Uuni 3 is the second major redesign of the Uuni wood fire oven. Although the previous model was quite successful, we decided to make the best of our customers’ feedback to improve our Uuni. This second version is multi-fuel, it is possible to use kindling and gas with the burner attachment being swappable at the back, when the Uuni 2 was using pellets only.

The back of the oven and the inside were modified for a better fuel effectiveness. To cook a perfect Neapolitan Pizza you need to reach temperatures around the 450˚ and achieving this in such a small space means the airflow needs to be as efficient as possible. With these internal modifications, it is possible to cook a pizza in 90 seconds in the Uuni 3.

Some part of the design are patents pending and I worked with Uuni CEO and the company solicitors on the application by providing drawings and diagrams of the oven.

Like the Uuni 2, Uuni 3 is a portable wood-fired oven, meaning the weight of the oven is important, therefore some of the oven parts are multifunctional. The chimney cap (images above) is also a scoop to help with pellets management. The hopper cap (images bellow) is also a hande for the pellets drawer at the back.

As the Uuni 3 is manufactured at a larger scale than the previous version we were able to work on further details on the oven. Using moulds to press some parts rather than folding them meant we were able to produce more complex and robust pieces.

We visited our manufacturing partner in China after receiving our final prototype to finalise the last details and launched a preproduction sample round. This visit was successful to deliver quick solutions to the last issues we encountered and helped to get a refined product faster.