Bakers Pride (Middleby) IL Forno Classico Pizza Ovens - FC-816/Y-800
Old-world wood-burning ambiance with modern gas convenience
Bring theatre, capacity, and consistency to your pizza program with the Bakers Pride IL Forno ClassicoFC-816/Y-800. This double-stacked exhibition oven couples a dramatic arched opening and black powder-coated façade with the muscle of 260,000 BTU of gas-fired heat, delivering true wood-burning style results on two spacious 66" × 44" ceramic decks.
Why You’ll Love It
- Massive production: two independent baking chambers, each 66" W × 44" D
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260,000 BTU total input with 120 V hot-surface igniter (cord & plug included)
- 300 – 650 °F (148 – 343 °C) thermostat range for everything from Neapolitan to slow-roasted dishes
- Wood-burning presentation without the mess—use the optional stainless wood-chip box for live-fire aroma
- Ceramic Cordierite decks absorb and release heat for crisp, evenly baked crusts
- Independent top & bottom heat dampers plus slide-out flame diverters for pinpoint control
- Fully welded ¼" angle-iron frame and heavy-gauge insulation keep exterior surfaces cooler
- Finished in durable black powder coat with hardwood door handles for a timeless front-of-house look
- Painted 16" legs with locking casters included for quick, mobile installation
- NSF, CSA Star, CSA Flame & CE listed for gas safety and sanitation compliance
What Our Experts Think
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FC-816/Y-800 IL Forno Classico delivers authentic Italian-style baking with a large deck capacity.
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Brick-lined construction provides even heat distribution and crisp, flavorful crusts.
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Designed for very high-volume pizzerias, restaurants, and banquet operations.
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Offers the perfect balance of traditional hearth taste and modern gas efficiency.
Q&A
Q: What makes the FC-816/Y-800 stand out?
A: Its expanded deck size allows higher production without compromising quality.
Q: Is this oven only for pizza?
A: No — it’s also great for flatbreads, calzones, and rustic baked items.
Q: Can it handle continuous commercial use?
A: Yes — engineered for nonstop operation in busy kitchens.
Maintenance Tips
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Sweep crumbs and food residue off the deck daily.
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Wipe the oven exterior with mild detergent and a damp cloth.
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Inspect burners and vents weekly for proper airflow.
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Arrange yearly professional servicing for consistent performance.
