We can load the oven into your trailer or ute with our forklift, but you will need to be able to get your oven off at the other end. Please note the weight of the oven you have purchased and for some ovens you will require a lifting device to get your oven off your vehicle and into place.
Depending on the size of the oven you purchase, the weight can vary from 250 to over 1,000kg. With this in mind for the larger ovens you would need a lifting device to assist you to get the oven off your vehicle and to move it into place.
We have retailers in in NSW and QLD who we will refer interstate orders and deliveries to. For the other states, we can arrange delivery to these states via our freight partners. You may choose to either have your oven delivered to a depot near you, whereby the oven would be fork-lifted on to your ute or trailer or you may prefer a home delivery. The cost of these services will be dependent on your location and size of oven purchased. If you choose to have your oven delivered to your home address, this would be delivered on a tailgate truck. After delivery, moving the oven into place will be your responsibility. Please contact us for more information and a delivery quote.
We can arrange delivery for you in the Melbourne metropolitan area either via a tailgate or with our larger ovens, where the oven has been set up on wheels, a tilt tray via a towing company. The cost for the delivery via either option is dependent on the size of your oven and your delivery suburb. You can call us and we will arrange a quote for you
Tailgate trucks are used for many of our residential deliveries. The delivery companies have a policy whereby they will decide where they can safely place your pallet (depending on the size of the oven) They will generally aim to place it near your garage. For ovens under 1,000kg we can make a request for the driver using a pallet trolley to move your oven, a “reasonable distance”. This cannot be done if the oven is more than 1,000kg, on driveways with uneven surfaces or unsafe gradients, or where there are stairs. The access needs to be appropriate width for the trolley to fit through.
For the larger fully built ovens, we can also assemble them onto the stillage that is supplied, at an additional cost, and have the oven delivered on a tilt tray so that it can be wheeled into place. (Melbourne metro only) You would however need to have the required manpower on hand to assist with this move as the driver is under no obligation to move the oven beyond getting it off the truck.
We have a network of transport depots across Australia, and we can have your oven delivered to a depot that you choose. We utilise several freight companies for our deliveries so that we can get the best rates for our customers. Different freight companies use different depots for their deliveries so prices may vary from one depot location to another, within the same state.
When we book your oven in for a depot delivery, we will email you a consignment number and tracking link. We will also request that the freight company calls you when the oven arrives at their depot, but we cannot guarantee that this will occur. You will however be able to track the oven via the link you receive.
You will have to make a time with the depot to pick up your oven and when you arrive with your ute or trailer, a depot staff member will forklift it on for you. Once you get home, depending on the size and weight of your oven you may need extra manpower or a lifting device to get your oven off your vehicle.
We are happy to hold your oven for a maximum of 4 weeks if you have paid a minimum 30% deposit. After this time, you will be charged and additional $10 per week for us to store your oven.
You can have your oven delivered to your business and if you have a forklift on site to take the oven off the truck the cost for the delivery will be cheaper than a tailgate delivery as it will be delivery on a standard truck.
The ovens are made in China in an Australian owned factory. They are Australian designed according to Australian standards and they are made from the highest quality materials. They are tried and tested, and continuous improvements ensure that the quality is maintained at the highest levels.
The ovens are made from castable refractory cement and refractory bricks, which can withstand extreme heat reaching 400-450 degrees Celsius and above.
The outside dome is approximately 50mm thick.
The outside dome of the Jalando Pizza ovens will not be hot to touch as all the heat is retained within the oven. The door and Flue will however get hot, but the insulation and refractory materials used to build these ovens, ensures that they retain heat longer. Your oven will generally cool down overnight but may still be warm the next morning, especially of the door remains on.
The dome itself will not be hot to touch and will not catch the timber alight. We would recommend that it is a minimum of 50mm away from the timber to allow for circulation of air. It is important however there is a 750mm clear radius around the flue, from any combustible material.
No, it is not recommended to touch the flue as this can retain heat for long periods of time even after the fire has gone out. Remember to make sure there is a 750mm radius around the flue which is clear of any combustible materials.
The Dome of your pizza oven is made from refractory clay and the floor is made from refractory bricks which are heavy, but both acts as a thermal battery, where once the oven is heated up, the heat is stored inside the refractory bricks and Dome. The oven maintains this heat due to the thermal mass, whereas ovens with less thermal mass or which are made from stainless steel will heat up quickly but will lose their heat and cool down quickly.
