Everything you want to know about Made in Italy wood-fired, gas, and refractory ovens

Choosing between a wood-fired, gas-fired or electric oven depends on your operational requirements, local regulations and the cooking results you want to achieve. Valoriani designs and manufactures all three types, ensuring outstanding baking performance in every case.

• Wood-fired ovens: The traditional choice, ideal for those seeking the unmistakable flavour and visual appeal of a live flame. They require a dedicated chimney flue and a higher level of expertise from the pizzaiolo.
• Gas-fired ovens: The perfect balance of precision, convenience and performance. They allow you to reach and maintain the desired temperature with exceptional accuracy, improving service efficiency while reducing operator workload. They are particularly suitable for high-volume operations or locations where the use of wood is restricted.
• Electric ovens: Offer maximum cleanliness, ease of operation and flexible installation. They do not require a traditional chimney flue, only an extraction system for cooking vapours. They are the ideal solution for shopping centres, hotels, hospitality venues and locations with particularly strict regulations.
  For personalised advice based on your specific project, contact our team of experts.

The key difference lies in how the baking process is managed: in static ovens it is manual, while in rotating ovens it is automated.

• Static oven: Heat is radiated from both the dome and the baking floor. The pizzaiolo manually turns the pizza during baking to ensure even cooking. This type of oven provides complete control over the baking process and is preferred by artisans who want to manage every detail.
• Rotating oven: The baking floor rotates automatically inside the baking chamber, exposing the pizza evenly to all heat sources. This eliminates the need for manual turning, simplifies operation, reduces reliance on the individual operator’s skill and significantly increases productivity during peak service.

Learn more about the features of our [static and rotating ovens] to find the solution that best suits your business.

The Valoriani range meets every production requirement, from compact models to industrial solutions. Capacity ranges from a single pizza up to 19 pizzas baking simultaneously.

• Compact models (1–4 pizzas): Ideal for bistros, wine bars, businesses with a limited menu or as a secondary oven.
• Professional ovens (5–12 pizzas): The most popular choice for pizzerias and medium- to high-volume restaurants.
• Industrial ovens (up to 19 pizzas): Designed for restaurant chains, large restaurants and institutional catering operations with high production demands.

Browse our [complete catalogue] to explore all available sizes and technical specifications.

Absolutely. Thanks to their radiant heat technology and premium refractory materials, Valoriani ovens are extremely versatile and suitable for a wide variety of recipes.

• Suitable foods: Bread, focaccia, roasted meat and fish, grilled vegetables, baked potatoes and much more.
• Important recommendation: To protect the integrity of the refractory baking floor, always use baking trays or ovenproof dishes when cooking foods that release significant amounts of fat, juices or liquids.
• Cooking control: Temperature and baking times should be adjusted according to the type of food, making the most of the different heat zones inside the oven.
  Discover new possibilities for your kitchen with our range of [professional accessories] designed for every need.

Yes. Valoriani offers a range of aesthetic customisation options to integrate your oven seamlessly into your venue or turn it into a distinctive feature of your brand.

• Available customisations: Depending on the model, you can choose the external dome finish (mosaic or smooth fibreglass), customise the colour of the oven arch and add a hand-painted ceramic plaque featuring your logo or your pizzeria’s name.
• Production process: All customisations are handcrafted in our workshop in Reggello and are made to order during the purchasing process.
• Key benefit: Customisation does not affect the oven’s technical performance or functionality in any way.

To request a quotation for a customised oven, [fill out our contact form] and tell us about your project.

The Valoriani baking floor is the heart of every oven. It has been manufactured in-house at our furnace since 1890 using a unique artisanal process that delivers exceptional durability, outstanding heat retention and superior baking performance.

• Raw materials: We use only carefully selected clays and mineral aggregates of the highest quality.
• Forming process: The baking floor is pressed under extremely high pressure without the addition of water or binding agents, resulting in controlled variable density and unmatched compactness.
• Firing process: Each baking floor is fired at approximately 1,300°C (2,372°F) for more than 16 hours. This process gives the material exceptional resistance to thermal shock while maximising its ability to store and release heat for consistently outstanding baking results.

