Pizza oven with coal/wood and gas combustion.
The combustion and charcoal formation zone is separated from the baking chamber and equipped with a drawer to collect the ashes from the side brazier.
The hot air in the chamber is volumetric and continuous (cyclometric). The ecological methane or propane-methane gas burner is assisted by a fan which favours air recirculation.
The recirculation of the combustion gases occurs through a continuous heat cycle, which helps to consume the gas efficiently.
The temperature of the firing plane and the independent dome is controlled by a digital control.