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.
In relation to the material of the bench top we would recommend stainless steel or concrete, but granite can be used if you put a 10mm sheet of compressed cement sheeting or fireproof fibreboard under the pizza oven to protect the bench surface from any residual heat.
If your oven is exposed to the weather, you must cover it when you are not using it, to keep your oven dry. Please see our web site for our range of covers. Keeping your oven dry will ensure that your oven works efficiently, and it will also prolong the life of your oven. 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 around 280°C and approximately 450°C for pizzas. The time it takes to reach this temperature varies between each oven size. The JA60 and JA70 range will take 45 – 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 JA80 oven will take approximately 60-90 minutes, but the longer the fire burns, the better heat retention you get in the oven.
The floor should read about 400°C on your handheld thermometer. There shouldn’t be any visible black carbon build-up on the dome and the flames should reach the middle of the oven.
You can purchase an infrared thermometer gun to gauge the oven temperature. However, after a few uses, many people find they can judge and manage the oven temperature by doing the flour test. Just throw a bit of flour inside the oven and observe how quickly it starts to burn. The oven should be ready if you see the flour burning in just a few seconds.
If your oven is exposed to the weather, you must cover it when you are not using it, to keep your oven dry. Please see our web site for our range of covers. Keeping your oven dry will ensure that your oven works efficiently, and it will also prolong the life of your oven. In the warmer months, a little bit of moisture in your oven is okay as long as it is not getting really wet, as any absorbed water will be driven out in the next firing. This means that the next best thing you can do for your oven, besides covering it, is to use it regularly.
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 to apply an acrylic roll-on render. These would be applied to the external render after the curing process is complete.
We sell an extensive range of pizza oven accessories -please see pour web site for the complete list. https://jalandopizzaovens.com.au/tools-accessories/
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. You can, however, prepare your pizzas on the pizza trays in advance so that they are ready to go, but cover them with a wet t-towel to prevent the dough drying out.
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.
All Jalando branded pizza ovens come with a pizza paddle, but we would recommend that you also purchase a brush and shovel for cleaning purposes. https://jalandopizzaovens.com.au/product-category/pizza-oven-tools/ Our wood racks are also very popular to hold your wood and embers in place keeping the ash away from your floor so that you can maximise the cooking area. The list of accessory options is extensive.
The stands for the JA60 & JA70 pizza ovens weigh 34kg.
The Preassembled Jalando JA80, JA90, JA Grande and JA120 preassembled ovens all come inside a stillage for transportation purposes. This stillage can be used as a stand, and has wheels included that can be attached if required. Many customers also choose to keep the oven on the stillage and build around the frame so that it becomes a compete unit.
The preassembled JA60 and JA70 ovens do not come with a stand or wheels but you can purchase these at an additional cost.
If used with the recommended firewood, cooking in a wood fired oven is considered a sustainable option because they do not emit greenhouse gases during cooking. The correct wood to use should contain no more than 25% moisture content.
The Jalando DIY kit comes with all the components for building the oven except for the external render. It also includes a heat proof jointing compound for sealing the external joins in the oven dome.
You will however need to buy sand and cement for your external render, and we do recommend you add perlite or vermiculite which have additional insulating properties. The quantity of sand and cement needed for the render for your oven is dependent on the oven size.
You can also purchase and add “Bondcrete” or similar to your render to help with the flow of the render during application and it also acts as a bonding and sealing agent. You may also like to purchase a curved foam float, to help form the arc of the dome when rendering. We also carry a range of coloured roll-on renders which will increase the waterproofing of your oven and assist with minimising cracks.
We also provide an extensive DIY guide to assist you during the building process. (attached link to guides)
There are two options available, if you purchase a DIY kit, you can choose to assemble the oven yourself, or hire a professional pizza oven builder to do the work.
A reinforced concrete slab (min 70mm thick) will need to be designed, reinforced, and poured by the base builder to support at least 300kg (JA70 and) or up to 800 kg for the JA80 and JA90, JA Grande and JA120 range. The slab may be built with a recess which will effectively allow you to lay the refractory tiles provided with your kit, level with the surrounding slab making it easier to slide pizza and roasting trays in and out of your oven. If you do not recess the slab, then the oven floor will sit 50mm proud of the top of the to give you a step down.
