FREQUENTLY ASKED QUESTIONS
Answers, without complications.
Practical information about the oven models, how they work, use and purchasing.
What does separate combustion mean?
Wood burns in the lower firebox. The chamber where food is cooked is separate from the path of the combustion fumes.
Does a SAF oven need electricity?
No. SAF models have no electrical components.
What is the difference between Quadro and Sardegna?
Quadro has a taller body and two refractory cooking shelves; Sardegna is lower and has one refractory shelf and an upper grill.
What makes Model 90 special?
It is the original SAF model, with a cylindrical shape and more complex artisan construction.
Can it be installed outdoors?
Only in a location adequately protected from the weather, and in compliance with installation and safety requirements.
Is a flue or chimney required?
Yes. Combustion gases must be exhausted through a flue system correctly designed and installed in accordance with applicable regulations.
Are accessories included?
The oven is sold without accessories such as peels and trays. Contact the maker for details of the equipment supplied.
Can the cooking stones be replaced?
Yes. The cordierite–mullite plates are replaceable, and spares are available.
Are the ovens available immediately?
SAF ovens are handcrafted to order. Delivery times are agreed individually.
Where do you deliver?
Within Italy and Europe; deliveries outside Europe can be assessed on request.
How much wood does a SAF oven use?
Consumption depends on the wood, the food being cooked, the required temperature and operating conditions. A single figure would not apply to every situation.
How long does the oven take to reach cooking temperature?
As a guide, allow 30 minutes for bread, desserts, meat and tray-baked pizza, and around 40 minutes for pizza cooked directly on the refractory shelves.
How should I clean the oven?
Empty the ash drawer periodically, once the oven has cooled completely. Wipe the refractory shelves with a damp cloth. Do not use chemical detergents on the refractory plates.
Why does my oven produce a lot of smoke?
Use dry, well-seasoned, small-cut wood. Avoid damp or resinous wood.
Incorrect chimney draught can cause smoke to flow back.
Also check that the flue and the upper section of the heat-circulation cavity, where the flue connects to the oven, are not obstructed. Clean them if necessary, with the fire out and the oven completely cold.
Where should I light the fire?
The fire must be lit only inside the firebox, avoiding excessively high flames.
For correct operation, a good bed of glowing embers is sufficient.
Lighting a fire outside the firebox is unnecessary and could eventually damage the oven.