Pro Wood Fired Ovens are the choice for the serious wood fired cook, whether you want to roast, cook slowly, or a mix of both, Professional range of Wood Fired Ovens have you covered.
The secret for cooking in a wood fired oven is to get the chamber to a high temperature so the heat is present long enough for food to get cooked. The extra insulation layer allows for a fast temperature rise, but it also keeps the inside temperature for a long time, therefore slow cooking is possible.
You may control it with the air flow regulation on both door and chimney. The built-in termomether helps monitoring it.
Carawela Wood Fired Cooking Evolution: Oven construction from start to finish.
Pro Wood Fired Ovens’ Features
|Weight||60 Kg (Pro 600); 95 Kg (Pro 750)|
|Dimensions||71 x 73 x 104 cm (Pro 600) / 86 x 90 x 118 cm (Pro 750)|
|Heat Up Time||15 min.|
|Max. Temperature||500°C. / 932°F.|
|Capacity||2x 12 Inch / 30 cm pizza (Pro 600) / 4x 12 Inch / 30 cm pizza (Pro 750)|
|Cooking Time||2 – 3 Min.|
|Recommended Fuel||Well-seasoned wood*|
|Cooking Area||60 x 60 cm (Pro 600) / 75 x 75 cm (Pro 750)|
|Features||Thermometer; air flow control in door and chimney|
|Materials||Stainless Steel AISI304 (front) + Powder Coated Steel (cover)|
|Colours||Stainless Steel + Matt Black
Stainless Steel + Red
|User’s Manual||Download (Pro600)
|Available accessories||Cover for Pro Wood Fired Ovens Range|
|* – The smaller the wood pieces the faster they burn, producing more heat and transforming into embers sooner. We recommend starting with small pieces to get the fire going and the temperature rise, then adding a larger piece to maintain temperature while cooking.|
Feature Comparison + Cooking Techniques and Temperatures
Click the image below to download our Guide to Oven’s Features Comparison + Cooking Techniques and Temperatures