Comes in mosaic or antique copper worked by hand. 4 cm thick refractory baking floor. Resistors in nickel/chromium calibrated for round pizza jacketed in stainless steel tubes containing two-wire grooves in ceramic.

Swivelling wheels, 400V power supply. Model 4 – 6 – 9 pizzas.

Comes in mosaic or antique copper worked by hand. 4 cm thick refractory baking floor. Resistors in nickel/chromium calibrated for round pizza jacketed in stainless steel tubes containing two-wire grooves in ceramic.

Swivelling wheels, 400V power supply. Model 4 – 6 – 9 pizzas.

Professional electric ovens are expressly made for cooking pizza in pan and shovel. Equipped with one, two, three or four cooking chambers able to offer a wide range flexibility of use. They can be made with electromechanical or electronic controls. Our electric resistances are housed in special frames that extend over the entire surface surfaces of the floor deck and the top of the cooking chamber. The particular arrangement ensures the uniform diffusion of heat, the ability to retain temperature and greater efficiency in the cooking process.

Professional electric ovens are expressly made for cooking pizza in pan and shovel. Equipped with one, two, three or four cooking chambers able to offer a wide range flexibility of use. They can be made with electromechanical or electronic controls. Our electric resistances are housed in special frames that extend over the entire surface surfaces of the floor deck and the top of the cooking chamber. The particular arrangement ensures the uniform diffusion of heat, the ability to retain temperature and greater efficiency in the cooking process.

Professional electric ovens are expressly made for cooking pizza in pan and shovel. Equipped with one, two, three or four cooking chambers able to offer a wide range flexibility of use. They can be made with electromechanical or electronic controls. Our electric resistances are housed in special frames that extend over the entire surface surfaces of the floor deck and the top of the cooking chamber. The particular arrangement ensures the uniform diffusion of heat, the ability to retain temperature and greater efficiency in the cooking process.

Comes in mosaic or antique copper worked by hand. 4 cm thick refractory baking floor. Resistors in nickel/chromium calibrated for round pizza jacketed in stainless steel tubes containing two-wire grooves in ceramic.

Swivelling wheels, 400V power supply. Model 4 – 6 – 9 pizzas.

RESISTORS: dome and floor electric resistors are located at the back of the oven with access through the lockable compartment.

INSULATION: made with a cast of expanded clay and cement that covers the dome with a thickness of about 15cm achieving a suitable thermal insulation.

DRAWER: placed on right or left hand side to collect cooking residue.

ROTATION: rotating floor support on 10 mm plate.

BOX: lockable access to electric parts, engine and engineering components for safety and servicing.

MOUTH OF THE OVEN: standard width of 60 cm. On request it can be done in different measures.

Type Of Chimney – circular section , single or double wall

Materials – stainless steal AISI 316L and upon request stainless steel AISI 304 and copper

Exterior Appearance – gloss

Walls Thickness – mm 0,5 for diameters < mm 500 e mm 0,6 for diameters > mm 500

Operating Temperatures – 200°C with gasket 600°C without gasket

Fuels – solid , liquid or gas

It cooks any type of fresh or frozen pizza to perfection, and not only pizza!

The PIZZACHEF oven is available in the following models:

• MP4 with two ovens (two pizzas at a time)
• MP5 with one oven (one pizza at a time)
• FP1 with two ovens also suitable for trays 60×40 cm (or four pizzas at a time)
• FP2 with two ovens (four pizzas at a time)
• FP5 with one oven (two pizzas a time)

In the MP4, FP1 and FP2 models, the two ovens are independent. This means the bottom oven can be used on its own, with the top oven serving as a warming cupboard.

Pizzachef ovens have a built-in extraction hood, so they can even be  used by those whosepremises do not have a hood.

Cooking temperatures and times for the foods in the individual ovens are set on the electronic display on the front of the appliance.

MODEL ELECTRO GIO. FINISHED WITH ARTISAN MOSAIC DESIGN.

FIRST ARTISAN BRICK BUILT ELECTRIC PIZZA OVEN WITH REVOLVING FLOOR AND OPEN MOUTH.

THIS MODEL IS AVAILABLE FROM STOCK FOR IMMEDIATE SALE AND DELIVERY. COME HAVE A LOOK AND TEST IT.

ESPOSITO FORNI 

Electric Rotating Oven. The first electric oven with an always open-mouth, rotating floor and dome built with a traditional refractory bricks. It is the only electric oven which, although it is different, it reminds an authentic wood or gas dome oven. The strengths that characterize our oven are that it’s very easy to move with a simple pallet truck or by the installation of additional wheels and the fact that the oven arrives already assembled and ready for use. Cooking process is like in a real traditional wood-fired dome shape oven, meaning that heat is stored in refractory bricks resistant to 1200 ° C. Even after 12 hours from switching off, oven retains most of the heat. The electrical resistors resulting from a long research have been conceived and designed for cooking Pizza. By managing their electrical power, low energy consumption is also taken into consideration when enormous refractory mass is heated. The latest generation electronic components from high prestige industries are used in this oven what simplifies programming for the different ways of cooking suitable for the chef’s preferences. The cooking programs can be pre-set, customised, simplifying oven use to maximum so it can be used by any person. The oven is equipped with a cleaning drawer located below the resistance of the floor. The GOLD PLUS TOP thermal insulation reduces heat losses. The rotation of the floor is on demand and you can vary the speed. Installation is very simple by connecting a small extraction pipe to the central hood to allow vapours and odours to be removed. The finishes are multiple: classic dome entirely handmade using painted metals, stainless steel, mosaic, copper, brass, or materials supplied by the customers themselves to customise the design of your oven and making it unique and pleasing to the eye just like a traditional wood-burning oven.

THIS OVEN IS AVAILABLE IN ONE SIZE – 100cm diameter of revolving floor. Externally 150cm wide x 160cm deep.

Viewings and demonstration available by appointment.

We have demonstration kitchen available. Bring your own pizza dough and try it!

WE CAN TAKE ORDER AND MANUFACTURE  SIMILAR MODEL IN ANY DIFFERENT DESIGNS OR SIZE WITH APPROX 8 WEEKS LEAD TIME – PRICE ON APPLICATION

Totally artisan kit, Hand made, wit dome finished in beautiful, totally unique mosaic. 

PLEASE VISIT PRODUCT GALLERY FOR TECHNICAL DATA

ESPOSITO FORNI COMMERCIAL OVENS AR BUILT TO ORDER. LEAD TIME IS 6-8 WEEKS FROM RECEIVING PAYMENT. 

Ovens are delivered already built (Not as a kit) – no assembly required.

Esposito Forni history:

The Esposito Forni CCA was founded in 1982 by an idea of mom Teresa , father Gabriele and
uncle Bruno .
The sons have carried out the initial project and developed it into a modern one, but in keeping loyal to
the guiding principle, namely that of building wood-fired ovens in a traditional way, using only skilled
labour…
Brick by brick the oven takes shape becoming a unique piece that will become the strength of a pizzeria
or bakery in Italy or anywhere in the world.
2013 saw the creation of a new project: our rotary oven, perfect example of how tradition and innovation
are able to merge into a single product, creating something unique.
It’s been more than 30 years during which the appreciation of our customers has been the fuel that has
inspired our desire to move forward.
We still have many ideas to be implemented with a single objective: To improve. Always!