Indirect cooking is the ideal technique for those seeking precision, uniformity and delicate results. This method involves the separation between the combustion chamber for the wood and the cooking chamber: heat is transferred evenly within the cooking chamber, preventing the food from coming into direct contact with the flame and therefore with the smoke, which is expelled through the flue.
This type of cooking is particularly appreciated because it makes it possible to obtain tender, juicy dishes that are cooked through to the core, from bread to pan pizza, from lasagne to every kind of roast, both fish and meat. The presence of separate chambers also allows several dishes to be cooked at the same time, with precise temperature control and efficient heat management.
Indirect cooking in Fontana ovens is the result of a construction project designed to ensure thermal efficiency, temperature control and reduced consumption, without compromising on cooking quality. The technology used in building the ovens, starting from the use of 12 cm of rock wool for insulation, allows you to quickly reach high temperatures and maintain them throughout all cooking phases, with an extremely low wood consumption of up to a maximum of 2.5 kg. This translates into significant time and fuel savings, making indirect cooking even more efficient and sustainable.
Wood-fired ovens with trolley
Fontana wood-fired ovens are available in the outdoor version with a practical trolley fitted with sturdy wheels that make it easy to move them around and to position them freely in outdoor spaces or store them away conveniently during the winter months. Alternatively, the built-in models offer an extremely versatile solution, designed to be integrated both in outdoor structures – such as outdoor kitchens and dedicated entertaining areas – and in properly prepared indoor spaces, ensuring maximum design freedom without sacrificing performance.
The external structure
The external structure of the oven is made of powder-coated electrogalvanised sheet steel, chosen to guarantee robustness, resistance to atmospheric agents and durability over time.
Distinctive features
A distinctive feature of Fontana ovens is the stainless steel cooking chamber vault, characterised by a rounded shape rather than a flat one: a unique solution on the market, designed to encourage a more even distribution of heat and to improve cooking performance, especially in preparations that require precision and uniformity.
Fontana indirect-cooking wood-fired ovens also feature an innovative ventilation system, CLEVER, which represents a further step forward in terms of efficiency. This system makes it possible to reach 250 °C in just 25 minutes, using only 1.5 kg of dry wood (data referring to a 45×80 oven), genuinely meeting the demands for energy savings and rapid use.
The fan, positioned in the back wall of the oven, draws in the vapours produced by the food and removes moisture from the cooking chamber. At the same time, the heat coming from the combustion chamber is guided along a forced rotary path, pushed by the ventilation flow from the back to the front of the oven. There, the heat is released through small front openings, ensuring an even distribution of temperature and creating a true air barrier that prevents sudden heat loss when the door is opened.
The result is precise, stable and repeatable indirect cooking, ideal for preparations that require longer times, control and uniformity, confirming Fontana’s approach to advanced technology in the service of the outdoor experience.