Static wood mosaic pizza oven 8 pizzas Ø30

Static Wood-Fired Pizza Oven with Dome for 8 Pizzas Ø30 Optimized Performance and Flexibility

General Overview

The MIXe 130-Coupole Mosaic static wood-fired pizza oven with dome for 8 pizzas Ø30 is the perfect equipment for high-volume pizzerias and restaurants. With a baking capacity of 8 pizzas Ø30 cm at a time and a production rate of 130 pizzas per hour, it guarantees high performance. Its hybrid wood + electricity system ensures optimal flexibility, allowing you to adapt the baking process to the establishment's needs. The insulated Dome shell and the mosaic lining ensure high thermal stability and energy efficiency.

Why this model stands out

The MIXe 130-Dome Mosaic oven combines wood and electricity in a hybrid system, offering maximum flexibility for professionals. It operates optimally thanks to the high refractory mass and the reinforced thermal insulation of the Dome shell, which maintains a stable cooking temperature even in high-volume environments. Furthermore, the intuitive operation of the oven's functions is facilitated by the Inteltouch System interface, which simplifies settings for precise cooking control. This model is ideal for establishments seeking fast, consistently high-quality cooking.

Key Advantages

• Hybrid wood + electric system for thermal flexibility and optimal energy management.
• Independent hearth heating with thermostatic control for even and precise cooking.
• Capacity of 8 pizzas (Ø30 cm) and a productivity of 130 pizzas/hour for high performance.
• High thermal stability thanks to the Dome shell and the refractory mass.
• Ash collection system for simplified cleaning and improved wood combustion.
• Inteltouch touchscreen interface System for precise and intuitive oven control.

Detailed Technical Specifications

Model	MIXe 130-Dome Mosaic
Energy	Wood / Electric
Total Wood Power	27 kW
Electric Power (Bottom Oven)	8 kW
Capacity	8 pizzas Ø30 cm
Productivity	130 pizzas/hour
Cooking Chamber	Static
External Dimensions	1800 × 2000 × 2050 mm
Net Weight	1950 kg
Opening Width	500 mm
Coating Exterior	Dome Mosaic
Touch Interface	Inteltouch System
Fire grate	Wood
Available Options	Sorrentino cooktop, Adjustable lamp, Wood storage

Uses and Applications

The MIXe 130-Dome Mosaic oven is particularly suitable for pizzerias, restaurants and other high-volume establishments. It allows you to bake up to 8 pizzas (30 cm diameter) simultaneously, making it ideal for fast-paced service. Its hybrid flexibility allows it to easily adapt to the restaurant's needs, while its thermal stability and high performance guarantee perfect baking every time. This oven is the ideal tool for those looking to combine productivity and baking quality. Conclusion: The MIXe 130-Coupole Mosaic oven is a high-performance and flexible model, offering high productivity and energy flexibility thanks to its wood + electricity hybrid system. Its mosaic lining and dome shell ensure optimal thermal stability and even cooking. Easy to maintain thanks to its ash collection system, this oven is the ideal tool for professionals looking for high-performance, economical, and durable equipment.

FAQ

What is the wood + electricity hybrid system and why is it advantageous?
The wood + electricity hybrid system allows you to choose between traditional wood-fired cooking or combined cooking with electricity. This system ensures optimal heat management and allows you to adjust the oven floor temperature as needed, while offering energy flexibility and cost reduction.

What are the advantages of the Dome finish compared to other finishes?
The Dome finish is equipped with an additional insulating shell made of refractory bricks, optimizing the oven's thermal insulation. This allows for better heat retention, which reduces heat loss and improves energy efficiency. It is an ideal option for those who want to maximize energy savings and thermal performance.

How does the Sorrentino cooktop option improve pizza quality?
The Sorrentino cooktop is designed to optimize the baking of Neapolitan pizzas. It allows for better heat distribution, resulting in even cooking, a light and golden crust, while retaining moisture inside the dough. It guarantees superior cooking quality for establishments specializing in this type of pizza.