Many months of preparation, study and design by Valoriani and in close collaboration with the True Neapolitan Pizza Association led to the realization of an ambitious project: the construction of "Valoriani Verace" a professional oven which can be used even only with gas, able to recreate all the technical conditions for the baking of the unique Neapolitan pizza. R.H.S. ( Recycling Heating System ) is the patented system which allows the smokes recovery and utilization, by making them circulate at high temperature underneath the baking surface.
Thanks to the R.H.S. system the floor's temperature is even also in those areas far from the heat source; the combustion is adjustable and consumptions are very low. Moreover the air quality on emissions in the atmosphere is better than the one emitted by the normal ovens in commerce, consequently it's more easily conform to the strict laws on this matter .
VALORIANI VEARCE does not want and cannot replace the skill and creativity of the pizza maker, on the contrary, it enables him to exalt to the maximum his skills. Once again the tradition of VALORIANI matched the most actual market requirements , by bringing out another little, great jewel, produced with the true refractory COTTO in accordance with the company's philosophy but in complete synergy with the most modern technologies and Neapolitan traditions.
The oven IGLOO is the most classic and historic model of the company Valoriani. It is known for his great versatility also for the baking of Neapolitan pizza and available in 9 sizes. Starting from its basic version with traditional dome shape painted white, can be customized aesthetically on the basis of the necessity of the customer. Tiles covering, central exit, wood or gas fired, these are just some of the features the pizzamaker can decide. Like every Valoriani oven it is 100% Made in Italy and fully built internally to the company, from raw materials to the finished oven. Starting from the best selected refractory clays, with no addition of other materials, it is produced and baked at 1300°C the well-known Valoriani Refractory Cotto baking floor. Also the dome are internally produced with grinded refractory bricks, water and binder. The classic materials of the artisanal tradition are then placed into tailor-made molds of auto-supporting sections. The result is to speed up the assembly process and make more stable and long-lasting the oven structure, without modifying the basic principles of the artisanal tradition of refractory pizza ovens.