AgriEuro Premium Line Medius 80 Inc - Built-in Wood-fired Steel Oven - Ventilated

The quality of AgriEuro wood-fired ovens provides you with a great cooking experience and ease of use (which is not guaranteed by all wood-fired ovens) Our wood-fired ovens are functional, effective, durable and aesthetically pleasing! Main features:

• The wood consumption: only 4 kg of wood will be enough for several cookings!
• The convenience and hygiene given by the separation of the cooking and combustion chamber.
• Food does not directly touch the ash and embers, nor wood (often dirty or polluted) or smoke that can make it even carcinogenic
• Easy cooking and oven heating thanks to the separation and autonomy of the two chambers
• The cooking time, as it takes less time to reach the cooking temperature

These important features are complemented by the great advantages of wood-fired cooking: unparalleled in flavours and fragrance, natural and extremely low in fat. Size and features of this model:

• 3 cooking floors
• cooking chamber depth: 80 cm
• cooking chamber width: 45 cm
• cooking chamber height: 38 cm
• Weight: 250 kg

This model belongs to the category of medium-sized ovens.
Cooking capacity: 40 servings

The new AgriEuro ovens have abandoned the traditional system (still very popular among all manufacturers) which consists of the combustion chamber being directly connected to the cooking chamber through a gap spacing. The fire was directly in contact with the steel sheet of the cooking chamber. This had two disadvantages:

• the side walls of the cooking chamber would get too hot, causing foods to cook more and burn in the points that were closest to the wall
• the steel sheets of the cooking chamber would have a shorter life due to direct contact with fire

New structure: the cooking chamber is separated from the combustion chamber by a space gap. This gap, despite being quite small, avoids direct contact between the two chambers, so that the cooking chambers is not directly touched by the fire and the heat will be lower, thus avoiding the two problems mentioned before.

Our oven is equipped with an innovative ventilation system that channels air and expels it from two different points:
- from the sheet at the back of the cooking chamber (on either side of the fan motor)
- from the front part, next to the door of the cooking chamber (the air is channeled under the refractory sheet). This feature, as well as heating also the front part of the oven, has a second important function, that is keeping the heat inside the chamber when the door is open, avoiding heat dispersion and temperature drop.

Most wood-fired ovens on the market are equipped with a fan motor on the bottom of the cooking chamber and the air is expelled through the rear part of the chamber.
Moreover, this old system affects the depth of the oven since the fan motor is placed into the cooking chamber. For example, ovens declared 80 cm deep and with this type of ventilation taking up about 5 cm, are reduced to a depth of 75 cm instead of 80 cm.

Focus on the refractory floor at the base of the oven used directly for on-brick cooking of pizza, bread, pies, etc...

Of course, the great advantage of the new, squared cooking chamber is that it allows significantly more space than the old, rounded cooking chambers.
This also made it possible to increase the space between the floors. In fact, on ovens with a vaulted cooking chamber, the distance between one cooking floor and the other had to be reduced to a minimum (generally around 10 cm) in order to be able to fit the third floor while still providing a distance from the vault that made it usable.

Instead, this model features a larger space between cooking floors. This allows you to cook even more voluminous food using all three floors, make the most of the ventilation system, preventing flavours from mixing while baking different types of food.

Our wood-fired oven, as already mentioned, is one of the few of which you know the REAL and VERIFIABLE dimensions of the cooking chamber.

Chamber equipped with two internal lights, one front and one rear (all ovens on the market feature only one)

The first wood-fired oven made almost completely without welding for assembly: thanks to excellent engineering work, the components were made so that they could be assembled together. The various parts that make up the oven are bolted together or interlocked. Therefore, manufactured according to the most modern procedures, like any household appliance, car, equipment or electronic device.

HIGHLIGHTS:

• interchangeable components
• The assembly is really user-friendly, so you can easily replace the components (including electrical parts such as lights and lamp holders or fan motor)

DISADVANTAGES OF OLD WELDED MODELS:

• aesthetically unpleasant finishes
• stainless steel that tends to rust and deteriorate
• the various components cannot be flexible at very high temperatures (since metals at high temperatures increase in volume and move slightly) causing steel deformation in the long term
• the various components cannot be replaced (because the oven structure consists of a single block), so it cannot be repaired in any way

Upper enameled steel door, equipped with a large high-visibility glass and robust ceramic fiber gasket in order to obtain an almost hermetic sealing of the door.

The door of the combustion chamber is also equipped with a glass that allows you to constantly check the combustion and with a ceramic fibre gasket.

Steel handles with knob, covered with white ceramic

Stainless steel hinged door of the cooking chamber

Stainless steel protections at the two points most sensitive to paint deterioration:
• Stainless steel protection bar between the two doors
• Upper stainless steel protection of the cooking chamber door

Focus on the thermometer to control the cooking temperature.
Focus on the timer, useful to set cooking times.

The combustion chamber is equipped in the upper part with a robust sheet of hardened steel, highly thick and with special ribbings to withstand even very high temperatures.
The wood rack is also made with a sturdy sheet and equipped with various anti-deformation ribbings, equipped with a lower ash tray.

Vapor vent: this is where the hot air from food is expelled allowing a drier and crispier cooking, avoiding mixing flavors.

The is equipped with a flue gas control valve which allows to control the draft. The real advantage is that, after heating the oven, you can wait for the combustion to end before closing the valve, this way you can retain the heat for a good 2/3 hours of cooking.

Focus on the stainless steel front shelf (removable)

Rear current transformer (transforms 220 V current into 12 V current for the ventilation system and internal light)