Frequently asked questions

All Ceky ovens, regardless of fuel type, share the same refractory brick structure and artisan construction. They differ in how they generate heat, while being capable of delivering the same baking results for any product.

The wood-fired oven reaches cooking temperatures through direct combustion, transferring heat through radiation, conduction and convection. It requires experience in fire management and a certified flue. Wood quality and seasoning significantly affect oven performance — variables to consider carefully, as they are often not directly controlled by the pizzaiolo and depend largely on the supplier.

The gas oven uses a methane or LPG burner integrated into the same refractory chamber. It maintains temperature precisely via a digital thermostat and eliminates manual fire management. It also eliminates variability caused by fuel characteristics — unlike wood, gas is standardised and consistent. A flue is still required for combustion fume extraction.

The electric oven uses high-efficiency elements with multi-zone digital control. It produces no smoke and requires neither a flue nor a gas connection — the ideal solution for venues with emission restrictions. Temperature is accurate to the degree in every zone of the chamber. A ventilation system (forced or natural) is strongly recommended for ambient comfort.

All three are available with static or rotating deck and reach 500°C. Ceky wood-fired and gas ovens — both static and rotating — and electric static deck ovens are AVPN-certified.

All three produce excellent Neapolitan pizza. The difference is operational, not qualitative.

The wood-fired oven is the traditional choice: the live flame enriches the environment with radiant heat and adds a unique flavour nuance. It is AVPN-certified and preferred by historic pizzerias. It requires a pizzaiolo experienced in ember management.

The gas oven offers the same refractory chamber and reaches the same temperatures, with simpler and more repeatable control. It is ideal for high-volume venues, multiple shifts or less specialised staff. The Ceky gas range is also AVPN-certified.

The electric oven comfortably reaches the temperatures needed for fast baking, as required by the authentic Neapolitan pizza specification. It is extremely easy to use, clean and very fast to heat up. Programmable control of the element groups allows you to adjust not only temperature but also heat intensity — exactly as you would manage the flame in a wood-fired oven.

The choice depends on the venue's philosophy, local emission regulations and flue availability.

Yes. Ceky electric ovens have the same refractory brick chamber as the wood-fired and gas ranges, with a refractory deck for direct baking. The high-efficiency electric elements comfortably exceed 450°C, and multi-zone control ensures even heat distribution.

The result is a pizza with a well-developed crust and a perfectly baked base. The main difference from wood is the absence of a smoky aroma — a quality appreciated by those who prefer a more neutral and reproducible flavour profile.

Yes. All Ceky gas ovens — both static and rotating deck — are AVPN-certified. The Associazione Verace Pizza Napoletana is the leading international authority certifying compliance with the Disciplinare della Vera Pizza Napoletana, the technical specification defining the ingredients, process and equipment required to produce authentic Neapolitan pizza.

In a static deck oven, the refractory floor is fixed. The pizzaiolo must manually rotate the pizzas during baking to ensure evenness, using the peel. This requires experience and constant attention — often a dedicated person managing loading, unloading and turning.

In a rotating deck oven, the floor rotates slowly during baking. Pizzas turn automatically and cook evenly on all sides without manual intervention. It is the preferred solution for high-volume pizzerias, as it reduces the load on the pizzaiolo and delivers consistent results even with less specialised staff.

Both types use the same refractory brick structure.

Yes. The rotating deck does not affect pizza quality in any negative way — in fact it can improve consistency: baking still takes place in a refractory chamber, at the same temperatures and with the same materials as the static deck. The difference is purely operational.

Many traditional pizzerias choose the rotating deck to manage peak service periods better, reducing stress on the pizzaiolo during busy hours. Ceky rotating models (Tondo and Cupola in wood and gas; Giravolta in electric) are designed for continuous professional production.

Productivity depends on the model, size and fuel type.

As a guide, a static deck oven bakes an average of 6 or 7 pizzas (30 cm) per batch, with cycles of 60 to 150 seconds depending on the style of pizza.

At the same size, rotating deck models increase productivity by reducing downtime and not requiring the pizzaiolo to oversee every single bake.

Refractory brick stores heat slowly and releases it gradually and consistently: once at temperature, the oven maintains performance even during an intensive service, without sharp drops between batches. This thermal inertia is fundamental for pizza, which requires stable high temperatures throughout service.

Steel, by contrast, heats and cools rapidly — it cannot guarantee the same thermal stability, especially in high-volume pizzerias. Ceky refractory bricks are specifically selected for temperature resistance and long-term durability.

All Ceky ovens reach and maintain temperatures up to 500°C — more than sufficient for any type of pizza. They are ideal for classic, authentic Neapolitan and contemporary styles.

A Ceky oven takes an average of 45–60 minutes to reach operating temperature.

Thanks to the thermal inertia of the refractory bricks, once at temperature the oven holds it for hours — even after being switched off. Many pizzerias start the oven a few hours before opening and keep it running throughout service. A correct preheat builds the thermal reservoir needed to bake very high volumes of pizzas. The cooking deck on all Ceky ovens is 60 mm thick — an exceptional measurement, suited even to the most demanding workloads.

It depends on the fuel type.

Wood-fired ovens require a certified flue for fume extraction and correct draught. Design, installation and certification of the flue are handled by a qualified chimney specialist or local installer, in compliance with applicable regulations.

