Home Line
Home Line ovens are thought to satisfy the needs of small and large families. They are made using only natural refractory products.
Cooking surface is made by 4 or 6 slabs refractory material having high heat storage; the dome is made by 2 or more snap fit elements making the cooking chamber.
The shape of the dome enables food to cook in an even flame and enriches them with the flavour of wood stove cooking.
There are 4 models available: ø80 cm, ø100 cm, ø110 cm or with elliptical shape 110×140 cm.
They are supplied together with metal door with temperature gauge.
The wide mouth version, mainly used in Liguria for the making of farinata and focaccia col formaggio, enables the introductions of bigger baking pans. Insulation kit, arch and flue outlet connector are sold separately.
Heat storage
Easy to assemble
Even temperature
Long lasting
Technical Features
Home Line 80
External dimensions
98 X 106
Flue outlet diameter
Ø 20 cm
Internal dimensions
Ø 82
Wood consumption
4 Kg / h
Weight
21o Kg
Mouth dimensions
44 X 26
Wide mouth dimensions
56 X 26
No of pizzas
2 / 3
Heating time
30 min
Required space
135 X 135
Home Line 100
External dimensions
112 X 124
Flue outlet diameter
Ø 20 cm
Internal dimensions
Ø 100
Wood consumption
5 Kg / h
Weight
360 Kg
Mouth dimensions
49 X 27
Wide mouth dimensions
68 X 27
No of pizzas
4 / 5
Heating time
35 min
Required space
150 X 155
Home Line 110
External dimensions
112 X 124
Flue outlet diameter
Ø 20 cm
Internal dimensions
Ø 110
Wood consumption
5 Kg / h
Weight
37o Kg
Mouth dimensions
49 X 27
Wide mouth dimensions
68 X 27
No of pizzas
5 / 6
Heating time
40 min
Required space
160 X 165
Home Line 110×140
External dimensions
122 X 164
Flue outlet diameter
Ø 20 cm
Internal dimensions
114×140
Wood consumption
7 Kg / h
Weight
46o Kg
Mouth dimensions
49 X 27
Wide mouth dimensions
68 X 27
No of pizzas
7 / 8
Heating time
60 min
Required space
180 X 200
What’s the Wide Mouth Version ?
The Wide Mouth version is widespread in Liguria. It consists of a slot, in the lower part of the arch and of the dome that allows to introduce big oven pans in the oven. These oven pans are used to cook traditional recipes such as farinata (made with chickpeas flour) and the typical focaccia col formaggio from Recco (near Genoa).
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