Getting the height of your benchtop/stand for your pizza oven, right is important– if you build the stand too high you will have to stretch to get your food in and out of the oven and the if it’s too low you will be stooping constantly to investigate it. The most important consideration when deciding the stand height is line of sight. You’ll spend much more time looking into the oven to check on you’re cooking than you will using oven tools.
The stand must be built on reinforced concrete foundations – if you’re building on soft ground you may need to consult a builder to ensure your foundations are adequate. We recommend that you build your stand to a height in the range of 920mm to 1120mm height from ground level. Aim for something between waist and chest height.
In relation to the material of the bench top we would recommend stainless steel or concrete, but granite can be used if you put a 10mm sheet of compressed cement sheeting or fireproof fibreboard under the pizza oven to protect the bench surface from any residual heat.
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 if you are not placing your oven under a roof, that you cover it to protect it when you are not using it.
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. As Jalando ovens so effectively retain the heat internally within the dome the outside of the dome rarely reaches above 60 degrees Celsius, so check with your paint supplier for the appropriate product. We also carry a range of acrylic render which comes in a range of colours. This render will further protect your oven from moisture and minimise cracking. We also have a product which is an acrylic roll-on render (comes in 4 colours) which has been specifically designed for pizza ovens. This render will fill any small cracks and will expand and contract with your oven. This will minimise the likelihood of further cracks appearing in your oven. In addition to this, the acrylic render acts as a waterproofing agent.
Yes, you need put a 10mm sheet of compressed cement sheeting or fireproof fibreboard.
Many people choose to integrate their pizza ovens into their indoor alfresco area.
If your oven is in a well-ventilated outdoor area with open sides and a high roof you may not need to Instal a flue kit in your roof if there is sufficient ventilation. You could perhaps try your oven our first to determine what the smoke output is like. An exhaust fan may also help to minimise the smoke.
If smoke is an issue but you don’t need to flue through the roof, you may only require “Single Skin” extra lengths of flue pipe (and elbow bends) to extend or divert the flue.
If you do require your flue to go through the roof, you will need to purchase a flue kit. The flue kit that you will need will depend on the height of your roof and the material that your roof is made from. As a general rule, if the roof is a combustible material, you will require a triple skin flue extension kit and if not, you would by need a double skin kit. To meet Australian Standards your flue kit will need to be installed by a licensed Plumber or builder.
You may need a Double or Triple Skin Insulated Flue Kit” to meet Australian Standard AS2918 if the flue is going through an insulated roof or within 150mm of combustible materials (e.g., plaster, timber frames etc).
Please see our website – link to flue extension kits we have available. If you require any further information, call, or email us on info@jalandopizzaovens.com.au
It is completely normal to see some hairline cracking in your oven, in fact we can guarantee it. It is important to know that they will not affect performance of your oven. Small cracking is normal and there’s nothing that you can do to prevent it. What’s important is to understand that they won’t get worse over time.
It is very rare, but if you see a larger crack (over 2 mm in width) in your mortar, it should be repaired. You can smooth over the cracks using similar material (ie, refractory cement, mortar, clay) or contact us to purchase a repair kit.
Larger cracks usually happen due to the oven being over-fired early in the curing stages. Any cracking in the render can be covered by the roll-on acrylic coating applied once the oven is fully cured.
Another option which will smooth fine cracks and further waterproof your oven, is to can apply a concrete water sealer such as Bondcrete. This should only be applied after curing and cooking in your oven a few times. To apply, mix 1-part Bondcrete to 4 parts water and paint this on the surface of the oven, filling in the cracks and joins. If you have any larger hairline cracks you can fill these in with undiluted Bondcrete. This mix will look milky when it is first applied, but it will dry clear.
While many local councils do not have any issues with the installation of a Pizza Oven and may not have any rules around them, don’t assume this will always be the case. You should always check with your local relevant Council and check to see if they have any issues.
It is completely normal to see some hairline cracking in your oven, in fact we can guarantee it. Don’t let these cracks concern you at all as cracking is normal and there’s nothing that you can do to prevent it. If you have followed the instructions and cured your oven as recommended, the cracks that appear in and on the outside of your oven will not affect its performance.
Small cracks will appear in your oven because you’re heating a rigid, ceramic/refractory concrete structure to very high temperatures. These high temperatures create thermal stress in the brickwork/refractory concrete structure. To relieve the stress, the oven forms small cracks, which are usually around 1 mm wide.
