Commercial Neapolitan Pizza Ovens — Electric, Gas & Wood Fired

R&M Neapolitan pizza ovens are built for commercial kitchens that take their product seriously. Available in electric, gas, wood-fired, and gas+wood configurations — in eight models from compact tabletop units to full-size restaurant installations. The dome chamber reaches up to 500°C, with optional rotating baking stone and full exterior customization. Factory-direct from Guangzhou, China.

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Available Models — Full Specifications

Eight configurations. Same Neapolitan chamber logic, different sizes and energy sources. Choose the one that fits your kitchen.

Standard Chamber Series (Inner Chamber: 800×800mm)

Note: GD-WoodPO is wood fuel only. Heat management is manual — controlled by fire size and wood placement, not a digital thermostat.

Large Chamber Series (Inner Chamber: 1100×1100mm)

Note: Large-chamber models accommodate more pizzas per cycle. Suitable for high-volume restaurants and central kitchen operations.

Tabletop & Compact Series

Full weight and dimensions for GDGPK-1000 and GDEPK-1000 are available on request — specifications vary by configuration.

* All specifications are provided as reference. Confirm exact figures at time of order. Dimensional tolerances ±2%.

Four Energy Sources — Choose What Works for Your Kitchen

These ovens are not one-size-fits-all on fuel, but every neapolitan pizza oven in the range shares the same dome and stone design. Each energy type suits a different operation.

Electric

Clean install, no gas line required. Temperature is maintained automatically via the Omron controller. Good for locations where gas connection is limited or where consistent temperature control matters more than open-flame character. Power draw: 4.8KW to 12KW depending on model.

Gas (LPG or Natural Gas)

Faster heat recovery than electric. The gas burner produces the high radiant heat that characterizes a Neapolitan bake. Our gas models use Omron digital control for consistent hold temperature. Specify LPG or NG at time of order — conversion requires a licensed technician and is not a field modification.

Wood Fired

No digital controls. You manage the fire, the fire manages the temperature. This is the traditional Neapolitan method — the way the original neapolitan pizza oven was born — unpredictable in the best sense, and unmatched for the char and flavor it produces. Requires a proper flue connection and adequate kitchen ventilation. Suitable for operators who want the process to be part of the experience.

Gas + Wood (2-in-1)

Gas for heat-up and temperature base; wood for flavor and presentation. Some operators light the gas first, add wood once the chamber is hot, and manage from there. Available on select large-chamber models — confirm availability when requesting a quote.

How the Dome Chamber Works — And Why Temperature Matters

A Neapolitan pizza bake is not about time management. It is about heat concentration. The dome pizza oven shape — the signature of a true neapolitan pizza oven — does two things: it reflects radiant heat downward onto the pizza, and it creates a convection pattern that wraps heat around the crust. Combined with the high-density baking stone that absorbs and holds heat, the result is a crust that sets quickly — charred on the outside, open-crumbed and soft inside.

At 450–480°C (the range most operators use for daily service), a Neapolitan pizza can be done in under two minutes. At the maximum chamber temperature of 500°C, experienced pizzaiolos run bakes as fast as 90 seconds. That speed depends on dough hydration, topping weight, and stone temperature — not just the oven setting.

The baking stone across our full lineup is a high-density ceramic composite. It stores heat through the bake cycle and recovers quickly between pizzas. This is why stone quality matters: a low-density or cracked stone loses heat mid-service, which shows up as an undercooked base.

Chamber insulation: Our dome uses 100mm of insulation around the cavity. Standard budget models on the market use 40mm. The practical difference is heat retention during heavy service — a well-insulated chamber holds temperature more steadily when you’re putting pizzas in and out.

Build Quality — Where We’ve Made Different Choices

Every manufacturer claims quality. Here is what is specific to R&M ovens:

Heating Elements (Electric Models)

We use stainless steel heating tubes throughout the dome. The common alternative is carbon steel, which rusts in high-humidity, high-temperature kitchen environments and needs replacement within a few years. Stainless runs longer and heats more evenly.

Dome Insulation

100mm insulation layer vs. the 40mm typical in lower-cost ovens. This matters at high output — a well-insulated chamber loses less heat between consecutive bakes and draws less power to maintain temperature.

Baking Stone

High-density composite. Handles thermal shock better than standard slab material and does not crack under the temperature cycling of daily commercial use.

Frame and Structure

Multi-layer reinforced base with stainless steel rack. Heavy at 940kg for the full-size models — this is not a lightweight unit, and the weight reflects the material spec.

Temperature Controller

Omron (Japan) digital controller on all electric and gas models. Adjustable from 50°C to 500°C. Straightforward interface — set point, hold, adjust.

Mobility

All full-size models run on heavy-duty casters with individual brakes. At 940kg, you are moving these with help — but the casters make repositioning possible without dismantling.

Chimney

Top-mounted exhaust chimney on all models. Designed for direct flue connection. Keeps kitchen air cleaner and optimizes draft. Not ventless — all models require proper hood or flue venting.

Below-Counter Storage

Full-width cabinet under the oven chamber. Used by most operators for peel storage, dough boxes, or small equipment. A practical addition in tight kitchen layouts.

Custom Exterior — Mosaic, Color, and Branding

The exterior of these ovens is tiled — and the tile work is something most operators notice immediately.

Standard delivery is in the NAPOLI mosaic pattern in your choice of color. We carry a wide range of tile colors, from high-visibility reds and blues to white, gold, and custom blends. If you want a specific Pantone or RAL match, we work from physical tile samples.

