Pizza ovens
The Pizza ovens from Jumaco They are designed for businesses that require speed, cooking quality and consistent results throughout service. They are professional solutions designed to meet the daily demands of pizzerias, Italian restaurants and pizza-specialised kitchens.
Fast and even cooking
They allow pizzas to be cooked in less time, maintaining a good texture, crispy base and even finish.
Adaptation to each pizzeria
They can be adjusted according to production volume, available space, and the type of operation each business requires.
What are pizza ovens?
The Pizza ovens These are professional machines designed to work with a very specific product: the pizza. This type of business usually has continuous production, so it needs ovens capable of maintaining a high pace without losing quality in each bake.
These models allow working with different systems, such as electric ovens, wood-fired ovens, gas ovens or direct-fire ovens, according to the pizza style, the workload and the type of experience you want to offer the customer.
Benefits of pizza ovens
To choose the suitable oven allows for improved service speed, maintenance of the quality of each pizza, and optimisation of daily kitchen work.
Faster cooking
Best product quality
Higher daily performance
Why are pizza ovens better?
The Pizza ovens Jumaco combines expertise, specialised manufacturing, and tailored solutions for businesses that require speed, consistency, and quality in every service.
- Models for electric, wood-fired, gas, or direct flame pizzas.
- Ovens adapted to the size, capacity, and pace of each pizzeria.
- Professional advice, installation, and maintenance.
Our pizza ovens
These Pizza oven models they are designed to adapt to different working styles, from kitchens seeking speed and efficiency to businesses that want to offer a pizza with a more traditional finish, authentic flavour and careful cooking.
Rotary Shotgun Oven
This model combines the intensity of direct fire with the comfort of a Turntable, making it easier to handle the product and promoting more even cooking. It is a Very practical solution For restaurants, grill houses and pizzerias that need to work with high output, maintain a good service pace and achieve dishes with traditional flavour, careful texture and a consistent finish.
Shotgun oven
Designed for professional kitchens seeking intense, traditional and efficient cooking, this model works with direct fire y Refractory materials to conserve heat better. One of its main advantages is that it allows heating through a gallery, avoiding the need to remove embers during the process. It is an ideal solution for restaurants, barbecue joints, and pizzerias that need authentic flavour, performance y comfort in day-to-day work.
Moorish oven
Designed for those seeking a Traditional cooking with character, this model uses direct fire and refractory materials to achieve a high, stable temperature. Its design allows you to cook pizzas, bread, meat, roasts and other dishes with a handcrafted finish, authentic aroma y a refined texture. It is an ideal choice for restaurants, pizzerias and businesses looking to add flavour and character to their cuisine.
Preguntas más frecuentes
We resolve some of the most frequently asked questions about our products and services.
What type of oven does a professional pizzeria need?
It depends on the style of pizza, the workload, and the type of service. At Hornos Jumaco we advise each business to choose the most suitable oven according to your production needs, space and cooking method.
Do pizza ovens allow for quick cooking?
Yes. They are designed to reach y keep suitable temperatures, helping to reduce cooking times and respond better during peak demand.
What are the advantages of a direct-fire pizza oven?
The direct fire bring one Intense cooking, ..., a crispier base and a traditional finish, ideal for pizzerias looking for authentic flavour, careful texture and personality in every creation.
Can ovens be adapted to the size of my pizzeria?
Yes. The ovens they can be adjusted depending on the available space, the required capacity and the workflow of each business, for both small pizzerias and restaurants with higher production volumes.
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