100% artisanal and Made in Italy
Our ovens are handcrafted in Italy, respecting the century-old craftsmanship of Neapolitan artisan ovens.
wood or gas combustion
Choose between wood combustion, gas, or combined! Our staff will advise you based on your needs!
Ready to use
Our ovens are ready to use! Once it arrives at your restaurant, you simply need to bring it close to its station and connect it to the fume extraction hood!
Built with the special stone of the Biscotto di Sorrento
The Sorrento Biscuit is a special refractory stone capable of absorbing high temperatures to release them gradually, allowing our ovens to always provide the ideal cooking temperature!
Choice of charger between mosaic and irregular tiles
our designers have created a selected slab of mosaics and irregular tiles! you just have to choose the most beautiful oven for your tastes!
Choose your favorite decoration
Napoletano pizza oven
Neapolitan Oven
How to buy your Neapolitan oven
To purchase our Neapolitan oven, you need to contact our company via: email, configurator, or WhatsApp.
Our consultants will listen to your needs and recommend the most suitable oven.
With our experts, you can choose
- the size of the oven based on your cooking needs and the space available to you.
- the type of combustion between classic wood, natural gas, or LPG
- the super attractive coating: classic tiles and mosaic.
- a classic base or coated with painted sheet metal
- Customize your oven by placing the name of your restaurant on the metal plate located on the front of the oven's mouth.
Advantages of our Neapolitan pizza ovens
- Custom-made
- The best thermal insulation
- Cooks the pizza in '90 seconds
- Aesthetically can be customized/customizable in design
- Choice of combustion between wood or methane/GPL gas
- Delivered directly to destination
- Ready to use
If you are thinking of purchasing a Neapolitan oven for your restaurant, you are making the right choice!
The advantages of choosing a Neapolitan pizza oven are numerous:
The art of Neapolitan pizza is a unique culinary excellence that is increasingly expanding in the global market.
International data tells us that the trend is on the rise and represents a unique opportunity for entrepreneurs who want to achieve great profits by opening a restaurant or true franchise chains.
This business is easily replicable, and it is no coincidence that Neapolitan pizzeria chains are increasingly expanding in the global market.
Neapolitan oven ready to use
Our Neapolitan ovens are ready to use, which means that once delivered to your restaurant, you will only need to place them in their work position, connect the fume extraction hood, the gas supply if needed, and you will be ready to use them.
Tradition and Design
Our production of Neapolitan ovens is located in Naples, Italy, the land where pizza was born, and has since expanded worldwide!
Our designers, inspired by the art of our land, have created fantastic oven models with the goal of making your restaurant's customers fall in love.
With our Neapolitan oven, your establishment will become a perfect meeting place for your customers, where they can dine or host parties and events, sharing the best pizza of the Neapolitan tradition.
Each oven is entirely handmade, making it a unique creation, a true work of art that will add value and quality to your restaurant.
In fact, the Neapolitan oven, besides being an excellent cooking tool, will serve as a true monument of attraction for your customers.
By placing it in plain sight for your customers, you will offer them a unique spectacle that, combined with the art of stretching and cooking at your pizzeria, will elevate your restaurant to the highest levels.
How to customize the Neapolitan pizza oven
How to customize the Neapolitan pizza oven
Building the most suitable Neapolitan pizza oven for your needs is very simple:
Answer the following questions!
- What cooking capacity should my Neapolitan oven have?
- What space and weight limitations can it have in the place where I will install it?
- Do I need wood or gas combustion?
- What aesthetic decoration can I choose?
Dimensions of a Neapolitan Pizza Oven
You can choose different sizes for your Neapolitan oven based on your needs: the larger the oven, the greater the cooking capacity for pizzas inside it.
The choice of combustion between wood and gas affects the oven's capacity:
In fact, wood takes up more space inside the oven compared to the burner, so a gas oven can accommodate one more pizza than the same model with wood combustion.
Our capacity calculations are based on the dimensions of the Neapolitan pizza, which has a diameter of about 33 cm.
For efficiency reasons, we produce ovens with a maximum capacity of 10 pizzas, in order to ensure excellent insulation and cooking capacity. For those who need higher cooking capacities, it is advisable to purchase 2 ovens!
Forno Piccolo
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Number of pizzas
4
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Weight
550
Kg
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Height
160
cm
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Inner Diameter
90
cm
-
Outer Diameter
110
cm
Forno Medio
-
Number of pizzas
5
-
Weight
2000
Kg
-
Height
190
cm
-
Inner Diameter
105
cm
-
Outer Diameter
140
cm
Classic Oven
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Number of pizzas
7
-
Weight
3000
Kg
-
Height
190
cm
-
Inner Diameter
120
cm
-
Outer Diameter
165
cm
Forno Grande
-
Number of pizzas
9
-
Weight
3200
Kg
-
Height
190
cm
-
Inner Diameter
130
cm
-
Outer Diameter
170
cm
Forno Maxi
-
Number of pizzas
11
-
Weight
3500
Kg
-
Height
190
cm
-
Inner Diameter
140
cm
-
Outer Diameter
190
cm
Choose combustion!
