Pavesi ovens for pizza: features, use, assistance

The Pavesi oven hearth is made out of a single, 7-cm thick refractory block with an average weight of 250 kg. the one-piece hearth, being seamless, used with proper care and according to our instructions, remains smooth and homogeneous throughout the life of the oven.

Yes, our gas ovens can be easily installed under hoods and can operate with forced draft. Following the instructions of the installer, it is also possible to connect the oven to a hood via a branch from the forced air intake duct. It is never possible to use wood when the oven is installed under a hood.

All Pavesi gas ovens require a mains connection. The electronically controlled temperature burner must be electrically powered in order to operate. It can easily be powered through a standard 230V single-phase outlet. The rotatory ovens also need a mains connection and are designed to operate with a 230V single-phase outlet.

All traditional Pavesi ovens can be used outdoors, but they must be accurately protected from atmospheric agents. Due to the electronic components, the installation of rotary ovens outdoors is not recommended.

Yes, all traditional Pavesi gas ovens are handcrafted with special Inox protection that protects the burner nozzles from wood soot, so they can be used both with wood and gas.
Simply place the wood on the side opposite to that in which the burner is installed.
Rotary combination wood + gas ovens have the woodshed set up and the gas burner with stainless steel protection, and like traditional ovens they can run on both wood and gas.
It is never necessary to use both heat sources: the gas burner ensures complete autonomy for heating the oven. The combined mode can also be used for purely aesthetic reasons or for power supply problems. If any issues with the gas supply come up, it will be possible to easily continue using the oven with wood in order to avoid interrupting the workflow for reasons that do not depend on the owner of the restaurant. However, to operate with wood, the oven must be connected to a dedicated flue, with natural draft.
Under no circumstances is it permitted to use wood with an installation under a ventilation hood.

Yes, by installing an Avanzini Drago burner, any Pavesi wood-fired oven can be powered by gas.

Pavesi ovens are highly capable of storing and retaining heat inside the chamber for many hours. When cooking pizza both at lunch and in the evening, the oven reaches temperature in about 8/10 minutes, while when using it by night only it takes about 30/60 minutes. A properly functioning flue also helps to continuously ventilate the oven, preventing leakage or yield problems due to poor combustion.

The capacity of an oven is given by the usable surface of the hearth, by the methods of the pizza chef and by the size of the pizzas. One of our models, RPM 140 for example, has a capacity of 6 to 9 pizzas. To discover the capacity of each model see the relevant data sheets.

The rotary oven, compared to the traditional deck oven, allows the pizza chef to devote himself exclusively to the preparation of pizzas, as the ones in the oven do not need to be checked or turned. A timer, previously set by the chef, will regulate cooking time and rotation speed, alerting the chef when the baking is complete with an audible alarm: this way, the oven can always work at full capacity.

The main difference between a domed vault oven and a flat vault oven lies in the greater compactness of the firing chamber: in the flat vault, the amount of air to heat is less than that present in a traditional domed vault. Therefore, the heating is faster, and consequently operating expenses are lower. This also results in quicker cooking time with the same consumption.

Yes, our gas ovens can be easily installed under hoods and can operate with forced draft. Following the instructions of the installer, it is also possible to connect the oven to a hood via a branch from the forced air intake duct. It is never possible to use wood when the oven is installed under a hood.

Yes, Pavesi ovens, being handcrafted, can be customized based on your specific needs. We can modify external structure, oven mouth width, height, hearth size and almost any detail of the oven in order to create it just for you.

Thanks to the 15-cm thick insulating and high performance material on which the hearth rests, our medium-sized ovens (140 or 140×160) can consecutively cook 250/300 pizzas of 30/32 cm diameter.

No, it cannot. If we weren’t sure of the performances of our ovens, we could not guarantee them. The refractory materials with which we produce are used in the parts of the oven subject to both direct flames and the thermal radiation of hot gases; by their inherent nature, especially during the initial firing of the oven, refractory materials can develop fine cracks in the portion of the surface most exposed to heat; such thin cracks (about two or three millimeters thick) absorb the expansion of the cement and compensate for changes in its volume, brought about by the increase or decrease in temperature. The thin cracks in the vault and/or on the one-piece hearth are a natural consequence of severe temperature changes (300°C/15’) given by the heating and the cooling cycle of all traditional Pavesi ovens and do not affect oven performance or durability in the slightest.

All our ovens are still handcrafted by our artisans. Refractory concrete vaults and hearths are built piece by piece, following a meticulous process that ensures maximum quality. Each oven can be assembled passing through a standard door; it allows a fast installation with no accessibility limits whilst guaranteeing top quality manufacturing.