Logo and text customization: Your restaurant name or logo can be integrated into the tile pattern on the dome — spelled out in contrasting tile. This is done during manufacturing, not as an add-on. Lead time increases when custom tile work is specified.

Middle Eastern mosaic patterns are available as an alternative exterior style — geometric patterns in place of the standard horizontal tile bands. Popular in markets where this aesthetic fits the restaurant concept.

We do not print decals or apply vinyl wraps. All branding is ceramic tile, set during production. It weathers the kitchen environment without fading or peeling.

Optional Upgrade — Rotating Baking Stone

Available as an add-on on full-size electric and gas models. The baking stone sits on a motorized rotating platform inside the chamber. The pizza rotates as it bakes, which eliminates the need to turn it manually with a peel and produces more even char around the edge.

This is a preference-based upgrade, not a performance requirement. Experienced pizzaiolos manage rotation manually. For operators training new staff, or for high-volume service where consistency matters more than technique, the rotating stone is worth considering.

Confirm availability and compatibility when requesting a quote — not all models support this configuration.

Inside Our Factory

These ovens are manufactured at our Guangzhou facility. All units are assembled, tested, and inspected before shipping. Export packaging is reinforced wooden crate with internal foam bracing — the ovens arrive intact.

We supply direct to buyers worldwide. No middlemen, no distributor markup. Lead time, customization scope, and shipping terms are confirmed at the time of order.

What we handle:

• All standard and custom mosaic tile work
• OEM branding (your logo on the oven and on the documentation)
• ODM configurations — modified chamber sizes, alternative energy setups, or bespoke exterior designs
• Export documentation and logistics coordination

Seen in Pizzerias Worldwide

These ovens are operating in restaurants across Southeast Asia, the Middle East, Africa, and Europe. The range of installations is wide: some are in standalone pizzerias where the oven is the centerpiece of the dining room, others are in hotel restaurants and food courts where throughput matters more than presentation. We will provide reference photos on request.

الأسئلة المتكررة

What is the difference between the electric and gas versions?

The electric models (GD-ElectricPO, GD-POT, GDEPK-1000, GD-POT Mini) use stainless steel heating elements and draw power from a 380V or 220V supply — no gas connection needed. The gas models use a direct burner and have faster heat recovery. Both reach 500°C and use the same dome and stone design. The choice usually comes down to what infrastructure you have in the kitchen and whether you want gas flame character in your bake.

How long does it take to heat up, and can it really reach 500°C?

Yes, 500°C is the tested maximum chamber temperature across the lineup. Heat-up time from cold varies by model and energy source — electric models typically take 30–45 minutes to reach operating temperature. Gas models are faster. Most operators in daily service heat to 450–480°C and hold there. Running at the maximum 500°C is for experienced operators who want the shortest bake times.

What is the smallest model, and can it work in a food truck or small kitchen?

The GD-POT Mini is the most compact — 700×744×920mm, 100kg, 4.8KW on 220V. It runs on a standard single-phase supply and fits in tighter spaces. The compact stand-mounted models (GDGPK-1000, GDEPK-1000) with a 700mm chamber diameter are also designed for smaller footprints. For a food truck installation, confirm power supply capacity and ventilation clearances before ordering.

Can you put your restaurant name or logo on the oven?

Yes. Custom tile text and logo patterns are done during production. You supply the name or logo, we simulate the tile layout and send you a visual for approval before manufacturing starts. Colors and tile patterns are also customizable — we have a standard color range and can work from custom specifications.

Is a rotating baking stone available on all models?

The rotating stone upgrade is available on full-size electric and gas models. Not all configurations support it — confirm when requesting a quote. The rotation is motor-driven and operates independently of the temperature controller.

Do the gas and wood-fired models need a ventilation hood or flue?

Yes. The gas models require standard kitchen ventilation — a commercial hood above the unit, sized to the output. The wood-fired models need a flue connection, as they produce smoke. None of our models are listed as ventless, and we do not recommend installation without proper extraction.

Can these ovens bake bread or other products, not just pizza?

While the neapolitan pizza oven is optimised for pizza, the dome chamber and baking stone work for any product that benefits from high, direct-radiant heat — flatbreads, focaccia, certain pastry items. It is not designed to function as a general-purpose deck oven. For bread or pastry production at scale, a dedicated deck oven is a better fit.

What is the lead time, and how are the ovens packaged for shipping?

Standard in-stock models ship in 15–25 business days. Custom mosaic or OEM orders add production time — typically 30–45 days from design confirmation to dispatch. All units are crated in reinforced wooden export packaging with foam bracing. We coordinate LCL and FCL ocean freight, as well as air freight for urgent orders.

Do you support OEM or private label?

Yes. We produce under your brand for both tile branding and documentation. Contact us with your requirements for a scope and quote.

What after-sales support is available?

We provide installation guidance documentation with every unit, remote technical support, and spare parts sourcing — Omron controllers, heating elements, baking stones, and casters are all available as replacement parts. For operators outside China, we recommend confirming local 380V/50Hz or 220V/50Hz compatibility before ordering.

اطلب عرض أسعار

Eight models. Four energy sources. Custom color and branding. Factory-direct pricing.

Tell us your restaurant size, your expected throughput, and your preferred energy source — we’ll recommend the right neapolitan pizza oven for your kitchen and provide a quote within one business day.

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