It’s very common to see small cracks that start at the base of the dome and runs up to the keystone, as well as some small cracks around the flue gallery and in the mortar joints of the vent arch on the front of the oven.
Small cracking is normal and there’s nothing that you can do to prevent it. What’s important is to understand that they won’t get worse over time.
It is very rare, but if you see a larger crack (over 2 mm in width) in your mortar, it should be repaired. You can smooth over the cracks using similar material (i.e., refractory cement, mortar, clay) or contact us to purchase a repair kit.
Larger cracks usually happen due to the oven being over-fired early in the curing stages. Any cracking in the render can be covered by the roll-on acrylic coating applied once the oven is fully cured.
Another option which will smooth fine cracks and further waterproof your oven, is to can apply a concrete water sealer such as Bondcrete. This should only be applied after curing and cooking in your oven a few times. To apply, mix 1-part Bondcrete to 4 parts water and paint this on the surface of the oven, filling in the cracks and joins. If you have any larger hairline cracks you can fill these in with undiluted Bondcrete. This mix will look milky when it is first applied, but it will dry clear.
1. Thermal Shock
2. Moisture in the Tile
3. Overheating or Repeated High-Heat Use
4. Mechanical Impact or Stress
Prevention Tips:
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 if you are not placing your oven under a roof, that you cover it to protect it when it’s not in use.
If you purchase a preassembled pizza oven there is no oven assembly required and you may choose to place this oven one of our Jalando stands or a stand you source elsewhere. Alternatively, you may build or have someone else build, a structure for this oven to sit on.
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. As Jalando ovens so effectively retain the heat internally within the dome the outside of the dome rarely reaches above 60 degrees Celsius, so check with your paint supplier for the appropriate product. We also carry a range of acrylic render which comes in a range of colours. This render will further protect your oven from moisture and minimise cracking. We also have a product which is an acrylic roll-on render (comes in 4 colours) which has been
specifically designed for pizza ovens. This render will fill any small cracks and will expand and contract with your oven. This will minimise the likelihood of further cracks appearing in your oven. In addition to this, the acrylic render acts as a waterproofing agent.
It is important that you check the weight of the Jalando preassembled oven to Ensure that the support base or bench structure can hold the weight of the oven and the bench dimensions suit the oven size.
Getting the height of your benchtop/stand for your pizza oven, right is important– if you build the stand too high you will have to stretch to get your food in and out of the oven and the if it’s too low you will be stooping constantly to investigate it. The most important consideration when deciding the stand height is line of sight. You’ll spend much more time looking into the oven to check on you’re cooking than you will using oven tools.
The stand must be built on reinforced concrete foundations – if you’re building on soft ground you may need to consult a builder to ensure your foundations are adequate. We recommend that you build your stand to a height in the range of 920mm to 1120mm height from ground level. Aim for something between waist and chest height.
In relation to the material of the bench top we would recommend stainless steel or concrete, but granite can be used if you put a 10mm sheet of compressed cement sheeting or fireproof fibreboard under the pizza oven to protect the bench surface from any residual heat.
Yes, you need first put down a 10mm sheet of compressed cement sheeting, compressed sheet strips, fireproof fibreboard or spacers between the benchtop and the oven base, to ensure air flow and to protect your bench. Please make sure that you insert a chock or spacer on the bench, below the oven base so that the lifting handles can be easily removed once you have placed your oven onto the bench.
How long will the preassembled oven take to setup?
If you choose to purchase a stand for your JA60 or 70 pizza ovens, the only part of the oven that requires setting up is the stand. This takes under an hour to set up and you can follow the instructions provided. Once the stand is set up, you will need four people or a lifting device https://jalandopizzaovens.com.au/moving-your-oven-into-place/ to position the oven on the stand. It then takes another 5 minutes to position the flue and remove the four lifting handles.
If you have purchased one of our larger ovens that is transported inside the stillage. If you choose to use this stillage as a stand you will need to use an appropriate lifting device to get the oven out of the stillage, connect the wheels and place the oven on top of the stillage/stand. If you do not want to use this stillage as a stand you will still need a lifting device to get you oven out of the stillage and onto the structure or stand you are placing the oven on.
If you choose to purchase a stand for your JA60 or 70 pizza ovens, the only part of the oven that requires setting up is the stand. This takes under an hour to set up and you can follow the instructions provided. There is also a video on our website if needed. (Link to video) Once the stand is set up, you will need four people or a lifting device (link to web site options for lifters) to position the oven on the stand. It then takes another 5 minutes to position the flue and remove the four lifting handles.
