Napulé
Stones
3.200 kg/m3: extremely high-performance for storing, transferring, and recovering heatCooking plate
Microperforated or smooth always very hotCombustion
Wood, gas or mixedAVPN Certificate
Both in the wood and gas versionFuel
Wood
The combustible fuel par excellence, the best wood for cooking is dry and aged (15-20% moisture), preferably hardwood (oak, beech, and olive). Alternatively, great compressed wood blocks are sold in stores.
Gas
The Complete MRN Gas System communicates with the oven’s console and can automatically maintain the desired temperature with five cooking flame levels. It is a smart system that lowers the flame but never puts it out, so that all the pizza cooking always takes place with the flame on. The flame has a wood effect, long and bright.
Master Neapolitan pizza-makers
Napulé is the result of a close collaboration that Marana Forni carried on with master Neapolitan pizza-makers. This important teamwork involved Parthenopean experience and handicraft technology which gave birth to a sole tool. The volcanic rock of Vesuvius is in the exclusive mix of materials used to build the oven.
AVPN Certificate
Certificate from the Real Neapolitan Pizza Association, both in the wood and gas version. A single tool that, since it always keeps the plate hot, leads to perfect cooking even during long shifts.
Extremely efficient stones
3200 kg/m³ versus the 2600 of a normal refractory, with mechanical resistance characteristics and wear and tear resistance three times that of porphyry. It is an extremely high-density refractory material which yields extremely high performance as far as storing, transferring, and recovering heat. Long life ensured.
Installation anywhere
Napulé can be delivered preinstalled or can be installed on site, so you can also install it in places with just 70-cm wide passageway.
