Crisp and Tender, Born from Heat

Authentic NAPOLI pizza must be baked in a oven above 400℃. Its arched chamber design allows high flames to radiate onto Italian volcanic stone slabs. In this high-temperature heat circulation, when the pizza is placed inside, the heat quickly locks in moisture, causing the air bubbles in the dough to expand rapidly. Dough that has undergone 48 hours of fermentation releases a delightful wheat aroma when heated.

The so-called “charred spot” are the characteristic leopard-like marks of NAPOLI pizza. During the low temperature fermentation, the dough develops numerous small air pockets. When exposed to 400℃ heat, the surface bubbles undergo a rapid Maillard reaction, caramelizing into small black spoys. The denser the spoys, the better the fermentation, forming one of the signature features of NAPOLI pizza, commonly known as "leopard spots." This distinct texture and flavor help secure NAPOLI pizza's top status in the pizza world.

Specification

Overall Dimensions:​ 1400*1500*2000mm

Internal Chamber Dimensions:​ 1000*1000mm

Material Construction:​ High‑temperature‑resistant steel‑fiber‑reinforced castable refractory (monolithic lining), with additional 10cm thick insulation wool

Heating Method: Electric heating

Power:​ Upper heating 8.4KW / Lower heating 3.6 KW

Temperature Controller Type:​ OMRON (Japan) temperature controller

Temperature Range:​ 50 °C – 500 °C

For every dish,perfectly cooked

No matter the size of your operation-From small cafe to large foodservice operation in hotels, schools, or Western restaurant-We rises to the occasion.

Capable of cooking anything from a few dozen meals to thousands,it surpasses traditional pizza oven and Grill,offering precision,versatility,and reliability tailored to your kitchen's needs.