Description
This Portuguese wood-fired oven and can be used to cook pizza, bread, meat, fish, vegetables, and desserts. The oven has 60 x 60 cm internal cooking space and measures 70 x 70 x 98 cm high including removable durable stainless steel flue. This oven weighs 59 Kg, with bricks removed 39 Kg (a manageable lift for two people).These ovens are designed to retain heat and are very well insulated (as ovens should be) and are not suitable for external heat source (avoid ovens that our advertised as such)
The cooking floor has fire bricks under which is a ceramic blanket to provide heat insulation/ retention for your cooking . The oven is protected outside with a
aluminium skin in finished either black or red. Oven opening 37cm x 22 cm
The Maximus oven has an innovative design with a stainless steel baffle.. The baffle allows the hot smoke to travel back to front inside the oven consequently extracting more heat for cooking and releasing cleaner emissions into the air. This is the same system utilized in most modern EPA heating wood burning stoves. Flue pipe is European standard 140 mm.
The Benefits The Maximus wood-fired oven has several beneficial features compared to traditional precast, clay or brick ovens:
Weight – a traditional brick oven can weigh upwards of 500 kg which makes it a difficult to install (requiring forklifts or cranes etc) or has to be built in situ, both these options are costly alternatives to the 59 kg Maximus (which you can even take it with you if you move house)
Cracking - nearly all clay, brick, and precast ovens develop some degree of cracking caused by heat and cold weather. Normally these cracks are not an issue to the general performance of the oven, over time however water and frost can have a further detrimental effect on performance and appearance. Compare this to the Maximus which has a front cast from high quality refractory cement, internal stainless steel liner all of which is protected by an aluminium external skin.
Quick heat up time – the thermal mass of a small traditional brick oven can take at least 1.5 hours to heat up. In comparison the Maximus can reach 350-400 in only 30 minutes, the perfect pizza baking temperature (It is capable of higher temperatures if needed)
Ease of use – simplicity itself! just make and light your fire inside the oven, you will be surprised how quickly the temperature gauge rises before your eyes! When it reaches your desired temperature, pop your food inside, stand back and watch your food being cooked to perfection. The fire and temperature is easy to regulate with the help of air vents on the door.
Cooking ranges – traditional low dome high heat Neapolitan ovens have difficulty cooking bread or other foods requiring lower but uniform heat. Equally traditional Mediterranean brick ovens with high domes and lower heat ranges may not cook a pizza as quickly as an Neapolitan oven with a 15” high pizza dome. The Maximus offers the perfect solution and the best of both worlds. It can reach very high temperatures for pizza but can also maintain lower heat for slow roasts bread, pasta, and rice dishes etc.
What's in the box
Instructions
Wood-fired Oven,the only assembly required is to slot on flue (with vent) no tools required.
Door with vents
Spare Fire Brick
Thermometer
Artisan baking dish
Easy lighting steel grate
Stainless steel fire retaining plate
Chimney and flue cap with damper
Oven is assembled and ready to use
Pizza Peel (needs fixing to handle with one nut and bolt supplied)
