Built-in Wood-fired Oven Fontana FOCO 80x45

A built-in oven with essential and minimalist lines, the FOCO INCASSO line by Fontana. It consists of a cooking chamber measuring 80 cm depth, 45 cm length and 40 cm height.

It has 3 cooking surfaces, each one capable of baking 2 pizzas, 4-6 kg of bread per cooking surface.

This oven line also stands out for its functionality, efficiency, durability and aesthetic taste! The main advantages can be summarised as follows:

• Reduced wood consumption: for even several consecutive cooking sessions.
• Hygiene and practicality. Thanks to easily removable shelves in the cooking chamber. Food is not in contact with ash and embers, nor with wood (often dirty or polluted) and smoke that could make cooking even carcinogenic.
• Easy management of cooking and heating, precisely because the two environments are separate and autonomous.
• Time-saving, as it takes less time to reach cooking temperature.

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

• 3 cooking surfaces
• Useful cooking chamber depth: 80 cm
• Useful cooking chamber width: 45 cm
• Useful cooking chamber height: 40 cm
• Weight: 200 kg

The oven is made of steel sheets treated for use at high temperatures and the external equipment is made of electro-galvanised sheet metal painted by oven baking.

The doors are also incredibly robust and resistant, equipped with a practical release system for complete closure. Generally, the entire structure of this wood-burning oven is very sturdy thanks to the thickness and quality of the various types of steel used: this makes it very heavy in its category: 200 kg

The ventilation system is certainly state-of-the-art among those currently fitted in ovens on the market. The cooking chamber, made of special stainless steel, is separated from the combustion chamber by a double layer consisting of:

• Steel top table
• Refractory plate

This allows even heat distribution over the entire surface of the oven and prevents the formation of zones at different temperatures, which are detrimental to even baking. The vast majority of wood-fired ovens on the market today are equipped with the ventilation motor at the bottom of the cooking chamber, with direct air emission from the rear of the chamber.

The ventilation is channelled not only laterally but also under the refractory slab.

Focus on the basic refractory slab that can be used directly for baking pizzas, bread, cakes, and many others.

- Focus on the side support guides

The central body of the oven, consisting of the combustion chamber and firing chamber, is insulated with a layer of rock wool, which allows the temperature inside the chamber to be kept constant, preventing excessive heating of the outer plates of the oven and excessive heat dispersion to the outside, which could cause a drop in thermal efficiency with a consequent increase in wood consumption. Interior of the cooking chamber and ventilation chimney in stainless steel.

To eliminate air humidity and make the environment drier inside the cooking chamber, a special "exhaust" is provided for the vapour outlet.

This vapour "exhaust" must absolutely not be modified or connected to piping.

The oven is equipped with 2 comfortable support grids and a baking tray of: 73 cm length, 37 cm width and 3.5 cm height

Exceptionally sturdy doors made of cast iron, which emphasises the great solidity of this oven.

The upper door is equipped with a large, high-visibility glass, to achieve an almost hermetic closure of the door.

- Focus on the gasket that insulates the closing door

The combustion door is also fitted with glass, which allows a constant view of the combustion status.

Handles with knob, covered in black ceramic

- Focus on the thermostat for checking the cooking temperature.

The firewood support grate is made of sturdy sheet metal and it is equipped with various anti-deformation slots and has an ash drawer at the bottom. It can be easily removed thanks to the convenient side guides.

- Focus on the grate pan

The flue pipe is fitted with a regulating valve: once the desired temperature is reached, reducing the smoke outlet means keeping the heat generated inside and thus a more stable temperature and less wood consumption.

Flue pipe diameter: 14 cm

- Focus on the closed valve inside the flue pipe

- Focus on the open valve inside the flue pipe

The oven is equipped with electric lighting

- Focus on the internal light

- Focus on the access compartment to the thermostat

The position of the chimney has been designed to optimise the "suction" and the path of the hot fumes, which evenly lap the cooking chamber without the formation of "preferential paths" that could cause excessive heating of certain parts.

AIR ADJUSTMENT - SMOKE FLUE VALVE: When the air register is closed, a flow of air passing through the lower part of the door is still guaranteed. The same thing happens with the smoke valve in closed mode, where a flow of smoke out is guaranteed to avoid stagnation and a build-up of carbon dioxide.

Other features of the oven:

Rear-mounted current transformer (transforms current for ventilation and interior lighting operation)

Focus on the socket

- Focus on the smoke drain valve