Product Information

Neapolis consists of a baking unit and a prover. The baking
surface is made of “Biscotto” brick, which ensures the perfect heat distribution in all baking areas, making this oven particularly suitable for Neapolitan pizza. Electronic temperature management, independent power control of ceiling and floor coiled heating elements. The oven is equipped with a high-insulated removable door to close its mouth. The maximum baking temperature is 510°C (950°F). The prover is made of a painted steel structure, featuring castor wheels with safety break not at sight. Prover maximum temperature is 65°C (150°F).

Functioning:
• Heating via bare-wire coil resistors with optimised
temperature balancing
• Maximum temperature of 510°C (950°F)
• Patented Self-stabilising internal deflectors situated on dome
oven chamber surface to minimise leakage and ensure
uniform heat distribution
• Electronic temperature management with independent
adjustment of ceiling and floor
• Continuous temperature monitoring with thermocouple
• Steam draught adjustable via a manual valve

Product Specification

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