Bakers Pride (Middleby) IL Forno Classico Pizza Ovens - FC-616/Y-600BL
60" x 36" brick-lined decks | 260,000 BTU | Gas
Bring Old-World showmanship and modern production power to your exhibition kitchen. The Il Forno Classico double-stack pairs a brick-lined FC-616 display oven with the legendary Y-600 SuperDeck, giving you two independent 60" x 36" hearths, a blazing 650 °F thermostat range, and the unmistakable ambiance of a real masonry pizza oven – all in one fully insulated, black-powder-coated package on casters.
Why You’ll Love It
- 260,000Â total BTU (natural or LP) with reliable 120 V hot-surface igniter
- Two 10"-high baking chambers with brick-lined ceramic hearth decks for crisp, even bakes
- 300–650 °F (149–343 °C) thermostat range handles everything from Neapolitan pizza to sheet-pan focaccia
- Independently controlled top & bottom heat dampers for precise crust and color control
- Heavy-duty, slide-out flame diverters simplify cleaning and maintenance
- Fully welded ¼" angle-iron frame—factory-approved for stacking
- Black powder-coated control panels & doors with hardwood handles for a timeless façade
- Painted 16" legs with locking casters make positioning & service access effortless
- NSF, CSA Star & Flame, and CE certified for worldwide code compliance
- One-year limited parts & labor warranty backed by Bakers Pride’s global service network
What Our Experts Think
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FC-616/Y-600BL IL Forno Classico combines Italian brick-lined design with high-capacity performance.
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Brick-lined deck enhances heat retention and authentic hearth-style results.
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Extra-large format ideal for high-volume pizzerias, restaurants, and banquet kitchens.
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Balances traditional stone-baked flavor with modern gas efficiency.
Q&A
Q: What does the “BL” mean in this model?
A: “BL” stands for brick-lined, offering superior heat storage and classic crust texture.
Q: Is it suitable for more than just pizza?
A: Yes — perfect for flatbreads, calzones, and rustic baked items.
Q: Who benefits most from this model?
A: Large operations that require authentic results and fast, continuous output.
Maintenance Tips
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Sweep crumbs and residue off the deck daily.
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Clean the exterior with a mild detergent and damp cloth.
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Inspect burners, vents, and airflow weekly.
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Schedule annual maintenance for consistent baking performance.
