Neapolitan Dome OvensBESS-OVN-WD-100
The 100 cm Neapolitan dome — our most-specified commercial oven.
Brillian builds and supplies the Wood-Fired Dome Oven 100 across Uganda. A 100 cm high-alumina firebrick dome holding 450–500 °C on the floor, turning 40–50 pizzas an hour with one operator on the peel. Built on site or supplied finished.
Delivered to Uganda from Nairobi, with our build team travelling for on-site installation around Kampala. Typical lead time 21 days plus transit.
Sub-types
01Type
Constructed in position, course by course. The only option where access will not take a finished dome.
Applications
Benefits
02Type
Built in our Nairobi workshop, cured, and delivered complete on a steel stand.
Applications
Benefits
Features
01
Low dome geometry returns radiant heat to the cooking floor — the reason a true dome bakes in 60–90 seconds where a flat-roofed box oven takes four minutes.
02
Floor bricks are laid dry, not mortared. Individual tiles lift out and swap after years of peel wear without disturbing the dome above.
03
50 mm ceramic fibre against the dome for high-temperature performance, 100 mm rockwool over it for bulk retention. Heat stays in the oven, not in your kitchen.
04
Thermal mass holds usable temperature for 12+ hours, so a seven-day kitchen starts each morning from warm rather than cold.
05
Built in place where access will not take a finished unit, or delivered complete on a stand where it will.
06
Rendered, tadelakt, mosaic tile, or stainless cladding — the outer skin is specified to the room, not to a catalogue.
Specifications
| Internal dome diameter | 100 | cm |
|---|---|---|
| Cooking floor area | 0.79 | m² |
| Capacity | 40 – 50 | pizzas/hour |
| Simultaneous 12-inch pizzas | 4 | |
| Maximum floor temperature | 500 | °C |
| Time to operating temperature | 90 | minutes |
| Fuel | Seasoned hardwood | |
| External footprint | 1400 × 1500 | mm |
| Approximate weight | 1400 | kg |
| Flue diameter | 200 | mm |
| Hearth | High-alumina firebrick, 65 mm | |
| Insulation | Ceramic fibre 50 mm + rockwool 100 mm | |
| Warranty | 2 years structural, 1 year burner |
Industry applications
Sized for 40–50 pizzas an hour, which covers most single-oven pizzerias through a Friday evening without service backing up.
The dome is the visual centre of an open kitchen. Finished in tadelakt or mosaic it works as an interior feature as much as equipment.
A 100 cm dome fits behind a service counter and doubles as the room's focal point for walk-in trade.
Retained heat after the pizza service runs a bread bake on falling temperature with no additional fuel.
Why Brillian
Built and fired by our own team — we do not hand over an oven we have not run up to temperature ourselves.
Made from refractory materials we stock directly: high-alumina firebrick, castable, ceramic fibre, rockwool.
Curing schedule and first-fire walkthrough included, which is where most new ovens are damaged.
On-site builds across Kenya; delivery and installation into Uganda and Tanzania.
Relining and repair support for the life of the oven.
Use case
A Westlands pizzeria replaced a gas deck oven with a 100 cm dome after service kept backing up at peak. Bake time dropped from four minutes to about 80 seconds, peak-hour output roughly doubled on the same kitchen footprint, and the oven now holds enough overnight heat to start the next day from warm rather than cold.
Questions answered
Request a quote
Tell us quantity, delivery destination, and any specification details. We’ll reply within 24 hours with pricing and lead time.
Related
High-volume 120 cm dome for kitchens running two operators.
A proper brick oven sized for a family, not a service.
A deeper, straighter chamber for trays, roasts, and mixed loads.
