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Four à pizza Prometeo commercial au bois Fontana couleur inox, vue produit
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Prometeo Commercial Wood-Fired Pizza Oven - Fontana

$20,735.00
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Prometeo Commercial Wood-Fired Pizza Oven - Fontana

$20,735.00

Fontana's largest commercial pizza oven. 1,280 sq in, eight 12" pizzas at once, NSF-certified. 310 S industrial stainless that handles up to 2,100°F. Handmade in Italy.

Commercial wood
310 S stainless
900°F
in 30 minutes
8 pizzas
per batch
Made in Italy
since 1978
Description

The biggest oven Fontana builds. 1,280 square inches of cooking floor. Eight 12-inch pizzas going at once. 310 S industrial stainless, the grade Fontana reserves for this tier. NSF-certified for high-volume pizzeria service. If your evening menu runs fifty pizzas and up, this is what handles it.

Handmade in Mantua, Italy, since 1978.

Fontana has supplied pizzerias across Europe for 45 years. The Prometeo is their flagship commercial format. Built to run for decades.

Specifications

Fuel: Wood only

Chamber type: Single - fire in the cooking chamber

Max temperature: 900°F (482°C)

Heat-up: 30 minutes to 750°F (400°C)

Internal cooking surface: 48" x 36" x 17"H

External dimensions: 56"W x 47"D x 114"H

Capacity: Eight 12" pizzas at once

Weight: 1,058 lbs without cart (1,257 lbs with cart)

Stones: Double layer of food-certified bricks

Door: Stainless steel with sliding draft control

Certification: NSF + Intertek-ETL

Construction: Industrial-grade 310 S stainless steel (handles up to 2,100°F), dome reinforced with 5mm Corten panel, single-piece weld

Insulation: 4.7" (12 cm) rock wool on all sides

Use: High-volume commercial (pizzeria, large-capacity restaurant)

Origin: Mantua, Italy

Our advice

The Prometeo is the largest format in Fontana's commercial range. Built for high-volume pizzerias, pizza-focused restaurants, and large-scale events. 310 S stainless steel construction (the grade Fontana reserves for this tier), 2-inch-thick NSF stones for intensive service.

We recommend it if: you run a high-volume pizzeria (50+ pizzas per evening), your menu is pizza-driven, you need the cadence and thermal mass to never slow down.

Choose the Vulcano if: your volume is moderate, or pizza is part of a broader menu.

Our suggestion: the Prometeo is a long-term investment for a serious operation. Plan for installation by a certified installer, code-compliant ventilation, and a regular wood supply. Saputo stones are almost essential for the Neapolitan segment.

Included in the box
  • Prometeo oven, pre-assembled
  • NSF commercial cooking stones (2 inches thick)
  • Commercial oven door
  • Large-format wood holder
  • Commercial chimney
  • Adjustable chimney cap
  • Commercial fire management tools
  • Commercial user manual

Fontana commercial cart and Saputo stones sold separately.

Maintenance and Precautions

High-volume commercial use

  • Clean the stones after each service with a brass brush
  • Empty ashes and inspect welds at end of service
  • Quarterly preventive maintenance recommended
  • Replace stones every 2-3 years under very intensive use

Compliance

  • The Prometeo is NSF-certified for intensive commercial use
  • Intertek-ETL compliant for safety Canada and USA
  • Installation by a certified installer recommended
  • Commercial ventilation system required
photo des propriétaires d'une entreprise québécoise de four à pizza maison portatif pour cuisine extérieur au québec et canada

Why we love it

We chose Fontana for commercial because it's the same family that's been equipping Italian pizzerias since 1978. The Prometeo is their flagship oven: eight pizzas at once, 310 S industrial construction, for high-volume operations.

Frequently Asked Questions

Have a question? We're here to help! Call us at 1-888-606-7499

Contact us
Does the Prometeo require special installation?
Yes, for intensive commercial use, we strongly recommend installation by a certified installer. The commercial ventilation system is required for compliance, and the oven's weight needs a solid base. Our Lapizzashop team can refer you to certified commercial Fontana installers in Canada.
Why 310 S stainless steel instead of the 441 used in the Vulcano?
310 S is an industrial grade used in steelmaking and foundry work: it handles temperatures up to 2,100°F and offers superior corrosion resistance for intensive commercial use. It's the grade Fontana reserves for the Prometeo, built for decades of daily service.
How long does heat-up take in full production?
30 minutes to reach 750°F (400°C), same as the residential models despite the chamber being 5 times bigger. The Prometeo's thermal mass then holds temperature through the whole evening without noticeable drop, even with 8 pizzas running back to back.
Can the Prometeo cook anything besides pizza?
Yes, but it's rare in commercial practice. The chamber handles leavened bread, roasts, cast iron dishes. That said, the Prometeo is generally used for maximum pizza volume. If your menu mixes pizza and other cooks, the Marinara or Vulcano might be more relevant.
What wood supply for intensive commercial use?
Plan on 25-40 hardwood logs per intensive service. Most commercial operators set up a regular supply contract for hardwood (maple, oak are the standards). Our team can refer you to Canadian suppliers.
What's the warranty on the Prometeo for commercial use?
Fontana offers 2 years against manufacturing defects. Our Lapizzashop team offers priority tech support for commercial operators. For complete terms, reach out. If anything ever goes wrong, you call or write, we handle it with you.

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