Yes. Valoriani manufactures its refractory baking floors in-house using different formulations specifically developed to optimise the baking performance of different pizza styles.

• Baking floor for Neapolitan STG Pizza: Engineered with the ideal thermal conductivity and porosity to promote the characteristic leopard spotting on the crust (cornicione) while ensuring the intense, rapid bake required for the base.
• Baking floor for Classic Pizza: Formulated to provide a more controlled and even bake, making it ideal for regional Italian and international pizza styles that require slightly longer baking times.

Thanks to our complete control over the manufacturing process, we can deliver the ideal baking surface for every pizza style and achieve the best possible baking results.

Valoriani ovens feature a patented self-supporting dome system, developed by Silvio Valoriani in the 1940s, combining traditional craftsmanship with innovative engineering.

• Construction: The dome is made from modular refractory concrete elements that interlock to form a strong, self-supporting structure.
• Advantages over a traditional brick dome: It delivers the same thermal mass and baking performance while offering faster installation, greater long-term structural stability and perfectly consistent performance across every oven.
• Result: A perfectly sealed baking chamber that maximises thermal efficiency.

Yes—100%.
Every Valoriani oven is designed, manufactured and assembled at our historic workshop in Reggello, near Florence, where the Valoriani family has been working with refractory materials for four generations since 1890.

• Our philosophy: We maintain complete control over every stage of production, from the selection of raw clays to final assembly.
• Quality assurance: Made in Italy stands for premium materials, skilled craftsmanship and meticulous attention to detail.
• Tradition meets innovation: More than a century of expertise in refractory materials is combined with continuous technological research and development.

Yes. All Valoriani ovens are designed and manufactured to comply with the world’s leading international certification standards, ensuring safety and access to global markets.

• Standard certifications: CE marking in compliance with the European Machinery Directive and Low Voltage Directive.
• Market-specific certifications: Depending on the model and destination market, our ovens are available with certifications such as UL (North America), AGA (Australia) and others.
• Documentation: Every oven is supplied with the required technical documentation, certification paperwork and operating manuals.

Yes, provided they are adequately protected from direct exposure to the elements, including rain, snow, wind and intense sunlight.

• Required protection: The oven must be installed under a permanent cover, such as a canopy, or in a semi-enclosed area that provides adequate shelter.
• Electrical components: On models equipped with electronic ignition or electrical controls, particular care must be taken to protect all electrical components from moisture.
• Technical advice: We always recommend discussing your outdoor installation project with our technical team before installation. Please note that fully electric models are not recommended for outdoor installation.

For gas-fired ovens equipped with the professional Spitfire burner, installation beneath a commercial extraction hood is often possible, but it is subject to local regulations, which may vary depending on the country and municipality.

• Essential requirement: The premises must comply with all applicable ventilation and extraction airflow requirements established by local safety regulations and by the hood manufacturer’s specifications.
• Wood-fired ovens: These always require a dedicated chimney flue and cannot be installed beneath an extraction hood.
• Important: Compliance with all local regulations must be verified by a qualified installer. Valoriani provides all the technical specifications required to support this assessment. Regardless of the oven type, adequate make-up air must also be provided to compensate for the volume of air extracted through the chimney flue or ventilation hood.

Wood may be used in a gas-fired oven only in small quantities and exclusively to enhance flavour—not as the primary heat source.

• Static gas-fired ovens: A few small pieces of wood may be added to create a live flame effect and a subtle smoky aroma. However, the oven should never be operated primarily with wood, as the ash produced can clog and permanently damage the gas burner.
• Dedicated solution: For customers who want the flexibility of using both fuel sources efficiently, Valoriani offers rotating combination gas/wood-fired ovens featuring separate, independent combustion chambers.

