Moretti Forni Neapolis 6 | Electric Deck Oven

The oven currently out of stock — estimated arrival in 16-18 weeks

Neapolis Electric Deck Ovens for Neapolitan Pizza! Moretti Forni presents Neapolis®, the only electric deck oven for Neapolitan Pizza that reaches the maximum temperature of 510°C. The oven is able to keep the heat exactly at the pre-set temperature.

"The Neopolis delivers a product very close to a wood fired oven but without the hassle of wood, ash, and direct heat" - Primo street Pizza co.

This is a fundamental element especially during the busiest moments of a pizzeria when the service needs to provide customers with precision and obviously a perfectly cooked pizza.

Neapolis has been designed to reproduce exactly the taste of authentic Neapolitan Pizza cooked in a wood-fired oven; the modern and slender design integrate perfectly with the frenetic style of modern catering, the vintage touch brings us back to the pleasures of tradition.

The most famous Italian and international pizza makers immediately embraced the new technology of Neapolis that revolutionizes the way of making Neapolitan pizza.

External Construction

Sheet steel structure coated with high-temperature epoxy powder paint finish

External panelling with “post-industrial” finish

“Inox Fossil” coated front panel

Black granite landing with a slot for thermal bridge break

Cast-iron oven opening

Rounded fume hood with Neapolis® design

Black coated stainless steel cylindrical flue

Front-facing digital control panel and retractable sliding panel

Internal Construction

Oven chamber made from refractory material

5cm thick slab with interchangeable ‘Biscuit’ cooking surface positioned on top of the heating plate made from perforated refractory material

Resistors inserted into the ceiling and floor perforated refractors

High-density dual insulation for high temperatures

Insulation with heated joints and a CoolAround® Technology airspace

Functioning

Heating via bare-wire coil resistors with optimised temperature balancing

A maximum temperature of 510°C

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

Standard Equipment

Removable oven chamber stainless-steel door, with increased insulation and heat-resistant handle

Stainless-steel door supports

Protected lighting thanks to hidden double halogen lamps

Lateral refractory protection in oven chamber opening

Daily power-on timer

Eco-Stand By®Technology for work breaks

20 customisable programs

Pre-set programs: temperature rises, average setting, maximum setting, heat-regulation cleaning

Separate max. temperature safety device

Optional Accessories

Unheated prover with hidden controllable castor wheels

Heat-regulated prover with internal lighting and hidden controllable castor wheels

Additional tray holder slides for the prover

Heavy-duty pack

Technical Specifications

NEAPOLIS

• External Dimesions
  Width: 936mm
  Depth: 1786mm
  Height: 2220mm

• Internal Chamber Dimensions
  Width: 758mm
  Depth: 1116mm
  Height: 126mm
  
  
• Packed Weight: 385kg 
• Power: 415v, 12.9kW, 3N,  18 AMP
  
• Total Pizza Baking Capacity: 6 Pizzas (33cm dia.)
• Tech Sheet & Specifications: Download Here