If you have purchased one of our larger ovens that is transported inside the stillage. If you choose to use this stillage as a stand you will need to use a lifting device to get the oven out of the stillage, connect the wheels and place the oven on top of the stillage/stand. If you do not want to use this stillage as a stand you will still need a lifting device to get you oven out of the stillage and onto the structure or stand you are placing the oven on.
Yes, many people choose to integrate their pizza ovens into their indoor alfresco area. It is however important that the flue has a clearance from any combustible material, of a 750-degree radius. If your alfresco area is covered the flue may need to be extended through the roof and you may need to purchase a double or triple skin flue extension kit.
If your oven is in a well-ventilated outdoor area with open sides and a high roof you may not need to Instal a flue kit in your roof if there is sufficient ventilation. You could perhaps try your oven our first to determine what the smoke output is like. An exhaust fan may also help to minimise the smoke.
If smoke is an issue but you don’t need to flue through the roof, you may only require “Single Skin” extra lengths of flue pipe (and elbow bends) to extend or divert the flue.
If you do require your flue to go through the roof, you will need to purchase a flue kit. The flue kit that you will need will depend on the height of your roof and the material that your roof is made from. As a general rule, if the roof is a combustible material, you will require a triple skin flue extension kit and if not, you would by need a double skin kit. To meet Australian Standards your flue kit will need to be installed by a licensed Plumber or builder.
This flue You may need a double or “Triple Skin Insulated 4 x metre Flue Kit” to meet Australian Standard AS2918 if the flue is going through an insulated roof or within 25mm of combustible materials (e.g., plaster, timber frames etc).
Please see our web site – link to flue extension kits for the kits we have available. If you require any further information, please call us or email us on info@jalandopizzaovens.com.au.
The JA60 and 70 range of ovens have integrated lifting handles. These handles are a threaded rod that inserts into the steel base of the ovens. These are easily removed by screwing counter clockwise after the oven has been lifted onto the stand. For the benchtop models, we suggest inserting a chock or spacer on the bench, below the oven base so that the lifting handles can be easily removed once you have placed your oven onto the bench.
Once you have disengaged the handles from the internal thread (wind them out) they can still be used to lift the oven while the chocks or spacers are removed. Repeat this on the opposite side.
While many local councils do not have any issues with the installation of a Pizza Oven and may not have any rules around them, don’t assume this will always be the case. You should always check with your local relevant Council and check to see if they have any issues.
The number one most important first step prior to cooking in your pizza oven is to Cure it. Curing your oven will remove any moisture that may be trapped in the oven and is essential to ensure that you do not cause structural damage to your pizza oven.
For preassembled ovens you can generally remove any moisture by completing 3 cures for approximate 4-5 hours each. The general rule is low and slow over this period. We will provide you with a detailed curing guide.
Outside cracks or surface cracks are normal and are expected during the curing process and will not affect the performance of your oven. You may even see a few hairline cracks in the dome of your oven, but these are also normal. The process of thermal expansion and contraction caused by your oven heating up and cooling down will inevitably create some cracks, but these are nothing to worry about.
Small cracking is normal and there’s nothing that you can do to prevent it. What’s important is to understand that they won’t get worse over time.
It is very rare, but if you see a larger crack (over 2 mm in width) in your mortar, it should be repaired. You can smooth over the cracks using similar material (i.e., refractory cement, mortar, clay) or contact us to purchase a repair kit.
Larger cracks usually happen due to the oven being over-fired early in the curing stages. Any cracking in the render can be covered by the roll-on acrylic coating applied once the oven is fully cured.
Another option which will smooth fine cracks and further waterproof your oven, is to can apply a concrete water sealer such as Bondcrete. This should only be applied after curing and cooking in your oven a few times. To apply, mix 1-part Bondcrete to 4 parts water and paint this on the surface of the oven, filling in the cracks and joins. If you have any larger hairline cracks you can fill these in with undiluted Bondcrete. This mix will look milky when it is first applied, but it will dry clear.
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. You can also try the flour test and throw a bit of flour inside the oven. Observe how quickly it starts to burn. The oven should be ready if you see the flour burning in just a few seconds.
The best oven temperature for pizza is between 400 and 450 degrees Celsius.
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. It can also be used for slow cooking and smoking foods. 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.