Gas ovens also require a flue or combustion fume extraction system. Unlike wood-fired ovens, gas ovens can also be installed under a canopy hood — a valid alternative for venues already equipped with a commercial kitchen but without a dedicated oven flue.

Electric ovens produce no combustion fumes and do not require a traditional flue. They can be installed in venues without a flue: dark kitchens, cloud kitchens, listed buildings or those subject to emission restrictions. A minimum ventilation or extraction system is still strongly recommended for ambient comfort and odour management.

Yes, with an electric oven. Ceky electric range models (FE100, FE135, Giravolta) produce no combustion fumes and require no traditional flue. They are the ideal solution for:

• Dark kitchens and cloud kitchens • Venues in urban areas with emission restrictions • Listed or residential buildings where a flue cannot be installed • Hotel or restaurant kitchens above ground floor

In any case, we recommend a ventilation and hot air extraction system for ambient comfort.

Gas ovens with a rotating deck generally require three-phase power for the rotating deck motor and safety systems. Where three-phase is unavailable, they can be connected to single-phase, with a limitation on the power of the under-deck backup element. Static-deck gas models require single-phase power.

Electric ovens require three-phase power with earth and neutral, with power ratings from 14 to 22 kW.

Prior to installation, the Ceky sales team assesses the required electrical configuration with the customer.

Ceky manages delivery and, when required, on-site assembly through specialised technicians. Installation is planned with the customer, assessing access, logistics and space configuration.

Alternatively, ovens can be shipped pre-assembled and ready for positioning and connection.

Important note: Ceky technicians do not carry out electrical, gas or plumbing connections. All connections must be performed and certified by a qualified tradesperson.

Yes. All Ceky ovens, regardless of size and model, can be delivered and assembled inside the premises — even through a standard door.

The oven's modular construction allows Ceky technicians to transport it disassembled, in sections under 80 cm wide. Once inside, the oven is assembled on-site in a single working day.

There is no need to widen doors, remove frames or carry out building work: the oven is brought in piece by piece and assembled in its final position, in any room of the venue.

The alternative is shipping the oven as a single pre-assembled unit: this option is only practical when the access is wide enough to receive the fully assembled oven.

Yes. Ceky static ovens are available in standard sizes from 100 to 150 cm internal diameter (in 10 cm increments), covering the needs of pizzerias of any size.

For specific requirements related to venue layout or production volume, Ceky builds custom-sized ovens. Contact our sales team for a dedicated technical consultation.

Yes. The structural shell and exterior cladding of the oven can be customised to match the venue's decor.

Available options range from glass and ceramic mosaics to marble stone (palladiane), exposed brick and standard tiles.

Yes. It is possible to install the Ceky burner on an existing wood-fired oven, subject to a technical assessment of the oven's condition. The conversion requires a preliminary evaluation by Ceky technicians to verify structural compatibility.

Contact Ceky support to request an assessment.

Ceky manufactures and sells only complete ovens or assembly kits. Individual parts are not sold separately.

Daily cleaning of the refractory deck is part of standard operating routine: before service, remove the ash and sweep the deck with the appropriate brush. The deck partially "self-cleans" thanks to the high temperatures.

The flue must be inspected and cleaned periodically by a qualified chimney specialist, in accordance with local regulations.

A Ceky oven that is correctly installed and maintained has a useful life of decades. The refractory bricks are selected for maximum resistance to thermal variation; the structure does not deteriorate over time unless subjected to extraordinary physical events (impacts, improper handling).

Our ovens can last over 30 years with proper care.

The standard Ceky commercial warranty is 2 years.

Yes. Ceky has a dedicated after-sales technical service.

We recommend booking scheduled service visits for standard maintenance of gas systems and the rotating components of rotating deck ovens. Like a scheduled service, our technician checks all system components and replaces all consumables — so the oven never stops. Standard maintenance includes cleaning, adjustment and a standard spare parts package.

For service requests: ceky@ceky.it — +39 030 9972249

Yes. Ceky offers the opportunity to visit the showroom at our Lograto (Brescia) facility and carry out a real baking test with working ovens. It is the best way to choose the most suitable model for your needs.

To book a visit or baking test: ceky.it/prenota-test-cottura

Yes. Ceky distributes to over 60 countries worldwide through an established international sales network. Key markets include Europe, the Middle East, Asia-Pacific and the Americas.

Contact us and we will direct you to your nearest distributor.

For international enquiries: ceky@ceky.it

Delivery times vary based on the model, customisation requested and destination.

On average, the time from order to delivery ranges from 2 to 5 weeks.

Contact our sales team for a quote with precise timing.

The AVPN — Associazione Verace Pizza Napoletana — is the international body that certifies compliance with the Disciplinare della Vera Pizza Napoletana: the technical document defining the ingredients, process and equipment permitted to produce an authentic Neapolitan pizza.

An AVPN-certified oven meets the technical requirements of the Disciplinare: refractory materials, operating temperature, chamber shape. For pizzerias wishing to display the AVPN mark or affiliate with the association, using a certified oven is a fundamental requirement.

Ceky ovens certified by the AVPN are: all wood-fired ovens (static and rotating), all gas ovens (static and rotating), electric static deck ovens and the MX Line.

Yes. Ceky ovens are CE-certified. They are also UL and NSF certified for the North American market.

Contact our sales department to find out which products carry specific certification for your country.