We don’t deliver as a general rule, however if necessary we can arrange delivery to a depot near you, via a freight company. This will be at an additional cost and the cost is dependent on the state it is being delivered to. Your oven can be delivered on a tailgate truck or crane truck if it needs to be lifted in to place. If the oven is delivered on a tailgate you will need to be able to move the oven into place as the driver will just drop the oven off but will not move it.  

We don’t generally deliver, however, if you have good access, so the oven can easily be rolled into position, we have a flat tray towing company who will deliver to you and the cost will be dependent on your location. You can call us and we will arrange a quote.

As a wholesaler we generally get the oven delivered on a tray truck for a forklift to unload. Depending on which oven you purchase they can vary in weight from 180Kg which can be man handled- through to 1.6 tonne which requires a machine. We can also get you a quote for a tail lift truck with the driver delivering the oven with a pallet trolley for Ovens up to 1000kg. For the larger fully built ovens we can also assemble them onto the stand that is supplied with the oven and get the whole unit delivered on a tilt tray truck ( Melbourne Metro only). The tilt tray is the type used for picking up a car and can only drop the oven ( assembled on wheels onto the ground where the truck has access ). Interstate deliveries can be arranged through ASTI transport who can deliver to the nearest City or regional depot and it would be the customers responsibility to either pick up in a trailer or arrange a local delivery agent. DIY kits are the most convenient for hard to get to Installs as the heaviest component is approx.. 60 kg. All our DIY kits will fit in a 6x4 trailer or Ute

The outside dome is approximately 80mm thick.

They weigh approximately 30kgs

The style of the housing is completely up to you. The oven can be built into a fixed benchtop or bricked in base as well as installed on the steel stand supplied. You can choose the shape, materials and size to best suit your garden or home.

If they are properly installed and maintained, there is no reason why your oven won’t still be working in 20 years time.

The optimum oven-cooking temperature for most dishes is 300°C, and the time it takes to reach this temperature varies between each oven size. The Jalando Dome, Mini basic and Brick Arch are all 60 cm ovens and will take 50- 60 minutes depending on the type of wood used and how protected the oven is from the elements. The more practised you become with the lighting and positioning of the fire, the quicker it gets. The Jalando family oven (90cm) will take approximately 60-90 minutes, but the longer the fire burns, the better heat retention you get in the oven.

You can purchase an infra-red thermometer gun to gauge the oven temperature. However, after a few uses, many people find they can judge and manage the oven temperature in a similar way to a barbecue.

Pizzas and bread should be cooked directly on the stone oven floor for the best results, while meats and fish can be cooked in standard baking trays. If you want to use ceramic cooking dishes, ensure that they can withstand at least 450°C. Most domestic ceramics are only designed for domestic cookers and can crack at 350°C.

If used with the recommended wood, cooking in a wood fired oven is carbon-neutral. The correct wood to use should contain no more than 25% moisture content.

No. The flue pipe can retain heat for long periods of time even after the fire has gone out.

If your oven is not under cover it is advisable to place a tarp or cover over it during the very wet months and by keeping the door off this will allow any moisture build up to evaporate. Keeping your oven dry will ensure that your oven works efficiently and it will also prolong the life of your oven. Another option would be to waterproof your oven with a with a concrete sealer such as, Bondall Natural finish sealer or Crommelins Natural Diamond coat paving and concrete sealer or Dunlop premium natural look sealer. You would apply this sealer to the external render after the curing process is complete.

The stillage or crate that the ovens are delivered in becomes the stand, so you may or may not choose to use it, but it is part of the package and it is how it is protected during international and local transport. The Jalando Classic, JA 90, JA 100 and JA110 preassembled ovens all come with wheels. We can assemble the oven onto the stand and attach the wheels for you at an additional cost of $180.  This includes the price of the 4 wheels. The JA 60 and JA 70 ovens do not come with wheels but you can purchase these for an additional $80. If you would like us to put the stand together and attach the wheels and oven for you, it would be at an additional cost of $230. (This includes the cost of the wheels) When the ovens have wheels on the stand they can be easily moved into place in your home. We can also put the sand together and place the oven on top for you  at an addiotnal cost of $170 (without wheels)  

We can load the oven in your ute or trailer with our forklift, but for all ovens apart from the DIY Kits, Jalando Dome, BA60 and Jalando fibreglass oven, you will need a forklift at the other end to lift it into place.

The ovens are made from castable refractory cement and refractory bricks, which can withstand extreme heat reaching 400-450 degrees celcius.

