Gas operation
FREE OF CHARGE:
Cradle knife from GrillGott
41 x 47 x 53cm
31,5 x 34cm
5,6kW
20kg
Cordierite stone
Propane
Olive green
GRPOLDE1629
Everything you need to get started:
- Portable pizza oven with stone base
- Professional pizza peel (worth $99)
- Detachable gas burner
- manual
Good question!
The Roccbox is suitable for different pizza styles such as Neapolitan, New York or Detroit pizza. Thanks to the precise temperature control, you can adapt the baking result perfectly to your preferences.
The Roccbox is versatile and allows you to cook steaks, fish and vegetables - all to restaurant standards thanks to the high temperatures and even heat distribution.
You can easily replace the gas burner with a wood burner (available as an accessory) and fire the stove with wood.
The Roccbox is a high-quality oven that consists of various premium components, including stainless steel (quality grade 304), cordierite stone, calcium silicate boards, insulating wool and high-temperature silicone.
The Roccbox is perfect for baking bread, and its high temperatures make it an ideal tool for this task. Please note, however, that the opening of the Roccbox is only 8.8 cm high, which somewhat limits the size of the bread you can bake. Nevertheless, you can bake delicious flatbreads, pitas and fougasse-style breads in the Roccbox.
With the Roccbox, you can prepare almost everything that your conventional oven can do - only faster and with better results! The Roccbox allows you to: Bake authentic Neapolitan pizza in 60 seconds - with perfectly puffed crusts and wonderfully melted cheese. Bake flatbreads and pastries to perfection. Grill and caramelize steaks beautifully in the intense, dry heat of the oven. Conjure up crispy crusts or skin on meat and fish by frying out the fat to perfection. Roasting or grilling meat, fish and vegetable dishes - just the way you like them.
Your Roccbox will reach operating temperature in about 20-30 minutes with gas operation. However, various factors can influence the heat-up time, including Ambient temperature Weather conditions The type of fuel used Keep an eye on these variables to achieve optimum results.
You should note the following when using the wood-burning stove: Use hardwood: Beech or oak are ideal. Small cut kindling: Cut the wood as small as possible (e.g. 1 cm x 15 cm, this works particularly well). Low moisture content: Use wood with a very low moisture content, ideally kiln-dried. Some customers additionally dry their kindling by placing it in the oven at a low temperature for a few hours. Well-seasoned wood (stored for two years) has a moisture content of around 30-40%, kiln-dried wood is around 20-30%. For optimum results, the wood should be as dry as possible - preferably kiln-dried and completely dried out! Fill the hopper generously at the beginning: Don't be sparing with the wood at the beginning, fill the hopper well. Keep the hopper door closed: Keep the hopper door closed as often as possible, unless you are adding wood or stoking the embers. Learn flame management: The wood stove takes some practice to keep the flame going - it gets easier with time!
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