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Our refractory ovens have a cement or clay internal cooking chamber which provides great heat retention for extended periods of time and is ideal for slow cooking and baking.

These ovens will take a little longer to heat up depending on the oven size style. Allow approx. 45min – 90 minutes to establish a beautiful hot oven chamber. It is worth being a little patient at the start to ensure the oven is nice and hot for good cooking results. The oven will then retain heat in the refractory cement or brick chamber for very long periods (12+hours) of time for slowing cooking and baking

We provide both Traditional and Modern refractory ovens:

Traditional refractory range are heavy weight ovens with a heavy-duty concrete rendered external dome. These ovens are available as DIY Kits or ready built, with portable or benchtop options.

Our Modern refractory ovens have a unique dome capping instead of the traditional rendered finish and come in a wide range of colours to suit your space. This allows for the same cooking results of a traditional refractory clay oven, with great heat retention for extended periods of time with a modern look. These ovens are lighter weight and ready built, with portable or benchtop options.

Our stainless-steel ovens are a modern and light weight option for authentic wood fired cooking. These ovens are easy to use with quick heat up times. We have a wide selection of high-quality stainless-steel ovens available with portable or benchtop options.

Our quality Stainless Steels ovens made in Europe will heat up quickly (allow approx. 20-30 minutes) as they are very well insulated. Easily cook wood fired pizzas and other dishes for a few hours while the fire is hot. Once the fire is extinguished and the coals are no longer hot the stainless steel chamber will cool down.  

Heat up time: Wood fires are very organic and the oven heat up time will depend on the quality of the dry hard wood used, the user’s fire starting skills and a dry oven (not damp from wet weather or rain).  It is important to establish a good fire and build heat in the oven chamber so that the cooking floor becomes nice and hot and pizzas bases will cook easily.

When the oven is very hot (approx. 350c degrees) you will cook pizzas very quickly (every minutes) on the hot stone cooking floor. It can be difficult to cook and manage more than 1 or 2 pizzas at a time.