RPM 120

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.

A refractory hearth is an essential investment for any pizzeria 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. Choosing the right hearth and maintaining it correctly can make a big difference in customer satisfaction and the operational efficiency of the pizzeria.

The Pavesi oven hearth is the world’s first monoblock hearth. It is made of a refractory cement monoblock (7 cm thick) and weighing an average of 250 kg. 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.

A professional oven is a strategic investment for every pizzeria. With the right combination of aesthetic choices, customised dimensions, high-quality materials and advanced technology, you can create an oven that is not only capable of improving performance and allowing for higher quality pizzas, but also contributes to your venue’s distinctive and recognisable identity. Rely on a professional oven manufacturer specialising in customisation like Pavesi, means choosing a tailor-made solution that optimises efficiency, reduces costs and improves the customer experience. 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 harmonise with the décor of the room. All standard ceramic, glass, and brick finishes can be applied to the oven’s external covering using standard adhesives and glues. Alternatively, we can customise the covering with a colour of your choice.

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.

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 specialised 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.