Volcano Static Wood-Fired Pizza Oven for 8 Pizzas Ø30 Superior Performance and Optimal Cooking
General Overview
The MIXe 130-Volcano Mosaic Static Wood-Fired Pizza Oven for 8 Pizzas Ø30 is designed for catering professionals seeking efficient and high-quality cooking. With a capacity of 8 pizzas Ø30 cm and a productivity of 130 pizzas/hour, this oven guarantees exceptional performance for high-volume pizzerias. Its hybrid wood + electricity system ensures maximum flexibility, and the high thermal stability allows for even and consistent cooking thanks to its mosaic lining and reinforced Volcano shell.
Why this model stands out
The MIXe 130-Volcano Mosaic oven stands out for its ability to operate solely on wood or in hybrid wood + electricity mode, thus offering flexibility to adapt to different energy needs. Its Volcano shell with an additional insulating shell made of brick-like materials optimizes thermal insulation, reducing heat loss and improving energy efficiency. Furthermore, the Inteltouch System simplifies oven function management, allowing for precise and intuitive temperature control.
Key Advantages
- Hybrid wood + electric system for optimal energy management and consistent results.
- Improved thermal stability thanks to the Volcano shell and refractory mass, ensuring even cooking.
- Capacity for 8 pizzas (Ø30 cm) with a productivity of 130 pizzas/hour for high output.
- Independent hearth heating with thermostatic control for precise temperature control.
- Ash collection system for easy maintenance and efficient combustion Optimal wood heat.
- Inteltouch System touch interface for intuitive control and improved oven function management.
Detailed technical specifications
| Model | MIXe130-Volcano Mosaic |
| Energy | Wood / Electric |
| Total wood power | 27kW |
| Electric power (bottom) | 8kW |
| Capacity | 8 pizzas Ø30 cm |
| Productivity | 130 pizzas/hour |
| Cooking Chamber | Static |
| External Dimensions | 1800 × 2000 × 2450 mm |
| Net Weight | 2200 kg |
| Opening Width | 500 mm |
| Coating Exterior | Volcano Mosaic |
| Touch Interface | Inteltouch System |
| Fire grate | Wood |
| Available Options | Sorrentino cooktop, Adjustable light, Wood storage |
Uses and Applications
The MIXe 130-Volcano Mosaic oven is designed for high-volume environments such as pizzerias, restaurants, and fast-service establishments. It allows you to bake up to 8 pizzas (30 cm diameter) simultaneously, ideal for establishments where high production is required. Thanks to its hybrid wood and electric system, it offers maximum flexibility to adjust the cooking temperature according to the specific needs of each establishment. This model guarantees perfect baking every time, while minimizing energy costs thanks to its thermal efficiency. Conclusion: The MIXe 130-Volcano Mosaic oven is a high-performance model, combining energy flexibility, thermal stability, and high productivity. Thanks to its Volcano shell and hybrid system, it is able to meet the needs of professionals seeking an efficient and economical cooking solution. With its Inteltouch System touchscreen interface and customizable options, this oven is an optimal choice for high-volume establishments seeking a high-performance solution.
FAQ
What are the advantages of the wood + electricity hybrid system?The
wood + electricity hybrid system allows you to choose between traditional wood-fired cooking or combined cooking with electricity. This offers
energy flexibility and allows you to adapt the oven to the specific needs of your establishment, while reducing
energy costs and ensuring
even and consistent cooking.
Why choose the Volcano finish for this oven?The
Volcano finish offers an
additional insulating shell made of refractory materials, which optimizes heat retention and reduces heat loss. This allows you to
reduce energy consumption while improving the oven's thermal performance. It's the ideal option for those who want to maximize the efficiency and longevity of their equipment.
How does the Sorrentino cooktop option improve pizza baking?The
Sorrentino cooktop ensures
even heat distribution across the entire cooking surface, resulting in perfect baking for Neapolitan pizzas. It allows for a
light, golden crust, while retaining moisture inside the dough for optimal results every time.
