The main difference between a dome-vaulted oven and a flat-vaulted oven lies in the greater compactness of the firing chamber: in the flat vault, the amount of air to be heated is less than in a traditional dome vault, so heating is quicker and consequently operating costs are lower. This also results in faster cooking times with the same consumption.
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.
The cooking surface of Pavesi ovens is made of a single refractory block 7 cm thick and weighing an average of 250 kg. The one-piece cooking surface, being seamless, used with due care and according to our instructions, remains smooth and homogenous for the entire life of the oven.
All our ovens are still handmade by our craftsmen. The refractory concrete domes and surfaces are manufactured piece by piece following a rigorous process to ensure the highest quality. Each oven can be assembled by passing through a standard door, for quick installation with no accessibility restrictions, while guaranteeing the highest quality craftsmanship.
Externally, the temperature of the oven is the same as that of the room: the oven can therefore be covered with a plasterboard wall to harmonise its aesthetics with the room furnishings. All normal ceramic, glass and brick coatings can be applied to the outer oven cover with normal adhesives and glues, or we can colour the cover with a colour of your choice, as it remains at room temperature even while the oven is in operation.
The True Neapolitan Pizza manual recommends the use of a wood-fired oven, and according to tradition, it could not be otherwise.
There are, however, situations in which the use of a wood-fired oven is impossible or inconvenient (special prohibitions, larger oven space, availability and storage of wood, etc. etc.). Therefore, the gas oven is advisable, guaranteeing ease of use (thanks to electronic temperature control), greater hygiene (no soot), and reduced consumption (gas is cheaper than wood in some cases). There is therefore no real answer to this question, which depends on the place where the oven will be used and the preferences of the pizza chef.
The capacity of an oven is determined not only by the usable area of the cooking surface, but also by the working method of the pizza chef and the size of the pizzas. One of our models, the RPM 140 for example, can hold 6 to 9 pizzas. For the capacity of each model, see the relevant data sheets.
Pavesi ovens have a very high capacity to store heat and retain it inside the structure for many hours. Cooking pizzas both at noon and in the evening, the oven reaches the required temperature in about 8/10 minutes, while using it only in the evening takes about 30/60 minutes. A properly functioning chimney also helps to ventilate the oven continuously, preventing leakage or performance problems due to poor combustion.
Pavesi ovens have a very high insulation potential. An RPM oven that works until around midnight is still at a temperature of around 250°C at 10am the next morning. On the outer casing on the fire side there is a very low temperature of 35°C: this is due to the high-performance insulation materials we use. These derive directly from the technology used in the ceramic industry, have a maximum operating temperature of up to 1400°C, and a Thermal Abatement capacity of 600°C per 10 cm thickness.
These characteristics ensure that our ovens have a very high and constant output throughout their life.
The perfect insulation of our ovens and the high quality of the refractory materials with which they are constructed enable them to maintain an optimal operating temperature.
Ovens that need secondary heating to maintain the ideal temperature for cooking are presented as improved, but this is a worrying sign: the oven cannot maintain the temperature, so an additional heating system is needed to make it work properly.
The auxiliary heating system (be it an electric heating element or an extra burner under the cooking plate) is a solution to a deficiency in the oven. Cooking surfaces heated by double burners or electric heating elements weigh heavily on energy bills, and increase maintenance costs and the risk of breakage.
The high-performance refractory materials and insulation of Pavesi ovens keep the temperature where it is needed, when it is needed.
All Pavesi gas models need a mains connection. The electronically controlled temperature burner must be electrically powered in order to operate. It can easily be powered via a normal 230V single-phase socket.
Rotating ovens also need a mains connection and are designed to work with a single-phase 230V socket.
No. If we were not sure of the performance of our ovens, we could not guarantee them.
Our refractory materials are used in those parts of the oven that are subject to both the direct action of flames and the thermal radiation of hot gases. By their intrinsic nature, especially during the first firing of the furnace, refractory materials may develop thin cracks in the portion of the surface refractory most exposed to heat; these thin cracks (of the order of two or three millimetres in thickness) are intended to absorb the expansion of the cement and to compensate for changes in its volume caused by the increase or decrease in temperature.
These subtle cracks in the dome and/or single block cooking surface in the oven are a natural consequence of the large temperature changes (300°/15°) caused by the heating and cooling cycle of all traditional Pavesi ovens and do not affect the oven's performance or durability in any way.
Yes, our gas ovens can safely be installed under a hood and can operate with forced draught. Following the installer's instructions, it is also possible to connect the furnace to a hood via a branch from the forced ventilation duct. It is always important to indicate at the time of purchase whether the oven will be installed with natural or forced draught. Under no circumstances may wood be used in the case of under-hood installation.
Yes, Pavesi ovens, being handmade, can be customised to your needs. We can modify the outer structure, the width of the mouth, the cooking height, the dimensions of the cooking surface and almost every detail of the oven to make it truly adapted to you.
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.