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 that you buy at the supermarket. 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.
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 and can actually make you sick. Another tip to help you to get the fire going quickly if to use one of our Blazaball Cages with the Blazaball natural fire starters.
It is also important to make sure you are using properly seasoned hardwood with a moisture content of less than 20% such as, redgum, box or Tassie Oak, Ironbark or Eucalypt. Most seasoned fruit woods are also suitable. Woods with low moisture content and high BTU output will burn hotter for longer periods and produce very little smoke and ash.
When firing up your oven, to prevent black smoke from discolouring the front of the oven, it is recommended that you put your oven door in place, but slightly ajar, to direct the smoke upon the flue rather than across the facade of your oven. If you do get black smoke residue on the front of your oven, this can be cleaned off with a brush and hot soapy water.
The pizza oven door can be very useful– it can have two main purposes: regulating airflow into the oven and preventing smoke from billowing out of the oven mouth on windy days.
As the flue is out in front of the dome, the door can be put all the way into the oven mouth to seal the dome completely, with almost no hot air escaping up the flue. This also adds to the heat retention in our ovens.
First, 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.
Another tip is to place the pizza on a pizza tray on the floor of your oven for a few seconds to set the base before moving it onto the dome of your oven.
Yes, you can! There are a few ways of going about this –
You could use a Smoking tube to burn wood pellets along with the Jalando grill rack –which will provide you with consistent smoke for hours. Please see our https://jalandopizzaovens.com.au/product/smoking-tube/ for these.
There could be several reasons why your fire is going out and these may be as follows:
The wood you are using may be too wet – Your oven floor may be wet- of your oven has been exposed to the elements and the dome and floor are wet, you will need to cure your pizza oven again, before firing it up to optimum temperature for pizzas so that you dry out the moisture. Lighting a large fire in a wet oven may cause the dome to crack.
There may not be enough oxygen supply – Make sure the oven door is removed while your pizzas are cooking to allow a free flow of air. Closing the door restricts the oxygen supply and will extinguish a fire within a few minutes.
Absolutely, although it’s a good idea to light a small fire to slowly warm the oven before you want to start cooking to “partly cure“ your oven again.
The lifespan of your pizza oven will depend on your ability to take care of it. Regular cleaning, maintenance and repair is vital to ensure optimal performance of your woodfired pizza oven.
The extreme weather conditions in Australia can also accelerate the deterioration of your outdoor wood pizza oven.
The first stage of maintaining your pizza oven is to keep it clean. Ensure that you clear out the ash accumulated from burning wood in your oven at least once a week. Too much ash in your oven can limit its efficiency.
It’s important to wait until the oven has cooled down before beginning the cleaning process, as hot surfaces can easily damage cleaning equipment or burn skin. By allowing the oven to cool down before beginning the cleaning process, you can help ensure that your refractory floor tiles stay in good condition for years to come.
The oven’s flue must also be swept regularly to get rid of soot and any blockages.
Outdoor pizza ovens are vulnerable to the elements. Long-term exposure to rain, winds and extreme heat can age your oven. You can purchase a cover from us for your Jalando Pizza oven or cover it with a tarp or waterproof cover of your choice. Using protective covers for your outdoor oven helps prevent cracks, water damage and UV deterioration.
If you haven’t used your pizza oven for a while, you should cure it before use. This will eliminate accumulated moisture within the oven as heating up your oven up to extreme temperatures with moisture trapped in its structure, can cause damage your oven.
Although our wood fired pizza ovens can reach extreme temperatures, you should avoid going above 500 degrees c as frequent operation at a high temperature can accelerate the ageing of your oven. Using an infrared thermometer can help you monitor the temperature of your oven. Check out our Digital Thermometer.
KINDLING: The kindling wood to start the fire should be a soft wood such as pine because it burns quickly. It should be cut in lengths of approx. 20cm-30cm and approximate 2cm wide.
HARDWOOD: We recommend good quality seasoned, dried hardwood for a better heat output; these woods tend to produce less smoke and residue. Redgum is a fantastic choice for pizza ovens. Like ironbark and grey box, it’s a hardwood which has great temperature-control properties and allows for steady adjusting of heat when necessary. It’s denser than the other two and burns hotter for longer. 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 stock a Tasmanian Oak which is a super compressed 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 hard wood should be 20cm – 30cm in length and no more than 15cm in diameter.
