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!

A small baking instructions model "Valoriani Indirect ":

Ideal is to heat the oven at least 1 to 1.5 hours to about 280-300 degrees. If they want to bake directly on the pizza stone made of fireclay, ideally after firing up the embers should be pushed back to the last third, so that the floor temperature is not too hot. If they bake on trays, this is not necessary, as these somewhat reduce the temperature emanating from the pizza stone.

You should add one or two small pieces of wood every 15-20 minutes so that the pizza oven settles at a minimum of 250 degrees. Once the pizza is inserted, the oven should be closed again to keep the heat in the oven. Thin pizzas and not too many toppings are ideal. Then you achieve a delicious and crispy pizza directly on the bottom in about 3-5 minutes of baking.

If they want to bake bread in the second round, remove the embers completely and leave the oven open for 10 minutes so that some heat escapes. Then put the bread in and close the oven for 30-40 minutes. Closing the smoke control is also ideal.