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Milano Oven Static Wood Fire Oven (Malagutti) Call For Availability
Made in Italy for over four decades, our ovens are custom-made to suit individual needs. We celebrate the unique qualities of our ovens and our customer needs. So, let us help you make an informative decision. After all, happy customers makes us proud. The Milano oven is appealing, free-standing and can be built into an enclosure. Available in a variety of custom colours, it is sure to create a unique focal point in your restaurant. The oven’s straight, metal exterior makes it the perfect solution for enclosed construction projects. The heavy-duty insulation used to make the Milano protects the enclosure from heat generated inside the oven. It is a budget-conscious choice with no compromise on quality or aesthetics. Milano Ovens are available preassembled or unassembled. For unassembled oven quotes please contact us to provide additional information.
Made with a durable double vibrated refractory stone, unique to our ovens, the baking surface is able to perform at very high temperatures, Malagutti ovens heat quickly and evenly to produce consistent pizzas.
NO HEAT LOST:
Insulated like no other, Malagutti ovens are cool to the touch on the outside, while cooking at high temperatures on the inside. Malagutti ovens maintain temperature and heat up rapidly.
Easily reaches 1000˚ allowing you to bake your pizza in ninety seconds or less.
With a wood, gas or a gas and wood combined fuel source, there is an oven to suit every need.
TWO BAKING SURFACES TO CHOOSE FROM:
Select the option of a traditional experience or the convenience of a rotating baking surface.
Mechanical or electronic inputs provide precise temperature control and rotation settings.
READY TO GO:
Ovens can be delivered pre-cured, saving setup time, or can easily be cured using the built in curing function on the oven.
Static Baking Surface
A static baking surface is ideal for the experienced pizza master who loves tradition and self-regulated work. It requires multiple pizza makers to be working at the same time with one prepping, one baking and monitoring the oven. It works well for restaurants with a limited volume of pizza production and a lower budget for investing into pizza making.
Pizza Making With A Static Oven
Choose a spot inside the oven to place the pizza. Keep in mind, the heat in the oven varies depending upon the pizza’s proximity to the heat source.
Keep turning the pizza so that it bakes uniformly. The side close to the heat source will bake faster. Consistently turning the pizza will create uniformity and a fully-cooked product. Use a long pizza peel and spinner to insert, turn the pizza and to reach different spots in the oven. Remove the pizza from the oven when it is visibly ready. Each pizza will require its own time to cook.