Electric pizza oven 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 highinsulated 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).
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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 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 led 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
- Anchoring system for lifting
- Heat-regulated Leavening prover with internal lighting and hidden controllable castor wheels
EXTERNAL CONSTRUCTION
- Sheet steel structure coated with high-temperature epoxy powder paint finish
- External panelling with "post-industrial" finish
- ”Inox Vintage” coated front panel
- Black granite landing with 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
- 6 cm thick patented slab with interchangeable 'Biscuit' baking surface positioned on top of heating plate made from perforated refractory material
- Resistor inserted inside the ceiling and floor perforated refractors
- Patented High-density dual insulation for high temperatures
- Insulation with heated joints and a COOL AROUND® TECHNOLOGY air space ACCESSORY TO BE PURCHASED AS OPTIONAL
- Tray holder slides for Leavening prover
- Motor for hood vapours extraction 250m3/h
- Heavy Duty Pack for internal oven chamber protection
- Stainless steel door with a special high-temperatures-resistant glass for long baking
- Specific pizza peel and turning peel for Neapolis
- Peel holder with stand for removable door
EXTERNAL DIMENSIONS
- External height 1995mm
- External depth 1786mm
- External width 1084mm
- Weight 525kg
INTERNAL DIMENSIONS
- Internal height 150mm
- Internal depth 1125mm
- Internal width 750mm Baking surface (0.84mq2 )
- TOTAL BAKING CAPACITY Pizza diameter 330mm 4+2
- LEAVENING PROVER CAPACITY Container cm.(60x40 H7) max 12 Container cm.(60x40 H10) max 12 • Container cm.(60x40 H13) max 12 Trayholder slides max 8
FEEDING AND POWER
- Standard feeding A.C. V400 3N
- Feeding on request A.C. V230 3
- Frequency 50/60Hz Max power 14,7kW *
- Average power cons. 6,5kWh
- Connecting cable type H07RN-F 5x6mm2 (V400 3N) 4x10mm2 (V230 3)
- Power supply Leavening prover A.C. V230 1N 50/60 Hz Max power 1.5kW *
- Average Power cons. 0.8kWh
- Connecting cable type H07RN-F 3x1,5mm2
Perkūnkiemio str. 5, LT-12129 Vilnius, Lithuania
+370 655 09559
sales@nerginta.com