EMPYRON LOGO
EMPYRON LOGO

Models NAPOLΕTANO

Basic
Equipment

• Dome Construction with Firebrick
• Oven base with biscotto di Sorrento plates
• Metal Base
• Counter surface at the door exit made of cast iron
• Surface to the right and left of the counter made of natural marble
• Metal Door
• Analog thermometer

Extra
Equipment

• Gas Burner
• Stone Tile Cladding

Quality Performance Guarantee

For the long-term and stable performance of EMPYRON ovens, we recommend: • Initial firings to be of low intensity to achieve proper oven drying. • Gradual increase in temperature with each oven ignition, rather than sudden spikes. • Proper installation of the chimney system to ensure optimal oven combustion. • Use only firewood or gas (propane or natural gas, depending on the case) as fuel, avoiding plastics, pallets, and chemically-treated lumber. • Ensure firewood is dry, clean, and low in moisture content. • Do not extinguish the oven fire with water. • Clean the oven floor with a lightly damp cloth. • Carefully place firewood on the fire. • Avoid spilling liquids on the baking surface. By following these guidelines, we assure you of the proper and efficient operation of your wood-fired oven.

Firing your oven for the first time

Wood Use

Wood is one of the timeless fuel sources for a traditional oven. To achieve maximum efficiency, it is preferable to use oak, which produces a large flame during combustion and quickly heats the oven, as well as oak to maintain its temperature. For Neapolitan pizza, oak is mainly recommended because a flame is essential for the pizza to bake properly.
GAS

Gas Use

Gas ovens are designed for areas where wood use is not possible. They have the advantage of easily regulating the oven temperature without compromising the quality of our pizza.

DRAGO Burner

DRAGO burners operate atmospherically, burning similar to wood, using the natural flow of the chimney. The flame produced by the special Venturi burner is soft, with high radiation and very bright. DRAGO combustion is unparalleled compared to other products on the market, ensuring uniform baking across the entire oven surface.
Η σειρά Drago P μπορεί να εγκατασταθεί σε οποιοδήποτε περιβάλλον, ακόμη και σε εξωτερικούς χώρους, καθώς δεν απαιτεί ηλεκτρική σύνδεση, αντέχει στην υγρασία και εγγυάται πάντα τη μέγιστη ασφάλεια.
The Drago D series features fully automatic operation, is easy to manage, ensures complete operational safety, and quickly reaches working temperature. It has two independent flames for main air and fuel control, which are easily adjustable from the external control unit.
The first flame on the burner, which maintains the oven temperature, ignites automatically, while the second flame is used to quickly reach the operating temperature or to handle peak working hours, ensuring maximum operational efficiency and eliminating fuel waste.
The Drago burners are extremely quiet and highly efficient compared to burners equipped with a fan—which is a source of noise and requires frequent maintenance. Drago is the only burner that does not protrude into the oven interior, as it is located on the baking surface. This offers huge advantages, as it is hidden from view and does not overheat like other types of burners, which often suffer from burner distortion.
quality

Quality Contruction

Χρησιμοποιούμε τα καλύτερα υλικά με γνώμονα την αξιοπιστία και τη διάρκεια της απόδοσης. Οι φούρνοι EMPYRON διαθέτουν θόλο κατασκευασμένο από ειδικά πυρότουβλα που αντέχουν τις υψηλές θερμοκρασίες που αναπτύσσει η φωτιά από τα ξύλα και η φλόγα από τον καυστήρα αερίου, αντανακλώντας ομοιόμορφα την θερμότητα στο πάτωμα του φούρνου .Επίσης λόγω της μελέτης και του σχεδιασμού του θόλου πετυχαίνουμε λιγότερο χρόνο στη προθέρμανση του φούρνου και περισσότερη οικονομία στην καύσιμη ύλη έως και 30%. Στο πάτωμα του φούρνου τοποθετούνται πλάκες Biscotto di Sorrento εισαγόμενες από την Ιταλία. Για τη μόνωση του φούρνου χρησιμοποιούμε ηφαιστιογενή μονωτικά υλικά και οικολογικές κεραμικές κουβέρτες πετυχαίνοντας μέγιστη θερμοχωρητικότητα και οικονομία στην καύσιμη ύλη.

