We sincerely believe Fontana is the best wood-fired oven on the market. This is why we offer the best-in-class warranty on all of our ovens. There is a two-year warranty against manufacturer defect. There is also a four-year warranty on the dome of the cooking chamber. We stand by the quality & durability of our product, and we will continue to do so after the sale. Should you ever have a problem with your oven within the warranty period, please let us know

Unfortunately, because of the fragile nature of the stones, we do not offer a warranty on the stones. However, should your oven arrive with a damaged stone, please contact us immediately.

The warranty does not cover the following items:

• damage as result of shipment or transporting that has not been highlighted in the bill of lading at the time of receiving of the oven
• damage as result of negligent unpacking of the oven 
• damage as result of the oven being improperly assembled or installed
• damage as result of heating the oven beyond its max temperature rating 
• damage as result of using combustible material other than wood to light fires in the oven
• damage or corrosion as result of exposure to the elements and/or chemicals
• damage that results in a broken or stuck chamber thermometer 

Due to the fragile nature of the stones, we do not offer a warranty on the stones. This is standard industry practice. However, should your oven arrive with a broken or cracked stone, please call us immediately. 

Unfortunately, we cannot replace stones that have small chips in them. Because these stones are handmade, air dried & then kiln dried, it quite often results in imperfections and chipping along the edges. These chips do not alter the performance of the stone or oven, therefore are not considered a defect. If a customer finds chips on the stone bothersome, we recommend rotating the stone when possible to achieve the smoothest surface or touching up the edge with sandpaper.

It’s really a matter of preference. Our standard stones have an optimal temperature operating range of 300°F-750°F. The standard stones are also made of a harder material so they will last longer. Whereas the Saputo stones have an extended optimal operating range of 300°F- 900°F.

If you purchase the standard stones, you will receive a single set of stones that is well suited for cooking pizza at 750°F and use with cast iron cook wear. If you purchase the Saputo stones, you will receive both the Standard stones & the Saupto stones effectively giving you a back up set of stones.

Both stones give excellent results! However, the performance of the Saputo stones cannot be replicated. They are handmade from alluvial clay specific to the Campania region of Southern Italy and are known for their ability to cook pizza at higher temperatures (800°F – 900°F) without burning the underside of the pizza. Over 90% of all pizzerias in Naples use these stones. 

If you plan on primarily cooking Neapolitan style pizza, we recommend the Saputo stones because of the gentle way they conduct heat at very high temperatures.

If you know how to build a fire and put food in the oven, then you already know how to use a Fontana oven. If you don’t, there are several short videos on our website that will guide you through the process. You can go from novice to pizza chef within a few days after receiving your Fontana oven. There is a bit of a learning curve, but it’s not too hard for most folks.

Gusto units must go through a seasoning process before being used for the first time, or you’ll risk damaging the powder coat paint on the oven. To do this, simply build a small fire and slowly add larger pieces of wood to bring the oven to at least 500 degrees. Don’t exceed 600 degrees and let the fire burn for about two hours before cooling completely. Keep in mind that wood-fired ovens require more attention than gas-fueled alternatives. 

Our ovens are designed specifically for use under open sky conditions. Operating them under a roof or patio covering is not recommended, as it may result in smoke discoloration on the ceiling surface. If installing near a roof or overhang, we recommend maintaining at least 3–4 feet of clearance from the chimney cap for gas-fired ovens and at least 6 feet for wood-fired ovens.

If you wish to install a chimney through a roof, some customers with wood-fired ovens have successfully done so using custom-length chimneys. However, please note that we no longer provide chimney extensions or elbow joints, so these parts will need to be sourced locally. We do not recommend extending the chimney of any of our hybrid or gas ovens, as it can disrupt exhaust flow, reduce performance, and compromise safety.

For ovens purchased before May 2020, the chimney pipe diameter is 14cm, requiring a Metric to Imperial adapter if connecting to Imperial-sized chimney extensions. Ovens purchased after May 2020 have a 15cm diameter chimney pipe, which mates well with Imperial 6″ diameter pipes without needing a conversion.

Stainless steel chimney extensions, such as those from Duravent, are popular choices in North America. You can search online for ‘Duravent 6″ chimney pipe’ to find retailers offering extensions that suit your needs.

Adding an extra chimney exhaust pipe above the damper control does not affect the performance of wood-fired ovens; this method is used during indoor testing at the Fontana Forni factory in Italy.

We strongly advise checking local building and fire codes, as regulations can vary by location regarding outdoor oven installations.

Fontana Forni wood-fired ovens are designed to burn hot and bright with minimal smoke. Using about one-fifth the amount of wood as traditional wood-burning ovens, they produce significantly less smoke. Our ovens also heat up much faster—between 20 and 45 minutes—compared to 2-4 hours for many other wood ovens on the market. This reduced burning time further minimizes smoke output, making Fontana ovens an environmentally responsible choice.

As for how smoke affects the taste of your food, the Fontana brothers took care of that long ago. Their ingenious design draws the smoke up into the dome of the oven, where it assists with the forced convection process, keeping far from the surface of your food. Your pizza crust will have a touch of that wood-fired savor, but you won’t taste smoke in your food.

This is a common question, and it’s important to note that both our wood-fired and hybrid ovens share the same exceptional build quality, materials, and craftsmanship that Fontana is known for. Each offers unique benefits depending on your needs.

For those seeking an authentic pizza experience, our wood-fired ovens—such as the Margherita, Mangiafuoco, and Marinara—offer a traditional approach that makes the cooking experience as enjoyable as the pizza itself. Built to last with minimal maintenance, they allow you to savor years of effortless, flavorful cooking.

For those who want the best of both worlds, our hybrid ovens are primarily gas-powered but can easily be converted to wood for a traditional cooking experience. With the push of a button, you can create the flame, offering the convenience of quick heat and precise control. These ovens can be fueled with either propane (stock) or natural gas (with the purchase of a conversion kit).