Vitcas Outdoor Pizza Oven L (Large, Grey)

How long does the oven retain heat after firing?

The superior insulation system keeps the oven hot enough for cooking 12-24 hours after the fire dies down. High-temperature pizza cooking is possible for 2-3 hours, followed by bread baking temperatures for 6-8 hours. The next day, residual heat remains suitable for slow cooking, drying herbs or warming food. This extended heat retention is what sets refractory brick ovens apart from steel alternatives.

What's included in the complete kit?

The kit contains all materials needed for construction: fire clay bricks, heatproof mortar, cement, insulation boards, fibre blanket and pre-cast arch sections for the door opening. You also receive detailed assembly instructions. The only additional items needed are basic tools and a suitable foundation base. This complete approach ensures all components work together properly.

How much space do I need for installation?

The oven dimensions are 132cm length x 100cm width x 49cm height, weighing 400kg when assembled. You need a reinforced concrete base capable of supporting this weight, plus clearance space around all sides for safety. Allow at least 2 metres clearance from combustible materials and adequate ventilation above. Check local building regulations as some areas require permits for outdoor ovens.

Can this oven be used commercially?

Yes, the large capacity and robust construction make it suitable for commercial use in restaurants, cafes or catering businesses. The 3-4 pizza capacity and extended heat retention support high-volume cooking. However, check local health department requirements and building codes for commercial food preparation equipment. Some areas have specific ventilation and safety requirements for commercial installations.

How long does it take to heat up?

Initial heating from cold takes 45-60 minutes to reach pizza cooking temperatures of 400-450°C. The thick refractory walls need time to absorb heat thoroughly. Once heated, the oven maintains temperature for hours. Subsequent firings heat faster as the thermal mass retains some warmth. Plan your cooking schedule accordingly, starting the fire well before you need to cook.

What type of wood should I use?

Use only seasoned hardwoods like oak, ash, beech or fruit woods. Avoid softwoods like pine which contain resins that create excessive smoke and poor flavours. Wood should be dried to below 20% moisture content and cut to fit your firebox. Smaller pieces ignite faster for initial heating, while larger logs maintain steady heat. Never use treated timber, painted wood or manufactured wood products.

Is assembly difficult for a DIY project?

The pre-built design simplifies assembly compared to building from individual bricks. Basic DIY skills and common tools are sufficient. The most challenging aspect is creating a proper foundation base that's level and strong enough. Assembly involves positioning the pre-cast sections and applying mortar joints. Allow 1-2 days for assembly plus curing time before first use. Detailed instructions guide you through each step.

How do I maintain the oven?

Regular maintenance involves removing ash after each use and checking for cracks in the mortar joints. Brush the cooking surface clean when cool. Annual inspection of the chimney and door area prevents problems. Small cracks can be repaired with heatproof mortar. Protect the oven from rain with a cover when not in use. The refractory materials are extremely durable but benefit from protection against freeze-thaw cycles.