MORETTI NEAPOLIS 9 electric pizza oven with proofing cabinet, 1 deck, 9x Ø 30 cm Neapolitan, (W x D x H) 1465 x 1842 x 1995 mm

The MORETTI NEAPOLIS 9 electric pizza oven with proofing cabinet is the high‑capacity flagship model of the NEAPOLIS range – designed for busy pizzerias, restaurants and show kitchens that want to produce authentic Neapolitan pizza in large volumes without sacrificing quality. With 1 baking deck and a capacity of 9 Neapolitan pizzas Ø 30 cm, the NEAPOLIS 9 combines top performance, consistent baking results and impressive visual impact.

Engineered specifically for Neapolitan pizza baking, the oven reaches a working temperature of up to 510 °C, enabling very short baking times and delivering the typical airy, blistered cornicione associated with true Neapolitan pizza, even at full load.

The refractory baking chamber features a Biscotto pizza stone clay deck for excellent heat retention and even heat distribution. The chamber is equipped with fire protection, heated joints and Cool-Around® technology, which lowers external surface temperatures and improves operator comfort and safety.

The cast iron oven mouth is fitted with a retractable, removable stainless steel chamber door with enhanced insulation and a heat‑resistant handle, ensuring safe operation and optimal heat containment inside the oven.

A twin halogen lamp, installed in a protected position, provides bright and uniform interior lighting, allowing precise visual monitoring of the baking process.

In its iconic NEAPOLIS design, the oven includes a rounded, manually operated extraction hood and a black granite plate with guide slot for the heat bridge. Steam extraction is adjustable via a manual valve, allowing you to fine‑tune humidity levels in the baking chamber – essential for ideal crust, texture and colour.

The NEAPOLIS 9 is equipped with advanced electronic controls with digital display:

• Power‑on timer behind a protected control panel
• 20 programmable recipes for standardised baking processes
• Timer function for accurate baking times
• Electronic temperature monitoring via thermocouple
• Economy energy‑saving function to reduce power consumption in standby

The working temperature for top and bottom heat is separately adjustable via electronic control, enabling precise tuning for different dough types, toppings and desired baking styles.

Heating is provided by bare wire coil resistors with optimised temperature compensation, combined with internal surface deflectors to ensure even heat distribution throughout the baking chamber – crucial for consistent results on all 9 pizzas in a full bake.

Cleaning is performed by pyrolysis: at very high temperatures, baking residues are incinerated, significantly reducing manual cleaning effort and making it easier to maintain high hygiene standards.

The integrated proofing cabinet (cabinet dimensions W x D x H: 1465 x 1368 x 1050 mm) sits directly below the baking chamber and provides ample space for professional dough proofing and storage, optimising workflow and minimising transport distances in the pizza section.

The outer cladding is made of steel sheet with high‑temperature epoxy powder coating, hand‑brushed and transparent‑coated. The visible front panels are made from untreated, hand‑brushed steel, so each unit is visually unique. Due to the manual finishing process, the delivered product’s appearance may differ slightly from catalogue images.

The high‑density double insulation minimises heat loss and external surface temperatures, contributing to energy efficiency and a more comfortable working environment.

Designed as a free‑standing appliance, the NEAPOLIS 9 is a perfect centrepiece for open kitchens, show cooking areas and high‑end pizzerias, where performance and design are equally important.

Technical Specifications

• Appliance type: Electric pizza oven with proofing cabinet / free‑standing
• Model: MORETTI NEAPOLIS 9
• Baking chambers: 1 baking chamber (deck)
• Capacity (alternative):
  • 9 x pizza Ø 30 cm
  • 9 x Neapolitan pizza Ø 30 cm
• Application:
  • For baking pizzas, especially Neapolitan pizza
  • Also suitable for other pizza styles and baked products
• Control: Electronic control with digital display
  • Power‑on timer (behind protected control panel)
  • 20 programs
  • Timer function
  • Electronic temperature monitoring (thermocouple)
  • Economy energy‑saving function
  • Top and bottom heat separately adjustable via electronic control
• Working temperature:
  • up to 510 °C
• Baking chamber & equipment:
  • Refractory baking chamber with fire protection, heated joints and Cool-Around®
  • Biscotto pizza stone clay deck, refractory
  • Cast iron oven opening
  • Retractable, removable stainless steel chamber door with enhanced insulation and heat‑resistant handle
  • Twin halogen lamp, protected position
  • Rounded, manually operated extraction hood in NEAPOLIS design
  • Black granite plate with guide slot for heat bridge
  • Steam extraction adjustable via manual valve
• Heating:
  • Bare wire coil resistors with optimised temperature compensation
  • Internal surface deflectors for even heat distribution
• Cleaning:
  • Pyrolytic cleaning
• Insulation:
  • High‑density double insulation
• Materials:
  • Outer cladding: steel sheet, high‑temperature epoxy powder coating, hand‑brushed, transparent‑coated
  • Front panels: untreated, hand‑brushed steel
  • Interior lining: Biscotto pizza stone clay deck, refractory
• Proofing cabinet:
  • Integrated proofing cabinet
  • Cabinet dimensions (W x D x H): 1465 x 1368 x 1050 mm
• Electrical connection:
  • Power: 21.90 kW
  • Voltage: 400 V
  • Connection: 3N ~ 50 Hz
• External dimensions (W x D x H): 1465 x 1842 x 1995 mm
• Internal baking chamber dimensions (W x D x H): 1125 x 1125 x 150 mm
• Weights:
  • Net weight: 725 kg
  • Gross weight: 861 kg
• Packaging dimensions (W x D x H): 1680 x 2000 x 2200 mm

Notes

• Visible front panels made of untreated, hand‑brushed steel, transparent‑coated; appearance may vary slightly due to manual finishing.

Key Features & Applications

• High‑capacity electric stone deck oven for 9 pizzas Ø 30 cm
• Specially designed for Neapolitan pizza at up to 510 °C
• Ideal for busy pizzerias, restaurants, hotels and open kitchens
• Biscotto pizza stone deck for authentic Neapolitan base and even baking
• Cool-Around® and high‑density double insulation for safety and energy savings
• Integrated proofing cabinet for professional dough management
• 20 programs, timer and Economy mode for consistent results and controlled operating costs
• Pyrolytic cleaning for minimal cleaning effort and easy hygiene
• Striking NEAPOLIS design with black granite plate – a visual highlight for show cooking concepts