Moretti Forni Neapolis

Moretti Forni Neapolis Pizza Oven

The Neapolis consists of a baking chamber and a dough proving cabinet. The baking surface is made of “Biscotto” brick, ensuring perfect heat distribution across all cooking zones, making this oven especially suitable for authentic Neapolitan pizza.
It features electronic temperature control with independent power regulation of the spiral heating elements on the ceiling and floor.
The oven is equipped with a highly insulated removable door to close the mouth of the oven.
The maximum baking temperature is 510 °C (950 °F).
The prover is made of painted steel, with hidden heavy-duty wheels for safe movement.
The maximum temperature of the prover is 65 °C (150 °F).

Functions

• Heating through exposed spiral resistances with optimized heat balancing

• Maximum temperature of 510 °C (950 °F)

• Patented self-stabilizing internal deflector placed on the dome surface to minimize heat dispersion and ensure even heat distribution

• Electronic temperature control with independent adjustment of top and bottom

• Continuous temperature monitoring via thermocouples

• Manual valve to adjust the steam release

Standard Equipment

• Removable stainless-steel oven door with insulated, heatproof handle

• Stainless-steel door support rack

• Protected lighting with double concealed halogen lamps

• Heatproof protection inside the chamber when the door is opened

• Daily power-on timer

• ECO-STAND BY TECHNOLOGY™ for standby periods

• 20 customizable programs

• Preset programs: heat-up, medium setting, maximum setting, cleaning temperature setting

• Separate maximum temperature safety device

• Lifting anchor system

• Heated dough prover with interior lighting and concealed heavy-duty wheels inside

External Structure

• Sheet steel structure with high-temperature epoxy powder coating

• External control panel with “industrial” style casing

• Vintage-style stainless-steel front design

• Black granite base slab with grooves for heat dissipation

• Cast iron oven mouth

• Round Neapolis®-style extractor hood

• Black-coated stainless steel cylindrical flue

• Digital front control panel and retractable sliding control panel

Internal Structure

• Baking chamber built from refractory materials

• 6 cm thick “Biscotto” stone slab mounted on electric heating elements made of perforated refractory material for hot air flow

• Heating elements embedded inside the perforated refractory material on ceiling and floor

• Patented double high-density insulation for high-temperature operation

• Heat-sealed joints and COOL AROUND® TECHNOLOGY air space insulation

Optional Accessories

• Under-oven dough proving cabinet with tray dividers and handle

• 250 m³/h extractor motor

• Heavy Duty Pack for protecting the internal chamber under full workload

• Stainless-steel door with special high heat-resistant glass for extended baking

• Pizza peels and turning peels specifically for Neapolitan pizza

• Removable mobile peel holder rack