Today the Neapolitan pizza is being exported all over the world with great results, but not all the ovens are up to it. Forni Dorigo has designed and created the oven Ciro, different from the existing traditional ones and suitable for Neapolitan pizza, that is high temperatures with homogeneous cooking and in a very short time, without burning the pizza base. Created with the help of industry professionals, our Ciro oven brings tradition into the future with the use of gas burners that guarantee the cooking of the pizza in 1 minute and electric resistances to reduce energy consumption, facilitating the work of the baker.
Available with wood, with gas burner and hybrid system.
The oven is shipped assembled or to be assembled in place in a single day. Two types of upper insulators in ceramic fiber and fireproof plasterboard for minimum external heat dispersion. External temperature below 45 degrees. Customizable mosaic.
Perfect for cooking Neapolitan pizza at over 400 degrees with minimal frontal heat dispersion, with marble sill of 3cm.
5cm “Biscotto di Sorrento” cooking surface approved by Neapolitan pizzeria associations, leaning on a 6cm thermal refraction floor.