High-Volume Neapolitan Pizza Production
Achieve authentic Neapolitan pizza with consistent 950°F heat, boosting output and flavor in high‑volume kitchens.
Key Features
- 51.25‑inch brick deck and dome provide 14.29 sq ft of cooking surface, handling up to ten 12‑inch pizzas per batch.
- Integral eyebrow exhaust reduces emissions and maintains a clean indoor environment during wood‑fired operation.
- NSF, ETL‑Sanitation, cETLus and VPN certifications ensure compliance with commercial foodservice standards.
From The Manufacturer
Neapolitan Wood Fired Oven, 51.18" dia. interior brick deck, (10-12) 8", (12-14) 10", (10-12) 12" or (6-7) 16" pizza capacity, integral exhaust system, brick dome, stainless steel flue collar & adapter, grade 1 tile finish, steel stand, NSF, ETL-Sanitation, cETLus, Made in USA
