Glowen Raptor 2 pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 455°C air, 455°C on the baking surface, and about 75-100 sec. These are model estimates for this oven, not manufacturer specifications.
The bigger multi-fuel Glowen — a 60x50 cm chamotte deck that bakes three 25 cm pizzas at once and tops out at 550 C. "Rolling Flame Technology" gives even heat with zero rotation and effectively no recovery time between launches, so it keeps up with a crowd. Runs on wood, charcoal or gas; 32 kg of powder-coated AISI 430 stainless built to live outdoors.
- Three pizzas at once on a 60x50 cm deck
- 550 C with near-zero recovery between bakes
- Multi-fuel flexibility (wood / charcoal / gas)
- Fast 15-minute heat-up for its size
- 32 kg — semi-permanent, not a grab-and-go oven
- Gas burner with auto-ignition is a separate purchase
- Large footprint needs a dedicated table or base
- Give the deck the full 15 min. Air temperature lies. The stone is slower.
- Turn every 20-30 seconds. A side flame will scorch the rim if the pie sits still.
- Wind at the mouth dumps heat. Face the opening away from the breeze or the stone never saturates.