Wood-fired pizza oven VALORIANI VERACE140

A wood-fired oven that bakes Neapolitan pizza with the heat of a live flame and the precision of a patented system, the Valoriani Verace140 brings centuries of tradition into a modern commercial kitchen. The oven burns hardwood logs to generate radiant heat across its baking floor, while the unique Recycling Heating System (R.H.S.) captures and redirects exhaust gases beneath the floor. This closed-loop circulation keeps every corner of the floor at the same high temperature, eliminating cold spots and ensuring even cooking from the first pizza to the last.

The operator loads seasoned logs through the front opening, lights them, and adjusts the air intake to control the fire. Once the floor reaches the desired temperature—anywhere between 250 °C and 470 °C—the pizzas are slid in on a peel, one after another, up to eight or nine at a time. The live flame chars the crust in seconds, while the R.H.S. system maintains a steady baking environment without constant refuelling. A small electric fan, drawing only 300 W, assists the natural draught and keeps the combustion clean.

Built from refractory materials that store and radiate heat, the Verace140 stands on a sturdy frame or base. Its outer shell is finished in stainless steel, while the interior dome and floor are shaped to reflect heat evenly across the cooking surface. The front arch is wide enough to manoeuvre large peels, and the chimney is positioned to draw smoke away without interfering with the kitchen's ventilation.

The controls are simple: a primary air intake lever adjusts the intensity of the fire, and a built-in thermometer displays the floor temperature. The 220–240 V connection powers only the small circulation fan, so the oven can be installed on a standard single-phase circuit without heavy electrical work.

A capacity of eight to nine pizzas of 28–30 cm diameter means the oven can keep pace with a busy service, while the 1900 kg weight ensures stability but requires a solid floor or reinforced base. The footprint of 1795 mm by 2117 mm fits into most professional kitchens, and the 1400 mm square interior gives ample room for manoeuvring.

Cleaning is minimal: after each service the operator brushes ash from the floor and empties the collection tray beneath the firebox. The R.H.S. system reduces soot build-up inside the dome, so deep cleaning is needed only occasionally. The oven is approved by the Associazione Verace Pizza Napoletana (A.V.P.N.), confirming it meets the strict standards for authentic Neapolitan pizza.

The Verace140 is a single-chamber oven designed for wood firing only. It is listed in the Valoriani professional range under wood-fired pizza ovens.