Imported Direct from Italy
Looking for an authentic Italian pizza oven that’s built to last? Look no further than our premium pizza ovens from Clementi and Rossofuoco. Crafted from high-quality, food-grade stainless steel. Unlike cheaper models made with low-quality Chinese steel, our pizza ovens are designed to stand the test of time and deliver mouth-watering results every time.
Far Superior Quality
Don't be fooled by the cheap imitations flooding the market. Click the hotspots below to see for yourself
Heat Retention
Layered with Rockwool insulation and the quality of the materials used, like the scamotek, our ovens can keep hot without incurring significant heat loss
Heat Retention
Layered with Rockwool insulation and the quality of the materials used, like the scamotek, our ovens can keep hot without incurring significant heat loss
Food Grade Refractory Brick
Certified for alimentary use, our refractory bricks ensure safe, high-temperature cooking, enhancing heat retention and delivering exceptional baking and roasting results.
Food Grade Refractory Brick
Certified for alimentary use, our refractory bricks ensure safe, high-temperature cooking, enhancing heat retention and delivering exceptional baking and roasting results.
304 Food Grade Stainless Steel
Meticulously crafted from 304 food-grade stainless steel, ensuring unparalleled durability, rust resistance, and a lifetime of exceptional cooking performance
304 Food Grade Stainless Steel
Meticulously crafted from 304 food-grade stainless steel, ensuring unparalleled durability, rust resistance, and a lifetime of exceptional cooking performance
Patented AIR PLUS System
The Air Plus System allows you to cook the pizza perfectly on both sides thanks to the introduction of combustion air from the bottom of the oven on the embers, to keep them alive and redistribute the flame along the roof of the cooking chamber.
Patented AIR PLUS System
The Air Plus System allows you to cook the pizza perfectly on both sides thanks to the introduction of combustion air from the bottom of the oven on the embers, to keep them alive and redistribute the flame along the roof of the cooking chamber.