FONTANA FORNI, SINCE 1978
Fontana Pizza Ovens
The steel pizza oven, invented in Italy. Wood, gas or hybrid, for the backyard or the restaurant.
9 products
Our selection
Fontana Forni invented the steel outdoor pizza oven in 1978. Before that, a pizza oven meant brick, a concrete pad and a mason. Fontana put the same bake into a steel shell that ships to your door.
Steel, built to last
441 stainless steel, a double-curve dome, and a heat shield built to take the heating cycles season after season. That's still what sets them apart.
Which Fontana is right for you?
- Wood-firedFor the full experience. Margherita, Mangiafuoco and Marinara, two to four pizzas at a time.
- HybridSo you never have to choose. Napoli, Firenze and Roma run on gas on a Tuesday and wood on a Saturday.
- Volta 70 and 90The smart hybrids, with a control screen. The oven handles the heat, you handle the dough.
- Maestro 60The way into Fontana. Gas, compact, with the same steel build.
- CommercialWhen volume matters. The Vulcano and Prometeo turn out four to eight pizzas a bake, and they're built to run every day.
Why buy your Fontana here
- Authorized dealerThe full manufacturer warranty is handled right here. Returns and warranty
- Pallet deliveryThese ovens weigh between 85 and 480 kilos. We handle the order and the pallet delivery, almost anywhere in Quebec and Canada.
- We plan it with youWhere it goes, which fuel, what size: Alex or Christiana answer you before and after you buy. Write to us
Frequently asked questions
Can a Fontana stay outside in winter?
Yes. It's stainless steel and built to handle big swings in temperature. A cover keeps the snow off between uses.
Wood or hybrid?
Wood for the ritual and the flavour. Hybrid if you also want to cook on a weeknight without lighting a fire.
Fontana or Alfa?
Both are made in Italy and built to last for years. The comparison chart lines them up: size, weight, fuel and price.
Do you sell to restaurants?
Yes. Fontana commercial ovens are built to run every day. Write to us to talk it through.
