ACRIVI supplies refractory stones for Resto Italia pizza ovens, including the Start, Start Big, TL Big and Kube lines.

However, a difference of only a few centimetres may completely change the stone required. Therefore, you should identify the exact oven version before ordering.

Next, measure both the baking chamber and the stone currently installed. This helps reduce the risk of ordering an incompatible part.

Resto Italia Refractory Stone: Standard or Big

The Start line is one of the most widely used ranges from the Italian manufacturer.

It comes in several chamber sizes. The standard version is designed for 33 cm pizzas, while the Big version accommodates 36 cm pizzas.

Start Standard: 14 mm Deck Stone

Start 4 and Start 6 ovens use a 14 mm thick refractory deck.

This relatively thin stone heats up quickly. However, it remains sensitive to mechanical and thermal shock.

For example, a strong impact from a pizza peel or cold water poured onto a hot stone may cause cracking.

Therefore, always handle the stone carefully. In addition, keep the original thickness when replacing it.

A stone that is too thin or too thick may affect:

• the position of the baking surface;
• the usable chamber height;
• heating time;
• oven thermal behaviour.

For this reason, always measure the length, width and thickness of the original stone before ordering.

Start Big: Wider Baking Chambers

On Start Big versions, the chamber width increases to 720 mm. In addition, some models may reach 1080 × 1080 mm.

In these configurations, the deck may consist of several refractory slabs placed side by side.

Therefore, measure each slab individually. Indeed, the overall chamber dimensions do not always reveal the exact dimensions of each stone.

TL Big and Kube

ACRIVI also supplies stones for certain TL Big and Kube configurations.

However, dimensions may vary depending on the oven version.

Before ordering, check:

• the exact model;
• the internal chamber dimensions;
• the length of each slab;
• the width of each slab;
• the thickness;
• the number of elements forming the deck.

With this information, identifying the correct replacement stone becomes much easier.

How to Distinguish Start from Start Big

The chamber width is a useful first indicator.

In general, a chamber measuring 660 mm wide corresponds to a standard Start configuration.

By contrast, a width of 720 mm or more usually indicates a Big version.

In addition, the oven reference may include the word Big.

If the rating plate is difficult to read, measure the internal chamber width directly. Then compare that measurement with the dimensions of the original stone.

How to Choose the Correct Stone for a Resto Italia Pizza Oven

Points to Check Before Ordering

Before ordering, record:

• the complete oven reference;
• whether the model includes the word Big;
• internal chamber width;
• chamber depth;
• length of each slab;
• width of each slab;
• stone thickness;
• number of slabs per chamber;
• number of oven chambers.

A Start 44, for example, has two chambers.

Therefore, the more precise the information, the easier it is to identify the correct stone.

Single- and Double-Chamber Ovens

Some Resto Italia ovens have two stacked baking chambers.

In that case, each chamber has its own refractory deck. However, you do not need to replace both if only one is damaged.

Nevertheless, always inspect the second chamber as well.

The two decks may experience different levels of wear depending on how the oven is used.

When Should a Refractory Stone Be Replaced?

A deck stone may need replacement when it shows:

• a major crack;
• breakage;
• missing pieces;
• heavy wear;
• an uneven surface.

In this case, replacement helps restore a more even baking surface.

In addition, a stone in good condition provides a more stable surface for loading pizzas and reduces irregularities across the baking area.

Handling Advice

Refractory stones withstand high temperatures. However, they remain sensitive to mechanical and thermal shock.

To reduce the risk of damage:

• avoid hitting the stone with the pizza peel;
• never pour cold water onto a hot stone;
• always allow the oven to cool before carrying out any work;
• handle each slab carefully;
• never force a stone into position during installation.

This way, you reduce the risk of cracking during installation or use.

Fast Shipping and Reinforced Packaging

Refractory stones are particularly fragile during transport.

That is why ACRIVI uses reinforced and highly protective packaging, specially designed for fragile refractory components.

In addition, we do our best to provide fast shipping. This helps keep professional oven downtime to a minimum.

Assistance Before Ordering

Not sure whether you have a Start or Start Big?

Send us:

• the oven reference;
• chamber width;
• stone dimensions;
• stone thickness;
• a photo of the stone;
• or a photo of the rating plate.

With this information, we can help you identify the correct replacement stone.

Frequently Asked Questions

Which stone fits a Resto Italia Start 4?

The Start 4 uses a 660 × 660 mm chamber and a 14 mm thick refractory deck.

However, you should still measure the slabs already installed because the deck may consist of several individual elements.

How can I tell a Start from a Start Big?

The chamber width is the main indicator.

A standard Start generally measures 660 mm wide. By contrast, a Start Big measures 720 mm or more.

In addition, the oven reference usually includes the word Big.

Can I install a stone thicker than 14 mm?

Not without checking first.

A thicker stone reduces the usable chamber height. In addition, it may change heating time and the position of the baking surface.

Therefore, always keep the original thickness.

Do I need to replace the stones in both chambers?

Not necessarily.

If only one chamber has a damaged stone, you can replace that one only.

However, inspect the second chamber as well to check its level of wear.

How do I measure a deck made of several slabs?

Measure each slab separately: length, width and thickness.

Then count the total number of elements used in the chamber. This allows you to check that the complete set correctly covers the baking surface.