Important criteria to consider when buying an oven:
Clementino Hybrid | Ooni Koda 16 | Roccbox | |
Fuel type | Gas, hardwood, or charcoal briquettes | Gas | Gas, Hardwood kindling, or charcoal briquette |
Stone material | Firebrick 3 cm thick, 1.0 w/mk conductivity | Cordierite 0.5 cm thick, 3.0 w/mk conductivity | Firebrick 3 cm thick, 1 w/mk conductivity |
Floor dimension | 60 x 40 cm | 40 x 40 cm | 31.5 x 34 cm |
Preheat time | 30 minutes | 20 minutes | 25 minutes |
Recovery time between pizzas | 1 minute and it cook up to 10 pizzas before the need to make a longer recovery | 1 to 2 minute but it needs a longer recovery after cooking 3 – 4 pizzas | 1 minute and it cook up to 5 pizza before the need to make a longer recovery |
Insulation | Chamber 3 cm thick Fiberglass and and 2.5 cm thick insulated board under the stone | Limited insulation on the chamber and no insulation under the stone | Chamber 3 cm thick Fiberglass and stone 2.5 cm thick insulated board under the |
Weight | `40 kg | 18 kg | 24 kg |
Good for other foods? | Good for grilling any type of food | It fit a flat pan | It fit a small and flat pan |
Price | 790 Euro | 499 Euro | 469 Euro |
Roccbox: it has a nice style, however the cooking floor is small and it has a higher learning curve to cook pizza well. The flame can be too close to the pizza and you need to make them small.
Ooni Koda 16: good price, it has some limitation using a thin cordierite stone, it is also not well insulated.
Clementino: this is a small professional oven, it is made with the same material and in the same way of the high-end models. A person can move it but it is not so portable, it is delivered in a pallet. You can cook different dishes and if you use wood, you can also use beech and oak. Beech is the most used wood in pizzeria for the smell characteristic and the flame it makes.