With 30 cm more cooking area, this is Maximus’ bigger brother Maxi. Made of stainless steel and aluminium and tunnel shaped it is a different concept from our brick dome wood fired ovens. In the Maxi pizza oven only the floor bricks need heating up which takes around 20 minutes and the Maxi is ready for cooking. Whereas with a brick oven the bricks first absorb the heat and then reflect it to the floor which may take around 1 hour. Maxi is very economical in wood consumption as the dome and the oven floor are insulated and inside the oven chamber is a special designed stainless steel baffle to avoid that the heat goes straight out of the chimney. You only need to add a small piece of hard wood every now and then to keep it going. The Maxi pizza oven does the same job as the brick ovens: you can bake the perfect pizza (4 large pizzas at the time!), beautiful roasts of lamb and other roasts, gratins, roasted potatoes and vegetable dishes, your own bread without nasty stuff, and all of course with that authentic wood fired flavour.
You can place the Maxi on a table or a bench in your outdoor kitchen or barbecue area, or on its own stand in your garden.