• Internal cooking area is quite large.
• Large mouth to fit all roasting trays and plates of various sizes.
• A high-quality refractory brick dome is insulated with a high-performance thermal ceramic blanket.
• For the facade, there are a variety of colours and textures to choose from.

WOOD-FIRED ARTESIAN OVENS
Smoke is a time-honored technique to add flavour to everything you cook, and using a variety of woods is the key to superb wood fired cuisine. This ensures an earthy taste to the meal, which explains why classic wood fire ovens are so popular.

Our BENAIR ovens come with a variety of features.

• It has a removable door.
• Wood storage is provided.
• Benair Oven Tool Kit is included with each oven.

TOOL KIT FOR THE OVEN

• The Oven Tool Kit comes included with each oven.

DIMENSION

• Customized and Regular Size.

DURATION OF CONSTRUCTION

The traditional wood-fired oven could take around 10 – 20 days to construct.

HOW TO USE A WOOD-FIRED OVEN

Starting the fire in the oven: about an hour and a half before cooking, start the fire in the oven. To start the fire, place about 8-9 logs in the centre of the oven; once the oven has achieved the proper temperature, push the logs to the back and begin cooking!

It’s vital to note that any fire starter with a strong odour or hazardous chemicals should be avoided because it will leave a terrible stench and flavour in your oven and meals.

Avoid loading the oven with too much wood, as this can cause the food to burn.

Burn your oven with plenty of air movement, leaving the chimney and door open, to heat up the chimney and crystallize the tars every time you use it.

The client specifies the type of finish for the facade.

Wood-fired ovens are almost entirely self-cleaning. Everything, from falling food particles to oil and grease stains, is burned away by the fire and heat. After the oven has cooled, simply brush out the ashes with a soft brush, and the pizza oven is ready to use again!

You can use the same metal, terracotta, ceramic, and other oven-safe cookware as you would in your conventional oven, as long as they are not placed directly over the flame.

Never fire fresh or damp wood, only dry seasoned wood.

If the wood creates a lot of black smoke, it’s likely that you’re using the wrong kind of wood.

Clean the oven walls from the outside using a moist cloth. To avoid dust formation on the oven, this should be done at least twice a week.

Cleaning agents or fluids (other than water) should not be used to clean the cooking surface.

Close the door and chimney when the oven is not in us

SEMI PORTABLE OVENS FOR PIZZA THE ITALIAN WAY

• Smaller ovens for catering or private kitchens.
• If you’re planning a family gathering, a party for your buddies, or simply a get-together with your friends,
• Enjoy tasty cuisine while sitting around the flaming embers with loved ones.
• The residential wood fire oven is ideal for cooking in the peace and quiet of your own home.
• Unit that will ensure that you have a fantastic time. The ovens are ready to use.
• Self-cleaning, low-maintenance, high-performance, and enhance any situation
• Make the most of the space you’ve been given.