Family 120

Family Line – DIY Oven: Built with the same materials as professional ovens, the Family DIY Kit includes a 5 cm-thick monoblock hearth (two sections of refractory cement for the 90 model and four sections for the 120 model), a front opening access door, a smoke exhaust hood, a refractory threshold, ready-to-use plastic cement for external sealing of components, and a photo-illustrated assembly manual.
Upon request, we can include a yellow brick arch similar to that of the professional line. We can also provide the same high-performance insulators we use for professional ovens, as well as the insulated chimney and wind/rain cap compatible with it.
Thicker cooking bases tend to retain heat for longer, but take longer to heat up. A good rule of thumb is to select a thickness that balances these characteristics according to the specific needs of the end user. A hearth which is about 5 cm thick is therefore suitable for most home users, offering a good balance between heating time and heat retention capacity.

A refractory hearth is an essential investment for any pizza chef that aspires to offer high quality pizzas. Thanks to its ability to store heat, it ensures even, quick and crispy cooking, greatly improving the end result.
The hearth of Pavesi ovens is the world’s first monoblock hearth, crafted from a monoblock of refractory cement. Smooth and seamless, the Pavesi monoblock refractory hearth guarantees exceptional heat storage and transfer. The monoblock hearth, used with proper care and according to our instructions, remains smooth and homogeneous throughout the life of the oven.

The Family oven is sold in an assembly kit, with all the materials required for its assembly and instructions accompanied by demonstration photographs. Before starting assembly, it is essential to get organised. You will need at least four people to safelymove the components andput the oven into position. The Family oven weighs between 300 to 400 kg, depending on the model, and requires the cooperation of four individuals to lift and move its parts safely.

For wood-fired or combination wood/gas ovens, it is mandatory to provide a flue pipe that allows the fumes to exit the oven. Correct oven draught is necessary so that soot (wood-fired oven) and carbon dioxide (gas oven) discharges are properly disposed of. Furthermore, a chimney flue that works correctly contributes to ventilate the oven continuously, preventing problems caused by poor power supply. A chimney with a diameter of at least 20 cm is required for proper draught.
Our gas ovens are certified for installation under an A1 type fume hood. As with boilers in homes, the connection of the oven to the chimney and, in gas ovens, the connections of the burner to the distribution network, should be made and certified by your specialized technician (plumber/thermal engineer). If the technician is present the day we assemble the oven, our staff will carry out the start-up of the oven and show you how the burner works.

Proper maintenance is essential to maintain optimal performance and ensure the safety of a professional oven. Ash and food residues can accumulate and become combustible, increasing the risk of fire. Regular oven cleaning prevents these dangers and safeguards energy efficiency, reducing consumption and operating costs.

BURNER: Proper maintenance helps prevent problems caused by wear and tear on components, eliminating costs from breakdowns and malfunctions caused by time. Consider adopting a preventive maintenance schedule with your trusted technician  (plumber/thermal engineer) to ensure maximum performance and uninterrupted operation of your oven.
HEARTH: It is necessary to keep the hearth clean from ash and cooking residues by using sorghum brooms or lightly moistened natural fibre pieces. DO NOT USE WATER OR WET SYNTHETIC BROOMS AND PATCHES OR METAL BRUSHES: the thermal shock caused by water creates big expansions and makes the concrete of the hearth flake off, severely compromising its functionality and durability.
In the case of a rotating hearth, every three to four months, all bearings and the drive fork must be greased with standard engine grease. Holding a knife against the rotating ring allows you to collect the old grease and spread the new one. By rotating, the ring under the oven will distribute it evenly to the bearings. Additionally, use compressed air sprays, which are also used to clean computer keyboards, to clean as much as possible under the oven, especially the grate where the motor gets air.
FLUE PIPE: Recurring inspection and cleaning of the flue pipe have to be carried out by your trusted plumber/thermotechnician. Consider adopting a preventive maintenance schedule with your trusted technician  to ensure maximum performance and uninterrupted operation of your oven.
METAL PARTS The metal parts of the oven, such as the access door, require care to prevent rust. Clean them regularly with a metal-specific product and apply a thin layer of protective oil to keep them in top condition.