Valoriani Verace120 Wood Pizza Oven for Professional Kitchens

A wood-fired pizza oven that channels heat beneath the baking floor to maintain even temperatures across every inch of stone. The Valoriani Verace120 uses a patented Recycling Heating System (R.H.S.) that captures emissions and directs them back under the floor, preventing cold spots even in the corners furthest from the fire. This closed-loop circulation means the oven reaches high temperatures with less fuel, while cleaner combustion meets strict international air-quality standards.

The oven is loaded by sliding pizzas directly onto the stone floor through a wide front opening. Heat radiates from the stone and the vaulted dome above, cooking the base and topping simultaneously. A single control damper adjusts the airflow to the firebox, letting the operator fine-tune the intensity of the flame and the temperature of the baking surface. Once the fire is lit, the R.H.S. begins recycling heat within minutes, stabilising the floor temperature so each pizza emerges with a crisp, evenly charred crust.

Built from dense refractory materials, the Verace120 retains heat for hours after the fire has died down. The outer shell is finished in stainless steel, while the interior dome and floor are shaped from high-temperature clay bricks that absorb and radiate heat evenly. A small electric fan, powered by a 220-240 V supply, assists the R.H.S. in circulating hot gases beneath the floor.

The 1200 mm square baking chamber holds five to six pizzas of 28-30 cm diameter at once. The oven stands 2000 mm tall on a base that raises the cooking surface to a comfortable worktop height, with an overall footprint of 1600 mm by 1896 mm. At 1700 kg, the unit is delivered on a pallet and must be positioned on a reinforced floor or a purpose-built frame.

The temperature range of 250 to 470 °C opens a wide spectrum of cooking: Neapolitan pizzas at the upper end, slower-baked Roman styles at the lower, and everything from flatbreads to roasted vegetables in between. The 29 kW maximum power rating reflects the peak heat output when the fire is at full draw, while the 300 W electrical load covers the circulation fan and any optional lighting.

Cleaning is limited to brushing ash from the firebox and wiping the stone floor with a damp cloth once the oven has cooled. The refractory bricks and stainless steel surfaces resist thermal shock, so there is no need for seasoning or chemical treatments. The A.V.P.N. approval confirms the oven meets the strict standards of the Associazione Verace Pizza Napoletana, ensuring authentic results every service.

The Verace120 is listed in the VALORIANI commercial ovens catalogue under wood-fired models.