Gozney Dome Steam Injector | Pizza Oven NZ | Gozney NZ | | Outdoor Concepts
Gozney Dome Steam Injector | Pizza Oven NZ | Gozney NZ | | Outdoor Concepts
Gozney Dome Steam Injector | Pizza Oven NZ | Gozney NZ | | Outdoor Concepts
Gozney Dome Steam Injector | Pizza Oven NZ | Gozney NZ | | Outdoor Concepts

Gozney Dome Steam Injector

Translation missing: en.products.product.price.regular_price $55.99
Translation missing: en.products.product.price.sale_price $55.99 Translation missing: en.products.product.price.regular_price $69.99
Add To Wishlist
Description

Gozney Fathers Day Sale

 

Create more moisture in the oven when baking bread for longer rising dough and even crispier crusts.

A black anodised aluminium funnel with a cork top, engineered with precision to inject just the right amount of water into the oven and create steam on entry.

Used in conjunction with the Dome’s rope sealed door, the steam injector creates a moist environment in the oven, preventing the bread forming an outer crust before having the chance to fully rise. The result is a light and airy loaf that’s risen for longer and formed a crispier crust.

Shipping

We dispatch most orders within 48 hours from our Auckland warehouse. Delivery is typically 2–3 days within Auckland and up to 7 days nationwide. Large items ship via freight, and international delivery is available on request. Free pickup is available at 77 The Strand, Auckland, and you’ll be notified when your order is ready. For help with orders or delivery, contact us on 0800 266 206.

Returns

Check your order as soon as it arrives. If there’s an issue, contact us right away with full details. We don’t offer refunds just for a change of mind. Any approved refunds are usually processed within 7 days.

Description

Gozney Fathers Day Sale

 

Create more moisture in the oven when baking bread for longer rising dough and even crispier crusts.

A black anodised aluminium funnel with a cork top, engineered with precision to inject just the right amount of water into the oven and create steam on entry.

Used in conjunction with the Dome’s rope sealed door, the steam injector creates a moist environment in the oven, preventing the bread forming an outer crust before having the chance to fully rise. The result is a light and airy loaf that’s risen for longer and formed a crispier crust.