- Large 51″ internal cooking floor allows for the simultaneous baking of (6) 13″ pizzas
- able to provide a continuous output of 100 to 160 pizzas per hour
- Handcrafted in Italy using “cotto” firebricks for superior heat absorption and retention
- Thick lava stone landing provides a professional work area for handling hot pans
- Reinforced iron base delivers the unit remains perfectly stable during commercial operation
- Ready-to-use design eliminates the need for complex on-site masonry
- well-suited for traditional Neapolitan pizzerias requiring a high-output, wood-fired centerpiece
Description
The Alfa Napoli M130 Pizza Oven guarantee exceptional thermal mass and heat retention. The 51″ diameter cooking floor is crafted from thick refractory tiles engineered to withstand temperatures exceeding 500°C (900°F). This allows for continuous baking cycles with minimal heat loss, ensuring that the oven remains ready for the next order. The specialized dome geometry facilitates the circular airflow required for a perfect flame roll, which chars the crust while keeping the toppings fresh.
The exterior of the M130 is hand-decorated with a sophisticated white tile mosaic, making it as much a design statement as a piece of cooking equipment. It is encased in a multi-layer ceramic fiber insulation that keeps the external surface cooler while concentrating the energy inside the chamber. The oven includes a metal base with integrated storage for firewood, providing a stable and organized station for the chef.
Engineered for performance, a reliable choice for outdoor or indoor installations where power may be limited. The chimney flue is positioned to optimize smoke extraction, ensuring a clean cooking environment. By utilizing only professional-grade hardwood, the M130 imparts a unique smoky flavor and texture to the dough that cannot be replicated by gas or electric alternatives.
- Restaurant Size Recommendation: Best suited for high-volume Italian restaurants focusing on authentic stone-baked breads and pizza.
- Maintenance Advice: Clean daily refractory floor to remove ash and food residue. Inspect the chimney flue annually for creosote buildup.
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