A cross-sectional diagram of a Pro Pizzeria oven.

Cross Section of a Resturant or Pro Pizzeria Oven


  1. Mix of vermiculite and refractory cement
  2. Chicken wire
  3. Ceramic fibre blanket
  4. Floor tiles
  5. Underfloor grog (chamotte)
  6. Insulating boards
  7. Support construction”.
Cross sectional view for the oven style 'dome'.