Cru Oven Model 30
27$495.00
| Specifications | |
|---|---|
| Dimensions | L19.4" x W16.3" x H17" |
| Materials | 304 Stainless Steel |
| Fuel Type | Wood and/or Charcoal |
Large Cooking Surface
Do more than just pizza in the Cru 30 - bake bread, roast meats, seafood, vegetables and more. Your imagination is your only limitation.
Heats up FAST
Light the fire, build it up and be using your Cru 30 in approximately 15 minutes.
Accessories Included
When your oven arrives it has everything you need to get cooking right away. Pizza Peel and Embers Rake included with every Cru 30.
Made in Portugal
Premium materials paired with the right blend of modern manufacturing techniques and old world craftsmanship. You will feel the quality in the Cru 30.
United StatesJRbronc
Nicely built oven which will perform better once weather warms up. Experimentation is the key. I use lump charcoal briquettes under 3 small 2” x 10” ( give or take on size, split with a mini log splitter ) I then use a propane torch for 20 seconds or so in a few spots. In a matter of 15-25 minutes it’s ready to go, despite being 35° and windy on a few occasions. Definitely use a infrared thermometer to insure the stone is at least 700° or above, and time it so your have a rolling flame when you slide the pizza in. Great flavor.
United StatesOne month in . . .
Still loving the Cru 30 oven. So far I have made many pizzas, focaccia, ciabatta and bagels. Have learned a ton so thought I'd drop some comments here for those considering it. 1) I find the easiest way yo start the fire is with 5-quick light charcoal briquettes. Takes all the guesswork out of the process. Stack up the briquettes and top with half a dozen sticks of good hardwood in a stacked square pattern around/over the briquettes. Keep adding wood to get a good fire. 2) Burn wood at full flame for a good 30 minutes. You can get the oven floor up to 750 degrees in way less but it's worth it to invest a bit more time to make sure the whole oven is good and hot. Not any longer than heating a conventional grill so not a problem 3) Keep your pizzas at 10" max diameter. Any wider and it's hard to keep the edge from burning. 4) Make sure you have some flame up on the roof of the oven to ensure that the top gets good and cooked. 5) After cooking your first pizza, pack in some more wood and let it go for 10 minutes at full flame while you prepare the next pizza. If the oven floor doesn't get back up to at least 700-750 degrees you'll end up with doughy center to the pizza. 6) Keep you pizza as close to the opening and as far from the fire as possible. Now, a few recommendations for future versions of the product. 1) Thicker cooking stone. While I realize it would increase the weight, I think a 1" thick stone would greatly improve the overall operation, retain more heat and allow for more continuous cooking. 2) Add an access door to the back of the oven to allow adding wood to the fire without having to reach over whatever you're cooking. I use an extra long set of bbq tongs to place additional wood during the process but a rear door would be a complete game changer. 3) half door would be nice - similar to the Cru 32. Maybe the door could be hinged? I have experimented with some scrap metal pieces and covering the top half of the opening makes pizza tops brown up nicely and retains more heat on longer baking operations without cutting off the flow of air to the fire. Still love the oven and love using it. Enjoy!
United StatesOne awesome oven!
Purchase was flawless. Quick contacts and responses. Ordered on a Wednesday afternoon and it showed up Friday! Unbox and setup easy and straightforward although getting all the protective film off took some doing. First cooking was a loaf of focaccia cooked in my cast iron 12” pie pan. Perfect! First pizza was flawless. Second was a little doughy. Things learned Took about 25 min to really heat up. Dont have my ir thermometer yet but the very moist focaccia dough took about 5 minutes max. To cook to a perfect golden brown. On multiple pizzas i think i need to rake coals back out onto the cooking surface between pizzaz to reheat the stone for a bit. Shouldnt take any more time. Just have to remember to do it between. Overall Id give the company and the product an enthusiastic 10/10!
United StatesMike from ohio
We love it!!!!!!!
United StatesBack Yard Hero
We've become the hit of the neighborhood! With little effort we can serve amazing wood fired pizza (okay, making the dough takes a little time) in minutes. Can't beat the flavor and texture. The ability to quickly make a number of different topped pizzas so everyone is satisfied is incredible. Now that we have the hang of it sort of wish we had gone for the larger version. Could happen!
WHY CHOOSE CRU
Made in Portugal
Premium materials, modern manufacturing techniques coupled with handcrafted skill deliver a product of superior quality that will last for years to come.
3 Year Warranty
All Cru Products carry a one-year warranty against parts and defects in manufacturing that is effective from the original date of purchase and applicable only for properly maintained Cru products.
Satisfaction Guarantee
If you are not 100% SATISFIED with your oven, return it within 14 days for a full refund.
