Fours d'extérieur - intérieur pour pizza et cuisine Calory Forni - Catalogue produits 2026

CF Calory Forni was created from the vision of two entrepreneurs with extensive experience in professional catering equipment. The brand transformed this expertise into a range of pizza ovens designed and manufactured in Italy, aimed at enthusiasts looking for precise temperature control, robust construction and carefully finished details.

Calory Forni ovens can be used to prepare round pizzas, tray-baked pizzas, pinsa, focaccia and other baked goods, depending on the features of the chosen model. Their contemporary design, compact construction and attention to every component make these appliances suitable for domestic kitchens, artisan workshops and businesses requiring frequent baking.

The Brand Category page also includes the following types of Calory Forni products:

• Calory Forni electric pizza ovens: mains-powered models designed to reach higher temperatures than conventional kitchen ovens. The different configurations offer a choice of mechanical or electronic controls, independent top and bottom heat settings and cooking chambers suitable for different types of dough;

At AgriEuro, it is possible to select Calory Forni pizza ovens according to their technical features, making it easier to identify the model best suited to the type of pizza, baking frequency and available space. The main elements to consider are:

• Maximum temperature: the range includes configurations with different temperature levels, suitable for tray-baked pizza, round pizza and, on models that reach the required temperatures, Neapolitan pizza;
• Independent top and bottom heat settings: separate control of the upper and lower heat helps balance the browning of the crust and the baking of the base;
• Mechanical or electronic controls: knobs provide immediate adjustment; electronic systems allow more precise temperature and power settings;
• Power consumption and supply: the value expressed in watts or kilowatts must be compared with the available electrical capacity and other connected appliances;
• Cooking chamber height: a low chamber concentrates heat on the pizza; a taller chamber accommodates a broader range of preparations, including bread, focaccia and larger baked goods;
• Cooking surface: cordierite stones and other refractory surfaces store heat and transfer it to the base of the dough; the surface type should be selected according to the pizza being prepared;
• Stainless steel construction: models made from stainless steel both inside and outside provide robust surfaces suited to regular cleaning;
• Glass door and internal light: these features allow the baking process to be monitored without opening the chamber frequently, reducing heat loss;
• Dimensions and positioning: width, depth, weight and ventilation clearances must be checked before positioning the oven on the worktop;

Hobby-level models meet the needs of users who prepare pizzas and focaccia for their family. Semi-professional configurations are suitable for experienced enthusiasts who bake several pizzas and want independent control of the top and bottom heat.

Professional-level ovens can support frequent baking in small workshops, catering businesses and food service operations, provided that the capacity and specifications of the model match the expected workload.

The range available at AgriEuro includes electric ovens specifically designed for pizza, with configurations developed for different doughs and skill levels. Models differ in their controls, temperature, power, cooking chamber height and refractory surface. Comparing these parameters helps identify an oven suited to the recipes prepared most frequently.

Calory Forni electric pizza ovens concentrate high temperatures inside a chamber designed specifically for dough, leavened products and oven-baked preparations. Independent top and bottom heat settings allow the heat supplied to the base and upper surface of the pizza to be adjusted, reducing the risk of an overcooked bottom or toppings that are still too moist. Depending on the model, control is provided by mechanical knobs or an electronic board offering more detailed settings. The cordierite stone fitted to several configurations stores heat and transfers it to the dough during baking. Models with a taller chamber also provide the space needed for bread, focaccia and products that rise to a greater height. The glass door and internal lighting make it possible to monitor baking without opening the oven repeatedly. The stainless steel structure completes a design intended for enthusiasts, experienced home pizza makers and businesses with limited production volumes.

Before choosing a model, it is useful to compare the following aspects:

• Pizza style: Neapolitan pizza, crispy round pizza, pinsa and tray-baked pizza require different temperatures, surfaces and heat balances;
• Number of consecutive batches: users preparing several pizzas in succession should consider how quickly the oven recovers its temperature between batches;
• Control precision: electronic control facilitates detailed adjustments; mechanical control prioritises immediacy and simplicity;
• Internal space: pizza diameter, tray size and the height of baked goods must be compatible with the cooking chamber;
• Available power: the stated power consumption must be compatible with the electricity supply and appliances operating at the same time;

Buying a Calory Forni oven from AgriEuro gives customers access to detailed technical specifications and model comparisons. After-sales services continue to support the product after delivery and simplify access to assistance and compatible components.

