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  • Primary Use: Pizza
  • Capacity: 1 deck
  • Power: 415V - Three Phase

Pizza Deck Oven

Diamante Electric Pizza Deck Oven

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Fornitalia Diamante

DIAMANTE is the new personalized electric pizza deck oven, reliable and quick. It has optimum performances and it is able to guarantee:

  • Heat constant maintenance: thanks to the wide thermal insulation thickness, the heat mass distributes uniformly inside the baking chamber, allowing to the oven to obtain an excellent baking of the pizzas.
  • Energetic saving: the protection glass electric opening and closure is managed from the suitable button, placed on the left of the oven mouth. Thanks to its ergonomic structure and to the optimum insulation, DIAMANTE has a heat minimum dispersion and a high energetic saving.
  • Optimum design to personalize:

1 .Arc and console with Montefeltro stone (type marble) and covering in little bricks.
2. Arc and console in little bricks and covering in Paladiana.
3. Arc and console with Montefeltro stone and neutral covering.
4. Arc and console in little bricks and neutral covering.

  • High production of pizzas and ease of use: Diamante is able to take out of the oven 100 pizzas in 1 hour and manages in simple way every operation from the controls panel.
  • DIAMANTE ovens are equipped with an intelligent cook top, able to recognize the work zone compensating automatically the temperature.
Diamante - for that perfect pizza.

Diamante - for that perfect pizza.

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Fornitalia Diamante Ardesia Facia


Fornitalia Diamante Paladiana Facia


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Fornitalia Diamante Marecchia Facia


Pizza Oven Fornitalia Diamante 9 Pizza
Internal Dimensions 105 x 105 x 25 cm
Power 415V 3 phase
Power Consumption - Room Temperature 14Kw
Maintaining Temperature @ 320° 1.1Kw / h
Hourly Consumption - 50 Pizza 6.5Kw
Hourly Consumption - 100 Pizza 9.0Kw
Width 1615 mm
Depth 1500 mm
Height 1900 mm
Weight600 Kg
Pizza's / Hour 100
enquire about this Fornitalia Diamante 9 Pizza Oven Download the Pizza Oven Fornitalia Diamante pdf
  • Stone Deck Ovens
  • Convection Ovens
  • What are Rack Ovens?

Artisan style breads are best baked in a stone based deck oven. The stone will give you a good even heat, and the bottom heat, (elements under the stone)and the top heat, (ceiling elements in the chamber) can be independently adjusted. The stone deck oven will also bake all other products. They are available in gas or electric.

These ovens are standard fan forced ovens, where the trays are hand loaded into the oven. They are generally available in 4,5,6 or 10 tray capacity, and various tray sizes. These ovens are good for baking muffins, and pastries. They are a lot smaller and will go on a bench top. These ovens are generally your entry level commercial ovens.

Rack ovens are fan forced ovens, where the product is baked on trays, loaded in a rack, which can be wheeled in and out of the oven. This makes loading the oven quick and efficient, saving time. These ovens are best suited to high volume baking and generally take up less space than deck ovens. Rack ovens are available with rotating racks ( turning rack ) or static racks (doesn't turn). With the rotating rack ovens, you tend to get a more even bake than you would with a normal convection oven. Rack ovens with a variable fan speed, will allow you to bake "soft products" by adjusting the fan speed. Rack ovens are available in gas or electric.