Static wood pizza oven volcano 8 pizzas Ø30

FM 130 Volcan Professional Static Wood-Fired Pizza Oven Large Capacity and Enhanced Thermal Stability

General Overview

The FM 130 Volcan professional static wood-fired pizza oven is designed for high-volume pizzerias, bakeries, and catering establishments seeking stable and consistent cooking under intensive use. Primarily wood-fired, it is equipped with an independent heating system (gas or electric) with digital control, guaranteeing a controlled temperature for baking eight 30cm pizzas, bread, and gourmet dishes with the flames off. Its Volcano finish with insulated shell enhances the oven's thermal inertia.

Why this model stands out

From the FM line, the FM130 Volcano stands out thanks to its Volcano insulated shell, which improves heat retention and consistent cooking results during intensive service. The large refractory mass combined with the thermostatic heating of the hearth ensures even heat distribution, while the energy recovery from the hearth to the cooking chamber optimizes thermal efficiency and limits energy consumption.

Key Advantages

• Large professional capacity of 8 pizzas Ø30 cm
• High productivity up to 110 pizzas/hour
• Insulated shell with a volcano finish for enhanced thermal stability
• Independently heated hearth with thermostatic control
• Cooking with flames off ideal for bread and gourmet dishes
• External drip tray and ash collection facilitating maintenance

Detailed technical specifications

Uses and applications

The FM130 Volcan oven is perfectly suited to high-volume pizzerias, professional bakeries, and gourmet kitchens requiring a constant temperature over long periods. Its large capacity and thermal stability make it a reliable tool for intensive baking of pizzas, breads, and gourmet products.

Conclusion

Combining traditional wood, Volcan insulated shell and controlled hearth heating, the FM 130 Volcan static wood-fired pizza oven is a high-performance and durable solution for hospitality professionals seeking high efficiency, consistent cooking, and robustness.

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