// Wood-Fired Ovens
Ceky Wood-Fired Ovens.
Brick and flame. Heat that never fades.
Built with selected refractory bricks. Available with a static deck for the pizzaiolo's traditional control, or a rotating deck for automatically uniform baking.
Live flame baking
The thermal mass of the brick accumulates heat from the flame and transfers it to the pizza consistently. Stable temperature from opening to closing.
Refractory chamber
Selected refractory bricks, 60mm deck. No cast refractory — superior structure that guarantees heat retention throughout service.
Total control
The wood flame responds to the pizzaiolo's movements. Every pizza is the result of a choice, not a programme.
60mm deck. No replacement needed.
The refractory brick structure requires no deck work over the life of the oven — over twenty years of service.
Rotating Deck
Automatically uniform baking — no hot spots
Static Deck
The tradition: the pizzaiolo manages baking
Pentagonale
Five walls: built to go in a corner.
4 to 12 pizzasExplore
Quadrato
Square design, maximum floor space efficiency.
4 to 12 pizzasExplore
Granvolta
High dome, a visual statement in any restaurant.
4 to 12 pizzasExplore
Sfera
Entirely handcrafted shape.
4 to 12 pizzasExplore
Rotondo
The classic shape of tradition.
4 to 12 pizzasExplore
Not sure about the fuel type?
Come test wood, gas and electric at our showroom, or use the configurator to find the right model in two minutes.