Valoriani Rotating Wood and Gas Pizza Oven ROTATING120

A rotating deck ensures even heat distribution, eliminating the need to turn pizzas manually. This oven supports both wood and gas fuels, offering the option of wood's smoky flavour or gas's precise temperature control. Heat is absorbed and radiated by a refractory cotto baking floor, while a bespoke Spitfire gas burner beneath the dome maintains consistent temperatures. Valoriani's R.H.S.® system recycles hot air under the floor, improving efficiency and reducing fuel consumption while delivering the crisp crust and leopard-spotted blisters characteristic of Neapolitan-style pizza.

To begin, the operator ignites the wood fire or gas burner and sets the desired dome temperature using the control panel. Once the oven reaches the target temperature, the rotating floor is activated, with adjustable speed to match the baking time of each batch. Pizzas are placed directly onto the moving deck, travelling in a continuous circle beneath the dome. The control panel provides real-time readings for dome temperature, floor temperature, and R.H.S. system status, allowing the operator to monitor the bake without opening the door.

The baking floor is crafted from refractory cotto, selected for its heat retention and resistance to thermal shock. High-quality insulation materials line the dome and walls, reducing heat loss and keeping the exterior cool. A tailor-made Spitfire gas burner delivers instant, adjustable flames, while the R.H.S.® ducting beneath the floor captures and reuses waste heat. The oven's exterior is available with metal side panels or a customisable mosaic dome, depending on the chosen finish.

Controls include a digital display for dome temperature, a separate readout for floor temperature, a dial for adjusting floor rotation speed, a timer, and a gauge for the R.H.S. system. The electrical supply powers the motor driving the rotating deck and control circuitry, while the gas input handles the primary heating. The oven's weight requires a sturdy floor and mechanical handling equipment for positioning, and its dimensions demand a dedicated kitchen space.

Maintenance involves brushing the refractory cotto floor clean after each service and wiping the dome and burner ports to remove ash or grease. Insulation panels and R.H.S. ducting should be checked periodically for debris that could obstruct airflow. The oven is available in wood-only or wood-and-gas configurations, with the dome finish specified as plain metal or mosaic at the time of order.

This model represents Valoriani's professional rotating pizza ovens, blending traditional refractory construction with advanced heat-management technology.