Scan the QR code on the control panel of your oven to watch the video-tutorial, or click here.
Adjust the humidity by lowering or raising the tilting deflectors. The deflector lowered vertically keeps the baking chamber more moisturised, vice versa if the deflector is raised horizontally.
Start baking from the bottom of the oven, moving to the oven ‘mouth’ when the workload requires it.
Use the 4 areas at the bottom (6 for Neapolis 9) when baking pizzas, keeping the 2 positions “at the mouth of the oven” (3 for Neapolis 9) for focaccia and calzone.
Example for Neapolis 6: Always start placing the pizza on the bottom right tile (position 1), continuing counter clockwise on the bottom left one (position 2), then moving to the right in the adjacent tile (position 3) and then left again left (position 4). After using all 4 baking positions, start over from number 1 and repeat the same “pizza rotation”. There are two positions available at the “oven mouth” that should be used only to finish baking or dry pizzas and to bake calzones or focaccias. Even in case of high work peaks, it is recommended to leave these areas free, in order to use them to complete baking if needed.
Example for Neapolis 9: Always start placing the pizza on the bottom right tile (position 1), continuing counter clockwise on the next tile to the left (position 2), then moving to the one at the bottom left (position 3). Move forward on the second tile row on the left (position 6), continue on the central tile (position 5), ending on the right (position 4). After using all 6 baking positions, start over from number 3 and repeat the same “pizza rotation”. There are three positions available at the “oven mouth” that should be used only to finish baking or dry pizzas and to bake calzones or focaccias. Even in case of high work peaks, it is recommended to leave these areas free, in order to use them to complete baking if needed.
It is not necessary to turn the pizza continuously. Only, if necessary, a half-turn right after half baking will be sufficient to obtain a perfect result.
The balance between the set point temperature and the top and bottom power varies according to the type of product and dough to be baked. Starting from the settings suggested below, it is possible, by changing the temperature set point, to customise the baking time and desired consistency (for example, increasing the temperature will shorten baking times and the product will be softer, brown faster and have a thinner crust. Vice versa by lowering the temperature).
The top and deck power adjustment intervenes on the work of the resistances in the upper and lower part of the oven. In this way it is possible to customise the desired balance between the surface and the bottom of the product, for example, when increasing the top power the product will brown faster, vice versa by increasing the deck you will have more thrust and browning on the pizza bottom.
If the dough being baked is more hydrated than the standard, it is advisable to lower the temperature by 10/30° C/ 50 – 90 °F, raising the deck power by 1 point and extend the baking to the desired degree, the other way round with slightly hydrated doughs.
Raise the set point temperature and make sure to do the “pizza rotation” as explained in the “Let’s start!” section.
Lower the deflectors. If the problem persists, raise the set point temperature by 15-20 °C / 60 – 70 °F and do the “pizza rotation” as explained in the “Let’s start!” section.
Raise the deflectors. If the texture is still not as desired, lower the set point temperature by 15-20 °C / 60 – 70 °F, lowering the top by 1 point and raising the deck by 1 or 2 points.
Raise the top power by 1-2 points and do the “pizza rotation” as explained in the “Let’s start!” section.
Preheat the oven lowering the top by 1 point and raising the deck by 2-3 points.
Preheat the oven as suggested above, making sure you do the right “pizza rotation” procedure as explained in the “Let’s start” section. If needed, raise the deck to 7-8-9 a few minutes before baking. Do not set the top above 7 for temperatures lower than 400-420°C / 752-788 °F and not above 8 for higher temperatures.
Verify that the time setting is ok. If all is right and the problem persists, please contact our Customer Service here selecting “Technical Assistance” from the menu.
Oven constantly at full load: Preheat Neapolis with the deflectors lowered, setting the set point at 420 °C / 788 °F, top 7, deck 4 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h when cold, 1h if the oven has worked in the previous shift). When the set temperature is reached, change the set point to 450- 480 °C / 842 – 896 °F top 8, deck 5 and wait for it to reach temperature again, then open the door and in 10 minutes it will be ready to start baking, paying particular attention to the first pizzas. When expecting a full load of more than 6-7 baking batches in a row, raise the deck up to 7 or more.
Oven constantly at full load: Preheat Neapolis, adjusting the deflectors according to the crunchiness desired. Program the set point at 340 – 390 °C / 644 – 734 °F, top 6, deck 5 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h when cold, 1h if the oven has worked in the previous shift). When the set temperature is reached open the door, then change the set point to 350 – 380 °C / 662 – 716 °F top 7, deck 6 and in 15/20 minutes it will be ready to start baking. If necessary, further raise the deck power during the service shift.
Oven constantly at full load: Preheat Neapolis raising the deflectors horizontally and programming the set point at 330 °C / 626 °F, top 3, deck 6 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h and 15′ when cold, 1h and 30′ if the oven has worked in the previous shift). When the set temperature is reached, open the door, change the set point to 340 °C / 644 °F top 6, deck 7 and in 25/30 minutes you can start baking. If necessary, further increase the deck power during the service shift.
Oven constantly at full load: Preheat Neapolis, adjusting the deflectors according to the crunchiness desired. Program the set point at 350 – 380 °C / 662 – 716 °F, top 6, deck 5 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h when cold, 1h if the oven has worked in the previous shift). When the set temperature is reached open the door, then change the set point to 360 – 390 °C / 680 – 734 °F top 7, deck 6 and in 15/20 minutes it will be ready to start baking. If necessary, further raise the deck power during the service shift.
Oven constantly at full load: Preheat Neapolis raising the deflectors horizontally and programming the set point at 320 °C / 608 °F, top 4, deck 6 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h when cold, 1h and 20′ if the oven has worked in the previous shift). When the set temperature is reached, open the door, change the set point to 330 °C / 626 °F top 6, deck 8 and in 20/25 minutes you can start baking. If necessary, further increase the deck power during the service shift.
Oven constantly at full load: Preheat Neapolis raising the deflectors horizontally and programming the set point at 300 °C / 572 °F, top 3, deck 6 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h when cold, 1h and 20′ if the oven has worked in the previous shift). When the set temperature is reached, open the door, change the set point to 310 – 315 °C / 590 – 599 °F top 4, deck 8 and in 25/30 minutes you can start baking.
NB make smaller and wider loaves, or else they may not pass through the oven door when baked
