The Al Forno range of Wood-fired Ovens come in a clever modular kit set form, enabling them to be constructed almost anywhere - where ever you can get a wheel barrow to - even into your home. There is no need for large cranes or expensive hiabs, costing $150+ per hour (to and from your location)
This modular system does not mean compromising quality. In fact our domestic wood ovens are of a better quality than many other competitors commercial wood ovens. Great quality Wood Ovens correctly use modern refractory materials and insulation along with proper design and aesthetics - our wood ovens tick all these boxes.
Our Wood-fired ovens come in a range of dome (and door) sizes to suit all requirements including your available space, your family size, all your entertainment aspirations and whatever you want to cook in your wood oven.
We also offer a complete design and installation service.
DIY - If you are relatively handy you can easily complete the build of these wood-fired ovens yourself. We have a complete set of photos and instructions to support you with installing your own wood-fired oven.
Here is a brief outline of the installation sequence;
The platform, that is to support the wood oven, has been completed (using concrete block, stone, steel - we don't recommend wood) to the correct dimensions and the completed weight of the wood oven considered in it's design. The platform bench top is usually around 950-1050mm above ground level.
Firstly, the modular refractory components of the wood oven are placed tightly together and floor tiles bedded in place. In the case of the smaller ovens the floor is laid in place first and the walls and roof of the dome are placed around it. All the joints are then mortared over with a mix of vermiculite and cement. Then the ceramic blanket is draped over the entire dome, followed by the wire mesh snugly fitted.
Next, apply the next outer layer of insulation. A mixture of vermiculite and concrete is layered all over the dome to a thickness of about 75 mm – generally we follow the round shape of the dome with flexible form work.
The stainless steel flue system is fitted and mortared into the chimney section.
The finish: Apply a coat of mortar, 5-10mm thick, over the outer insulation of the dome and sponge finish it – resulting in a raw concrete coloured surface.
The completed wood-fired oven then requires 2 days of atmospheric drying & curing over 4 days. Instructions for the curing process are also supplied.
Of course you can customise the finish of your wood oven, you can only have the front section visible, tiled, after curing the surface of the dome can be painted - ideally with a concrete paint or ‘washed’ and sealed or other favourite finishes.
FIRED Pizza Company, our mobile catering business, uses a Calabrian, a Sicilian and a Neopolitan making 100s of wood-fired pizza a day in some cases. No New Zealand made wood ovens can compare with this design, performance, quality and aesthetics. We know our Wood fired Ovens work !