EMPYRON LOGO
EMPYRON LOGO

Models TRADIZIONALE

Basic
Equipment

• Dome Construction with Firebrick
• Oven Base with 5cm Firebricks
• Metal Base
• Marble Surface at the Door Exit
• Metal Door

Extra
Equipment

• Installation of an Analog Thermometer
• 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.
The Drago series can be installed in any environment, even outdoors, as it does not require an electrical connection, withstands humidity, and always ensures maximum safety.
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

We use the best materials focusing on reliability and performance longevity. EMPYRON ovens feature a dome constructed from special firebricks that withstand the high temperatures generated by wood fire and gas burner flames, uniformly reflecting heat onto the oven floor. Additionally, due to the study and design of the dome, we achieve shorter preheating time and up to 30% more fuel efficiency. Biscotto di Sorrento tiles imported from Italy are placed on the oven floor. For oven insulation, we use volcanic insulation materials and ecological ceramic blankets, achieving maximum heat retention and fuel efficiency.

Cold Walls Technology

The excellent insulation of the oven retains all the heat inside, keeping the external surface of the oven cool. This results in fuel savings, better working conditions, and space safety.

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.

TRADIZIONALE 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): 1300
Chimney outlet (mm): 200
Weight (kg) 1000

Τιμή: από 2700€

TRADIZIONALE 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): 1400
Chimney outlet (mm): 200
Weight (kg) 1300

Τιμή: από 3100€

TRADIZIONALE 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): 1500
Chimney outlet (mm): 200
Weight (kg) 1600

Τιμή: από 3450€

TRADIZIONALE 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): 1600
Chimney outlet (mm): 200
Weight (kg) 1800

Τιμή: από 4150€

TRADIZIONALE 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): 1700
Chimney outlet (mm): 200
Weight (kg) 2000

Starting price: από 4650€

TRADIZIONALE 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): 1800
Chimney outlet (mm): 200
Weight (kg) 2200

Starting price 5100€

TRADIZIONALE 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): 2000
Chimney outlet (mm): 200
Weight (kg) 2600

Τιμή: από 6350€

empyron logo 3d
Workshop: Agios Antonios, Thessaloniki, Greece
Τ. +30 23960.41827
M. +30 6977.705919
info@empyron.gr
© EMPYRON OVENS 2025

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