D-28 Brick Pizza Oven

Wood fired Ovens Classic D-36

Tanwar Classic D-36: The Versatile Legend for Professional Kitchens

Experience the perfect balance of tradition and versatility with the Classic D-36 by Tanwar Ovens. As the most experienced and best oven manufacturers in India, we have designed the Classic series with a high-ceiling dome, providing a larger air volume for more than just Neapolitan pizza. From the bustling kitchens of Mumbai and Delhi to the cafes of Bangalore, this authentic oven is a favorite for chefs who demand excellence.

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Why the Classic D-36 is a Commercial Gem

The D-36 is engineered for reliability and consistent performance.

• High-Ceiling Anatomy: The spherical, high-top dome design allows for better air circulation, making it perfect for artisan breads and slow-roasting alongside traditional pizzas.

• Superior Insulation: Featuring a triple-layer insulation system with dense ceramic fiber (128 Kg/m3), it retains heat for up to 48 hours after shutdown.

• Efficiency: Reach operating temperatures of 380-400 °C in 60–70 minutes, ensuring your kitchen is always ready for service.

Technical Specifications

• Dimensions: Inner Diameter (ID) of 36" and Outer Diameter (OD) of 54".

• Weight: A strong built 1300 kgs.

• Build Material: Constructed with all high alumina bricks and a 2mm exterior metal body.

• Base Insulation: 50mm Calcium silicate board (insulates up to 1500 °C).

• Aesthetics: Finished with perfect aesthetics in glass or broken china mosaic.

Key Features

ID: 36" | OD: 54"
ID: Inner Diameter | OD: Outer Diameter
Weight: 1300 kgs
Dome Anatomy: High ceiling (Spherical Shape). Inner dome has a high top made of bricks, designed for optimum heat retention and fastest heat-up.
Neapolitan Pizza Temperature: 380–400°C achievable within 60–70 minutes.
Platform Height: 40 inches
40 inches platform height is designed keeping in mind average Indian male height.
Trolley Stand: Attached
Bricks: All High Alumina Bricks
Gas Burner: Ignition systems
Once heated to 400°C, the oven takes up to 48 hours to cool down completely due to packed dense insulation.

FAQ's

Frequently Asked Questions (FAQs) – Tanwar Ovens

At Tanwar Ovens, we don’t just build ovens; we build the heart of your kitchen. Based in Vadodara, we ensure that every authentic oven we manufacture meets the highest standards of reliability and sturdiness. Here is everything you need to know about bringing a Tanwar Oven to your doorstep.

Because our ovens are strong built with heavy refractory materials (weighing up to 2000 kgs), crane mobility is required for both the delivery and the final installation. Please ensure that your site has sufficient clearance and access for a crane to safely position the oven on your kitchen floor or patio.

We offer shipping PAN India, but our methods vary to ensure the safety of your oven:

Direct Private Vehicle: For clients in Gujarat, Maharashtra, Madhya Pradesh, and Rajasthan.
Shared Transport (Rest of India): Reliable shared transport services with 5–6% additional packing charge for heavy-duty industrial crating.

Each Tanwar Oven is handcrafted with precision. Our lead times are:

Neapolitan D-20 & D-28: Approximately 15 days.
All other Neapolitan & Classic Models: Approximately 20–25 days.
Note: This ensures refractory bricks and insulation are perfectly set before dispatch.

To confirm your production slot, we follow a standard commercial payment structure:

60% Advance Payment at the time of order booking.
40% Balance Payment upon dispatch from our Vadodara factory.

Your peace of mind is our priority. Transit insurance is included in the quoted prices. In the rare event of an accident during transport, you can claim insurance based on the full billing value of the oven, ensuring you are protected from financial loss.

Yes! All our models come with an attached trolley stand. While major movement may require a crane and flat surface, the integrated wheels allow for minor adjustments and easier placement within your kitchen layout.

Every Tanwar Oven comes with a starter pack and a detailed guide. We recommend a slow "curing" fire for the first few hours to remove residual moisture from the bricks. Our team is always available via call to guide your chef through the first firing.