Static wood pizza oven volcano 5 pizzas Ø30

FM 110 Volcan Professional Static Wood-Fired Pizza Oven High-Stability Heated Hearth

General Overview

The FM 110 Volcan professional static wood-fired pizza oven is designed for pizzerias, bakeries, and catering establishments seeking consistent baking and high thermal stability for intensive use. Primarily wood-fired, it is equipped with an independent gas or electric auxiliary heating system with digital control, guaranteeing a constant temperature for baking five 30cm pizzas, bread, and gourmet products with the flames off. Its static design ensures even heat distribution.

Why this model stands out

From the FM line, the FM110 Volcan stands out with its combination of wood and controlled underfloor heating, offering great flexibility of use. The significant refractory mass and optimized thermal insulation minimize heat loss, while the energy recovery from the hearth to the baking chamber improves the oven's overall efficiency, even at high speeds.

Key Advantages

• Professional capacity of 5 pizzas (30 cm diameter) with a productivity of up to 75 pizzas/hour
• Independently heated hearth with thermostatic control
• Baking with flames off, ideal for bread and gourmet products
• Radiant atmospheric burners designed by Morello Forni
• External ash collection and disposal drawer facilitating daily maintenance
• Inteltouch System Interface for advanced operational management

Detailed Technical Specifications

Uses and applications

The FM110 Volcan oven is particularly suited to artisan pizzerias and professional bakeries looking for stable heat for long and even cooking times. It is perfectly suited to pizzas, breads, and gourmet preparations requiring a temperature controlled throughout the entire service period.

Conclusion

Versatile and built to last, the FM110 Volcan static wood-fired pizza oven combines the tradition of wood, thermal stability, and productivity adapted to the demands of the hospitality industry. It is a reliable solution for professionals seeking consistent cooking in intensive environments.

FAQ