For information on this please refer to the warranty section below

The style of the housing is completely up to you. The oven can be built into a fixed benchtop or bricked in base as well as installed on the steel stand supplied. You can choose the shape, materials and size to best suit your garden or home.

Absolutely. Most people choose to take on this on as a DIY project and assemble the stand themselves.

Many people comment that they use the oven much more than they ever expected. Therefore, if you are putting your oven outdoors, we recommend that you keep it close to the kitchen for easy preparation and access. The oven can be used all year round - except total fire bans and we also recommend that you build your oven under a roof so you can cook under cover during the winter.

There are two options available to you. You can choose to assemble the oven yourself, or hire an independent builder to do the work.

The colour of the oven is produced during the manufacturing process. The render has a colour added to it during manufacturing and therefore it is not essential to paint. You can however paint the outside of your oven with a good quality acrylic concrete or paving paint and the performance of your oven will not be affected. We would recommend you get advice from your local paint dealer in recommending a suitable product.    

A reinforced concrete slab (70mm thick) will need to be poured by the base builder to support at least 400kg (baby and family size) or 1 tonne for large size. The slab is built to a level just below the top of the brick work. This recess will effectively allow you to lay tiles with the oven floor making it easier for trays to slide out. If a recess is not available then the oven floor will sit 50mm proud of the top of the brick work to give you a step down. The use needs to match the size of your oven and also could allow 50mm each side.

Yes, you should put a 10mm sheet of compressed cement sheeting.

It takes under an hour to set up the wrought iron stand and you will need four people or a lifting device to position the oven on the stand. It then takes another 5 minutes to position the flue and remove the four lifting handles.

Some people have chosen to have their ovens integrated into their kitchens or Alfresco areas and man caves. The flue must be vented to the outside if you do choose to install this indoors.

We recommend removing the handles so people don’t accidently bump into them. The other option is to use them to mount side shelves.

(sand & cement for the render....depending on the oven, but 4 bags of sand and 2 cement would do a JA90)

Absolutely, although it’s a good idea to light a small fire to slowly warm the oven before you want to start cooking to “ part cure “ your oven again.

You can buy infrared thermometers and other types of thermometers to give you exact readings. However, once you have used the oven and experimented with it, you will get a “feel” for the temperature.

Simply close the oven door. This will block the oxygen supply to the fire, extinguishing it in just a few minutes.

No. The oven can be used for pizza, bread, meats, fish and vegetables. A wood fired oven can cook anything a conventional oven can. The main difference is that this oven can reach temperatures higher than 450°C.

We recommend that meat and fish or any dish that will produce fat or liquid from cooking should be placed in a container to avoid tainting the oven floor.

Depending on the oven size, it should take about 50-60 minutes to heat up to pizzamaking temperature. The size and length of the fire will determine the temperature of the oven. The oven is at its optimum when all of the black carbon has burned off.

No. All firelighters should be free from kerosene or other additives that may soak into the floor of the oven and, in turn, taint the taste of your food.

Make sure you are using properly seasoned hardwood, ideally with a moisture content of less than 25%. This type of wood burns hotter for longer periods and produces very little smoke and ash.

First of all, remember to sprinkle the pizza base with flour or semolina and make sure your preparation area is floured well. Don’t wait too long to cook after adding your topping to the dough as it could start to soak it up and become sticky. Make sure you don’t have any holes or thin spots in your pizza base as these can allow moisture to penetrate and cause sticking.

Make sure the oven door is removed to allow a free flow of air. Closing the door restricts the oxygen supply and will extinguish a fire within a few minutes.

We recommend good quality seasoned, dried hardwood for a better heat output; these woods tend to produce less smoke and residue. Woods like Tassie oak, box, eucalypt, red gum, or most fruit woods are fantastic. For hotter and more efficient burning, it is recommended to use wood that has a moisture content of less than 25%. We also stock an italian wood Ill Faggetto which is a super compressed 100% pure beech briquette. This is safe for cooking as it has no chemicals, additives or binders and it produces long lasting embers with high levels of concentrated radiant heat.

The ovens are largely self-cleaning due to the high temperatures that they reach, making maintenance very simple. Any bugs and bacteria will be killed off by the high temperatures, and for any hard-to-remove stains you can use a damp – not wet – cloth to remove them. Other than sweeping out the ash after use, no further cleaning is needed, although the flue will require cleaning occasionally, which can be done using a flue brush. If you haven’t used your oven for a while it is worth starting a fire and allowing it to slowly reach a high temperature to ensure that it is clean before you start cooking with it again.

No. This is extremely dangerous.

Care Of Your Oven & warranty