In an indirect fired wood oven , combustion takes place in a separate chamber from the one where food is cooked isolating the two compartments between them.

In this way the smoke does not come in contact with the preparations, because it comes out through the chimney. This feature allows the oven to simultaneously cook several dishes at the same time, satisfying the requirements of the most demanding food enthusiasts.

This type of ovens, thanks to its particular technology is able to reach high temperatures in a short time, keeping the temperature steady and allowing to cook for many hours, shortening the preheating time of typical traditional ovens.

This system also allows you to use in proportion very little wood for cooking, for extreme comfort, convenience and a substantial saving in time and money.

Cooking with wood fire guarantees unbeatable results in terms of perfect cooking of food, fragrance and a strong fat reduction, thanks to the high caloric power generated.

The indirect-fired wood oven was invented 30 years ago by Giovanni Fontana , with the clear purpose of creating a cooking solution that avoided the installation and use difficulties  typical of the traditional refractory oven, but above all that assured the possibility of cooking for many hours uninterruptedly, avoiding the inconvenience of pre-heating typical of traditional ovens.