{"product_id":"valoriani-cuppola-indirekt-holzbackofen-metallverkleidet-in-zwei-farben","title":"Valoriani Cuppola Indirekt Metal-Clad Wood-Fired Oven, Two Colors","description":"\u003ch1\u003eThe pre-assembled pizza oven \u003c\/h1\u003e\u003cp\u003eWe deliver the classic Valoriani Indirekt wood-fired oven fully assembled and ready for use at your home: unpack, set in place and start baking pizzas!\u003c\/p\u003e\u003cp\u003eThe Valoriani Indirekt model is already mounted on an 8mm metal plate including floor insulation and 3-layer ceramic fibre insulation of the dome including breathable insulating plaster, which lets moisture escape while retaining heat inside the oven.\u003c\/p\u003e\u003cp\u003eThis model impresses with its compact size and versatile uses; the baking surface can be used for direct baking and is approx. 60\/40cm and can be used for pizza, tarte flambée and bread depending on the temperature. Alternatively, cooking and baking in dishes or trays is also possible in this oven. Ideally it should be protected from the weather or fitted with a roof.\u003c\/p\u003e\u003cp\u003eThe plaster can also be clad with natural stone, tiles or mosaic and emits a maximum of 45 Grad externally.\u003c\/p\u003e\u003cp\u003eAvailable in other colours on request.\u003c\/p\u003e\u003ch2\u003eInnovation in the finer details — the Valoriani Indirekt stone oven:\u003c\/h2\u003e\u003cp\u003eWith 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 by radiant heat. The fire in the combustion chamber heats the chamotte bricks of the baking surface and is introduced from the rear, where it surrounds the entire baking chamber. The heating time to 300 Grad is about 30 minutes. Two pizzas can be baked simultaneously in a few minutes.\u003c\/p\u003e\u003cp\u003eThe exhaust gases are led forward to an adjustable flue. 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.\u003c\/p\u003e\u003ch2\u003eInstallation indoors and outdoors:\u003c\/h2\u003e\u003cp\u003eIndoors the Valoriani Indirekt can be integrated into kitchen units as a complement to the stove as well as installed next to the fireplace or in the party room.\u003cbr\u003eOutdoors it finds its place next to the grill, on the terrace or in the garden. In that case it must, however, be protected from the weather.\u003c\/p\u003e\u003ch2\u003eAs a pre-assembled oven\u003c\/h2\u003e\u003cp\u003eThe pre-assembled oven is screwed together with a 3-layer ceramic fibre insulation (8 cm) and a 2 mm thick metal cladding and is protected against the weather. This is powder-coated \/ painted by master craftsmen in a heat-resistant Toscana red-brown and ensures long life even outdoors.\u003c\/p\u003e\u003cp\u003eThe oven is mounted on a 5 mm thick metal plate with 4 metal feet each 5 cm high. This allows the oven to be moved or transported at any time. The lower chamotte bricks of the firebox are additionally provided with a metal reinforcement to ensure perfect fire distribution and the stability of the floor plates.\u003c\/p\u003e\u003cp\u003eThe pre-assembled model is equipped with a thermometer, ash box, smoke connection and hardwood handles.\u003c\/p\u003e\u003ch2\u003eIdeal for your private party\u003c\/h2\u003e\u003cp\u003eThe model is sufficiently sized even for larger families and small celebrations. With a baking time of 3 - 4 minutes per pizza depending on temperature, toppings and firing, all guests can be satisfied.\u003c\/p\u003e\u003cp\u003eFor bread baking, the lower firebox can be swept out in a second baking run and used for baking. The oven retains heat long enough to have double capacity at the end of the pizza baking session.\u003c\/p\u003e\u003ch2\u003eThe details for private use:\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eImportant for customers is the \u003cstrong\u003ecompact size\u003c\/strong\u003e of the model: after cladding and insulation you will get approx. external dimensions of 70-80 by 80cm depth.\u003c\/li\u003e\n\u003cli\u003eThe \u003cstrong\u003eexhaust gas routing\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003eYou can bake pizza directly on the chamotte or alternatively on trays; it is important to get a feel for the oven.\u003c\/li\u003e\n\u003cli\u003eThe floor temperatures are always somewhat higher than in 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 to the rear area of the firebox about 20 minutes before baking pizza.\u003c\/li\u003e\n\u003cli\u003eCooking and roasting vegetables, pasta or meat in this wood-fired oven is also delicious. This is possible at any time in standard baking dishes and you will get crispy and juicy dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eEnjoy your meal\u003c\/p\u003e\u003ch2\u003eA short baking guide Model \"Valoriani I\u003c\/h2\u003e\u003cp\u003eIt is ideal to heat the oven for at least 1 to 1.5 hours to about 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.\u003c\/p\u003e\u003cp\u003eYou should add 1 - 2 small pieces of wood every 15-20 minutes so that the oven settles at at least 250 Grad. After sliding in the pizza, the baking chamber should be closed again to keep the heat in the oven. Thin pizzas with not too many toppings are ideal. Then you can achieve a tasty and crispy pizza directly on the floor in about 3-5 minutes baking time.\u003c\/p\u003e\u003cp\u003eIf you want to bake bread in the second run, remove the embers completely and leave the oven open for 10 minutes so that some heat escapes. Then slide the bread in and close the oven for 30-40 minutes. It is also ideal to close the smoke regulator.\u003c\/p\u003e\u003cp\u003eWe wish you a good appetite!\u003c\/p\u003e","brand":"Valoriani","offers":[{"title":"Anthrazit","offer_id":58769894703449,"sku":"CuppolaMetallAnthrazit","price":3290.0,"currency_code":"EUR","in_stock":true},{"title":"Rot","offer_id":58769887592793,"sku":"CuppolaMetallRot","price":3290.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1046\/8124\/2969\/files\/valoriani-valoriani-cuppola-indirekt-holzbackofen-metallverkleidet-in-zwei-farben-01-hero.webp?v=1786263769","url":"https:\/\/pizza-ofen.de\/en\/products\/valoriani-cuppola-indirekt-wood-oven-metal-clad","provider":"Pizza-Ofen.de","version":"1.0","type":"link"}