FAQs

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.

We can arrange delivery to any state in Australia via our freight partner. You may chose 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. If you choose to have your oven delivered to your home address, it is possible to have it delivered on a tailgate truck and with the appropriate access, it can be moved into place by the driver with the help of a pallet trolley. 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 we have a flat tray towing company. The cost for the delivery via either option is dependent on your suburb.   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

Yes, you can have your pizza oven delivered to your home. We can arrange delivery to your home on a tailgate truck and if you have the appropriate access the oven can be moved into place on a pallet trolley so that you can easily set it up.

Shipping to your home address?

Yes, you can have your oven delivered to a depot in your state. NOTE: For depot delivery, the oven will be forklifted onto your ute or trailer and you will need to arrange for it to be unloaded and moved to its destination.

• MELBOURNE: All Vic Removals and Storage, 525 Somerville Rd Sunshine 3020
• CANBERRA: Searle Group Transport, 1/9 Whyalla St Fyshwick 2609
• HOBART: Radcliffe, 21 Pitcairn St Glenorchy7010
• SYDNEY: Advanced Distribution Services, 67 Shepherd St (Cnr of Chapel St) Marrickville 2204
• Sydney other address for all ovens except the JA60 and JA70: 3PL Holdings Unit 3 1/7 Smeaton Grange Rd, Smeaton Grange NSW 2567
• BRISBANE/QLD: Help Enterprises Limited, 520 Curtain Ave East Eagle Farm 4009
• ADELAIDE: North East Warehousing, 10 Benjamin St Newton 5074
• PERTH: Parton Logistics, 47 Abbott Rd Perth Airport 6105

The Jalando Classic, JA 90, JA 100 and JA110 preassembled ovens all come with wheels. 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 JA 60 and JA 70 ovens do not come with wheels but you can purchase these for an additional $90. For ovens being transported within Victoria, we can assemble your oven onto the stand and attach the wheels and have the oven transported this way. You will need to have the appropriate access to your property thought, so that the oven can be tailgated off at the other end and wheeled into place already set up for you. Fo the JA Classic, 90, 100 110 ovens we can assemble the oven onto the stand and attach the wheels for you at an additional cost of $230. For the Jalando 60 and 70 oven range we can put the stand together and attach the wheels oven for you, at an additional cost of $230. We can also put the stand together and place the oven on top for you  at an additional cost of $170 (without wheels) You may also choose to purchase the wheels separately and attach them yourself for $90 for set of 4.  

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

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.

Some people have chosen to have their ovens integrated into their kitchens.  The flue must be vented to the outside if you do choose to install your oven indoors. It is also advisable to have an extraction fan near the oven as some smoke may escape into your kitchen. Flue extensions can be purchased from your local fireplace retailer and need to be tailored to fit your oven and the type of roof in your home.

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

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. Try will however need to buy sand cement for your external render and we do recommend that you add "bondcrete " or similar to your render. This will help with the flow of the render during application and acts as a bonding and sealing agent. You may also like to purchase a curved foam float, which we can supply, to help form the arc of the dome when rendering. Other types of render can be used to finish the oven including perlite, or vermiculite which have different weight and insulating properties from standard cement render. We also carry a range of coloured roll on renders which will increase the waterproofing of your oven and assist with minimising cracks. The quantity of sane and cement needed for the render form you oven is dependent on the oven size. For a JA 90 DIY 4 bags of sand and 2  of cement would be adequate.

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. 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.    

A reinforced concrete slab ( min 70mm thick) will need to be designed, reinforced and poured by the base builder to support at least 400kg  (JA 60 and 70 and classic range ) or 1 tonne for the JA 90, 100 and 110 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.

Yes, you need put a 10mm sheet of compressed cement sheeting or fireproof fibreboard.

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.

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.

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.

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, to the front of the flue  so as 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. It is also important to make sure you are using properly seasoned hardwood with a moisture content of less than 25% such as, redgum, box or Tassie Oak, ironbark or eucalypt.  Most seasoned  fruit woods are also suitable.  Manufactured woods such as Il Faggetto are ideal due to its low moisture content and high BTU output and it burns hotter for longer periods and produces very little smoke and ash.

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. Our 3 pce tool kits include a natural fibre brush, which can be used the sweep out the residual ash. It is important however that you do not use this brush when your oven is still hot as the bristles can catch fire. (Brushes with brass bristles are available on the market for use in hot ovens, but we do not sell or recommend these as the bristles can dislodge from the brush head and could cause a choking hazard if ingested.)

No. This is extremely dangerous.

Care Of Your Oven & warranty