Depending on your needs, you can choose from different types of combustion: wood, natural gas, or LPG, and combinations. Wood combustion is the classic and ancient method, but modern and technological ovens with natural gas or LPG burners are increasingly in demand.
Gas Neapolitan Oven
Ordering your gas oven is very simple!
Our company collaborates with the best Italian manufacturers of burner systems to ensure maximum quality and cooking performance.
The choice of burner is essential for the successful performance of the oven, which is why our team of consultants will be at your complete disposal to suggest the most suitable choice based on your needs.
Depending on the size of the oven, you will be advised to find the right burner to keep your oven at the optimal temperature.
The type of fuel can vary from natural gas to LPG depending on your requirements.
It should be noted that when dealing with high work regimes by cooking many pizzas, it will be necessary to manually increase the flame power to ensure a perfect cooking temperature.
The computerized burner is increasingly requested by our customers: thanks to this technology, you will no longer have to worry about manually adjusting the increase and decrease of the flame power.
The computer is very useful for restaurants that experience very high peaks of customer flow: at this stage, when baking many consecutive pizzas, the oven needs more heat to maintain the optimal temperature, and the computer will be able to recognize this need and will automatically adjust the flame power.
Neapolitan Wood-Fired Oven
The classic wood cooking is a traditional choice.
For lovers of traditional cuisine, we offer the possibility to order the classic wood-fired oven.
If you are undecided and want to reserve the option to install a gas burner in the future, we can prepare the hole for the burner during production.
Producers of ovens for Neapolitan pizza
Temperature and insulation of the Neapolitan oven
To achieve a perfect cooking of Neapolitan pizza, it is essential to use an oven that has certain structural and insulation characteristics: from the shape of the dome to the quality of the materials used.
The cooking of Neapolitan pizza must take place at a temperature between 450 and 500 degrees to cook the pizza in 60 to 90 seconds: this process is only possible thanks to a highly insulated Neapolitan pizza oven with a special cooking surface.
The cooking surface of our oven and the dome are made of Sorrento Biscuit, a special and ancient refractory stone capable of absorbing high temperatures and releasing them gradually.
Precision, performance, and design are the key principles with which we build our ovens.
Our artisans will dedicate a month of work, step by step, to creating your oven that will be matched to the style of your restaurant according to your requests.
Production times
The manual production time of our ovens is about 30 days!
It starts with the production of the base and the top in Sorrento biscuit, then all the layers of the dome are produced respecting the right drying times, and finally, attention is given to the final part of the aesthetic decoration.
Our ovens are double chamber, meaning they have a double dome in Sorrento biscuit separated by highly insulating layers.
The insulation is the main feature that distinguishes our Neapolitan ovens from the competition.
The secret to good insulation lies in the quality of the materials used and the craftsmanship with which the dome and the base are made, both in Sorrento stone.
The Oven Hearth
The biscuit floor is constructed in a circular shape made up of 4 Sorrento biscuit bricks, each 7 cm high.
The quality of the cooking surface is essential as Neapolitan pizza requires even cooking, especially on the bottom through conduction.
The Sorrento biscuit also allows for the absorption of high temperatures, which are then gradually released, thus preventing a loss of temperature during high work rates.
The base
The base of the oven, in addition to supporting the oven, also plays an aesthetic role; for this reason, we offer the possibility of applying a painted coating that will give a more impactful aesthetic touch to your oven.
The Biscotto di Sorrento
The Biscotto di Sorrento, as already specified, plays a fundamental role in the performance of the Neapolitan oven.
The Biscotto di Sorrento is an ancient Neapolitan refractory stone used exclusively for the construction of Neapolitan ovens, composed of clay and volcanic sand.
The Biscotto di Sorrento has the unique characteristic of absorbing high temperatures and then gradually releasing them, allowing for constant and even cooking.
Our production uses the Biscotto di Sorrento to build both the dome and the cooking surface.
Since ancient times, the Romans of Pompeii used the Biscotto di Sorrento to create the dome and the floor of Neapolitan ovens, passing down this insulation secret to the present day.
The dome
The dome plays a fundamental role in the Neapolitan oven, being composed of multiple layers:
- Sorrento biscuit dome 10 cm
- Steel mesh mixed with cement and pozzolana
- Ceramic fiber
- Second Sorrento biscuit dome
- Second steel mesh mixed with cement and pozzolana
- Final coating
The shape has been designed to curl the arch flame, optimizing convection and radiation, so as to cook the pizza both laterally and from above, ensuring even cooking.
Technical characteristics of the Neapolitan oven
How to Cook Neapolitan Pizza
The art of cooking Neapolitan pizza is based on the balance of three modes of heat transfer: conduction, convection, and radiation.
