Para pedir hornos napolitanos de Nápoles Italia debe ponerse en contacto con nuestra empresa en el enlace de correo electrónico o en el enlace de chat.
Nuestros asesores escucharán sus necesidades y le recomendarán el horno más adecuado para su empresa.

Con nuestros expertos usted elegirá

• el tamaño del horno de acuerdo a su necesidad de cocción y el espacio disponible para usted.
• el tipo de combustión entre leña clásica, gas metano o GLP
• el revestimiento super atractivo: azulejos clásicos y mosaico.
• una base clásica o recubierta de chapa pintada

Personalice su horno colocando el nombre de su restaurante en la placa metálica situada en la parte delantera de la boca del horno.

• A medida
• El mejor aislamiento térmico
• Cocina pizza en 90
• Estéticamente personalizable/diseño a medida
• Combustión con leña o gas metano a elegir
• Se entrega directamente en su destino
• Está listo para usar

Si está pensando en comprar un horno napolitano para su restaurante, ¡está tomando la decisión correcta!

Elegir un horno napolitano para pizza tiene muchas ventajas:
El arte de la pizza napolitana es una excelencia culinaria única que se expande cada vez más en el mercado mundial.

Los datos internacionales nos dicen que la tendencia está aumentando bruscamente y representa una oportunidad única para los empresarios que quieren lograr grandes beneficios mediante la apertura de un restaurante o cadenas de franquicias reales.

Este negocio es fácilmente replicable, no es casualidad que las cadenas de pizzerías napolitanas se expandan cada vez más en el mercado mundial.

Nuestros hornos napolitanos están listos para usar, lo que significa que una vez entregados en su restaurante, todo lo que tiene que hacer es colocarlo en su estación de trabajo, conectar la campana de extracción de humos, cualquier gas de alimentación y estará listo para usarlo.

Nuestra producción de hornos napolitanos se encuentra en Nápoles (Italia), la tierra donde nació la pizza, ¡que luego se expandió a lo largo de los años por todo el mundo!

Nuestros estilistas, inspirados en el arte de nuestra tierra, han inventado fantásticos modelos de hornos con el objetivo de enamorar a los clientes de su restaurante.

Con nuestro horno napolitano, su restaurante se convertirá en un punto de encuentro perfecto para sus clientes, donde podrán cenar u organizar fiestas y eventos, compartiendo la mejor pizza de la tradición napolitana.

Cada horno se construye totalmente a mano, por lo que representa una creación única, una verdadera obra de arte, que dará valor y calidad a su restaurante.

De hecho, el horno napolitano, además de ser una gran herramienta de cocina, representará un verdadero monumento de atracción para sus clientes.

Colóquelo a la vista de sus clientes y les ofrecerá un espectáculo único que, combinado con el arte de extender y cocinar de su pizzero, llevará a su restaurante a las más altas cotas.

Personalizar tu horno napolitano para pizzas que se adapte a tus necesidades es muy sencillo:
Responda a las siguientes preguntas

• ¿Qué capacidad de cocción debe tener mi horno napolitano?
• ¿Qué límites de espacio y peso puede acomodar en el lugar donde lo instalaré?
• ¿Necesito un sistema de cocción de leña o de gas?
• ¿Qué decoración estética puedo elegir?

You can choose different dimensions of your Neapolitan oven according to your needs: the larger the oven, the greater the cooking capacity of pizzas inside.

The choice of combustion between wood and gas influences the capacity of the oven: 
In fact, wood takes up more space inside the oven than the burner, so an oven with gas cooking can accommodate one more pizza than the same model with wood combustion.

Our capacity calculations are based on the size of the Neapolitan pizza which is about 33cm in diameter.

For reasons of yield, we produce ovens up to a maximum capacity of 10 pizzas, in order to ensure excellent insulation and cooking capacity. For those who need higher baking, it is advisable to buy 2 ovens!

