Line FW Volcano Base Energy: wood Heating power: 56 kW Capacity: 15 pizzas Ø30 cm Productivity: 180 pizzas/hour Static cooking chamber Circular cooking chamber Refractory material hearth Static oven with high thermal stability Bread baking with extinguished flames possible Cooking of gastronomic products possible High refractory mass Reinforced thermal insulation Vault optimized for flame refraction Sole and vault heating by single source Exterior drop and ash collection drawer Analog thermometer as standard Manual door Wood box with detachable panels Integrated tubular metal support Rustic brick and natural granite façade Exterior cladding Volcano Base External dimensions: 2320 × 2450 × 2540 mm Mouth width: 820 mm Net weight: 4100 kg
Volcan FW180 Static Wood-Fired Pizza Oven Extreme Thermal Inertia and Very High Production: 15 Pizzas Ø30
General Overview
The Volcan FW180 static wood-fired pizza oven is a traditional professional oven made of refractory material, designed for pizzerias and catering establishments with very high production intensity seeking exceptional thermal stability. Part of the FW line, this model features a very large circular static cooking chamber and a reinforced Volcan Base structure. Its rustic facade in bricks and natural granite stones allows for a visible presence, highlighting the traditional wood-fired cooking.
Why this model stands out
The FW180 Volcan Base stands out thanks to its very high refractory mass combined with enhanced thermal insulation, guaranteeing remarkable thermal inertia even during extended use. The specific design of the refractory vault optimizes the refraction of flames towards the hearth, ensuring simultaneous heating of the hearth and vault with a single heat source. This design allows for even and consistent cooking, perfectly suited to off-flame baking for bread and gourmet products.
Key Advantages
Maximum professional capacity of 15 pizzas (30 cm diameter) with a productivity of up to 180 pizzas/hour
Extreme thermal stability thanks to the Volcanic structure and refractory mass
Traditional static cooking for pizzas, breads, and gourmet wood-fired products
Enhanced thermal insulation limiting heat loss during intensive production
External ash collection and disposal drawer facilitating maintenance and improving combustion
Rustic facade in brick and natural granite, suitable for ovens visible
Detailed technical specifications
Line
FW Volcano Base
Energy
Wood
Wood heating power
56 kW
Capacity
15 pizzas Ø30 cm
Productivity
180 pizzas/hour
Cooking type
Static
Burning chamber Cooking
Circular, made of refractory material
Sole
Refractory
Insulation
Reinforced thermal
Thermometer
Analog standard
Door
Manual
External dimensions
2320 × 2450 × 2540 mm
Opening width
820 mm
Weight net
4100 kg
Uses and applications
The FW 180 Volcan wood-fired oven is intended for high-volume artisanal pizzerias, traditional restaurants, central kitchens and gastronomic establishments requiring reliable and consistent static wood-fired cooking. Its very high thermal inertia makes it particularly suitable for baking bread and gourmet products using accumulated heat, especially with the flames extinguished.
Conclusion
With its reinforced Volcanic structure, exceptional production capacity, and traditional refractory design, the FW180 Volcanic Base stands out as a leading professional solution for hospitality establishments seeking thermal performance, consistent baking, and authentic wood-fired cooking.
FAQ
What does the Volcanic finish offer the FW180? It provides enhanced thermal insulation and increased thermal inertia, ideal for very high production rates.
Is this oven suitable for intensive use? Can it continue? Yes, its 15-pizza capacity and productivity of up to 180 pizzas/hour are designed for intensive and extended service.
Is the oven delivered ready to use? Yes, the FW180 Volcan is delivered assembled and ready to use, with the option of shipping unassembled upon request and subject to a specific quote.
Line FW Volcano Base Energy: wood Heating power: 56 kW Capacity: 15 pizzas Ø30 cm Productivity: 180 pizzas/hour Static cooking chamber Circular cooking chamber Refractory material hearth Static oven with high thermal stability Bread baking with extinguished flames possible Cooking of gastronomic products possible High refractory mass Reinforced thermal insulation Vault optimized for flame refraction Sole and vault heating by single source Exterior drop and ash collection drawer Analog thermometer as standard Manual door Wood box with detachable panels Integrated tubular metal support Rustic brick and natural granite façade Exterior cladding Volcano Base External dimensions: 2320 × 2450 × 2540 mm Mouth width: 820 mm Net weight: 4100 kg
