Wood-fired pizza oven VALORIANI VERACE120-G

A gas-fired pizza oven that maintains even heat across the entire baking floor, the Valoriani Verace120 brings wood-fired tradition to a controlled gas flame. Instead of relying on direct radiant heat from a single source, the patented Recycling Heating System (R.H.S.) captures exhaust gases and channels them beneath the floor. This recycled heat keeps every corner of the deck at the same temperature, so pizzas cook uniformly without hot spots or cold patches. The system also lowers fuel consumption and reduces emissions, meeting strict international air-quality standards while preserving the authentic flavour of wood-fired pizza. To start service, the operator ignites the gas burners and sets the desired deck temperature between 190 °C and 270 °C. Once the floor reaches the target, pizzas are slid in on peels and baked directly on the stone. The R.H.S. circulation continues throughout the session, so the temperature remains stable even when the oven is fully loaded. After baking, the deck can be brushed clean while still warm, and the combustion chamber is accessed through a front panel for periodic ash removal. The oven is built on a heavy-gauge steel frame clad in stainless steel, with a refractory baking floor that retains and distributes heat. Inside dimensions of 1200 mm by 1200 mm give space for five to six pizzas up to 30 cm in diameter. A 220/240 V electrical supply powers the ignition and control circuit, while the gas connection requires 20 mBar for natural gas or 30 mBar for LPG. The 29 kW maximum input draws a substantial load, so a dedicated gas line and electrical circuit are needed in the kitchen. At 1700 kg, the unit is delivered on a pallet and moved with a pallet truck or forklift. Its 1600 mm width and 1896 mm depth fit through standard service doors, but the 2000 mm height may require disassembly of the flue collar for installation. The oven can be placed on a factory-supplied base or a custom-built plinth to bring the deck to comfortable working height. Cleaning is limited to the parts the construction exposes: the baking floor is swept daily, the combustion chamber is emptied of ash, and the stainless-steel exterior is wiped down with a damp cloth. The heavy-gauge steel dome and refractory floor are sealed as a single unit so the oven stays ready for service without dismantling between shifts. The Verace120 is certified by the Associazione Verace Pizza Napoletana (A.V.P.N.), confirming its ability to produce authentic Neapolitan pizza. It is listed in the catering catalogue under gas-fired deck ovens.