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La gamme complète de 2 modèles de Fours d'extérieur - intérieur pour pizza et cuisine Edilmark , avec tarifs à partir de € 885.08 , En Stock et Livraison Gratuite. Achetez directement sur AgriEuro, sans intermédiaires et sans mauvaises surprises : à la différence des Marketplace qui ont recours à des revendeurs tiers (sans services ni garanties), nous offrons un Service Direct et Complet, en partant de conseils Avant-ventes jusqu’à l’assistance SAV. L’expédition s’effectue par notre Dépôt AgriEuro. Et nous sommes les uniques vendeurs en ligne à vous offrir un service de SAV sur des produits Fours d'extérieur - intérieur pour pizza et cuisine Edilmark , ainsi que la fourniture des Pièces de Rechange (Vous pourrez retrouver le tableau du schéma éclaté sur votre compte client).
Founded in 1968, Edilmark began by manufacturing concrete products before developing a range dedicated to wood-burning fireplaces. Over the years, the brand has expanded its range with open-hearth fireplaces, refractory or cast-iron interiors, ventilated models and cooking ovens. This evolution has strengthened Edilmark's presence in the fire structure sector, with products suitable for both traditional and modern settings.
Edilmark outdoor ovens make it possible to create a dedicated space for preparing pizza, bread, focaccia, roasts and other wood-fired recipes. The refractory materials promote heat storage and distribution inside the cooking chamber. Their carefully designed shapes also help integrate the oven into gardens, patios and outdoor entertaining spaces, combining cooking functions with a distinctive architectural feature.
At AgriEuro, ovens can be selected according to their main technical features, helping identify the model that best matches the available space, intended recipes and frequency of use. Before choosing, it is useful to compare the information provided on each product page, paying attention to the following aspects:
These ovens are intended for domestic and hobby use, from occasional pizza preparation to cooking sessions for families and groups of guests. The choice should take into account the usual number of diners and the need to complete several consecutive batches. For frequent cooking sessions, the chamber capacity, heat storage and ease of cleaning become particularly relevant.
The selection includes wood-fired models designed to bring flame and ember cooking to outdoor spaces. Heat is transferred to the food through the cooking floor, hot air and radiation from the internal surfaces. This combination makes it possible to prepare different recipes by controlling temperatures, cooking times and food placement.
Edilmark wood-fired ovens use refractory materials to absorb the heat generated by combustion and distribute it inside the cooking chamber. The flame enables temperatures suitable for pizza to be reached; the embers and stored heat can be used for bread, focaccia, roasts, vegetables and tray-baked dishes. The result depends on the cooking floor temperature, the amount of wood and the time allowed for the structure to heat thoroughly. A chamber sized according to individual needs makes it easier to organise several consecutive cooking cycles. A suitable flue system supports consistent draught. Before purchasing, check the dimensions, equipment, assembly method and instructions provided on the page for the individual model.
In addition to its oven selection, AgriEuro provides a range of services covering delivery and after-purchase requirements. Technical information, spare parts and support help owners look after the product after installation.
Choose and purchase the Edilmark outdoor oven best suited to your space and recipes at AgriEuro.
The size should be chosen by considering both the cooking chamber capacity and the overall dimensions of the structure. The usual number of diners helps determine how many pizzas or trays need to be prepared during the same cycle. The supporting base, the front clearance required to operate the peel and the distances specified by the manufacturer must also be measured. A large chamber provides more room for multiple dishes but requires heating times and quantities of wood appropriate for the mass involved.
A wood-fired oven can be used for pizza, bread, focaccia, roasts, vegetables, desserts and tray-baked dishes. However, different recipes require different temperatures. Pizza is normally cooked during the highest-temperature phases; bread and focaccia use intermediate temperatures. Roasts and desserts can be prepared once the heat has stabilised or during the cooling phase. Planning the cooking sequence therefore makes it possible to take advantage of the heat stored by the refractory material without continuously feeding the flame.
Refractory material absorbs heat and releases it gradually inside the cooking chamber. The heated floor transfers energy to the base of pizza or bread; the walls and dome radiate heat towards the upper part of the food. The structure must therefore be allowed sufficient time to heat thoroughly before cooking begins. Cleaning and lighting procedures must always comply with the model manual, avoiding thermal shocks and products not intended for porous surfaces.
The first lighting must be gradual and carried out according to the manufacturer's instructions. After assembly, a waiting period may be required to allow the materials to dry. Start with a small amount of dry wood and a moderate flame, increasing the heat slowly without immediately reaching the maximum temperature. This process promotes the gradual removal of residual moisture. Alcohol, petrol and other flammable liquids must never be used. Times and temperatures vary between models, so the oven manual remains the primary reference.
Natural, dry and well-seasoned wood with a size suitable for the combustion chamber is recommended. Beech, oak and other hardwoods produce steady combustion and long-lasting embers. Damp wood creates more smoke, struggles to reach high temperatures and may contribute to deposits inside the flue. Painted, treated or glued timber, composite panels and reclaimed materials not intended for food-related combustion must be excluded. Highly resinous woods also require particular caution because of the residues they produce.
Heating time depends on the dimensions, refractory mass, quantity of wood, outdoor temperature and intended recipe. Observing the flame alone is not sufficient: the cooking floor and walls must also store heat. A suitable thermometer can check the chamber temperature; an infrared device can measure the cooking floor. The fire should be fed progressively and allowed to stabilise before food is placed inside. Specific heating times should be checked in the documentation for the selected model.
Excessive smoke may be caused by damp wood, incomplete combustion, insufficient draught or blockages in the flue. Adding too much wood at once can also restrict proper airflow. When fitted, the smoke valve should be checked to ensure it is in the specified position and the ducts should be free from obstructions. If the problem persists, the oven must be shut down safely and inspected by qualified personnel.
Routine cleaning must be carried out with the oven switched off and completely cool. Ash and combustion residues can be removed with a shovel and a brush suitable for the material. Burnt flour and food fragments should be cleared before the next cooking session. Water, detergents and chemical products must not be applied to the refractory floor unless specifically approved by the manufacturer, as the material may absorb them. The flue and ducts also require periodic inspection according to the frequency of use.
The oven must be positioned and protected according to the instructions for the specific model. Suitable shelter limits direct contact with rain, snow and standing water, which can introduce moisture into materials and components. The structure must be completely cool before it is covered. After long periods of inactivity or very damp conditions, the oven should be relit gradually. Any cover must not restrict ventilation or touch surfaces that are still hot.
Before installation, check the load-bearing capacity and stability of the base, overall dimensions, safety distances and flue route. The supporting surface must be level and suitable for the weight of the structure. Sufficient space must also be left in front of the opening for the peel, trays and cooking operations. The flue must comply with the manufacturer's technical instructions and local regulations. For patios, terraces or partially enclosed spaces, a technical assessment should be requested before assembly.
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