Alfa ovens reach up to 500°C, letting you cook Italian-style pizzas in just 90 seconds—something regular ovens can’t achieve!

Forninox™ technology, patented by Alfa, combines stainless steel with refractory bricks to create ovens that heat up faster, stay hot longer, and use less energy. Plus, they’re lightweight and easy to move!

Alfa ovens come in various sizes, with options to cook anywhere from one to five pizzas at a time.

Alfa steel ovens are simpler to use than traditional refractory ones as you can manage fire more easily thanks to their compact structure that allows hot air to circulate inside them and to maximise heat while baking. In addition, the low weight makes them suitable for a variety of uses.

Virtually anywhere. The steel ovens come in a mobile version with casters for using them on the terrace, in the garden, then putting them indoors during the winter months. Our range also features small-sized models for smaller spaces, or to take along on your next holiday.

You can cook almost anything! Alfa ovens are perfect for Neapolitan pizzas, baking in just one minute at 450°C. They’re also great for bread, roasts, fish, veggies, and even desserts like puddings.

Keeping your oven clean guarantees safety and better performances. Between two baking sessions just scrub the oven floor with a brush to remove food residue and burnt flour; for a deeper cleaning, let the oven cool and use a damp cloth to wipe burnt food away. Remove the ashes with a metal shovel when the oven has completely cooled down.

Find out here how to properly maintain your oven and extend its life.

To install an Alfa steel oven, follow just a few simple steps:

Place the base of the structure.

Insert the chimney cowl into the flue.

Put the chimney cowl and the flue into the dome of the oven.

To prepare your wood-fired oven for its first use, gradually heat it up to around 300°C. This helps to dry out any moisture and gently seasons the oven's refractory materials, ensuring top-notch cooking results.

Build a fire in the centre of the oven using some sticks of dry kindling then add some pieces of hardwood as the fire gets going. Then add some logs of about 5–10 cm in diameter to form enough embers.

Of course, the bigger the oven, the more firewood you will need to reach the cooking temperature. In the larger models, we recommend moving the fire all over the oven floor to heat it evenly. Use dry, seasoned hardwoods to avoid dense, black smoke that could ruin your dishes.