Now you have the choice to use an outdoor oven with the convenience of gas or with the flavour of fragrant that wood embers deliver with this Piero pizza oven. The weekend with all the time available, you can savour the dishes cooked with the taste of the tradition of the wood-burning oven. During midweek dinners, when the times are tighter, you can count on a gas-powered oven that within 10 minutes is already at the right temperature to make the tastiest pizzas! The Fontana Piero pizza oven can operate both with wood and gas without the need to reassemble the pizza oven.
True pizza requires temperatures that conventional kitchen ovens cannot reach. Fontana’s Piero can reach temperatures over 400ºc, allowing cooking results worthy of the most expert professional pizza chef! A compact but generous dimensions of the Piero oven kitchen mean that is can comfortably hold up to two pizzas. This can easily be integrated into an existing outdoor kitchen thanks to its excellent insulation.
Only stones of the most performing refractory material and certified for food use are used in the Piero. The thickness and ideal composition of the clay are the secret for delicious dishes and pizzas. Stone plays a decisive role thanks to its ability to combine heat and a dry environment. This creates the ideal environment for the cooking of foods.
Chimney diameter: 140mm
External dimensions: 85.5 x 98 x 196cm
Cooking chamber size: 40 x 60 x 34cm
- Fuel Type – Wood or Gas
- Cooks up to 2 Pizzas
- Requires 3 KG of Bread
- Flue Diameter 140mm
- Fire Surface – High Quality Refectory Chamotte
- Certified for Food Use
- Internal Structure – Stainless Steel
- External Structure – Electrogalvanized Steel
- Treated with Specialist Paints
- Insulation of Natural Rock and Wool
- Made in Italy
CARE AND MAINTENANCE
Please be careful when cleaning your pizza ovens. You should always wait until your pizza oven has cooled before you start cleaning, but you can still encounter hot spots, so you’ll also want to wear heat-resistant gloves. If you know it’s already completely cool, regular gloves to handle stubborn soot are perfect. Breathing in potential carcinogens is never healthy, so ensure that your nose, mouth, and eyes are covered.
Even though certain woods will add great flavours when cooking, their ashes need to be removed from time to time. Make sure you have a brass bristle brush and shovel. Use the brass bristle brush to sweep all the debris to the centre before using a shovel to lift it out. Keep repeating this step until everything has been removed, and then take an ash vacuum cleaner or brush to the inside for what’s left. We recommend avoiding chemical cleaners to clean the interior of the oven, as the stones could absorb the chemicals into your food. We also warn against using liquids to clean the stones, as this could lead to the stones cracking from thermal shock.
What can you do with the ash you remove from your wood-fired pizza oven?
Use it in the garden! No, you didn’t read that wrong; ashes contain tons of nutrients that your plants will love. Don’t have a garden? Store your ashes in a lidded container and use them as natural traction control for the winter months in place of salt.
Soot is another thing you need to ensure you clean from your pizza oven. Just as with a working fireplace and chimney in the home, it’s important to ensure that oven soot is removed on a regular basis to prevent airflow blockages. Cleaning the soot build-up from oven walls is easy; just fire it up for a while. The high heat will easily eliminate soot; you’ll know when it turns white.
To clean soot from your oven’s flue and chimney, take a bristle nose brush and scrub as much of these surfaces as possible until you see very little dropping from the chimney, or none.
The Final Step
Now that you’ve removed the soot, ash, and other stuff from your outdoor oven, you’ll need to brush any remaining bits from the floor and walls, and then wipe it down with a damp cotton cloth.
Because it absorbs the most dust and ash. The easiest way to reach all surfaces is to put the cloth at the end of a long stick.
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