$2,499.00
The new Subito Cotto 60 is a perfect wood-burning oven for small gatherings and groups. The 23+ inches of internal diameter is ideal for an individual size pizza, will heat up quickly and have you cooking in no time! Easy to move but capable of restaurant-quality results, the Subito Cotto 60 will soon be the focal point of your back yard!
Shipping Weight | 600 lbs. |
---|---|
Dimensions | 42 × 48 × 40 in |
Color |
White, Red, Black |
The Subito Cotto line of wood-burning Pizza Ovens is hand made
in Italy by Zio Ciro, a company with over 20 years of experience working with
pizza ovens and other refractory products.
Every Subito Cotto ovens require minimal assembly and is
partially cured at the factory, giving our customers the opportunity to be
baking in hardly any time!
Your Subito Cotto 60 oven include:
A refractory dome
A metal door
A chimney flue
A cover
The oven is built on a metal base that features 4 metal support
legs that allow for countertop installation while giving enough clearance to
accommodate the gas burner on the gas models;
If you decided to install the oven on the available stand, this
can be accomplished by assembling the stand with its support crossbars and by
inserting the oven base inside the legs of the stand.
The base of the oven is insulated with a a thick layer of
expanded clay, the refractory dome is covered by a layer of high-temperature
rock wool insulator, and protected by a patented composite outer shelf, that
protects the oven from the elements and gives our ovens their unique look.
Curing is the process by which your oven is gradually and uniformly dried out of the humidity that might have been accumulated in the oven during the building and assembly stages.
During the process of heating up, thermal expansion occurs, and to maintain the same rate of expansion and to prevent structural cracks, the materials need to be as dry as possible.
Small hairline expansion lines are normal and will not affect the performance of your oven, while larger, structural cracks could diminish its efficiency and cause issues down the road, so this is a step you do not want to skip or rush through! While curing fires do not need to occur on consecutive days, best results have been achieved with no more than two days between heat cycles.
The objective of curing a wood burning Subito Cotto pizza oven is to increase the temperature inside the oven gradually (no more than 50 degrees C/hour), avoiding thermal shock.
To achieve that, start a small fire in a separate location, such as a charcoal chimney starter or roasting pan, and only place the pan in the oven when the flames have decreased in intensity (you want to avoid a flame that touches the dome). Add coals or small amounts of wood to feed the fire while avoiding large pieces that would generate a large flame, moving the pan inside the oven every 30 minutes or so to ensure the entire floor is heats up evenly.
Once your entire oven has reached 200 degrees Celsius (dome, walls and floor), maintain that temperature for around 2 hours let the fire go out and allow your oven to return to ambient temperature.
You will need to repeat those steps for every curing fire, with the following temperature targets:
The remaining curing fires can be started directly in the oven, as long as the fires are small and you allow your oven to heat up slowly. During the third or fourth fire, the oven will start releasing some moisture as small droplets of water dripping from the metal base of the oven; once this process starts, maintain the oven at a stable temperature until the dripping stops. This process can take several fires to complete, once it does resume the curing process with the following schedule:
The curing process can also been accomplished using a small cast iron burner; Several are available, ensure you select one with an thermal output suitable to your oven. This set up is also useful for customers that reside in colder climates, as it will allow for a gentle warming up of the oven during cold weather days ( 40F or less)
If using a burner to cure/pre-heat the oven, always ensure the length of the black pipe connecting the venturi to the burner head is long enough to keep the gas hose outside the oven.
If you would like to use small burner to cure your oven you can consider this models:
https://tejassmokers.com/Low-Pressure-Burners/543
or
https://www.amazon.com/dp/B0838YX4KX/ref=cm_sw_r_cp_api_glt_fabc_S8D3WNRTEDW7XDWC9XVG
Please ensure the burner you choose has a BTU rating in the 40/50K BTU`s range.
If using a burner to cure/pre-heat the oven, always ensure the length of the black pipe connecting the ventury to the burner head is long enough to keep the gas hose outside the oven.
READ ALL INSTRUCTION CAREFULLY BEFORE INSTALLING AND USING YOUR SUBITO COTTO OVEN. FAILURE TO FOLLOW INSTRUCTIONS MAY RESULT IN PROPERTY DAMAGE, PERSONAL INJURY OR EVEN DEATH
How to set up your wood fire oven.
How to care for your oven.