How to choose the perfect oven for your needs.

Step 1: Choose Your Series (Classic vs. Neapolitan)

The first decision is the "Anatomy" of the oven. This determines what you can cook and how the oven looks

The Neapolitan Series: The Modern Speedster

If your goal is high-volume, authentic 90-second pizzas, this is your series.

• The Design: A lower ceiling dome that reflects heat directly onto the floor.

• The Vibe: A modern look with sleek glass mosaic finishes.

• Why choose it: It is commercially more viable for pizzerias because of its rapid heat recovery. It is also sturdier, engineered specifically for shipping PAN India as a pre-built unit.

The Classic Series: The Traditional Artisan

If your menu is diverse and requires more than just pizza, the Classic is your masterpiece.

• The Design: A high-ceiling, spherical dome that creates a large reservoir of hot air.

• The Vibe: A traditional look with a timeless, "old-world" aesthetic that many find more beautiful.

• Why choose it: It is good for slow cooking, roasting whole meats, and baking artisan sourdough loaves. While we ship them, we often advise these for on-site builds to truly capture their architectural essence.

Step 2: Choose Your Size (Based on Capacity)

Size isn't just about floor space; it’s about "Heat Mass" and how many orders you can handle at once.

1. The Boutique & Mobile Models (D-20 & D-28)

• Ideal for: Food trucks, small cafes, cloud kitchens, or backyard luxury.

• The Goal: Space-saving and mobility. The D-20 and D-28 are incredibly transport friendly.

• Output: Best for 1–2 pizzas at a time. Fast heat-up (40 mins) makes them perfect for smaller batches.

2. The Professional Standard (D-36)

• Ideal for: Established bistros and medium-sized restaurants in cities like Ahmedabad or Calcutta.

• The Goal: Consistency. This is our most popular commercial size.

• Output: Can handle 3–4 pizzas simultaneously. It offers high reliability for steady dinner rushes.

3. The High-Volume Powerhouses (D-48 & D-56)

• Ideal for: Five-star hotels, large banquet halls, and flagship pizzerias in Chennai or Delhi.

• The Goal: Unstoppable production.

• Output: These ovens weigh up to 2000 kgs and have massive thermal mass. You can fire 6–8 pizzas at once without the floor temperature dropping, making them the most strong built options for heavy-duty 24/7 operations.

Step 3: Consider the Technical Excellence

Regardless of size, every Tanwar Oven is built with:

• Authentic Cooking: Reaching $400^{circ}C$ effortlessly.

• Triple Insulation: Using 128 $Kg/m^3$ ceramic fiber so the oven takes 48 hours to cool down.

• Ergonomics: A 40-inch platform height designed for the comfort of Indian chefs.

• Reliability: Built with All High Alumina Bricks for a lifetime of use.

Final Verdict

• For the Pizza Specialist: Go with the Neapolitan D-36. It’s the sweet spot of speed, size, and modern style.

• For the Multi-Cuisine Chef: Go with the Classic D-48. It gives you the height for roasting and the space for high-volume baking.

• For the Startup/Food Truck: The Neapolitan D-20 or D-28 offers the best ROI and mobility.

Ready to elevate your kitchen? As the best oven manufacturers in India, we are here to help you choose. Contact Tanwar Ovens today for a consultation and shipping PAN India