Subito Cotto 60 Wood/Gas

$3,999.00

The new Subito Cotto 60 is the perfect solution for those seeking a small oven that is capable of delivering professional-grade results. The combination of the Subito Cotto 60 and the Avanzini P1 gas burner will allow you to use your oven with either source of fuel for added flexibility and maximization of the cooking surface!

Additional Information

Shipping Weight	600 lbs.
Dimensions	42 × 48 × 40 in
Color	White, Red, Black

Please allow 7 to 10 days for processing and shipping.

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 oven will include:

A refractory dome
A metal door
A chimney flue

A Metal Stand

A flame diffuser

A propane regulator (Propane models only)

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.

CAUTION

The use of the gas burner is limited to outside use only.

Install your oven in an area protected from wind gusts that might prevent the burner from functioning safely and efficiently.

Never run your burner unattended.

The use of the burner, while a wood fire is active, is forbidden.

All gas burners are fitted with a propane orifice. Natural gas
orifices are available during purchase, either on stock or as a special-order
item.

Please perform a gas leak test before using the gas burner as the gas fittings could become loose during transportation.

Please contact us for availability or special installation
requirements.

The Avanzini P1 Drago gas burner is an atmospheric gas burner developed to complement the capabilities of the Subito Cotto 60 and Subito Cotto 80 pizza ovens. Its reliability, quietness of operation, and efficiency make this burner a best-seller among residential customers.

To ensure its optimal performance, the burner requires a gas connection using a 1/2 inch gas hose and a regulator with a 1/2 inch outlet. Smaller gas hoses may restrict the gas flow preventing the burner from reaching its rated output.

CAUTION

The use of the gas burner is limited to outside use only . The use of the burner, while a wood fire is active, is forbidden.

All gas burners are fitted with a propane orifice. Natural gas orifices are available during purchase, either on stock or as a special order item.

Since the fittings could become loose during transportation, please perform a leak check before using the gas burner.

Please contact us for availability or special installation requirements.

Avanzini P1 instructions

MODEL	Thermal Output						Pressure		Volume		Connection BSP	Weight in Kg
	in Kw		in Kcal/h		in BTU		in mbar		in Nm3/h
	Min	Max	Min	Max	Min	Max	Min	Max	Min	Max
DRAGO P1 Natural Gas	6	15	5000	13000	20.470	51.180	15	25	0,63	1,58	1/2″	4
DRAGO P1 Propane	6	15	5000	13000	20.470	51.180	25	50	0,20	0,54	1/2″	4

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:

1^st Fire 200 C/2 hours
2^nd Fire 250 C/3 Hours
3^rd Fire 300 C/2 hours

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:

4^th Fire 350 C/3 hours
5^th Fire 400 C/2 hours
6^thFire 450 C/2 hours

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 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

FOLLOW the instruction for curing your wood fired oven. Failure to follow the curing instructions can cause damage to the oven.
ALWAYS ensure that children and pets are kept at a safe distance from your wood fired oven, both during and after operation. We suggest children under the age of 16 should be supervised when using the oven
ALWAYS ensure the oven is sited on a level base. The stand MUST NOT tilt
DO NOT modify in any way the wood fired oven from the manufacturer specifications
DO NOT block the flue pipe
ONLY USE untreated, well-seasoned, dry hard wood
DO NOT burn rubbish in your oven
DO NOT use any kind of flammable liquids or fuel (Including, but not limited to firelighter fluid, gasoline, diesel, Kerosene etc.) at any time to start or maintain a fire
BEWARE of High internal temperatures. Your oven can easily reach temperatures in excess of 400C°, use caution when cooking and baking food in your oven
DO NOT insert unprotected hands or arms inside your wood burning oven while or after operations. If burns occur, immerse in cold water and seek medical advice
ALWAYS used approved bakeware, long utensils, gloves and mitts when using your wood fired oven
DO NOT leave a fire unsupervised.
DO NOT allow your oven to become wet. If it does, wait until the oven is fully dry (at least a full week since water intrusion) and follow your curing instructions to dry it properly before use. You can use a space heater before the first curing fire to reduce the moisture content.
DO NOT use water to calm or extinguish a fire, except in an emergency
DISPOSE of cool ash in an approved bin, add to compost or spread it on garden as nutrient.
DO NOT inhale ash or dust.
DO NOT place frozen foods in a hot oven.

How to set up your wood fire oven.

Follow the Assembly instructions.
Check that all bolts are securely tightened using an adjustable wrench.
Decide where to place your stand. It needs to be on the heart and level surface, preferably in a concrete, tiled or decked area, which can easily hold the weight of the oven (depending on the model, it can exceed 750 pounds)
there is a risk of toppling if not sited level or if sited on soft ground. To prevent the risk of toppling we recommend siting the oven up against a wall, fence or hedge.
DO NOT lean against the oven.
Make sure the oven is in a safe distance from any flammable surfaces and that there is enough space around the flu pipe for smoke to disperse.

How to care for your oven.

You do not need to clean the oven with cleaning product because the high temperature will kill any germs or bacteria. Any food spillage will simply get burned to ashes which you can sweep out each use or when ash has built up, allow the ash to cool and sweep it out the oven with a metal brush into a suitable metal container. Afterwards you can use the cool ashes as fertilizer.
Never throw water into the oven or introduce frozen food into a hot oven, as the thermal shock could damage the oven.
It’s a good idea to clean the flu pipe every once in a while. Use a brush to loosen up any soot stuck inside the pipe or underneath the rain cap.
Metal components may be resprayed with heat resistant paint such as barbecue paint available in a DIY stores
The different density between the refractory concrete and mortar allows for thermal expansion and contraction. Over time, it might be necessary to touch up the seams between the concrete parts to maintain optimal performance.

Assembled Ovens

Gas Burners

Oven Kits

Accessories