Napoli Oven - Static
Made in Italy for over four decades, our ovens are custom-made to suit individual needs. We celebrate the unique qualities of our ovens and our customer needs. So, let us help you make an informative decision. After all, happy customers makes us proud.
This latest addition to our wood-fired pizza ovens has already seduced pizza makers across Europe and North America. Its bold shape and vibrant style makes the Napoli the perfect focal point in your kitchen and a great conversation piece for your patrons.
Traditionally shaped, it is ideal for all Neapolitan pizza lovers, and the only way to go! This oven lets your customers know you do not compromise on authenticity. Choose the perfect match: an extensive line of mosaic finishes and personalized touches.
The Napoli shaped oven is only available with the modern door option, with or without a marble sill. Additional customizations are available.
Napoli Ovens are available preassembled or unassembled.
Made with a durable double vibrated refractory stone, unique to our ovens, the baking surface is able to perform at very high temperatures, Malagutti ovens heat quickly and evenly to produce consistent pizzas.
NO HEAT LOST:
Insulated like no other, Malagutti ovens are cool to the touch on the outside, while cooking at high temperatures on the inside. Malagutti ovens maintain temperature and heat up rapidly.
Easily reaches 1000˚ allowing you to bake your pizza in ninety seconds or less.
With a wood, gas or a gas and wood combined fuel source, there is an oven to suit every need.
Mechanical or electronic inputs provide precise temperature control and rotation settings.
READY TO GO:
Ovens can be delivered pre-cured, saving setup time, or can easily be cured using the built in curing function on the oven.
Certified by the VPN Association for Authentic Neapolitan Pizza Making
STATIC BAKING SURFACE
A static baking surface is ideal for the experienced pizza master who loves tradition and self-regulated work. It requires multiple pizza makers to be working at the same time with one prepping, one baking and monitoring the oven. It works well for restaurants with a limited volume of pizza production and a lower budget for investing into pizza making.
PIZZA MAKING WITH A STATIC OVEN
Choose a spot inside the oven to place the pizza. Keep in mind, the heat in the oven varies depending upon the pizza’s proximity to the heat source.
Keep turning the pizza so that it bakes uniformly. The side close to the heat source will bake faster. Consistently turning the pizza will create uniformity and a fully-cooked product. Use a long pizza peel and spinner to insert, turn the pizza and to reach different spots in the oven.
Remove the pizza from the oven when it is visibly ready. Each pizza will require its own time to cook.
Select from a variety of customized features, including body and door shape, functions and finishes.
Custom colours tiling, and lettering can be added to make your Malagutti oven the focal point of your restaurant.
Before investing in new equipment, it's best to get a full understanding of what you're purchasing, and ensure it is the right product for your needs.
Italiana Foodtech offers you the opportunity to try our equipment before you buy—by appointment only. Come by our Toronto showroom and try baking a pizza, or making some pasta yourself! Our expert team will help you make sure that the product you purchase, is the perfect solution for your needs and budget.
To book an appointment, for questions, or to ask about remote product demos, please call:
647.557.3477 or E-mail email@example.com