Domizio 80 outdoor wood-fired oven - 45x80 cm

The Domizio Agrieuro Premium Line wood-fired oven represents a revolution in the world of traditional ovens. It is the first wood-fired oven without a chimney, designed to offer exceptional performance combined with a modern, minimalist design. The structure, completely Made in Italy, combines technological innovation and high-quality materials to ensure efficiency and durability.

One of its main innovations is the rear vent system, which eliminates the need for the classic chimney flue. This system channels smoke through a gap between the cooking chamber and the outer cover, improving heat distribution and retaining it longer. This solution provides high thermal efficiency, reducing wood consumption and offering significant energy savings. In addition, residual heat can be used to cook additional dishes, optimizing each use.

The cooking chamber is equipped with three 430 stainless steel tops, which are resistant to high temperatures and easy to clean. The refractory stone base ensures even baking, ideal for pizzas, breads and other foods. Smart ventilation promotes optimal heat circulation, improving cooking quality.

The oven comes complete with many accessories: two anti-tip grills, an aluminium baking pan, a trolley with wheels for easy movement, a stainless steel chimney, and an integrated thermometer and timer. The structure is designed to withstand the elements, making it ideal for outdoor use.

Main features of the Domizio wood-fired oven:

• Rear venting system without chimney.
• Wood saving and higher thermal efficiency.
• 3x430 stainless steel tops with refractory stone base.
• Minimal design and weather resistance.
• Accessories included: grids, pan, trolley, thermometer and timer.

The traditional flue has been replaced by a rear vent system, which not only improves the performance of the oven but also gives it a more modern, minimalist aesthetic.

This is channelled through an interstitial space between the firing chamber and the outer casing, ensuring even and optimized heat distribution. The system is designed to retain heat longer, providing high thermal efficiency and reducing wood consumption, resulting in significant savings with each use.

The cooling process takes place gradually, allowing the residual temperatures to be used for cooking different dishes with less energy consumption.

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

Interior of cooking chamber and ventilation chimney made of 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 convenient support grids, one for each work surface, and a pan with dimensions of: 79 cm long, 39 cm wide and 3.5 cm high.

Detail of the interior light.

The ventilation system is undoubtedly one of the most advanced of those fitted in ovens on the market today. The cooking chamber, made of special stainless steel, is separated from the combustion chamber by a triple layer consisting of:

• Steel top;
• Refractory plate

This allows even heat distribution over the entire surface of the oven and prevents the formation of zones at different temperatures 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. This, in addition to distributing heat to the front of the oven as well, also performs a second useful function, acting as a barrier to the heat inside the chamber when the door is opened, blocking it from escaping to the outside resulting in a drop in temperature.

Detail of the basic refractory slab that can be used directly for baking pizzas, breads, cakes, etc.

Detail of the side support rails

Exceptionally strong doors, which emphasize the great solidity of this oven.

The cooking chamber door is equipped with large, high-visibility glass, plus a strong ceramic fibre gasket to achieve an almost emetic closure of the door.

Combustion chamber door with knob for closing air cavities.

Combustion chamber

Wood support grate, equipped with various anti-deformation slots, with ash drawer at the bottom. It can be easily removed thanks to the convenient side guides.

Brazier tray.

Detail of the gasket insulating the combustion chamber door.

Stainless steel handles.

Rear-mounted current transformer (220V to 12 volts, for ventilation and interior light operation).

Thermostat for controlling the cooking temperature.

Wheels and handles for easy transport.

Trolley with internal warming compartment, useful for keeping food warm once it has been baked, or can also be used as storage space