Izzo Forni Poland

Izzo Forni baking technology

Biscotto di Sorrento, refractory materials, heating system, independent control and the craftsmanship behind Izzo Forni ovens.

Izzo Forni baking technology

Practical information

Key information

The deck and dome work together

In current technical sheets for dome ovens, the manufacturer specifies a 45 mm Biscotto di Sorrento slab in the deck, which transfers energy gently to the base of the pizza. Above the chamber, 40 mm of refractory bricks stabilise energy in the dome. These are two cooperating parts of the construction, not one continuous layer.

Independent control

Separate adjustment of the deck and dome makes it possible to match conditions to the recipe, work pace and dough temperature. Settings should be determined by testing the specific product.

AVPN approval

Izzo Forni states that in 2013 it created the first electric dome oven approved by the Associazione Verace Pizza Napoletana. AVPN is the organisation approving the solution, not the name of the technology.

Construction and craftsmanship

Technology you can see in the details.

The final result in Izzo Forni ovens depends on more than temperature control. Materials, the arrangement of heating elements and manufacturing precision also matter. Below we show details that usually remain hidden inside the construction or create the oven's distinctive finish.

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