Technical Details

Classic Rotary Oven

The classic rotary oven is available in 4 sizes with an inner diamater ranging from 110 cm to 140 cm.

Materials

Base: reinforced and painted iron

Cooking surface: Biscotto floor from Sorrent

Crownand dome: Refractory bricks from Sorrento

Internal height of the vault: 40 cm

Insulation: expanded clay and ceramic fiber

External covering: glass or ceramic mosaic

Technical Details

Heating
methane/GPL

gas consumption
GPL 2,37kg/h , Methane 3,30m3/h

Chimney
∅ 200/250 DN

Recommended Operating Temperature
400/500 °c

Maximum heat output
18.916 kCal/h – 22 KW – 25 KW*

Flue gases temperature
190°C

Exhaust Mass Flow
– 650 m3/h (to ignition)
– 500 m3/h (at full capacity)

Fume extraction
natural draft

Voltage
230V / 50Hz

Total electrical power
1,5 kw

Power electrical engine
0,75 kw

Electrical power of the burner
0,1 kw

Electrical power of the inverter
3,0 kw

Maximum rotatory speed of the floor
5 rounds/min

Maximum temperature of the exterior part
30°c

Maximum temperature in the technical room (wood stove)
35°c

The main characteristic of the rotatory oven is the possibility to employ it as an alternative to the use of two static ovens, guaranteeing the same work load but with fewer personnel. In fact, thanks to its rotatory movement that gives its name to the oven, the chef won’t have to worry about turning the pizzas during cooking and in that time he will be able to put in the oven twice the pizzas usually allowed by the classic models.

Thanks to the reinforced and painted iron base, the stability of this oven is one of the most recognized on the market. The insulation is of high quality thanks to the correct use of expanded clay and ceramic fiber, as well as the Biscotto floor and the Sorrento brick vault that guarantee a homogeneous and constant cooking: in this way the oven gives the pizza the right balance between crispness and softness.

This will keep the temperature inside stabilized, limiting heat losses as much as possible, allowing the person who physically handles the cooking to work easily and agilely, without difficulty. This will keep the temperature inside stabilized, limiting heat losses as much as possible, allowing the person who physically handles the cooking to work easily and agilely, without difficulty.

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Shape

FAQ

We're Here To Answer To All The Questions You Have For Us

It takes about 5/6 days.

Delivery times vary from 30 to 40 days, but in some cases we may also have immediate availability.

For any information about quotes, ovens, models and coatings contact us in the form below or in the dedicated section on the Contact Page

We recommend medium-sized ovens (M 110- M 120- M 130) for Neapolitan pizza, which requieres a fast cooking and large-sized ovens (M 140- M 150) for Italian pizza for a slower and crispier cooking.

We use mosaic to metallic tin coatings and much more. Go to to the Coating page for full details.

Contact us and you will have our ”well-cooked” advice.

The success of Forni Visciano is characterized by respect for tradition and a continuous search for new ideas and professionalism. If you want to join our team click on the Contacts page and send us your request or contact us directly by phone or email!

Our support service is always available to offer you the help you need.

Go to the Contact Us page and send us your request or contact us directly by phone or email.

We are constantly looking for new ideas, techniques and innovations: follow our pages to find out what’s new in the pot. Or rather: what we are cooking in the oven for you!

Request info about: Classic Rotary Oven