The Langlioni Micro is the first and only high temperature flatbread oven to use two independent burners and two independent control systems to regulate the temperature of the oven baking chamber and the oven floor independently.

The tops of pizzas bake in chambers of hot air.

The bottoms of pizzas are baked by heat conduction from contact with the refractory oven floors they are placed upon.

During the baking cycle, these two independent processes occur at the same time, in the same time interval.

Now, for the first time, if the top of the pizza is perfect, but the bottom of the pizza is underdone, the temperature of the oven floor can be increased, while the baking chamber temperatures can remain the same.

Baking temperatures for the chamber and oven floor air are independently adjustable to produce perfect results on both sides of the pizza.

Once the perfect chamber and floor temperatures are tuned in for your perfect pizza, the oven will automatically return to these temperatures between baking cycles and display these process temperatures on the front of the oven, so that a complete oven refresh to target temperatures can be verified before the initiation of the next baking cycle.