• Fast, free delivery: delivery is organised by AgriEuro logistics centres, with procedures dedicated to handling heavy and bulky appliances and updates on the status of the order;
• Option to order spare parts: after purchase, customers can access the spare-parts diagram associated with the product and identify compatible components with greater precision;
• After-sales support: customers can rely on attentive, personalised support for technical enquiries, spare parts, warranty work and assistance following delivery;

Compare the available Calory Forni ovens and purchase the model best suited to your recipes from AgriEuro.

For Neapolitan pizza, choose a model that reaches high temperatures and offers accurate control of the top and bottom heat. The chamber must quickly transfer heat to the crust without burning the base. Before purchasing, compare the maximum temperature, type of stone, heating-element power and internal height. Calory Forni models with temperatures between 450 and 480°C are also designed for Neapolitan pizza, but settings and baking times must be adapted to the dough hydration, thickness and installed cooking surface.

Outdoor installation is possible only when permitted by the instructions for the specific model. The oven must be placed in a location protected from rain, moisture and wind, on a stable, heat-resistant surface. The electrical socket must be suitable for the absorbed power and protected in accordance with applicable regulations. Ventilation openings must not be obstructed, and the distances specified by the manufacturer must be observed. After baking, the appliance should be returned to a dry environment unless the manual states otherwise.

Several Calory Forni models use a single-phase 220-230 V supply, but compatibility must be checked in the technical specifications of the individual oven. Even with a domestic voltage, power ratings of approximately 2 to 3 kW can use a large part of the available household supply. During preheating, it is therefore advisable to avoid operating other high-consumption appliances at the same time. The socket, circuit, plug and electrical protection must be suitable for the rated power; if in doubt, a qualified technician should inspect the installation.

Preheating is complete when the chamber and refractory surface have reached the temperature required by the recipe. The time varies according to power, insulation, selected temperature, stone thickness and environmental conditions. The same interval cannot therefore be applied to every model. The indicator light or display may show the air temperature or thermostat activation, but the stone might need additional time to store sufficient heat. A tool compatible with high temperatures can provide a more accurate measurement, always following the instructions in the manual.

Separate settings distribute heat between the upper part of the chamber and the cooking surface. The top heat acts mainly on the crust, toppings and upper surface of the pizza; the bottom heat transfers heat to the base through the stone or tray. Highly hydrated dough, thin pizza and tray-baked pizza require different heat balances. Settings should be adjusted by observing the colour, moisture level and development of the dough, without exceeding the values specified by the manufacturer for the installed surface.

Mechanical controls use thermostats and knobs, providing immediate adjustment and easy consultation during baking. Electronic controls allow more detailed settings and, on compatible models, separate adjustment of the temperature or power of the top and bottom heat. The choice depends on the desired degree of precision and the frequency of baking. Users who often repeat the same recipe may appreciate electronic control; those who prefer direct manual adjustments can choose a mechanical model.

The refractory stone stores thermal energy during preheating and transfers it to the base of the dough. This process promotes rapid baking of the bottom and reduces moisture where the pizza touches the surface. Cordierite, biscotto stones and other refractory materials behave differently: some transfer heat more rapidly; others reduce the risk of burning the base at higher temperatures. The surface should therefore be selected according to the pizza style and used within the oven’s specified limits.

The refractory surface should be cleaned only when completely cold. Flour, burnt residue and dry fragments can be removed using a suitable brush or the tools recommended by the manufacturer. Never immerse a hot stone in water or expose it to sudden temperature changes, as it may crack. Detergents, large quantities of water and aggressive metal tools should be avoided unless the manual states otherwise. Stains and changes in colour may remain visible without necessarily affecting the performance of the surface.

Consumption depends on the rated power, preheating duration and total operating time. A 2.8 kW oven, for example, may consume up to 2.8 kWh in one hour if its heating elements remain continuously active at maximum power; in practice, the thermostat alternates heating phases. Sessions with several consecutive pizzas use the stored heat and spread the energy required for preheating across multiple batches. For a reliable estimate, consider the model, selected settings and the price specified in the electricity contract.

Bread, focaccia, pinsa and other leavened products can be prepared in models offering internal space and settings compatible with these recipes. A taller chamber provides more room for vertical expansion and increases the distance from the upper heating element. The temperature, baking tray, stone type and balance between top and bottom heat must also be adapted to the recipe. Before baking products other than pizza, check the permitted applications in the technical specifications and manual for the chosen model.