Two are the elements that guarantee high baking performance to this product: our stainless steel incoloy heating elements and our clay floor type. These two elements, working in perfect symbiosis, trigger three processes that ensure the even baking of all products they come into contact with: thermal conduction, convection, and radiation.
Thermal conduction is the process through which heat transfers into a material without the material itself moving. Our ovens use thermal conduction to bake food, thanks to the presence of a heat source that heats the oven floor, which in turn heats the food inside.
Convection is a baking method based on the circulation of hot air inside the oven. The design of the baking chamber and the suction system of our ovens ensure a constant flow of hot air. This allows for an even and fast baking of food without the need to turn or flip it during baking.
Radiation baking does not involve direct contact between the heat sources (conduction) and does not require a medium to propagate (convection). It is infrared rays or microwaves that directly reach the food to increase its temperature and, consequently, achieve baking.
This line was developed to deal with intensive productions, in a word, "productivity." In designing this electric oven, we paid special attention to both baking temperature (about 490°C) and productivity (baking time of 1 minute), providing better insulation in areas where more heat loss occurs. The Opale Smart oven differs in its versatility: it is suitable for baking pizza in pala, 1- meter pizza, bread and panuozzi, and they allow the baking time to be set according to the desired product. In addition, the on-board controls of these ovens are fully electronic, operated by a touch control board that allows to adjust the power of the ceiling and floor. The advanced technology of this product also includes the "Energy Saving" function, which ensures high energy- saving standards. In addition, thanks to the Wi-Fi function, you can control the oven remotely via electronic devices, so it is possible to manage your oven exactly as you prefer, even when you’re not around. On March 3, 2022, our Opale line was awarded the Vera Pizza Napoletana mark. This prestigious certification, issued by Associazione Verace Pizza Napoletana, attests that our Opale electric oven has passed all the scheduled tests to verify that the latter can produce a traditional product. As a result of all this, finally, the Associazione Verace Pizza Napoletana, has resolved to register our company in the register of Official Suppliers of the "True Neapolitan Pizza" worldwide. As of today, pizzerias that have chosen or will choose OPALE will be able to affiliate with the Association and bear the Vera Pizza Napoletana trademark, registered internationally by the Verace Pizza Napoletana Association.