Cold Walls Technology

Η εξαιρετική μόνωση του φούρνου κρατάει όλη τη θερμότητα στο εσωτερικό του και η εξωτερική επιφάνεια του φούρνου είναι κρύα. Αυτό έχει ως αποτέλεσμα οικονομία στα καύσιμα , καλύτερες συνθήκες εργασίας και ασφάλεια του χώρου

Tight Joints dome building

The heart of an oven is its dome, which is why we have placed great importance on its design and construction, ensuring that the result is a unique work of art. Built brick by brick by hand and assembled with precise cuts, the dome becomes nearly seamless and compact, thus achieving stability in its construction, performance, and longevity.

Translportable ovens

EMPYRON ovens are easily transportable and ready to use. They can be transported using a crane or forklift, and indoors with a pallet jack. This gives us the ability to place the oven exactly where we want it. Even if we change the layout of the space, it can be moved to the new location. Additionally, if needed, our oven can be transferred to a new location or shop without the need for demolition expenses or purchasing a new oven for the new space.

NAPOLETANO 80

Technical specifications

Baking surface (mm) 800
Door opening (mm): 250×550
Cooking capacity for pizza (30 cm) 2/3
Preheating time (daily) 45 minutes
External width (mm): 1300
External depth (mm): 1450
Chimney outlet (mm): 200
Weight (kg) 1000

Τιμή: από 3550€

NAPOLETANO 90

Technical specifications

Baking surface (mm) 900
Door opening (mm): 250×550
Cooking capacity for pizza (30 cm) 3
Preheating time (daily) 45 minutes
External width (mm): 1400
External depth (mm): 1550
Chimney outlet (mm): 200
Weight (kg) 1300

Starting price 3950€

NAPOLETANO 100

Technical specifications

Baking surface (mm) 1000
Door opening (mm): 250×550
Cooking capacity for pizza (30 cm) 3/4
Preheating time (daily) 45 minutes
External width (mm): 1500
External depth (mm): 1650
Chimney outlet (mm): 200
Weight (kg) 1600

Τιμή: από 4350€

NAPOLETANO 110

Technical specifications

Baking surface (mm) 1100
Door opening (mm): 250×550
Cooking capacity for pizza (30 cm) 4/5
Preheating time (daily) 45 minutes
External width (mm): 1600
External depth (mm): 1750
Chimney outlet (mm): 200
Weight (kg) 1800

Τιμή: από 5050€

NAPOLETANO 120

Technical specifications

Baking surface (mm) 1200
Door opening (mm): 250×550
Cooking capacity for pizza (30 cm) 5/6
Preheating time (daily) 45 minutes
External width (mm): 1700
External depth (mm): 1850
Chimney outlet (mm): 200
Weight (kg) 2000

Τιμή: από 5600€

NAPOLETANO 130

Technical specifications

Baking surface (mm) 1300
Door opening (mm): 250×550
Cooking capacity for pizza (30 cm) 6/7
Preheating time (daily) 45 minutes
External width (mm): 1800
External depth (mm): 1950
Chimney outlet (mm): 200
Weight (kg) 2200

Τιμή: από 6000€

NAPOLETANO 150

Technical specifications

Baking surface (mm) 1500
Door opening (mm): 250×550
Cooking capacity for pizza (30 cm) 9/10
Preheating time (daily) 45 minutes
External width (mm): 2000
External depth (mm): 2150
Εξοδος καμινάδας (mm): 200
Weight (kg) 2600

Τιμή: από 7150€

empyron logo 3d
Workshop: Agios Antonios, Thessaloniki, Greece
Τ. +30 23960.41827
M. +30 6977.705919
info@empyron.gr
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