Conduction occurs through contact between solids: in the case of pizza, through contact with the refractory surface of the Sorrento biscuit.
Proper management is essential to give the typical crispness of Neapolitan pizza.
Convection occurs through the heat transfer of fluids: in the case of the Neapolitan oven, through the hot air circulating inside the oven.
Essential for convection is the shape of the dome, designed to circulate hot air over the pizza evenly, promoting the cooking of the crust and toppings.
Thanks to this phenomenon, it is possible to admire the cooking and rising of the crust, which reaches complete and golden cooking in just 60-90 seconds.
Radiation is the heat transfer mechanism that occurs through electromagnetic waves emitted by hot sources, in our case, the flame and the heat of the dome.
Radiation, like convection, promotes the cooking of the crust and toppings, giving our pizza a golden and speckled appearance.
Extraction of smoke from the Neapolitan oven
A correct draft of the smoke is another concept of fundamental importance!
To this end, an efficient extraction structure is necessary.
In our double-chamber ovens, the extraction hood is positioned before the mouth to ensure optimal insulation of the oven.
The smoke from the dome will be drawn in by the hood, passing through a special extraction passage between the 2 chambers and then exiting from the top of the oven into the extraction pipes.
Shipping Neapolitan Pizza Ovens
We ship our ovens all over the world!
It will be our responsibility to create packaging that allows your oven to travel safely.
We work with several specialized couriers who will provide you with the best price for transporting the oven from our factory to your restaurant.
FAQ
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Qual è la temperatura ideale e quanto tempo impiega il forno a cuocere una pizza?
I nostri forni sono progettati per la vera pizza napoletana: raggiungono i 400-450°C costanti, permettendo una cottura perfetta in soli 60-90 secondi.
Quanto tempo serve per riscaldare il forno da freddo?
Per portare la platea (il piano di cottura) alla temperatura ottimale, sono necessari circa 45-60 minuti, a seconda delle dimensioni del modello e del combustibile utilizzato.
Che differenza c'è tra la combustione a legna e quella a gas?
La legna è la scelta della tradizione per l'aroma e il fascino della fiamma viva. Il gas offre una gestione della temperatura più precisa, estrema pulizia e semplicità d'uso, ideale per locali con vincoli di canna fumaria.
Il forno può essere installato anche all'interno o è solo per esterno?
I nostri forni sono versatili: possono essere posizionati in giardini e terrazze o installati all'interno di cucine professionali. Per l'interno, forniamo le specifiche per il corretto collegamento ai sistemi di aspirazione.
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Quali materiali utilizzate per la costruzione?
Utilizziamo solo materiali refrattari di alta qualità. Il piano di cottura è in Biscotto di Casapulla, un materiale che distribuisce il calore in modo uniforme evitando di bruciare il fondo della pizza anche ad alte temperature.
Posso personalizzare l'estetica del mio forno?
Certamente. Ogni forno è un pezzo unico. Puoi personalizzare il colore del mosaico, aggiungere il nome del tuo ristorante o il tuo logo inciso sulla parte frontale.
Cosa succede se vedo delle piccole crepe sulla cupola dopo l'uso?
Non preoccuparti: le micro-fessurazioni superficiali sono fisiologiche nei materiali refrattari a causa della dilatazione termica. Non compromettono la struttura né la cottura; sono il segno che il forno è vivo e "respira".
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Il forno arriva già montato o deve essere assemblato?
Spediamo i nostri forni interamente assemblati e pronti all'uso (modelli monoblocco). Non dovrai montare nulla: una volta posizionato, è subito operativo.
Come avviene la consegna e lo scarico?
Data la natura pesante dei forni, la consegna avviene tramite corrieri specializzati. È necessario disporre di una sponda idraulica o di un carrello elevatore (muletto) per lo scarico. Ti forniremo pesi e dimensioni esatte per organizzare l'arrivo in sicurezza.
Spedite in tutto il mondo?
Sì, esportiamo l'artigianalità napoletana a livello globale, garantendo imballaggi ultra-resistenti per proteggere il mosaico e la struttura durante i lunghi tragitti.
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Quanto tempo serve per ricevere il mio forno?
La produzione artigianale richiede dai 10 ai 30 giorni lavorativi, a seconda delle personalizzazioni e della coda ordini.
Quali sono le modalità di pagamento?
Richiediamo un acconto del 30% per avviare la lavorazione. Il restante 70% (saldo) deve essere versato prima della spedizione o, dove concordato, alla consegna.
Offrite supporto per il primo accendimento ("rodaggio")?
Sì. Insieme al forno riceverai una guida al primo accendimento per eliminare l'umidità residua. Il nostro team è sempre disponibile via WhatsApp per assisterti durante questa fase delicata.
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The support base
Depending on your request, we can offer the classic iron support base or, as a more elegant alternative, we can apply a painted covering sheet on it to give a more appealing design touch.
