FEATURES. TEMPERATURE: Easily reaches 1000 allowing you to bake your pizza in ninety seconds or less.

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2 FEATURES OUR STONE: Made with a durable double vibrated refractory stone, unique to our ovens, the baking surface is able to perform at very high temperatures, Malagutti ovens heat quickly and evenly to produce consistent pizzas. NO HEAT LOST: Insulated like no other, Malagutti ovens are cool to the touch on the outside, while cooking at high temperatures on the inside. Malagutti ovens maintain temperature and heat up rapidly. TEMPERATURE: Easily reaches 1000 allowing you to bake your pizza in ninety seconds or less. FUEL OPTIONS: With a wood, gas or a gas and wood combined fuel source, there is an oven to suit every need. STATIC OR ROTATING BAKING SURFACE: Select the option of a traditional experience or the convenience of a rotating backing surface. CONTROLS: Mechanical or electronic inputs provide precise temperature control and rotation settings. CUSTOMIZE: Select from a variety of customized features, including body and door shape, functions and finishes. PERSONALIZE: Custom colours and lettering can be added to make your Malagutti oven the focal point of your restaurant. READY TO GO: Ovens can be delivered pre-cured, saving setup time, or can easily be cured using the built in curing function on the oven. 3

3 NAPOLI This latest addition to our wood-fired pizza ovens has already seduced pizza makers across Europe and North America. Its bold shape and vibrant style makes the Napoli the perfect focal point in your restaurant and a great conversation piece for your patrons. Traditionally shaped, it is ideal for all Neapolitan pizza lovers, and the only way to go! This oven lets your customers know you do not compromise on authenticity. Choose the perfect match from an extensive line of mosaic finishes and personalized touches. The Napoli oven is available with the modern style door and with or without a marble sill. Additional custom options are available. 4

4 MILANO With the option of either being used free standing or built into an enclosure, the Milano is our most flexible oven. If left free standing, the Milano is available in a wide selection of colours to suit your tastes and decor. The many layers of insulation built into the oven, combined with it s flat exterior surfaces allow the Milano to be easily and safely built into an enclosure, blending it seamlessly into your restaurant walls. The Milano is a budget conscious choice with no compromise on quality or aesthetics. 6 7

5 ROMA For the last fifty years, the Roma style oven has been the most popular choice for pizza making in Italy. This timeless oven design provides the most finishing choices. These include: painted stucco, mosaic tile or stone, and a variety of door styles. The Roma oven takes center stage when it comes to producing various styles of pizza. Its rich origins and elegant style make it ideal for every decor. 8

6 All Fired Up Wood Fired A wood fired oven provides a unique charm and appealing ambiance to your restaurant. Wood Fired pizzas have a special and unique flavour to them that attracts foodies, pizza connoisseurs and traditionalists. The Wood Advantage: Unique wood fired pizza flavouring Authentic ambiance created More artisanal and traditional product Creates a unique experience Gas Fired Gas ovens are very user friendly, with a flame that can be turned on and off producing instant and consistent heat. Gas ovens are low maintenance and easy to keep clean. They are the ideal solution for any fast paced restaurant with high volume pizza production. The Gas Advantage: Very easy to start Efficient & fast heating oven Precise internal oven temperature Produces a very consistent product Wood & Gas Combined In today s restaurants, the most popular fired ovens use a combination of wood and gas. These ovens provide the restaurateur with the convenience of a gas and traditional flavour of wood. The Combined Advantage: Traditional feel, modern advantages Can be quickly turned on and heated Interchangeable cooking methods Ambiance and flavouring of wood Consistency and ease of gas Gas controls The optional electronic controller does more than just manually regulate the flame s size and temperatures: Set the desired temperature and the controller will do the rest Boost function increases the flame for a few seconds to add some extra colouring to the pizzas Timer allows you to set a time to automatically ignite the oven Automatic burn off program for first oven use F1 ON OFF MAN AUTO BOOST R MODULAR FIRE 10 11

7 STATIC OR ROTATING? When it comes to choosing between a rotating or a static baking surface, it s all about understanding your needs and your design concept. A static baking surface is ideal for the experienced pizza master who loves tradition and self-regulated work. Modern, fast-paced and high production ventures require a rotating oven that is easy and efficient to use. STATIC IS IDEAL FOR: A restaurant with multiple pizza makers working at the same time. One prepping, and one baking and monitoring the oven A budget-conscious restaurateur A slower service/slower paced environment that is conducive to producing unique/artisanal product Delivery & Assembly Our in-house installation team consists of Italian artisans, passionate about their work and proud of the fine quality and workmanship of their mosaic application process. Our on-site installation team will: Assemble the oven Finish it with your chosen mosaic if applicable Ensure the details of your setup are to your satisfaction Count on our professional installation team to provide you with the best solutions to ensure the best fit and position for a productive and safe work space. ROTATING IS IDEAL FOR: A pizza maker with limited experience A busy restaurant, needing to produce over 100 pizzas per hour. Pizza production with a very consistent production quality 12

8 P e r s o n a l i z e d Traditional Door Deco Door Modern Door Wide Door Marble Sill Built In Custom Branded Colour Coated Mosiac Tiles 14 15

9 NAPOLI STATIC Oven Baking Area Milano & Roma Static Ovens Baking Diameter Measurement ½ 80 Pizza Capacity Pizza Capacity Pizza Capacity A: Height B: Width C: Depth Total Weight Measurement lb Kg ¼ 100 Pizza Capacity Pizza Capacity Pizza Capacity A: Height B: Width C: Depth Total Weight lb Kg ½ ¼ ¾ ¼ ½ ½ ½ x NAPOLI Rotating Oven Baking Diameter Milano & Roma Rotating Ovens Baking Diameter Measurement ½ 95 Pizza Capacity Pizza Capacity Pizza Capacity A: Height B: Width C: Depth Total Weight Measurement lb Kg 37½ 95 Pizza Capacity Pizza Capacity Pizza Capacity A: Height B: Width C: Depth Total Weight lb Kg ½ ¼ ½ ½ ¼ ¾ ¾ 1 70¾ ¼ ½ ¼ ¾ ¼ ½ ¼ ¾ ¼ ½ ¼ ¾ D D A A B C B C 16 17

10 Our Promise to You At Italiana FoodTech our goal is to provide our customers with an oven that suits their unique needs and space. Drawing on our years of experience, we will help our customers make an informed decision when choosing an oven as they start or expand their business. We will work with you to understand what is required to fulfill your aesthetic, technical, training and production needs as well as budget and space. Italiana FoodTech strives to provide you with the confidence to operate your oven efficiently and effectively. After installation, know that Italiana FoodTech is your source for support and information. Try before you buy! Proud to Sell & Service in Canada & the U.S.! Malagutti ovens has partnered with Italiana FoodTech to provide customers with fired ovens made with the finest craftsmanship and expertise Italy has to offer. When Aurelio Malagutti fabricated his first pizza oven in 1963, he had no idea the popularity that pizza would have, not only in Italy, but around the world. This was just the start of Malagutti s love for producing custom pizza ovens, first for customers in Italy, and today for customers across North America! 18

11 DECADES OF INDUSTRY EXPERIENCE MAKING AND SELLING PIZZA OVENS, IN ITALY AND NORTH AMERICA. WE KNOW EQUIPMENT and WE KNOW PIZZA! AND most importantly, we understand your needs! Italiana FoodTech Inc. 815 Alness St. Toronto Ont. M3J 2H8 Canada T: June

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