Wood-fired pizza oven VALORIANI BABY60-G

This gas pizza oven delivers professional-quality results in a compact design. A direct flame beneath a refractory deck ensures even heat distribution, crisping pizza bases while cooking toppings efficiently. The result is a well-baked pizza with a distinctive crust, achieved without managing wood embers.

To operate, the burner is lit and adjusted to the desired flame. Once the deck reaches temperature, two pizzas measuring 28–30 cm can be placed inside using a peel. The pizzas are rotated for even cooking and removed once ready.

Constructed on a square steel frame with stainless steel panels, the oven features a refractory-lined cooking chamber. A single gas burner sits beneath the deck, connected via a standard catering gas hose. The front door hinges downward, acting as a heat shield during loading.

Controls include a gas valve for flame adjustment and a front-panel thermometer displaying chamber temperature. The 190–270 °C range accommodates various baking needs, from bread to Neapolitan-style pizza.

Weighing 148 kg, the oven is manageable for two people to move yet stable on its four adjustable feet. Its 870 mm width and depth allow passage through standard doorways while leaving space for adjacent work surfaces. The 600 mm square cooking deck fits two 28–30 cm pizzas side by side, enabling efficient service in small areas.

Maintenance involves brushing the refractory deck after use to remove debris and wiping the stainless steel exterior with a damp cloth. The gas burner and hose should be checked periodically for soot and wear.

Available in gas and wood-fired models, the BABY60 connects to standard catering gas supplies, making it versatile for indoor or outdoor use with proper ventilation.

Part of the VALORIANI compact professional range, this oven suits both home cooks seeking professional results and pizza professionals needing a portable solution.