Yes. Valoriani static ovens can be converted from wood-fired to gas-fired by installing a gas burner at a later stage.

• Prerequisite: The oven must have been manufactured with a gas-ready configuration, including the required burner housing in the baking floor and dedicated insulation. If the oven was not originally prepared for gas, the available space beneath the oven must first be assessed to determine whether the necessary modifications can be carried out.
• Conversion kit: We supply complete conversion kits including the Spitfire burner, control panel and all required accessories.
• Installation: The conversion must always be carried out by qualified technicians to ensure safe operation and optimum performance.

Yes. Our professional Spitfire burners are designed for easy adjustment to operate with either LPG or natural gas.

• Spitfire burner: Thanks to its internal adjustment system, the burner can be converted from LPG to natural gas (and vice versa) without replacing the burner nozzles. Conversion simply requires adjustment of the air-to-gas ratio and other operating parameters by a qualified technician.
• Other models (e.g. Baby): These models require the burner nozzles to be physically replaced when converting from one gas type to another. In all cases, conversion must be performed by an authorised installer.

Electrical requirements depend entirely on the oven model and the type of ignition system selected.

• Wood-fired ovens: No electrical connection is required.
• Gas-fired ovens with electronic ignition: Require a standard single-phase 220V power supply to operate the automatic ignition system and any electronic control displays.
• Baby model: Available with either manual ignition (piezoelectric push-button), which does not require electricity, or with a temperature-maintaining gas burner, which requires a standard single-phase 220V power supply.
• MAXIMO model: Requires a three-phase 400V (3Ph + N) five-wire electrical connection.
• Grounding: All ovens requiring an electrical supply must be connected to a proper protective earth (ground).

The butterfly valve is an optional flue control device that allows the oven’s draught to be adjusted manually.

• Function: By operating a lever, the valve opens or closes a damper inside the chimney flue, regulating the amount of air drawn through the flue.
• Benefits:
  More stable temperatures: Helps maintain a more consistent baking temperature, especially in windy conditions or where chimney draught is excessive.
  Lower fuel consumption: By reducing heat loss through the flue, it improves thermal efficiency and lowers wood or gas consumption.
  Greater baking control: Allows the operator to fine-tune the baking process by subtly increasing or reducing the oven’s draught.

Yes. Valoriani also supplies complete assembly kits, an ideal solution for technically experienced customers or for reducing shipping and installation costs in remote locations.

• What’s included: The kit contains all the required refractory components (dome sections, baking floor and rear wall elements), premium insulation materials (ceramic fibre and insulating panels), as well as all the necessary screws and fastening hardware.
• What’s not included: The steel support structure (base and frame) and the external dome finish must be fabricated by the customer in accordance with the detailed construction drawings provided by Valoriani.
• Technical support: We provide comprehensive illustrated assembly manuals, and our technical support team is available by phone to answer any questions during installation.

Yes. All Valoriani ovens installed on their original steel base are designed to be relocated when necessary.

• Essential requirement: The oven must be installed on the reinforced steel base supplied by Valoriani, which is specifically designed for lifting and handling. The installation path must also allow the fully assembled oven to pass safely from its original position to the new location.
• Handling method: Thanks to the reinforced base, the oven can be lifted and moved using a standard industrial pallet truck.
• Important: After relocation, all connections—including the chimney flue, gas supply and electrical connections—must be inspected before the oven is put back into operation. For rotating ovens, the rotating baking floor must be secured using the designated locking devices before any movement takes place.

Valoriani offers a complete range of professional accessories designed to optimise oven performance, improve safety and simplify maintenance.

• For baking: Professional pizza peel sets in various sizes, infrared thermometers for measuring the baking floor temperature, and cooking racks.
• For oven operation: Wood holders, separators for combination gas/wood-fired ovens, and butterfly valves for chimney draught control.
• For maintenance: Specialised brass-bristle brushes for cleaning the refractory baking floor, scrapers, and chimney flue cleaning kits.

