The ideal high-performance portable oven.
If you have limited space but want an at-home pizza oven that can truly make high-temperature Neapolitan Pizza, Nano is the Alfa Pizza Oven for you. Nano is available either in gas- or wood-fired versions and, even though it has a single-pizza capacity, an Alfa bakes pizzas so quickly that you can still easily feed a large family without the wait. Nano is compact and lightweight (only 50 kg/110 lbs) so it is easy to maneuver. Assembly takes but minutes – just screw the leveling feet, insert the flue and chimney cowl, and let the party begin!
The new Alfa compact pizza oven was created precisely ten years after the production of the first
stainless steel oven. Bring home this compact, light (only 50 kg/110 lbs), and distinctively designed device. It takes five minutes to assemble it: just screw the leveling feet, insert the flue and chimney cowl, and let the party begin!
- NANO goes from 0°C (32°F) to 500°C (750°F) in just 10 minutes and cooks a pizza in 90 seconds.
- Its dimensions are 73x55x48 cm (29x22x19 in) and its weiis ght 50 Kg (110 lbs).
- It is ideal for those who want a compact oven for making real Neapolitan pizzas at high temperatures.
Thanks to the patented Alfa deflector, heat gradually comes out of the flue and ensures outstanding performance. The mouth of the NANO oven is designed to maximize the heat of the cooking chamber and to better rotate the pizza inside it.
- Oven floor size: 60×40 cm.
- The Alfa Forni pyrometer facilitates the accurate measurement of the temperature according to the type of cooking.
- The door comes with a peephole for continuously monitoring food cooking even when it’s closed.
- The cooking chamber is entirely made of reinforced stainless steel.
- The double layer of ceramic fibre insulation used in commercial ovens contains heat and prevents the external frame from overheating.
- To bake with the NANO oven, you just need small logs no more than 5 cm (2 in) thick. With 2 kg (4,4 lbs), of firewood you can really cook throughout the evening!
- Always use the wood basket so as not to overload the oven with logs and to better manage the food on the floor.
- The four oven floor firebricks are nearly 3 cm (1.2 in) thick to gradually absorb and release heat and guarantee impeccable cooking.
- 50 Kg (110 lbs) made in Italy
- One minute to assemble it, one minute to cook!
- The “slide in-slide out” pizza peel allows you to make the most of your NANO oven cooking pizzas, bread, and calzones.
Introducing Alfa Heat Genius™ Technology!
Authentic HeatKeeper™ Firebrick
vs ordinary lava stone or ceramic
Alfa uses an authentic firebrick in every pizza oven they make. This HeatKeeper firebrick, which they make in their factory in Rome, Italy, the home of pizza, absorbs and stores heat far better than the lava stone or ceramic used in other pizza ovens.
This is crucial to baking a crispy, moist crust at precisely the right temperature, quickly and without burning.
DoubleDown Ceramic Superwool® Insulation
vs ordinary rock wool insulation (or no insulation at all)
The space between the two stainless steel walls on an Alfa Pizza Oven is filled with DoubleDown Superwool® insulation. This European ceramic fiber offers up to twice the heat resistance of the rock wool insulation used in other artisan at-home pizza ovens, which maintains the heat and allows you to consistently bake perfect pizzas. It also allows for faster heat recovery between pizzas and dramatically lowers the temperature of the outer oven wall.
Superwool® is a registered trademark of Morgan Advanced Materials
Patented Full Effect Full Circulation Flue System®
vs ordinary “up and out” chimneys
Other pizza ovens exhaust precious heat out of the chimney at the top of their oven. Up and out! Not Alfa.
The chimney may be at the top, but, thanks to the patented Full Effect Full Circulation Flue System®, hot air circulates fully around the chamber and is driven back down to where it can heat the firebrick and pizza. This is key, as it ensures the proper temperatures required to bake both crust and toppings. The circulating heat then hits a deflector at the top of the oven and travels up an escape where it finally exits out the chimney. Around and down. Then up and out. Clever!