AgriEuro Top-Line Magnus 100 Deluxe EXT Inox - Outdoor Wood-fired Steel Oven - Copper Enamel

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: 100 cm
• cooking chamber width: 50 cm
• cooking chamber height: 45 cm
• Weight: 515 kg

This model belongs to the category of large-sized ovens.
Cooking capacity: 70 servings

The external structure is made of steel with top-quality coppered paint finish, which guarantees beautiful aesthetics and unparalleled durability.

The side panels, on the other hand, are made of STAINLESS STEEL, a material that guarantees infinite durability against rust, even if the oven is left outside and thus constantly exposed to the elements.

The oven and combustion chamber doors are made of heavy cast iron (as you can tell from the black colour), guaranteeing a long service life against direct exposure to the high temperatures reached by the oven.

The entire structure of this wood-fired oven is very sturdy thanks to the thickness and quality of the various types of steel used. This feature provides it with one of the highest weight in its category: 515 kg

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.
There is also another space gap into the cooking chamber for our innovative ventilation system, called TOTAL VENTILATION.

This new ventilation system is one of the most innovative you can find on the market.

We called it TOTAL VENTILATION because it distributes the air evenly in every part of the cooking chamber.
This is possible thanks to the space gap around the cooking chamber.

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 with a depth of 80 cm have an actual depth of 75 cm.

Thanks to our system, the air is channelled underneath the refractory floor (in the 2 side passages that then distribute air into the two lateral space gaps and between the refractory bricks that make up the second lower layer, improving and making heat distribution more even and allowing the air to exit even from the outlet placed next to the door of the cooking chamber. This not only distributes heat in the front part of the oven, but also performs a second function: it creates a barrier to avoid heat dispersion and the consequent drop in temperature when the door is opened.

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

The refractory bricks are also used for the side and upper part of the cooking chamber: they ensure authentic slow-cooking, for which traditional wood-fired brick ovens are famous, thus improving the quality and flavour of food. They also allow a longer temperature retention. They are fully protected by the stainless steel panels, to prevent them from getting dirty.

Of course, the larger size of the cooking chamber is a great highlight of this machine.
This made it possible to increase the space between cooking floors: in fact, in ovens with a vaulted cooking chamber, the distance between cooking floors is reduced to a minimum (generally around 10 cm) in order to be able to fit the third floor. Instead, this model features a larger space between cooking floors. This allows you to cook more 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 that is sold with REAL and RELIABLE cooking chamber dimensions.

You can remove the stainless steel panels for cleaning operations, that is the 2 side panels, the upper panel and the one that is placed on the bottom of the cooking chamber, before the fan motor. This really easy operation does not require tools. Many ovens on the market do not feature removable panels (therefore cleaning is really difficult) or they only feature removable side panels (you need to enter the oven if you want to clean the bottom!).

Double internal light to evenly illuminate all the floors (many ovens only feature a single light on the upper part). In addition to that, the lights are placed on the front part facing the bottom, so they do not disturb the user while checking the food (all ovens on the market feature them at the bottom)

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:

• completely demountable
• 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

Cast iron doors of exceptional strength, ensuring great sturdiness to this oven (all the ovens on the market are generally equipped with light sheet metal doors).
The upper door is equipped with large, high-visibility glass and a sturdy ceramic fibre gasket to achieve an almost airtight door closure.

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.

High-quality (rust-resistant) aluminium door hinges

Steel handles with knob, covered with white ceramic

Stainless steel hinged door of the cooking chamber

Protective stainless steel bar between the two doors (it is the first point where the paint normally deteriorates!)

Vapour extraction hood: very useful when opening the combustion chamber door, as it prevent the steam jet at high temperature to hit your face and prevents the deterioration of the paint at the top of the door.

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

The upper part of the combustion chamber is fitted with a sturdy, thick, hardened steel sheet with special ribbing 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.

The chimney is equipped with a flue gas control valve which allows to control the draught. 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.

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

Focus on the stainless steel front shelf (removable)

Focus on the stainless steel side shelf (removable)

Wheels and removable handles for transport (it can be easily moved by one person)

Cart with internal food warmer, useful to keep the food warm once it has come out of the oven, or even to use as a storage compartment.

The oven comes separated from the lower cart. The chimney and chimney cap are also disassembled.

The roof and the chimney can be easily assembled with a screwdriver.

The oven should be placed on the cart, it is equipped with gaps to insert joists to lift it.