To achieve 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 -500 degrees C to cook the pizza between 60 and 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 Biscotto di Sorrento, a special and ancient refractory stone capable of absorbing large temperatures and gradually releasing them

Precision, performance and design are the key principles with which we build our ovens

Our artisans will dedicate a month of their work step by step to the creation of your oven that will be matched to the style of your restaurant according to your requests.

The hand production time of our ovens is about 30 days!

It starts with the production of the base and the Sorrento biscuit floor, then all the layers of the dome are produced respecting the right drying times and then we dedicate ourselves to the final part of the aesthetic decoration
Our ovens are double chambered, which means that they have a double dome in Sorrento biscuit divided by highly insulating layers.
Insulation is the main feature that distinguishes our Neapolitan ovens from the competition. 
The secret of good insulation is in the quality of the materials used and in the mastery with which the dome and the stalls are composed, both in Sorrento biscuit stone.

The dome plays a fundamental role in the Neapolitan oven, this is composed of several layers: 

1. Sorrento biscuit dome 10 cm
2. Steel mesh blended with cement and pozzolan
3. Ceramic fiber
4. Second dome in Sorrento biscuit
5. Second steel mesh mixed with cement and pozzolana
6. Final Coating

The shape has been designed to curl the flame in an arc, optimizing convection and radiation, so as to cook the pizza both on the side and on the top, ensuring uniform cooking.

The floor biscuits are built in a circular shape consisting of 4 bricks in Sorrento biscuit 7 cm high.
The quality of the hob is essential as Neapolitan pizza needs uniform cooking, especially in the lower part through conduction.
The Sorrento biscuit also allows you to absorb large temperatures and then release them gradually, thus allowing you not to lose temperature at high working regimes.

The base of the oven as well as supporting the oven also plays an aesthetic role, which is why we offer the possibility of applying a painted coating that will give a more impactful aesthetic touch to your oven.

The Sorrento biscuit, as already specified, plays a fundamental role in the performance of the Neapolitan oven.

The Sorrento biscuit is an ancient Neapolitan refractory stone used exclusively for the creation of Neapolitan ovens, composed of clay and volcanic sand.

The Sorrento biscuit has the unique characteristic of absorbing high temperatures and then releasing them gradually, allowing constant and uniform cooking.

Our production uses Sorrento biscuit to build both the dome and the hob.

Since ancient times, the Romans of Pompeii used the Sorrento biscuit to create the dome and the stalls of Neapolitan ovens, handing down this secret of insulation to this day.

The art of cooking Neapolitan pizza is based on the balance of three modes of heat transfer: conduction, convection and radiation.

The conduction takes place through contact between solids: in the case of pizza through contact with the refractory Sorrento biscuit hob.
Adequate management is essential to give the crunchiness typical of Neapolitan pizza.

Convection takes place through the heat transfer of fluids: in the case of the Neapolitan oven through the hot air circulating inside the oven.
Fundamental for convection is the shape of the dome, designed to circulate hot air over the pizza evenly, helping the crust and toppings to cook.
Thanks to this phenomenon it is possible to admire the cooking and growth of the crust which reaches complete and golden cooking in just 60-90 seconds.

Radiation is the heat transfer mechanism that takes place through the electromagnetic waves emitted by hot sources, in our case the flame and the heat of the dome.

Radiation such as convection helps the cooking of the crust and toppings, giving a golden and speckled appearance to our pizza.

A correct draught of the fumes is another concept of fundamental importance!
For this to happen, an efficient suction structure is needed.
In our double-chamber ovens, the extraction hood is located before the mouth in order to ensure optimal insulation of the oven.
The fumes from the dome will be sucked from the hood, passing through a special suction passage between the 2 chambers and then exiting the top of the oven by entering the suction pipes.

We ship our ovens all over the world!
It will be our job to create packaging that will allow your oven to travel safely. 
We work with several specialized couriers who will provide you with the best price to transport the oven from our factory to your restaurant.