Napoli Pizza Oven Specifications (Local Manufacturing with Italian Specifications) 🧱 Internal Structure Built from high-quality Refractory Bricks Resistant to temperatures up to +1000°C Napoli Dome Design for optimal heat distribution 🔥 Oven Floor Italian Refractory Stone / Biscotto Thickness: 3 – 5 cm Properties: Balanced heat distribution Prevents dough burning Ideal for baking pizza in 60–90 seconds 🧊 Thermal Insulation System Multi-layer insulation: High-density rock wool Perlite / Vermiculite Maintains heat for extended periods Significantly reduces firewood consumption 🔥 Thermal Performance Operating Temperature: 450 – 500°C Heating Time: 45 – 60 minutes Retains heat for several hours after extinguishing Balanced heat distribution (floor + dome) 🔥 Operating System Wood Fired Option to add: Gas (Hybrid system) upon request 📐 Geometric Design Low Dome Front opening height: 60–65% of dome height Design that achieves: Optimal air intake Clean combustion Circular flame covering the dome 🧱 Exterior Finish Options as per customer request: Tiles (e.g., Pigeon tiles) Natural stone Thermal plaster + paint Weather resistant (for outdoor installation) 📏 Dimensions (Customizable) 80 cm (Residential) 100 cm (Semi-commercial) 120–140 cm (Commercial) ⭐ Features Performance matching the traditional Neapolitan pizza style Economical firewood consumption High heat stability Long lifespan Local manufacturing with European quality Quality Assurance Heat test before delivery Warranty on the refractory structure Technical support after installation