Description
«A wood-fired oven to discover
the flavors of Napolitan tradition»
The dome with an internal height of 43-46 cm, is built with special 12 cm thick refractory bricks with a high concentration of alumina. A layer of 50 mm of special fibres and 100mm of vermiculite guarantee high thermal insulation, thus guaranteeing considerable heat retention and considerable energy savings.
The cooking surface has a total thickness of over 30 cm. Thanks to its robustness, the oven can cook evenly and maintain the temperature for many pizzas consecutively.
The oven mouth, 56 cm wide (or 48 cm) with a semicircle shape, is proportionate to the size of the oven. A 30 mm thick granite counter is in front of it with a frontal depth of 29 cm for the entire oven width.
Smoke outlet flue 20 cm.
The oven is ready to use, just connect the flue. Once the oven is fully operational, it takes about 30 minutes to heat up the oven.
It can easily reach temperatures above 600°.
Upon request, the cooking surface can be made with the special Neapolitan “biscuit” supplied to us by the most historic Neapolitan furnaces.
Technical specifications
| Weight/Kg | External diameter(m) | Internal diameter(m) | Wood-coocked pizzas | Gas-coocked pizzas |
|---|---|---|---|---|
| 1300 | 1,30 | 0,90 | 2 | 3 |
| 1500 | 1,40 | 1,00 | 3 | 4 |
| 1700 | 1,60 | 1,10 | 4 | 5 |
| 1800 | 1,70 | 1,20 | 5 | 6 |
| 1900 | 1,80 | 1,30 | 6 | 7 |
| 2000 | 1,90 | 1,40 | 8 | 9 |
| 2100 | 2,00 | 1,50 | 10 | 11 |
