“In the approval of the Scugnizzonapoletano we took into account the Green change that is taking place in many countries of the world. At this moment it is even more necessary to make choices in favor of ecology and environment that are coherent with the path taken by the Association in recent years. “
Stefano Auricchio
AVPN General Manager
Scugnizzonapoletano
Traditional oven
Average temperature
440 – 460°C
420 – 440°C
Measurement of the temperature
accurate at the degree
sensorial
Heat source
nickelchrome resistors
flame
Heat distribution
very homogeneous
variable
Máximum workspace
whole space
about 2/3
Cooking quality
uniform and constant
variable
Expert operator
not necessary
necessary
Supply
Electrical 220V, 400V (3F+N)
wood or gas
Energy consumption
37% renewable
0% renewable
Pollutant/harmful substances
no
present
Carbon oxide (CO)
no
present
Handling of wood
no
about 120 hours/year
Maintenance of soot leftover
never
monthly
Specific flue
no
necessary
Frame
electro-welded galvanized tubulars
masonry
Front side
worked copper
covered masonry
Sill on which pizzas are taken out of the oven
lava stone
variable
Can be disassembled
yes
no
On wheels
yes
sometimes
Scugnizzonapoletano
Forno tradizionale
Temperatura media
440 – 460°C
420 – 440°C
Lettura temperatura
precisa al grado
sensoriale
Fonte di calore
resistori nichelcromo
fiamma
Distribuzione calore
molto omogenea
variabile
Spazio utile di cottura
intero suolo
circa 2/3
Qualità della cottura
uniforme e costante
variabile
Fornaio esperto
non necessario
necessario
Alimentazione
Elettrica 220V – 400V (3F+N)
legna o gas
Energia utilizzata
37% rinnovabile
0% rinnovabile
Sostanze nocive/inquinanti
no
presenti
Ossido di carbonio (CO)
no
presente
Costo gestione legna
no
circa 120 ore/anno
Pulizia residui fuliggine
mai
mensile
Canna fumaria dedicata
no
necessaria
Telaio
tubolari zincati elettrosaldati
muratura
Frontale
rame lavorato a mano
muratura rivestita
Piano di sfornamento
pietra vulcanica
variabile
Smontabile
sì
no
Carrellabile (su ruote)
sì
a volte
Contact us
Fill out the form to request quotes, assistance, general information, or book to participate in an upcoming cooking test with tasting of the True Neapolitan Pizza.
We will get back to you as soon as possible
operational headquarters:
Via Vincenzo de Giaxa 12/B
80144 Napoli
Tel: (+39) 081 751 5646
opening time
Monday - Friday: 9:00 - 17:00
Operational headquarters:
Via Vincenzo de Giaxa 12/B
80144 Napoli
Registered office:
Via Tommaso Caravita 29
80134 Napoli
VAT number
08262011219
Enrollment REA
NA-944393
find us on:
partner:
avpn
incibum
csf - melito
farm-65
Magri Lab
Scuola Dolce & Salato
Scuola Napoletana Pizzaioli
useful information: