How quickly do you deliver?

All the answers to your questions
  • 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.
  • see 'Is a chimney mandatory for Pavesi ovens?’
  • The cooking surface should be kept clean of ash and cooking residues, using slightly dampened sorghum brooms or natural fibre cloths. DO NOT USE WATER OR WET SYNTHETIC BRUSHES OR METAL BRUSHES: the thermal shock caused by water creates large expansions and causes the concrete of the cooking surface to flake, seriously impairing its functionality and durability. Regular inspection and cleaning of the chimney should be carried out by your plumber/ thermo engineer. 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.
  • 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.
  • 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
  • The oven in kit form is the oven sold disassembled, complete with all the materials necessary for its assembly (cement, etc.), fixed single block (on request divided into 4 parts) or rotating cooking surface, support stand, outer casing in washable red painted sheet metal (in fibreglass for the Joy model), insulation, gas burner (only for gas oven) and photographic assembly instructions.
  • 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.
  • You can find detailed measurements in the data sheets downloadable from the DOWNLOAD section of each product.
  • 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.
  • 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.
  • 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!
  • Of course, and within a 400km radius of our Modena office it is completely free of charge. Beyond that distance, a small fee will be charged, which will be deducted from the price of the oven when ordering. For more information on how to contact us or request a quote go to the Contact section of our website.
  • 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.
  • 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, by installing the Drago burner, any Pavesi wood-fired oven can be fired with gas.
  • Pavesi Forni guarantees fast delivery times worldwide, estimating 30 days as the maximum response time from order confirmation to delivery of the finished product, ready for shipment or assembly at destination.
  • 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.
  • You can find detailed measurements in the data sheets in the 'Products' section of our website.
  • Thanks to the 15 cm thick high-performance insulating material on which the cooking surface rests, our medium-sized ovens (140 or 140x160) can consecutively bake 250/300 pizzas of 30/32 cm diameter.
  • 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.
  • Of course. Within the first 200 km from our headquarters in Modena, transport is included in the price, beyond that distance a surcharge will be applied. Where on-site installation is required, we will deliver and install the oven on your premises. Our production site is located in Modena, so depending on the province where the pizzeria is located, it may be more convenient to assemble it on site, or to receive it already assembled and ready for connection.
  • 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.
  • All traditional Pavesi ovens can be used outdoors but must be carefully protected from the elements. Due to the electronic components, it is not recommended to place rotating ovens outside.
  • 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.
  • Installation must be carried out in accordance with the regulations in force in the country of use.
  • The wood or wood + gas rotating ovens are equipped with an ash collection container and cast iron grate on the side or front. Traditional ovens, as such, are not equipped with an ash discharge.
  • 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.
  • No, Pavesi Srl does not produce electric ovens. We are manufacturers of artisanal ovens that can be wood-fired, gas-fired, or can be combi.


Find out all the details of our ovens within the product catalogue.
Download the catalogue.