The state of wood-fired cooking Nationwide

Wood-fired pizza ovens are now a common site in many restaurants and pizzerias across the country. However, many of these restaurants put out product that is indistinguishable from menu items cooked in a conventional gas oven. Sometimes this is due to lack of knowledge and technique but mostly it is due to the oven. Mugnaini commercial wood fired ovens offer a balanced thermal mass, low vaulted dome and thick Italian fire brick floor that combine to create a cooking environment no other oven can match. You can set yourself apart from the competition by using the full advantage of a Mugnaini oven. Don’t let your oven limit your potential. When salesmen push towards a lessor product remember you will be the one cooking!

At Mugnaini we sell only one oven – the oven Chefs ask for by name.

The Valoriani commercial pizza oven is the core of every oven we build. These ovens have been used in Italian pizzerias and restaurants since the ’70s and this timeless design really needs no introduction. It has long been the standard of the industry as is evidenced by the many direct copies and comparisons. Still, we were honored when in 2001 the Culinary Institute of America requested a Mugnaini wood fired pizza oven for their kitchen at The Colavita Center for Italian Food and Wine in Hyde Park, NY. There is no substitute for authenticity or tradition when you are cooking in a wood-fired oven.

The Oven You Can Build A Reputation With

Our job is to build a wood fired pizza oven that can be used for any style of cooking. Your job is to create fantastic meals. An oven should never limit the menu, the production or the creativity of the chef. Ultimately your success depends on the food that comes out of your oven. Through our culinary program we demonstrate the superiority of a Mugnaini oven to bring the best out of any meal. And when it comes to pizza there is no finer show of mastery than in the three videos on the side. It takes a properly designed oven built from the right materials to achieve results like this, which is why the savvy chef demands a Mugnaini pizza oven.

Italian Tradition – American Technology

Finding the right pizza oven is only part of the process. The way the oven is built also has a profound effect on how well the oven performs. Our wood fired pizza ovens are available in a masonry kit for a traditional assembly using concrete, block, sand and insulation. A deep heat sink is created below the Italian firebrick floor using a layer of sand. The modular dome pieces are buried in three layers of insulation that offer the kind of retained heat open hearth ovens are supposed to have. Many of our restaurateurs will bake for hours using only the retained heat from the day before, just like they have done in Italy for decades.

In the 1990s Mugnaini worked with engineers to duplicate the legendary performance of our masonry built pizza ovens using refractory castables and building them on metal stands. By building the ovens in our factory we are able to maintain high standards of craftsmanship and take full advantage of the quality materials available in the US. This wood fired oven needs no gas assist or other gimmicks to work consistently all day long at the highest level. Mugnaini ovens ship fully assembled in a contractor friendly form for easy build outs. No specialists are required. However, if access is an issue we can ship the oven in kit form. Imagine, a state of the art oven built in your kitchen in only one day!