While in the past many wood-fired ovens were made from natural clay and terra cotta (baked earth) found in the ground, advanced engineering has created new materials that have dramatically improved pizza oven performance. Today's wood-fired ovens heat up more quickly, and hold their heat much longer than their old-fashioned predecessors. Sophisticated new refractory materials have taken much of the care (and hassle) out of owning a wood fired oven.
Our producer is a global leader in refractory technology. As Italy's largest producer of both wood-fired ovens and refractory building materials, they are at the leading edge of refractory technology. Using advanced thermal engineering, they combine highly refined alumina with tempered, woven silica fibers to create the world's most sophisticated oven material. In fact, they make the bricks, insulation and mortars their competitors use to install pizza ovens and fireplaces.
We use the same refractory material to make our Casa and Premio residential oven lines as we use for our Ristorante commercial oven family. The only differences between the commercial and residential ovens is the thickness of the material, the tempering heat and the size of the ovens. No other producer can make that claim.
As the producer of RefMix, Italy's most popular brand of refractory mortar, our producers place in the global market is clear. Their position is underscored by the fact that their ovens are being used by the European Union (EU) to create its upcoming standards for wood fired ovens.
When trying to describe the differences between a clay oven and a tempered refractory oven, we often think about the differences between a clay brick and a fire brick. While you can buy a clay brick for around $.25, quality tempered fired bricks cost $1.50 or more. The difference in quality is clear.
For the homeowner, restaurateur or cater, the advances we have made in oven refractory material mean a better oven, at a better price. |
