Explore Brick Ovens

For full pizzerias planning 100-200 pizzas a day, Cupola's large brick oven is built for sustained service. Round dome geometry holds heat during peak hours, while the refractory floor gives the base crispness, structure, and authentic flavour.

Hotels need more than another fast food station. A real wood-fired brick oven becomes the centre of the offer: visible, credible, and capable of producing Neapolitan-style pizza across breakfast, lunch, and dinner service.

Breweries, event venues, and large restaurants need a permanent fixture that can absorb peak rushes without quality dropping. Once cleared of embers, retained heat can also bake bread, roast meats, and cook vegetables.

For chains, consistency matters more than custom style. Standardised dimensions and a fixed finish help every location get the same engineering instead of a different oven improvised around local conditions.

Cupola offers a medium size for cafes and smaller commercial kitchens stepping up from steel, and a large size for full commercial use. Both sizes use the same build quality and finish; only capacity changes.

Cupola uses a 4-5 inch refractory brick floor and around 4 inches of insulation. Cheaper builds often cut both down to save cost, which hurts heat retention, fuel efficiency, and long-term oven life.

The opening matters as much as the material. If the mouth is too high or too wide, heat escapes every time the door opens and the oven burns more fuel to do the same work.

Cupola uses a white-cement washable finish with no tiles, no custom colours, and no custom dimensions. Standardisation keeps cost down while the round dome geometry supports retention and even cooking.

Expect around one hour of heat-up to 450°C. Steel can do this faster, but brick is stronger across service. Cupola's real throughput is 100-180 pizzas per day as standard, with higher peaks depending on staffing and prep.

A well-built Cupola brick oven holds 450°C across a full service on roughly Rs. 1,500/day of LPG, while weaker copycat builds can burn Rs. 2,000+ for similar output. Brick ovens can retain useful heat long after service ends.

Hairline gaps in the brick floor are normal heat-expansion behaviour, not a defect. Fire bricks expand and contract as the oven heats and cools, and small visible gaps do not mean the oven is failing.

Some smoke escape during the first few firings is normal. New brick and mortar need to cure, and moisture evaporates as the oven goes through its early heat cycles.

Slight colour variation in the white-cement finish over time is normal ageing, not damage. Outdoor ovens face sun, rain, monsoon dust, and kitchen grease; the finish is washable but will not remain showroom-perfect forever.

Indian LPG can run dirtier than European propane, so plan on cleaning burners and nozzles every few months. Ash removal, chimney cleaning, and basic care are part of owning a serious brick oven.

Your oven includes the complete unit, delivery, and on-site assembly by the Cupola team, plus a handover walkthrough covering startup, daily operation, heat management, and basic care.

Cupola does not include custom dimensions, custom tiles, coloured finishes, pre-purchase measuring visits, masonry work, hood work, or chimney construction.

Cupola includes a 1-year warranty against manufacturing defects. Post-warranty servicing is available at a small fee, parts ship across India, and replacement parts such as knobs, valves, and stones are available for the oven's commercial life.