Discover our complete range of Valoriani professional accessories to fully equip your workspace.

Absolutely. The initial firing, also known as the drying cycle or curing process, is an essential step to ensure the oven’s long-term durability and optimum performance.

• Purpose: To completely remove any residual moisture from the refractory structure following manufacturing and storage.
• Procedure: The process must be carried out gradually over approximately 72 hours, starting with a very small fire and slowly increasing the temperature according to the instructions provided in the user manual.
• Result: Skipping or rushing this process may cause cracks in the refractory material due to thermal shock generated by steam trapped inside the structure.

No. One of the key advantages of Valoriani ovens is their advanced thermal insulation, which keeps heat inside the baking chamber.

Technology: Generous layers of high-density ceramic fibre and specialised insulating panels minimise heat loss.
Benefits:
Safety: The external surface of the dome remains at a relatively low temperature, significantly reducing the risk of accidental burns.
Energy efficiency: Heat is concentrated where it is needed—inside the baking chamber—resulting in lower energy consumption and reduced heat loss.
Improved working environment: The kitchen remains noticeably more comfortable, even during extended service.

The refractory baking floor requires specific cleaning methods to preserve its porosity and thermal properties. Water and conventional cleaning products should never be used.

• Daily cleaning: Use a stiff brass-bristle brush (never steel, as it may scratch the surface) or a natural-fibre brush to remove flour residues and ash.
• Deep cleaning (natural pyrolysis): To remove grease deposits or carbonised sugars, heat the oven to above 500°C (932°F) and maintain that temperature for approximately 60 minutes. The residues will burn away completely and can be brushed off easily once the oven has cooled to a safe handling temperature.
• Never use: Water, wet clothes or sponges, salt, chemical detergents, soap or abrasive cleaning products. These substances can penetrate the refractory material, alter its structure and release harmful fumes during subsequent baking.

Routine maintenance is straightforward but essential, and varies slightly depending on the oven’s fuel type.

• All ovens: Periodically inspect the refractory components for signs of wear and clean the baking floor using a brass-bristle brush.
• Wood-fired ovens: Regularly clean the chimney flue and combustion chamber to remove soot and ash. Cleaning frequency depends on usage.
• Gas-fired ovens: Have the burner, nozzles and ignition system inspected and cleaned annually by a qualified technician to ensure maximum efficiency and safe operation.
• Electric ovens: Use the self-cleaning function (where available) and periodically inspect the heating elements.

Yes. The appearance of small surface cracks (known as hairline cracks or crazing) is a normal and expected characteristic of refractory materials exposed to repeated extreme heating and cooling cycles. They do not affect the oven’s performance.

• Main causes: Thermal expansion and contraction during heating and cooling, together with the natural settling of the refractory structure.
• When to contact us: These cracks should remain superficial and should not progressively widen. If a crack becomes unusually deep or wide, or if pieces of refractory material begin to detach, please contact our Customer Service team.
• Warranty: Normal hairline cracking caused by thermal stress is an inherent characteristic of refractory materials and is therefore not covered by the warranty.

No. The fine lines or marks that may occasionally appear on the outer surface of the dome are purely cosmetic and completely harmless.

• Cause: They are caused by moisture naturally present in the refractory clay migrating towards the surface during the oven’s first firing cycles.
• Development: They generally appear after the first high-temperature firing cycles and, in most cases, stabilise over time.
• Impact: They have no effect whatsoever on the oven’s structural integrity, thermal insulation or baking performance.

The serial number is the unique identifier for your oven and is required when requesting technical support, spare parts or the correct documentation.

• Main location (professional ovens): It is stamped on the metal nameplate located on the front oven arch, usually on either the right- or left-hand side.
• Spitfire burners: Each Spitfire burner has its own separate serial number, which can be found both on the electronic control panel and on the identification label attached to the burner housing beneath the oven base.
• Documentation: The same serial number is also shown on the purchase invoice and warranty certificate.