No, Pavesi Srl does not produce electric ovens. We manufacture handcrafted wood-fired or gas-fired ovens that can also work with both fuels.

Pavesi ovens have a very high insulating capacity. If an RPM oven is kept active until about midnight, the next morning, at 10 o’clock, will still be at a temperature of about 250°C. The outer fairing on the fire side remains at a very low temperature, about 35°C: this is possible thanks to the high-performance insulation materials used by our artisans. These materials are also used in the ceramics sector, and they can reach a maximum operating temperature of about 1400°C. they also have a heat abatement capacity of 600°C every 10 cm of thickness. These features determine the high and constant yield of our ovens throughout their lifetime.

The perfect insulation of our ovens and the high-quality refractory materials with which they are built allow the optimal operating temperature to be maintained. Ovens that need secondary heating to maintain the ideal cooking temperature are presented as improvements, but this is, in reality, a worrying clue: the oven cannot maintain temperature, so it is necessary to have an additional heating system to make it operate correctly. The auxiliary heating system (either an electric heating element or an extra burner under the hearth) is a method to cope with a deficiency of the oven. The hearths heated by double burners or electric heating elements weight heavily on utility bills and increase maintenance costs and the risk of breakage. The refractory materials and the high performance insulators used to manufacture Pavesi ovens allow to keep the temperature as needed, when needed.

Externally, the temperature of the oven is the same as the room temperature: the oven can therefore be covered with a plasterboard wall that allows its aesthetic to harmonize with the décor of the room. All normal ceramic, glass and brick coverings can be applied to the external covering of the oven with standard adhesives and glues. Otherwise, we can paint the covering with the color of your choice, as it remains at room temperature even when the oven is being used.

The True Pizza Napoletana manual recommends the use of a wood-fired oven and, according to tradition, it couldn’t be otherwise. However, there are situations in which the use of a wood-fired oven is impossible or inconvenient (special prohibitions, oven footprint too large, availability and storage of wood, etc.). In these cases, a gas oven is advised, as it is easy to use (thanks to its electronic temperature control), more hygienic (no soot), and it consumes less (in some cases, gas is cheaper than wood). The answer to this question is not unique, since it depends on the restaurant where the oven will be used and on the preferences of the chef.

The burner and rotation control panels must be positioned close to the pizza chef so that he can use them comfortably. However, they must be protected, i.e. away from the reach of the blades, so that they are not easily damaged. We recommend fixing under the oven sill or on a wall near the oven itself.
The burner control panel operates fully automatically, is easy to manage, and guarantees maximum operational safety along with rapid oven startup.
You can adjust the speed of the hearth using the rotation control panel, reverse the direction of rotation, set a timed cooking cycle (with an acoustic warning and automatic slowdown), and electronically detect the temperature.

Changing the position of an already assembled oven is always possible with a common hand pallet truck. This solution is ideal for those with a sufficiently wide passageway to allow access for the pre-assembled oven and who want to save on installation costs. No external intervention is necessary. The only additional step is connecting the flue pipe to the exhaust outlet, and for gas ovens, connecting the burner to the gas supply network by your specialised technician (plumber or HVAC technician).

All Pavesi ovens are still handcrafted by our artisans. Refractory concrete vaults and cooking bases are built piece by piece, following a meticulous process that ensures maximum quality. Each oven can be assembled passing through a standard door; it allows a fast installation with no accessibility limits whilst guaranteeing top quality manufacturing.
All our ovens are rigorously designed and manufactured in Italy and are CE and ULC certified.

Of course. Within 200km from our headquarters in Modena transportation is included in the price, and beyond that distance a surcharge will be applied. Where on-site installation in needed, we will take care of delivery and installation inside your restaurant personally. Our production plants are located in Modena, so, depending on the city 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. Contact us for a free evaluation.

Yes, our gas ovens can be easily installed under hoods and can operate with forced draft. Following the instructions of the installer, it is also possible to connect the oven to a hood via a branch from the forced air intake duct. It is never possible to use wood when the oven is installed under a hood.

Pavesi Forni ensures quick delivery timelines all over the world, estimating a 30-days maximum response time from order confirmation to delivery of the finished product, ready for shipping or on-site assembly.

All Pavesi gas ovens require a mains connection. The electronically controlled temperature burner must be electrically powered in order to operate. It can easily be powered through a standard 230V single-phase outlet. The rotatory ovens also need a mains connection and are designed to operate with a 230V single-phase outlet.

