Valoriani FVR/Top Kit

With good professional insulation, Valoriani furnaces lose about 10°C per hour. This means that if the furnace is closed in the evening, for example, it still has an effective residual heat that can be used the next day.

First of all, we would like to say that the heat loss is very equal with good insulation, and the door is used only when baking bread, that is, after removing the embers. Otherwise, the oven is always up and the door is hardly needed. Model "FVR" is available only with pre-set door and model "TOP" is available only with fixed ceramic door. It is not possible to change them, because they are two different models and it does not fit dimensionally. The model "Indirect" is also available only in one version.

When the door is closed, fresh air does not enter the oven, nor can exhaust gases escape. We recommend closing the door only for baking bread, e.g. without embers, only because of the residual or radiant heat. For traditional pizza baking, the oven is not closed.

The gaps on the dome furnaces may become somewhat larger or wider over time, but they are harmless. Due to the applied insulation of the dome, the escape of the temperature and also the escape of the flue gases is not possible. The material expands at high temperatures and then contracts. It may be that the dome was not held 100% on the outside of the sides and the gap was caused by this. However, I assume that this will not increase in size in the next few years. Further spackling in the dome (inside) is not necessary and would also loosen over time. You can continue to use the furnace as before without any worries.