Fontana INC57x45QV - Built-in Wood-fired Oven

The traditional built-in oven from Fontana's INC QV line combines efficient performance with an elegant design, boasting a special 'Quadra' line that facilitates lining operations.

This model features a large cooking chamber measuring 57 cm in depth, 45 cm in length and 42 cm in height. With 3 hobs, it can bake 1 pizza and 2-4 kg of bread per hob, thereby offering a versatile and large cooking capacity.

The INC QV oven is designed to combine functionality, efficiency, durability and aesthetic appeal. Its main advantages include:

• Reduced wood consumption: only 2 kg of wood is enough for several consecutive preparations, thus ensuring high energy efficiency.
• Hygiene and convenience: the easily removable shelves within the cooking chamber keep food away from ash, embers and wood (often dirty or polluted), thus preventing contamination and ensuring cleaner cooking.
• Easy management: the separation of cooking and heating areas allows precise temperature control and easier management of the cooking process.
• Reduced time: the oven reaches cooking temperature quickly, saving valuable time.

These aspects are further enhanced by the benefits of wood-fired cooking, which offers unmatched flavours, a unique aroma, and is a natural and extremely low-fat cooking method.

Size and features of this model include:

• 3 hobs
• Useful cooking chamber depth: 57 cm
• Useful cooking chamber width: 45 cm
• Useful cooking chamber height: 42 cm
• Weight: 230 kg

The oven is made of steel sheets treated for use at high temperatures while the outer casing is made of painted electro-galvanised sheet metal.

The doors are also incredibly sturdy and durable, with a practical release system for secure locking. In general, the entire structure of this wood-fired oven is highly robust thanks to the thickness and quality of the various types of steel used: this feature gives it a considerable weight for its category: 230 kg.

The ventilation system is certainly cutting-edge among those currently installed in ovens on the market.

The hob chamber, made of special stainless steel, is separated from the firing chamber by a double layer made of:

• A steel top,
• Refractory slab,

This allows even heat distribution over the entire oven surface, preventing the formation of zones at different temperatures, which could be detrimental to even baking.

For the vast majority of wood-fired ovens on the market today, the ventilation motor is fitted at the bottom of the chamber, with direct air emission from the back.

Ventilation is channelled not only laterally but also underneath the refractory slab.

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

The core of the oven, consisting of the firing and the cooking chamber, is insulated with a thick layer of rock wool, which keeps an even temperature inside the chamber and prevents excessive heating of the outer oven linings.

This would undoubtedly lower the thermal efficiency, with a consequent increase in wood consumption.

Stainless steel cooking chamber interior and ventilation chimney.

A special ‘’outlet‘’ is provided to remove moisture from the air and create a drier cooking chamber interior.

Such a steam ‘’discharge‘’ must not under any circumstances be modified or connected to piping.

Exceptionally sturdy doors, emphasising the great robustness of this oven.

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

- Detail of the door insulation gasket.

The burner door is also fitted with glass, allowing a constant view of the fire status.

Handles with knob, covered in black ceramic.

-Detail of the thermostat for controlling the cooking temperature.

-Detail of the timer, useful for setting it according to cooking time.

The wood support grate is made of sturdy sheet metal and is equipped with several non-deforming grooves with an ashtray at the bottom. It can be easily removed thanks to the convenient side guides.

- Detail of the embers collecting tray.

The chimney is fitted with a regulation valve: once the desired temperature is reached, reducing the smoke outlet results in keeping the generated heat inside, thus achieving a more stable temperature and less wood consumption.

Chimney diameter: 16 cm.

Smoke max. temperature: 190°

- Detail of the closed valve inside the chimney.

- Detail of the open valve inside the chimney.

The oven is equipped with electric lighting.

- Detail of the dual interior light.

The position of the chimney is carefully designed to optimise the ‘draught’ and route of the hot smoke, evenly lapping the cooking chamber without the formation of ‘preferential routes’ that could cause excessive heating of certain parts.

SMOKE VALVE and AIR REGULATION: When the air regulator is closed, there is still a certain air flow through the lower part of the door. The same thing happens with the smoke valve in closed mode, where a smoke outlet flow is guaranteed to prevent stagnation and a build-up of CO2.

Additional oven features:

Rear-mounted power converter (converts power, for ventilation and internal lighting operation)

Detail of the oven grip.

Detail of the steam release valve.