An oven in kit is an oven that is sold disassembled, completed with all materials needed for its assembly (concrete, etc.), fixed or rotating one-piece hearth (divided in 4 parts upon request), supporting stand, outer fairing made of washable red pre-painted metal sheet (fiberglass for Joy models), insulation, gas burner (only for gas ovens) and photographic assembly instructions.

The new Pavesi ovens contain an amount of water which is 10% of the refractory (from 70 to 120 liters, depending on the model). During the first ignition, it is necessary to let the water slowly exit the oven evaporating, without creating large cracks or abnormal expansion which could compromise the durability and responsiveness of the oven. You will find instructions for the first ignition in the use and maintenance guide that comes with the oven. After approximately 10-12 hours from the first ignition, it will be possible to carry out the first firing tests. 

The first hour and/or the time needed to reach the medium internal temperature of 350°C will consume about 8.000/10.000 Kcal/hour; thereafter, during normal use of the oven, this will drop to 5.000/6.000 Kcal/hour. Due to the Avanzini Gas Burner, certified for 29.200 Kcal=34 Kw, it is possible to consider an average consumption of 1 m³/h for methane gas and 4 Lt/h for LPG gas.

The rotary oven, compared to the traditional deck oven, allows the pizza chef to devote himself exclusively to the preparation of pizzas, as the ones in the oven do not need to be checked or turned. A timer, previously set by the chef, will regulate cooking time and rotation speed, alerting the chef when the baking is complete with an audible alarm: this way, the oven can always work at full capacity.

The hybrid oven allows one to pre-heat the oven with gas, to then cook with wood: it is not necessary to ignite it with wood, by turning on the gas burner it is possible to reach a temperature of about 300°C. Then, the gas system can be turned off to continue with traditional wood cooking. If any issues with the gas supply come up, it will be possible to easily continue using the oven with wood in order to avoid interrupting the workflow for reasons that do not depend on the owner of the restaurant. However, to operate with wood, the oven must be connected to a dedicated flue, with natural draft. In no case can wood be used if installed under a hood.

Wood fire takes up space on the traditional hearth: by reclaiming the space that would be devoted to wood, for the same size and diameter, the same oven will hold up to three more pizzas. For this reason, you will find different capacities for the same model, depending on the type of fuel.

Pavesi always recommends taking advantage of a flue outlet as close to the ideal size (20 cm) as possible. If the oven is exclusively fueled by gas (giving up the possibility to use it with both wood and gas combined), the flue pipe can have smaller dimensions. We still recommend that you ask your flue technician for prior advice. In fact, the variables that influence draft are many and they change according to a variety of factors.

Thanks to the top-quality insulators used by Pavesi technicians, all the heat coming from the oven is kept inside the cooking chamber and is not dispersed. Therefore, the external surface of the oven will always be at room temperature, since all the energy used to heat the oven is used in the most effective way. An oven that is not hot on the outside is an oven that consumes less!

Pavesi ovens can be purchased ready for use or with assembly kits (a solution that allows to build the oven even in case of narrow passages or 80-90cm wide doors). The ready-to-use oven is pre-assembled, built in our factory, complete with fixed or rotating one-piece hearth (divided in 4 parts upon request), supporting stand, outer fairing made of washable red pre-painted metal sheet (fiberglass for Joy models), insulation and gas burner (only for gas ovens). For this option, an access door varying from a minimum of 160 to a maximum of 190 cm (depending on the model) should be considered.

Rotary wood or hybrid ovens are equipped with an ash collection container and a cast iron grill on the side or front. Traditional ovens, as such, are not equipped with an ash discharge.

All traditional Pavesi ovens can be used outdoors, but they must be accurately protected from atmospheric agents. Due to the electronic components, the installation of rotary ovens outdoors is not recommended.

Yes, all traditional Pavesi gas ovens are handcrafted with special Inox protection that protects the burner nozzles from wood soot, so they can be used both with wood and gas. Simply place the wood on the side opposite to that in which the burner is installed. Rotary hybrid ovens have the woodshed set up and the gas burner with stainless steel protection, and like traditional ovens they can run on both wood and gas. It is never necessary to use both heat sources: the gas burner ensures complete autonomy for heating the oven. In compliance with current regulations, the combined mode can be used for both aesthetic reasons and issues with the power supply. If any issues with the gas supply come up, it will be possible to easily continue using the oven with wood in order to avoid interrupting the workflow for reasons that do not depend on the owner of the restaurant. However, to operate with wood, the oven must be connected to a dedicated flue, with natural draft. In no case can wood be used if installed under a hood.

Yes, by installing an Avanzini Drago burner, any Pavesi wood-fired oven can be powered by gas.