Formex wood-fired oven
Formex wood-fired ovens bake pizza, bread and roasts over a real wood fire, for the flavour and crust you only get from a live flame. The dome is built from moulded refractory pieces rated to 1,300°C and sits on a floor of volcanic lava stone, and the insulation means it needs less wood to stay at temperature. The oven is modular, so it goes together on site in a few hours, and you finish the outside to suit your kitchen: tile, plaster, stone or brick.
Key specs
Sizes
Options
Why choose a Formex wood-fired oven
Real wood-fired flavour
Hardwoods such as oak, olive or ash give pizza, bread and roasts the aroma and crust of traditional cooking.
Holds its heat
A refractory dome and good insulation mean less wood to keep the oven at temperature through service.
Part of the room
Finish the outside in tile, plaster, stone or brick, so the oven suits an open kitchen.
Quick to install
The modular pieces go together on site in a few hours.
How we supply it
Tell us what you’ll bake, how busy you get and where the oven will go, and we’ll recommend the right size.
Site survey
We check your space, power, access and products before we recommend a model.
Installation and commissioning
We deliver it, install it and run it in on your floor.
Operator training
Your team learns to run, clean and look after it before we hand over.
Servicing and genuine parts
Full servicing and maintenance, with parts direct from the manufacturer.
We reply to every enquiry within 48 hours.
Wood-fired oven FAQs
Which size do I need?
It depends on how many pizzas you bake at once and the space you have. The Small has a 100 cm floor and the Maxi 180 cm. Tell us about your busiest hour and we’ll recommend a size.
Can it run on gas?
Yes, a gas adaptation is available as an option.
What wood does it burn?
Hardwoods such as oak, olive or ash.