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The diagrams and tips on this page will give you some insight into the dimensions required for the oven and it's supporting structure, and how the installation works. The main point to keep in mind when planning a supporting structure for the oven is that the oven domes come in different sizes, so your installation planning will vary depending on which size you choose (refer to the table below). 

Pizzeria Special Commercial Sizes 135 145 155 165
Width 
Outside width of dome 1340 1460 1600 1750
Insulation gap 100 on each side 200 200 200 200
Base width overall 1540 1660 1800 1950
External brick wall 110 on each side 220 220 220 220
Total structural width 1760 1880 2020 2170
Depth 
Brick wall 110 110 110 110
Insulation between dome and wall at back wall 100 100 100 100
Full length of oven 1380 1550 1730 1860
Arch and ledge 580mm(-100mm ledge overhang) 480 480 480 480
Total structural depth 2070 2240 2420 2550
Oven floor diameter 1200 1310 1450 1580
Cooking area 1.25mē 1.35mē 1.8mē 2.1mē
Diagram 1 (above) gives a guide to the blockwork needed to support the oven. Note that the height of the oven can be varied to suit.

In Diagram 2 (above), you can see how the ovens achieve their energy efficiency with the surrounding insulation layers. Allow a minimum of 80mm insulation gap between the dome and the wall of the enclosure (even more if you have the space). This diagram assumes a traditional square enclosure, however this design can be modified to different shapes or styles as long as there is sufficient space between the dome and the wall for insulation. Allow 110mm for one brick width and 220mm for two. Note that Refrax simply refers to the special mortar used to cement the oven panels together.

Diagram 3 (above) gives a clear view of the front arch and neck sections from both a cross section and bird's eye view. The exhaust outlet is rectangular. An adaptor is included to port to it to a 30cm circular chimney shape. Check local council requirement on exhaust regulations.


Diagram 4 (above) shows a bird's eye view and cross section of the dome structure. The dome is made up of 9 individual pieces seen below

Diagram 5 (above) represents the oven assembly sequence. 1) Floor 2) Mouth to oven 3) Dome panels 4) Dome cap 5) Dome panel 6) Crown brick support for base structure 7) Arch at front 8) Ledge (can overhang 100mm) 9) Firewood support

 

Diagram 6 (above) shows the commercial models named 135, 145, 155, 165 and 185. For more details about technical aspects of the ovens or installation simply email or call Refrax directly.



Refrax Pty Ltd - Sydney Australia
Tel ( 02) 9713 8525 Fax ( 02) 9712 1851
Mob 0418 378 525 ACN 093 709 285
info@refrax.com.au


 

 

 

 

 

 

Refrax are Australia's premier importers of quality wood fired pizza ovens from Italy. These terra-cotta designs are suitable for both domestic and commercial use. The design has evolved over many years to become the proven leader in the demanding, sophisticated European market and is acknowledged worldwide as the superior wood fired oven. Baking in a wood fired oven is a time-honoured, traditional method which gives a variety of foods such as pizza, focacce, bruschette, breads, pastas, cakes and even roasts a flavour unmatched by any other style of cooking. The simple and energy efficient design provides a large cooking area with constant high temperatures, between 300 and 350 degrees Celsius, will bake much faster than any other oven. Up to 10 pizzas can be cooked simultaneously in as little as 2-3 minutes. The following morning, oven temperatures are still high enough to be suitable for baking roasts and vegetables. pizza ovens The visual impact and warmth generated by these ovens create character and ambiance in any environment and, positioned in the correct location, creates a focal point of activity where everyone can see first-hand the skills involved in making pizza the traditional way. The ovens are made in Italy by skilled artisans combining the experience of past generations with the technology of today. Manufactured using a mix of special cement and the best 'cotto Toscana' clay from the hills of Tuscany, individual pieces are formed in moulds and baked to produce a series of ingenious, interlocking shapes. These pre-cast units are then simply and easily assembled to form the self-supporting domed oven. The use of a modern mixture of cement and terracotta as a refractory material is designed to give the ovens a high thermal efficiency rating with a minimum use of fuel, thus making them very economical to operate. Refrax pizza ovens The optimum temperature for baking pizzas at 340 degrees Celsius is easily sustained and residual heat is retained overnight. The following morning, oven temperatures of approximately 200 degrees are perfect for baking roasts, game, vegetables etc. These ovens comply with stringent European guidelines on energy efficiency. They have been tested for odour emissions and when fitted with the recommended exhaust system, comply with the odour design criterion as required by the NSW EPA. Upon request, a gas back-up kit can be fitted. Only AGL parts, which comply with the NSW gas standards, are used. Assembly is easy and straightforward. The ovens are bricked in and insulated using sand, rockwool and vermiculite, and installation can be supervised by Refrax staff. Because the terracotta units are pre-cast, they interlock together easily to create the oven base and self-supporting dome. The exhaust system is fitted after construction. Maintenance is quick, and easy - a regular sweep with a brush to remove the ashes is all that is required. For more advice on these unique ovens, simply contact Refrax