Rosito Bisani FW110-CB 43 Inch Diameter Wood Fired Pizza Oven with Removable Cooking Slab

The Rosito Bisani FW110-CB Morello Forni Wood Fired Pizza Oven is a commercial-grade cooking appliance designed for high-performance pizza preparation in professional kitchen environments. Featuring a 43-inch inside cooking diameter, this oval-shaped oven utilizes premium refractory alumina with heavy metal enclosure and sealed insulated walls, ensuring optimal heat retention and durability. Equipped with a removable cooking slab and front granite work surface, it streamlines workflow efficiency for busy pizzerias and culinary establishments focused on wood-fired baking excellence.

Top Rosito Bisani FW110-CB Features

The FW110-CB combines robust construction with precise thermal performance, making it suitable for mid-volume foodservice operations such as pizzerias and restaurant kitchens. Its heavy-duty refractory liners and sealed insulation maintain consistent internal temperatures. The removable cooking slab facilitates easy cleaning, while the front granite work slab supports prep work, enhancing operational flow. Designed for front or embedded installation, it supports multiple pizza sizes with capacity for 6-16-inch pies, optimizing throughput without sacrificing craftsmanship.

• High-capacity baking chamber: accommodates multiple pizzas up to 16 inches in diameter
• Durable refractory alumina construction: offers thermal stability and long-term resilience
• Removable cooking slab: enables straightforward maintenance and cleaning
• Sealed insulated walls: sustain even heat distribution for consistent baking
• Front granite work surface: improves workflow and food prep efficiency

Ideal for mid-volume pizzeria units or dynamic culinary setups requiring robust wood-fired baking capabilities.

Rosito Bisani FW110-CB Technical Specs

The FW110-CB features a stationary base with an indoor, round hearth diameter of 40 to 49 inches and a total width of 58.25 inches, depth of 65 inches, and height of 73.75 inches. Its substantial weight of 2,700 lbs ensures stability during operation. Powered solely by wood, it incorporates sealed insulated walls and a heavy refractory alumina lining for high-temperature endurance. The oven’s materials conform to food safety standards with stainless steel and refractory components. Electrical requirements are not applicable, but ventilation should be designed to manage smoke and heat exhaust based on installation space. The model includes ETL and NSF compliance, with shipping typically occurring within 1 to 2 days. It is engineered for durability and efficient workflow in professional kitchens.

• Electrical requirements: Not applicable for wood-fired operation, with ventilation needs based on site design
• Cooling method: Air-cooled via natural airflow within installation space
• Construction & finish: Heavy-duty refractory liner, stainless steel exterior, granite work slab
• Dimensions: Width 58.25", Depth 65", Height 73.75"
• Food safety & maintenance: Materials compatible with routine cleaning, resistant to high temperatures, designed for easy access and handling

• Installation clearance: Require proper airflow and space for heat dissipation
• Venting requirements: Adequate exhaust system to manage smoke and heat
• Floor reinforcement: Heavy weight necessitates reinforced flooring for site readiness
• Access points: Easy access for maintenance and cleaning
• Workflow integration: Placement near prep stations for streamlined service

What is a commercial wood-fired oven?

A commercial wood-fired oven is a specialized cooking appliance designed for high-temperature baking and pizza preparation using wood as a fuel source. The FW110-CB model by Rosito Bisani features a robust refractory lining, precise temperature control, and a substantial cooking capacity, making it suitable for professional kitchens and pizza establishments. Installed primarily indoors, it offers consistent heat, enhanced flavor profiles, and efficient workflow for mid-volume foodservice operations, particularly in pizzerias and culinary venues emphasizing traditional wood-fired techniques.

Top wood-fired ovens for medium-volume pizzerias

Top commercial wood-fired ovens deliver durable construction, precise temperature control, and optimal baking performance for pizzerias and restaurant kitchens. Rosito Bisani FW110-CB exemplifies quality fabrication with heavy refractory linings and innovative insulation, suited for operation in busy culinary environments that require reliable, restaurant-ready baking capacity. Its robust build and functional design ensure efficient service for medium-volume foodservice settings.

• Medium-volume operation — suitable for pizzerias and restaurant service
• Built for durability — refractory alumina and stainless steel construction
• Optimized workflow — front work surface and removable slab
• Robust insulation — sealed walls maintain consistent internal heat
• Reliable performance — high-capacity baking chamber supports multiple pies

Why Choose Rosito Bisani FW110-CB

The FW110-CB stands out among wood-fired pizza ovens with its heavy-duty refractory construction, large baking capacity, and efficient insulation design. Its premium materials ensure longevity, while the integrated front granite work surface improves workflow. Enhanced heat retention and maintenance-friendly features contribute to operational efficiency, making it ideal for professional foodservice environments seeking reliable, restaurant-quality baking performance.

• Robust refractory construction: long-lasting materials withstand high temperatures
• Large 43-inch interior diameter: supports multiple pizzas simultaneously
• Sealed insulated walls: maintain even, consistent cooking temperatures
• Removable cooking slab: simplifies cleaning and replacement
• Heavy-duty stainless steel exterior: withstands commercial kitchen use