Moretti Forni Neapolis 9 Pizza Bake Oven
Refractory brick pizza oven, electric, interior brick deck, 44.1W” x 44.1D” x 6H” baking chamber, (9) 13" pizza capacity, (300) pizzas per hour, electronic temperature control, (20) customizable programs, 950F max operating temperature, internal lighting, removeable stainless steel door, 21.9kW, Made in Italy

The Moretti Forni Neapolis is a professional open-mouth electric pizza oven designed for traditional Neapolitan, classic round, Roman, contemporary and pan-style pizzas. Available in three chamber sizes, the series provides simultaneous capacities of four, six or nine 13-inch pizzas.

Each Neapolis consists of an electric baking unit and a temperature-controlled prover. Its oven chamber is constructed from refractory material and equipped with an interchangeable Biscotto baking surface. Coiled heating elements are installed inside the perforated refractory ceiling and floor components to provide calibrated heat throughout the chamber.

Electronic controls provide independent adjustment of ceiling and floor power, while a thermocouple continuously monitors chamber temperature. Neapolis reaches a maximum baking temperature of 950°F, making it suitable for high-temperature pizza production. According to Moretti Forni, the oven was designed to bake pizza in less than one minute, with Neapolis-9 capable of producing up to 240 Neapolitan pizzas per hour at full load.

A highly insulated removable stainless-steel door assists during oven start-up and closes the oven mouth when required. A stainless-steel door with heat-resistant glass is available separately for longer baking cycles at lower temperatures. This extends the oven’s potential use to other pizza styles and, as specified for Neapolis-4, gastronomy, pastry and bakery products.

The integrated prover incorporates internal lighting and concealed controllable casters. It reaches a maximum temperature of 150°F.

Baking Performance and Controls

• Maximum baking temperature of 950°F
• Bare-wire coil heating elements with optimized temperature balancing
• Electronic temperature management
• Independent ceiling and floor power adjustment
• Continuous temperature monitoring through a thermocouple
• Adjustable steam draught using a manual valve
• Patented internal dome deflectors designed to reduce heat leakage and distribute heat uniformly
• Twenty customizable baking programs
• Preset programs for temperature rise, average setting, maximum setting and heat-regulation cleaning
• Daily automatic power-on timer
• ECO-STAND BY TECHNOLOGY™ for operating breaks
• Separate maximum-temperature safety device
• Heat-regulation cleaning program

Standard Equipment

• Highly insulated removable stainless-steel chamber door
• Heat-resistant door handle
• Stainless-steel door supports
• Lateral refractory protection around the oven opening
• Protected internal lighting
• Anchoring system for lifting
• Heated prover with internal lighting
• Concealed controllable casters
• SmartBaking app on Neapolis-4 and Neapolis-9
• Wi-Fi software-update module on Neapolis-4 and Neapolis-9

The Neapolis-6 PDF does not list SmartBaking or Wi-Fi among its standard equipment.

Exterior

• Sheet-steel structure
• High-temperature epoxy powder-coated finish
• Post-industrial exterior panelling
• Inox Vintage coated front panel
• Black-granite landing with a thermal-bridge-break slot
• Cast-iron oven opening
• Rounded Neapolis-design fume hood
• Black-coated stainless-steel cylindrical flue
• Front-facing digital control panel
• Retractable sliding control panel

Interior

• Refractory oven chamber
• Patented 2⅜-inch/6 cm-thick slab
• Interchangeable Biscotto baking surface
• Perforated refractory heating plate
• Heating elements inside the ceiling and floor refractory components
• Patented high-density dual insulation for high temperatures
• Heated-joint insulation
• COOL AROUND® TECHNOLOGY air space

Prover Specifications