Quick question, where do you buy your woods and is it ok to put the Fontana pizza oven under a patio roof? And when not use to you cover it with something to protect from rain or other outdoor dirt?
Hey guys considering getting one of these for an acreage property in the Illawarra region in New South Wales Australia. I'd like to use the wood that grows on the property and that I regularly need to cut up after limbs / trees come down in wind storms (rather than buy in wood). The timber I collect, season and burn for heating is Australian Blackwood (Acacia Melanoxylon - c650kg/m3 density) and two species of Eucalyptus (both around 900kg/m3). Any reason why well seasoned wood from these species split to the right dimensions wouldn't work/isn't recommended?
Hi, does the shield have to be placed there for oven integrity? Is there risk to the dome if it is placed at the back left across the oven and wood stacked against it?
The design dictates that the Corten Steel Fire Shield stay on the left interior side of the oven. We do not recommend placing it anywhere else in the oven.
Uh oh! two boo boos with this oven!! You should always start the fire in the center. In Napoli, you start the fire in the center, not on either side, and more importantly, It's lined with stainless steel (ca ca), it should be refractory brick!! other than that it looks pretty good.
I've just ordered the Mangiafuoco in the UK, can not wait for it to arrive. Thanks to Jim Stephens at Fontana Forni USA for all his help. David
How are you liking your oven after ten months?
Awesome! Good work Jim!
Quick question, where do you buy your woods and is it ok to put the Fontana pizza oven under a patio roof? And when not use to you cover it with something to protect from rain or other outdoor dirt?
Just got my Marinara in Denmark ... Order came from Germany 👌
Hey guys considering getting one of these for an acreage property in the Illawarra region in New South Wales Australia. I'd like to use the wood that grows on the property and that I regularly need to cut up after limbs / trees come down in wind storms (rather than buy in wood). The timber I collect, season and burn for heating is Australian Blackwood (Acacia Melanoxylon - c650kg/m3 density) and two species of Eucalyptus (both around 900kg/m3).
Any reason why well seasoned wood from these species split to the right dimensions wouldn't work/isn't recommended?
Thanks for the informative video...is this the MANGIAFUOCO or the MARINARA model?
This is the Marinara. The Marinara is 8" deeper than the Mangiafuoco
How long do these stoves last
For?
Hi, does the shield have to be placed there for oven integrity? Is there risk to the dome if it is placed at the back left across the oven and wood stacked against it?
The design dictates that the Corten Steel Fire Shield stay on the left interior side of the oven. We do not recommend placing it anywhere else in the oven.
How make this ovn
Uh oh! two boo boos with this oven!! You should always start the fire in the center. In Napoli, you start the fire in the center, not on either side, and more importantly, It's lined with stainless steel (ca ca), it should be refractory brick!! other than that it looks pretty good.