Static wood mosaic pizza oven 5 pizzas Ø30

Static Wood-Fired Pizza Oven with Mosaic Design for 5 Pizzas Ø30 Performance and Refined Style

General Overview

The MIXe 110-Coupole Mosaic static wood-fired pizza oven for 5 pizzas Ø30 is designed for professionals seeking traditional wood-fired cooking with a modern touch thanks to its hybrid wood-electric system. This model ensures perfect cooking thanks to its static chamber and mosaic lining, optimizing heat distribution. Its independent heating of the hearth allows for precise temperature control, guaranteeing consistent results and high performance during service. Why this model stands out: The MIXe 110-Coupole Mosaic oven stands out thanks to its insulated shell made of refractory bricks, which improves thermal insulation and reduces heat loss. Its productivity of 90 pizzas per hour makes it an ideal choice for high-volume pizzerias and restaurants. The hybrid wood and electric system adapts to specific energy and cooking needs, offering precise thermostatic control. The Inteltouch System touchscreen interface simplifies equipment management and maintenance.

Key Advantages

• Energy Flexibility: Operates with wood alone or in combination with electricity for optimal thermal performance.
• High Thermal Stability thanks to the brick-lined shell and refractory mass.
• Independent heating of the hearth with thermostatic control for even and precise cooking.
• Ash Collection System for simplified maintenance and a cleaner cooking environment.
• Inteltouch System touchscreen interface, facilitating oven operation and management.
• Customization Options: Sorrentino cooktops, lamp Adjustable, wood storage compartment included.

Detailed Technical Specifications

Uses and Applications

The MIXe 110-Dome Mosaic oven is particularly suited to establishments with high volume cooking needs, such as pizzerias or large-capacity restaurants. Its productivity of 90 pizzas/hour and its hybrid system guarantee high performance in high-demand environments. Furthermore, the Volcan insulated shell retains heat and improves energy efficiency, while offering a stylish and customizable aesthetic finish.

Conclusion

The MIXe 110-Mosaic Dome oven combines the tradition of wood-fired baking with the modernity of electricity for maximum flexibility and high productivity. Thanks to its robust design, thermal stability, and simplified maintenance, it is an ideal solution for demanding professionals looking to optimize their kitchen while delivering high-quality cooking. FAQ: What is the impact of the wood + electricity option on operating costs? The MIXe 110-Coupole Mosaic oven offers a hybrid wood-electric system that reduces energy costs. Using wood whenever possible minimizes electricity consumption while maintaining optimal cooking performance thanks to electric base heating for when more precise cooking is required.

Why choose the Mosaic Dome finish?
The mosaic Dome finish features an additional insulating shell made of refractory bricks, improving thermal insulation and heat distribution. This finish is ideal for high-volume establishments, offering even cooking while adding an aesthetic touch with colorful and customizable mosaics.

What is the Sorrentino cooktop option and why use it?
The Sorrentino cooktop is designed specifically for baking thick-crust pizzas, such as Neapolitan pizza. It allows for even heat distribution and ensures perfect cooking of the base of the crust while preserving a perfect texture inside. It is essential for pizzerias specializing in thick-crust pizzas, guaranteeing superior cooking quality.