The Langlioni Micro is an open face oven with an oven floor that rotates the pizza concentrically for easy attendance, and time averaging of pizza exposure to local thermal variations in the baking chamber, to produce even baking in a thermal environment that is not uniform.

A forced air natural gas burner heats the baking chamber and is controlled electronically to target temperatures sensing temperature at the top of the baking chamber using a thermocouple.

This independent thermal system bakes the top of the pizza in hot air.

A separate forced air natural gas burner is positioned under the oven floor and is controlled electronically using signals from sensors that measure infrared light emissions from both the top and bottom surfaces of the oven floor, such that target temperatures can be set on the top and bottom surfaces of the floor, as the pizza bakes by contact heat conduction from the mass of the oven floor.

This independent thermal system bakes the bottom of the pizza.

Now, for the first time in history, temperature conditions for the top and bottom of the pizza can be set and controlled independently, so that the top and bottom of the pizza can bake to desired specifications in the same baking cycle.

If the top or bottom of the pizza is overdone, the chamber or floor can be set to a cooler temperature. Underdone? The chamber or floor can be set to higher temperature settings, as needed.

When a pizza is removed from the oven, the floor will be cooled because of heat loss from the hot floor to the cold pizza dough by thermal conduction. When the pizza is removed from the oven floor, the oven floor will refresh to target conditions, unattended, and display top and bottom surface temperatures visibly on the oven to signal readiness for another baking cycle.

If long baking cycles are desired, IR light from the bottom of the oven floor can be monitored to control the temperature of the floor, while the top of the floor is unavailable for monitoring because it is covered by the pizza.

This 900-degree flatbread oven fits in a 30”x 26”x 42” space, weighs about 60 pounds, installs nicely in a residential kitchen, in a conventional oven cabinet. It only requires a conventional 5-inch furnace vent, a 120 VAC supply, and a 5/8” gas supply line.

This is the only oven to offer these features and this capability.

This oven performs like a 6,000-pound refractory monster of ancient oven technology, but fires in 35 minutes. It uses less fuel, does not require pizza rotation by hand, occupies less space, and operates with advanced electronic temperature controls. It comes in a box and can be installed in an hour or two.

Finally, an oven you can turn your back on!

The sacred ubiquitous handheld IR thermometer gun is suddenly obsolete.

This gives the pizzaiolio unprecedented control of the oven for reliable reproducible baking conditions.