Fontana INC80X65QV - Built-in Wood-fired Oven

The INC QV traditional built-in oven by Fontana is an excellent choice for those who wish to combine functionality, efficiency and aesthetic design. This model stands out for its ability to simplify lining operations thanks to its linear shape and spacious cooking chamber, which measures 80 cm deep, 65 cm long and 45 cm high.

With three baking decks, each capable of holding up to 3 pizzas or 7-9 kg of bread, the INC QV over offers extraordinary versatility for various culinary needs. Another great advantage is the low wood consumption: only 3.6 kg is needed to bake several pizzas consecutively, allowing significant energy savings.

Hygiene and practicality are ensured but the easily removable shelves, which prevent the food from coming into contact with ash, embers, dirty wood or smoke. This feature makes cooking not only healthier, but also safer. Cooking and heating management is facilitated by the separation of the cooking and heating chambers, allowing precise temperature and cooking control.

Heating times are reduced, thanks to the oven design that allows the desired baking temperature to be reached quickly.

Total weight of 385 kg.

The traditional built-in oven INC QV by Fontana establishes itself as an ideal solution for those looking for wood-fired cooking that enhances flavour and fragrance, offering a natural, low-fat cooking experience.

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: 385 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:

• A steel top table
• A 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.

The central body of the oven, consisting of the combustion chamber and the cooking chamber, is insulated with a thick layer of rock wool, which allows the temperature inside the chamber to be kept constant, avoiding excessive heating of the oven outer sheets.

This would undoubtedly cause a decrease in thermal efficiency, with a consequent increase in wood consumption.

Inner side of the 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 3 convenient support grids, one for each work surface, 2 smaller baking trays of the dimensions of: 55 cm long, 37 cm deep and 3 cm high.  And finally, 1 larger baking tray, measuring: 73 cm in length, 57 cm in depth and 3.5 cm in height.

Exceptionally sturdy doors, which underline 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.

- Focus on the timer, useful for setting the timer according to cooking time.

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: 16 cm

Smoke maximum temperature: 190°

- 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 double inner light

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