TERRA PIETRA SERIES
Naples Style Oven

Model 120-PA

WOOD FIRED

Exterior Diameter: 70"
Height: 72"
Weight: 4,700 lbs.
Interior Diameter: 47"
Oven Entrance Opening: 19½"W x 9¾"H
Clearance to Combustible Sidewalls: 1"

Pizza Capacities:
12"-13" Pizzas: 4-5

Trim color options

  • Rollover to See the Grey Version
    Grey
  • Rollover to See the Stainless Steel Version
    Stainless
    Steel
  • Rollover to See the Copper Version
    Copper
  • Rollover to See the Adobe Version
    Adobe
120-PA
120-PA Diagram


New York MEA No.: 207-98E

Gas Requirements:
N/A

Electrical Requirements:
N/A

Ovens come standard with:

  • Powder coated curved panel enclosure
  • Dial thermometer (for wood models)
  • Cast aluminum door
  • Granite shelf
  • S/S flue adapter
  • Stainless pizza peel
  • 5 year limited warranty

Custom options and finishes available

  • Tile or stucco ready adobe shaped exterior
  • Stainless enclosure
  • Stainless or Copper trim
  • Lower panel enclosure

Terra Pietra Series
Naples Style Oven
Model 120-PA
Wood Fired Oven

Designed specifically for Neapolitan pizza the Model 120 oven has a 47" interior cooking diameter with a 19 ½ wide by 9 ¾ high oven entrance. A smaller oven entrance combined with a lower and flatter shaped dome will allow for higher temperatures without using excessive amounts of firewood. Internal body parts are a cast 4 to 6 inch thick, high temperature refractory material with an 80% alumina content and additional special additives which stop deterioration from acids emitted by wood combustion. The Model 120 is ETL listed for installation with a 1-inch side clearance to combustible materials. Total weight 4700 lb.

The steel support frame and enclosure are constructed of heavy gauge welded tube steel and angle iron members. All precisely fabricated and attractively designed. The oven is enclosed with 4 inches of a hardened lightweight insulation mixture, which forms a secondary molded body. The combination of our thick cast refractory body and an outer insulation shell maximizes the thermal mass or heat storage capacity of the oven which allows for an extremely efficient oven that cooks at even non fluctuating temperatures.

The temperature probe is placed 3 ½ into the dome or top of the oven in lieu of on the floor in order to avoid temperature readout fluctuations caused by food items placed on the floor.

The hearth floor tiles, "Pierre de Boulanger" (Bakers Tiles), which are used in industrial bread baking ovens all across Europe, are refractory material pressed at 8,500 p.s.i. and kiln fired at 2,800 degrees which ceramitizes the material to create a hard and extremely durable tile. Both the body pieces and floor tiles are cast and assembled individually which allows for continuous joints throughout the entire oven. This greatly reduces the possibility of stress cracks due to normal heat expansion and contraction. In addition this allows the ovens to be serviceable which extends their usable life.