The wood fire takes up space on the traditional cooking surface: by recovering the space that would be dedicated to wood, for the same size and diameter, the same oven can hold up to three more pizzas. This is why you find different capacities for the same oven model, depending on whether it runs on wood or gas.
The combi-oven allows you to pre-heat the oven with gas, and then cook with wood: you do not need to light it with wood, but simply turn on the gas burner to bring it to a temperature of around 300°C. Afterwards, the gas system is switched off and traditional wood-fired cooking is carried out. Should there be a problem with the gas supply, the oven can safely continue to run on wood, so as to avoid having to interrupt its work for reasons beyond the control of the restaurateur. To function in this way, however, the oven must be connected to a dedicated, natural draught chimney. Under no circumstances may wood be used in the presence of an under hood installation.
New Pavesi ovens contain about 10 per cent of refractory water (70 to 120 litres depending on the model). During the First Ignition, this water must be allowed to escape from the product slowly, evaporating, without creating large cracks and abnormal expansion, which could compromise the life and performance of the oven. You will find First Power-Up instructions in the owner's manual supplied with the oven. Approximately 10-12 hours after the start of the First Ignition it will be possible to proceed with the first cooking tests.
The rotating oven, compared to an oven with a traditional cooking surface, allows the pizza chef to concentrate exclusively on the preparation of pizzas, as those in the oven do not need to be checked or turned. A timer set in advance by the pizza chef will regulate the cooking time and speed of rotation, alerting the pizza chef when cooking is complete with an acoustic alarm: in this way the oven can always work at full capacity.
In the first hour, and/or until the average internal temperature of 350°C is reached, approximately 8,000/10,000 Kcal/hour can be used. Afterwards, during normal oven use, it will drop to 5,000/6,000 Kcal/hour. Considering the Gas Burner certified for 29,200 Kcal = 34 Kw, an average consumption of 1 m³/h for methane gas and 4 Lt/h for LPG gas can be considered.
cta: Download the burner catalogue
Pavesi always recommends a flue gas outlet as close as possible to the ideal size (20cm). In the case where the oven is fired by gas only (giving up the possibility of combination wood/gas operation), the chimney can be smaller in size. However, we recommend that you always ask your chimney technician for prior advice. In fact, there are many variables influencing the draught and they change according to many factors.
Thanks to the very high quality insulation used by Pavesi technicians, all the heat generated by the oven is retained inside the baking chamber and is not dispersed. Therefore, the outer surface of the oven will always be at room temperature, as all energy used to heat the oven is actually used in the most efficient way. An oven that does not heat up outside is an oven that consumes less!
Yes, it is mandatory for wood or combination wood/gas ovens to have a chimney to ensure that the fumes exit the oven. A proper draught in the oven is necessary so that soot (wood oven) and carbon dioxide (gas oven) discharges are properly disposed of. A properly functioning chimney also helps to ventilate the oven continuously, preventing problems due to poor supply. A chimney with a diameter of at least 20 cm is required for proper draught. Gas ovens are certified for installation under a hood.
As with boilers in homes, the connection of the furnace to the chimney, and in gas ovens the connections of the burner to the distribution network, must be carried out and certified by your specialised technician (plumber/thermal engineer). If the technician is present on the day of installation, our staff can carry out the first ignition of the oven and show you how the burner works.
Yes, all traditional Pavesi gas ovens are manufactured with a special stainless steel protective guard that shields the burner nozzles from wood soot, so they can be used with either wood or gas. Simply place the wood on the side opposite to that on which the burner is installed. The rotating wood + gas-fired ovens are equipped with a wood burner and a gas burner with stainless steel protection, so like traditional ovens they can run on both wood and gas.
It is never necessary to use both heat sources: the gas burner guarantees perfect autonomy for heating the oven. The combination mode can also be used for purely aesthetic reasons or for power supply problems. In the event of problems with the gas supply, in fact, the oven can safely continue to run on wood, so as to avoid having to interrupt its work for reasons beyond the chef's control. To function in this way, however, the oven must be connected to a dedicated, natural draught chimney. Under no circumstances may wood be used in the presence of an under hood installation.
Pavesi ovens can be purchased ready-to-use or in kit form (a solution that allows the oven to be built even in the case of narrow passageways or 80-90 cm wide doors).
The ready-to-use oven is a pre-assembled oven, built in our factory, complete with a fixed (on request divided into 4 parts) or rotating single block cooking surface, support stand, external casing in washable Racing Red pre-painted sheet metal (in fibreglass for the Joy model), insulation and burner (only for gas or combi ovens). For this solution, one must consider an access door at the target room that varies, depending on the model, from a minimum of 160 to a maximum of 190 cm.
DO YOU NEED MORE DETAILS?
Find out all the details of our ovens within the product catalogue.