WOOD-FIRED PIZZA OVEN
D I M E N S I O N S
modello capri 0.9M
modello capri 1.1M
modello capri 1.4M
modello capri 1.5M
S P E C S H E E T S
modello capri 0.9M
modello capri 1.1M
modello capri 1.4M
modello capri 1.5M
discover cirigliano forni
Euro Gourmet, parent company to Euro Restaurant Solutions, has obtained UL approval for the exclusive U.S. distributorship of these state-of-the-art, yet deeply traditional pizza ovens. Cirigliano Forni has been crafting wood-burning ovens for nearly a century and this family business is now in its third generation.
Cirigliano Forni ovens are the most requested in the market, not only in Italy but all over the globe. They are one of the only manufacturers to craft refractory brick wood-burning pizza ovens in all different dimensions. The ovens can be adapted to many different spaces and styles, per your custom requests.
The interior and the cooking surface are made from refractory bricks with a specially insulated base to result in even temperatures and consistent, uniform cooking. The dome is reinforced with a metal wire mesh and spray refractory cement to enable usage at high temperatures.
Cirigliano Forni ovens are the choice oven of 9 time world pizza champion, Tony Gemignani. Tony is the first competitor to ever win both baking and acrobatic titles in Italy's World Pizza Championships, as well as a plethora of other awards. With all of these awards, Tony decided to share his experience and knowledge with others through his book "pizza" and by starting the first pizza school in the United States, The International School of Pizza. Here Tony teaches classic italian style pizza, pizza in Teglia (Sicilian style pizza), Pizza in Pala Romana (Roman style pizza), Neopolitan style pizza and American style pizza, including New York style pizza, Chicago style pizza, and California style pizza. All of these classes are taught using the Cirigliano Forni wood-fired pizza oven with custom black and red tile.
For More Information, please utilize the links below to find more information about the individual ovens: