Our Lisboa Style ovens have a taller stone or brick arch veneer with an aluminum door or steel door.

Benefits of an aluminum door are they are long lasting and resistant while our steel doors can rust after prolonged exposure to water.

Ovens are  built with a layer of brick and mortar and then covered with refractory cement.

A thick layer of Rockwool Insulation is applied and held down with steel mesh before an additional layer of refractory cement and based on the model you choose they are finished as follows:


Lisboa | Famosi | Ventura | Custom: with a white finish dome

Pietra Lisboa: dark flat stone

Rustic: layer of bricks


The insulation allows ovens to keep the heat more than four hours to cook all kinds of dishes. Also the outside stays warm to touch and won’t burn you.


Style traditional Mediterranean


The door on this model opens from left side to right side and is split allowing for a spit roast.




Weights & Dimensions Are Approximate As Each Oven Is Handmade.

EXTERNAL 39″ W x 31″ H x 39″ D

INTERNAL 31″ W x 19″ H x 31″ D

DOOR 15.5″ W x 12″ H

CHIMNEY 5.5” W x6″ H

Overall Product Weight 1200 lbs



What is Curing and why do I need to do this?

If you own an oven, then YES you need to do this!

Curing means removing the moisture in the mortar, a specific process that will maintain the integrity of your oven for its lifetime.

You need to cure your traditional oven and we recommend this for your portable one as well.

You will be starting small fires and repeating daily for 5 days. Start a small fire and let it burn throughout the day (4-5 hours) as follows:

Day 1: 140º F / 60º C
Day 2: 215º F / 100º C
Day 3: 300º F / 150º C
Day 4: 400º F / 200º C
Day 5: 480º F / 250º C

Make sure that you close the oven door each night, which will keep in the heat and protect moisture from getting in until the curing process is complete.

It’s just as simple as that!