Commercial Pizza Ovens
There is no standard Forzo oven.
Every Argheri commercial oven is handcrafted in Somersby, New South Wales, and tiled to your design. High-performance insulation keeps the outer shell cool to the touch, so the heat stays where it belongs — on the floor, through a full service.
80–120 pizzas per hour · Wood, gas or hybrid · 3–4 week lead time
Made in Somersby, NSW
Every oven is one of one
Restaurants brief us on their room and we build the oven to match it. Bring us a palette, a single tile, a photograph of the space, or your drawings — the tile design is agreed before the build starts, inside the same three to four week lead time.
In an open kitchen the oven is the first thing a guest looks at, and it stays in that room for a decade. It shouldn't look like everyone else's.
Thermally sealed
Put your hand on it mid-service
Forzo Pro ovens are built with high-performance insulation that keeps the outer shell at room temperature to the touch. Mid-service, at 450°C inside, the outside is cool.
That isn't a comfort feature. Every degree that reaches the outside of an oven is a degree that left the cooking floor. A shell you can touch is visible proof the heat stayed in the chamber — which is why these ovens hold floor temperature through a full service and recover between bakes instead of sagging as the night goes on.
It also means the oven doesn't heat the room it sits in. In a working kitchen that's worth as much as the fuel it saves.
Output
What each oven actually produces
Figures are at Neapolitan settings — 450°C floor, 90-second bake, 90-second floor recovery between pizzas.
| Oven | Floor | Capacity | Per hour | Heat-up | From |
|---|---|---|---|---|---|
| Forzo Napoli Pro 100 | 100cm | 4 × 12″ | 80 | 45 min | $15,200 |
| Forzo Napoli Pro 100 Hybrid | 100cm | 4 × 12″ | 80 | 45 min | $20,000 |
| Forzo Napoli Pro 120 | 120cm | 5–6 × 12″ | 100–120 | 90 min | $19,000 |
Run cooler for a contemporary or New York base and output drops accordingly. Any capacity figure quoted without a temperature and a recovery time is arithmetic, not throughput.
Fuel
Wood, gas or hybrid
Wood fired
The flavour and the char you can't fake. Requires wood storage and a licensed flue installation.
Hybrid
Wood and gas in the same chamber. Gas for a controlled lunch service, wood for evening.
Modular Fire gas burners are also supplied separately in natural gas and LPG for retrofitting an existing oven. Gas connection must be certified by a licensed installer.
Questions
Before you commission
Can the oven be tiled to match our fitout?
Yes — every Argheri commercial oven is custom tiled to the client's design. There is no standard Forzo finish. Tile design is confirmed before build, within the 3–4 week lead time.
Where are Argheri ovens made?
Handcrafted in Somersby, New South Wales.
Does the oven heat the kitchen around it?
No. Forzo Pro insulation keeps the outer shell at room temperature to the touch, so heat stays in the chamber rather than radiating into the room.
How many pizzas per hour can a commercial pizza oven produce?
A Forzo Pro 100 holds four 12″ pizzas and produces 80 per hour at 450°C floor, 90-second bake, 90-second recovery. The Pro 120 holds five to six and produces 100–120 per hour.
How hot does a commercial pizza oven get?
400°C+, running at 450°C floor temperature for Neapolitan pizza. The Pro 100 reaches temperature in 45 minutes, the Pro 120 in 90 minutes — the larger oven carries more thermal mass.
What's the lead time?
Three to four weeks from order to delivery.
Can it run on LPG as well as natural gas?
Yes — natural gas and LPG, vertical or horizontal burner.
What's included?
Every oven arrives pre-built with a high-heat tilt-adjust handle, Forzo Celsius thermometer door, stainless steel flue and matching cowl rain hat. Benchtop and stand options are available, and our team assists with delivery and installation.
Specifying an oven for a fitout?
Send us your drawings, or come and see one being built. Our workshop is an hour north of Sydney.
Talk to us
