Valoriani indirect

€1,199.00 *

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Valoriani indirekt:

  • IndirektBausatz
Innovation with beautiful details, the stone oven Valoriani Indirect. With its indirect... more
Product information "Valoriani indirect"

Innovation with beautiful details, the stone oven Valoriani Indirect.

With its indirect heating of the baking surface, the oven Valoriani Indirect seeks its peers. 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 Indirect can be placed both indoors and 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 it must be protected from the weather.

As a mounting kit or pre-assembled:

The Valoriani Indirect is equipped with thermometer, ash box, smoke connection and hardwood handles.

Ideal is a 3-layer insulation with ceramic fiber of about 8 cm, to ensure a slow cooling and a long life. After that, it can be plastered or walled up. It is important that no moisture can get into the insulation. Take a look at our sample pictures.

The kit Valoriani Indirect is a special fire concrete, which is poured into molds. Schamottseteine ​​and clay granules provide excellent thermal conductivity and insulation. The stove is reworked by hand during assembly. Please keep in mind that certain dimensional tolerances +/- 5mm and small irregularities are normal.

Alternatively, the model is also available as an already assembled model including ceramic fiber insulation, metallic cladding and bottom plate in Toscanarot.

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 and the lower firing chamber swept in the second baking process 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 external dimensions of 70-80 cm and a depth of 80 cm.
The flue gas duct through the baking chamber provides the traditional taste. The baking chamber is less contaminated with soot particles or ash in relation to a directly mounted model. The compact dimensions of the Valoriani Indirekt make it ideal for terraces, balconies or even small gardens.
You can bake your pizza directly on the firebrick 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!

 

Video

 

A small back-up model "indirect Valoriani"

Ideal is the oven min. 1 to 1.5 hrs. To be heated to approx. 280-300Grad according to the termometer.
If it bakes directly on the shamotte you may like to go back to the scarf. If it is baking on sheets, this is not necessary since these take away the temperature.
It should be added every 15-20min one to 2 small pieces of wood which the stove at least at 250 degrees minimum at least.
After the pizza is pushed in, the back room should be closed again because there is not such a high heat loss,
Ideal are thin pizzas and not an extremely large surface so they have to be directly on the floor. 3-5 min baking time.
If you want to bake bread in the second passage please remove the embers completely and the oven 10 min. Open Hell, which is close by.

We wish you good apetite!

Type: Bausatz
Internal depth: 60
Internal width: 40
Internal height: 20
Wood consumption (h): 3
Smoke pipe (mm): 115-120
Weight (kg): 250
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Customer evaluation for "Valoriani indirect"
29 May 2020

Ausgezeichnet. Wir backen mindestens einmal wöchentlich!

18 May 2020

Wir sind sehr zufrieden mit dem Valoriani Pizzaofen. Die Pizzen und auch das Brot werden wunderbar.

30 Aug 2018

Genialer Pizzabackofen aus Italien....habe Ihn bereits seit 4 Wochen fast täglich im Einsatz.

Toller Pizzaofen von Valoriani aus Italien, bin sehr zufrieden damit, Qualität zahlt sich aus.

Admin 30 Aug 2018

Vielen Dank für die Bewertung des Artikels

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