Bakers Pride (Middleby) IL Forno Classico Pizza Ovens - FC-616
60" x 36" Cordierite Deck • 140,000 BTU • 300–650 °F
Bring the theatre of a live flame and the precision of modern gas technology to your kitchen with the Bakers Pride Il Forno Classico FC-616. Designed to mimic the look and bake of a traditional wood-fired brick oven—without the slow heat-up times—this single-deck workhorse turns out beautifully charred Neapolitan pizzas, hearth breads, cast-iron entrées and more from its generous 60" W x 36" D baking surface.
Why You’ll Love It
- Authentic brick-oven ambiance thanks to a visible open-flame burner and arched steel-reinforced opening.
- 1.5" thick Cordierite ceramic deck stores intense heat for crispy crusts and rapid recovery between pies.
- Independent top & bottom heat dampers let you dial-in perfect balance for pizza, bread or roasted dishes.
- Wide 300–650 °F thermostat handles everything from low-temp proofing to blazing-hot Neapolitan bakes.
- Fully insulated, welded angle-iron frame retains heat while the black powder-coated exterior delivers sleek front-of-house appeal.
- Factory-installed casters and painted 36" legs make installation or relocation fast and easy.
- Certified NSF, CSA Star/Flame & CE for peace of mind in any commercial kitchen.
What Our Experts Think
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FC-616 IL Forno Classico is a large-capacity, Italian-style pizza oven built for authenticity and performance.
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Brick-lined deck provides superior heat retention and delivers crisp, flavorful crusts.
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Designed for high-volume pizzerias, restaurants, and bakeries.
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Combines traditional hearth-baked taste with modern gas efficiency.
Q&A
Q: How big is the FC-616 IL compared to the FC-516 IL?
A: The FC-616 offers a larger baking surface, making it ideal for higher production.
Q: Does it only bake pizza?
A: No — it’s also excellent for flatbreads, calzones, and rustic baked goods.
Q: Is it suitable for commercial kitchens?
A: Yes — it’s engineered for continuous, heavy-duty use in busy operations.
Maintenance Tips
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Brush crumbs and food debris off the deck daily.
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Clean the oven exterior with a mild detergent and damp cloth.
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Inspect burners and ventilation weekly for proper airflow.
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Schedule professional maintenance annually for peak performance.
