A patent · Two materials · One oven
The steel that cooks like brick. Our patent — the reason an Alfa oven hits Neapolitan temperatures in minutes, and stays there.
The Problem
01.
Plain stainless can't take a real wood fire. It softens, deforms, eventually pierces. A traditional pizza oven is brick for a reason.
02.
Refractory is the right material — it bakes a Neapolitan in 60 seconds. But a full brick oven needs two hours of fire before it's even ready.
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Multi-grade stainless on the outside. Refractory floor and chamber on the inside. A three-layer ceramic-fibre dome between them. Two materials, two jobs — one oven that does what neither could do alone.
By the Numbers
15 min
to 500°C
On the ONE oven, from cold to pizza temperature.
50 kg
lightest model
Real wood-fired performance you can lift.
60 sec
per Neapolitan
At 500°C, that's all the floor needs.
10+ yrs
patented
Filed 2014. Imitated. Never matched.
Inside the Oven
Refractory · The Floor
A.
High-alumina firebrick — made in-house since the '70s — soaks up heat and gives it back in 60-second bursts. Slow to charge, slow to lose. We add an autoclaved-aerated-concrete layer on top to squeeze more performance from every kilo of fuel.
Stainless · The Shell
B.
Three steel grades, one shell. Type 304 outside — the commercial-kitchen stainless, weather-proof and easy to wipe down. Grade 253 in the dome where it sees 1,100°C+. Type 441 with titanium where the wood actually burns.
Heat Management
HeatGenius® cooks the base and the toppings at the right temperatures at once — the trick a pizzeria oven uses, engineered into every Alfa through three patented parts.
01.
Stores heat better than the lava stone or ceramic other ovens use — so the floor gives it back in fast, crisp bursts.
02.
2×European ceramic fibre with twice the heat resistance of standard rock wool. Heat goes in — and stays in.
03.
A patented 'around-and-down' airflow path that holds an even temperature across the whole chamber.
“The secret to a pizza at home that tastes like the pizzeria.”
The Payoff
Minutes to pizza heat — not the two-hour vigil a brick oven demands.
Refractory keeps the floor at 500°C between bakes. Less wood, more pizza.
Multi-grade stainless plus high-alumina refractory. No annual rebuild, no special care.
Most models come on a wheeled base — patio, terrace, restaurant front-of-house, anywhere with an outlet for a flue.
Stainless body, double powder-coat finish. Outdoor-rated year-round and good-looking enough to leave in view.
Set it on the base, fit the flue, light the fire. You are not waiting for a contractor.
In Practice
“Sixty seconds. That’s all the floor needs to give back what wood put in.”
— Every Alfa pizzaiolo, eventually.
Size
Fuel
