perfect fire distribution and to guarantee a stability of the floor tiles.
The pre-assembled model is equipped with thermometer, ash box, smoke connection and hardwood handles.
Ideal for your private party
The model is perfectly adequate even for larger families and small celebrations. With a baking time of 3 - 4 minutes per pizza depending on temperature, surface and firing, all guests can be satisfied.
For bread baking, the lower firing chamber in the second baking process swept and used for baking. The oven keeps the heat long enough to have twice the capacity at the end of the pizza steak.
The details for private use:
Important for customers is the compact size of the model: After cladding and insulation, they receive approx. Outside dimensions of 70-80 to 80cm depth.
The flue gas duct through the baking chamber provides the traditional taste. The baking chamber is less contaminated with soot particles or ash compared to a directly mounted model. The compact dimensions of the Valoriani Indirekt make it ideal for terraces, balconies or even small gardens.
Pizza can be baked directly on the chamotte and alternatively on metal sheets, it is important to get a feel for the oven.
The floor temperatures are always slightly higher than in dome furnaces, this should be considered in order to achieve the best results for its taste. If the soil temperature is too high, we recommend placing the embers in the back of the glow chamber about 20 minutes before the pizza stump.
Also delicious is the cooking and cooking of vegetables, pasta or meat in this wood oven. This is possible in commercial casserole dishes at any time and they get crispy and juicy dishes.
We wish you a good appetite
A small baking manual model "Valoriani Indirect"
It is ideal to heat the oven for at least 1 to 1.5 hours to about 280-300 degrees.
If you want to bake directly on the chamotte ideally after firing the embers should be pushed back to the last third, so that the soil temperature is not too hot. If they bake on metal sheets, this is not necessary because they reduce the temperature a bit.
Every 15-20 minutes, you should refill 1 - 2 small pieces of wood so that the oven settles at least 250 degrees. After inserting the pizza, the oven should be closed again to keep the heat in the oven. Ideal are thin pizzas and not too much toppings. Then you can achieve a tasty and crispy pizza directly on the floor in about 3-5 minutes baking time.
If you want to make bread in the second pass, remove the embers completely and leave the oven open for 10 minutes to allow some heat to escape. Then insert the bread and close the oven for 30-40 minutes. It is also ideal to close the flue gas regulation.
|External height:||ca. 57|
|Wood consumption (h):||3|
|Smoke pipe (mm):||120|
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- Further products by Valoriani - Pizzaöfen mit Qualität und Tradition
Toller Holzbackofen !
Wunderschöner Ofen für Pizza, Brot und andere Speisen von Valoriani, am nächsten Tag hat er noch 150 Grad.-...Tolle Optik ! Danke