Pizza oven Moretti Forni Neapolis 6 with a warm cell for rising dough
Pizza oven, electric with electronic control and a warm cell for dough rising. NEAPOLIS series, model NEAP 6C. Cooking chamber, entirely made of natural material. Outer casing - painted sheet metal with epoxy paint, resistant to high temperature. Facade panel - "Post-industrial" and "Vintage" design. External panel in front of the camera - black granite with thermal bridge against cracking from high temperature. Pizza chamber entrance (mouth) - cast iron clad. Aspiration cap with ergonomic design. Extraction outlet - metal painted pipe at the back of the oven. Control panel - located at the front and protected by a sliding door. Cooking chamber - dimensions 112.5/75/15h. Camera entrance size - 50.5cm. Heating by spiral heaters - exposed material for perfect temperature distribution. Maximum working temperature - 510C. Patented thermal system with internal deflectors placed on the sides of the chamber. Perfect temperature regulation, by means of electronic control, separately on the bottom of the oven and on the dome of the oven. Additional manual control of smoke release from the cooking chamber. Lighting with double ice lamps on the camera. 20 custom programs. Preset programs - camera cooling, medium mode operation, maximum mode operation, cleaning for thermal reduction. Dough proofing cell - with temperature control. Proofing cell capacity - up to 12 pcs. tray 60/40/13cm. Power of the proofing cell 1.5 kW. The whole system is on wheels, hidden under a lower plinth. Average current consumption per hour - 6.5kW. Maximum power 14.5kW/380V. Model NEAPOLIS 6 + NEAP 6 L/105.
