The New Napoli Oven Is Here!

[FornoBravoNews]

We’re happy to announce the latest addition to the Forno Bravo family of ovens: the Napoli! This is a fully assembled, fully insulated, wood-fired commercial oven, finished with a tiled Igloo enclosure – just like a traditional Naples oven.

The production crew affectionately calls the Napoli “The Beast.” Indeed, it is big and heavy ... but it bakes amazing pizza and looks great!

The Napoli is available in two sizes:

• 120 (48") for six pizzas at a time, or about 60/hour
• 140 (56") for 10 pizzas at a time, or about 100/hour

More Napoli details:

• Low dome design for baking authentic Pizza Napoletana in 90 seconds (or less) at 800ºF+
• Great choice for pizzerias looking for VPN certification, or any restaurant that wants to make a great artisan pizza
• Traditional center chimney, where the oven vent is pulled back over the oven dome and then up through the center top of the enclosure
• All ready to go: just set the Napoli in place on a metal or concrete block stand, and light the fire
• Priced very aggressively

We'll be posting more on FornoBravo.com very soon, including ordering information. In the meantime, if you have questions, please e-mail us at info@fornobravo.com.

[Les]

Awesome James. Are you importing the oven or is it made in Marina?

[Tman1]

The really big questions, if it's for restaurants, does it have the proper certifications?

[FornoBravoNews]

@Tman1: Yes! The Napoli does have the proper certifications: UL737, UL2162, ANSIZ-83b and NSF. (It is an assembled Modena2G.)

More on certifications here: UL-Certified Pizza Ovens
More on the Napoli coming soon to FornoBravo.com.

[james]

Hi guys,

James here. I think the Napoli is one of the coolest ovens I've ever seen! :-) You have to get close to it really appreciate how big it is.

It is made in Marina, and it has all of the restaurant certifications. We can also do custom tile to match a restaurant's color scheme and name.

We're really excited about this.

James

[Les]

I want to see it. How are the plans coming for the next open house?

[HeidiL2011]

Hi Everyone,

We are working on dates for Expo, and are looking at mid-May. We should be making an announcement in the near term.

Thanks,
Heidi
Forno Bravo

[sonomacast]

Nice oven, Where is the flue and how does the chimney end up in the centre?

[james]

The oven has an integral vent that extends from above the oven opening back over the oven dome -- where it connects to a chimney anchor plate.
James

[GotRocks]

You guys rock! I hope to have my WFO installed and running by July 19th, 2011.
I really like the newer commercial models you guys have been introducing this last year, it gives me several options to choose from and I am really liking the pricing too. You make it more affordable to expand my menu and work force.