RAPTOR 2 / TECHNOLOGIES & DESIGN
Inspired by traditional Italian masonry ovens. A side fire, a 20 mm chamotte floor and space above the pizza help the whole pizza bake together — with time for the centre toppings to brown.
The crust can brown before moist toppings in the centre are ready. Raptor 2 combines a taller chamber, left-side fire and heated stone to give the whole pizza time to develop.
FULLBAKE TECHNOLOGYRaptor 2More space above the pizza. | LOWER CHAMBERDragon 17Less clearance above the pizza. |
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01 / CHAMBER HEIGHT & CRUST RISE As the crust rises, it enters a different heat region.As the crust rises, it moves further toward the hotter upper region in the lower Dragon chamber. The same rise leaves more clearance in the taller Raptor chamber. Relative heat regions show the effect of chamber clearance. The colour bands are schematic, with gradual boundaries; they are not measured temperature maps. Why the rising crust changes the bake.The colours distinguish relative positions in the chamber, not the temperature of the pizza itself. At launch, the dough sits low above the stone. As the outer crust expands, its top moves toward the hotter flame and upper surfaces, while the topping-covered center remains lower. In the lower Dragon chamber, the rising crust reaches this upper region sooner. Its exposed surface loses moisture and can darken rapidly. The wetter center is still using energy to evaporate water, so it needs more time before its surface browns. FullBake gives the growing crust more clearance while continuing to heat the toppings and the base during the same bake. | |
02 / CRUST & CENTERKeep clearance as the crust rises.As the crust expands upward, the taller R2 chamber gives it more room before it reaches the upper heat region. The center toppings keep receiving heat while moisture evaporates and their surface browns. | 02 / CRUST & CENTERThe rising crust reaches the upper region sooner.With less clearance, the same rise brings the Dragon’s crust into the upper heat region earlier. The crust can darken quickly while the wetter center remains lower and still needs time to brown. |
03 / ON THE PIZZABrowned toppings. A controlled crust.The aim is a browned center and a baked base within the same cycle, before excessive crust darkening forces the pizza out. | 03 / ON THE PIZZAJudge the center separately.A deeply colored crust does not mean the toppings are finished. Check their surface as well as the crust when deciding whether the pizza is ready. |
The hot stone conducts heat into the base. Radiation and convection heat the exposed toppings and crust. FullBake names the Raptor’s combined arrangement of chamber height, side flame and heated stone.
Gas configurations shown. Conceptual chamber comparison, not scale drawings or measured temperature maps. FullBake is used in both Raptor models; Dragon 14 and Dragon 17 do not have FullBake.
The crust can look ready while the toppings in the center still need time. Sauce, mozzarella and other moist ingredients absorb heat as they warm, and evaporation uses some of that energy. The exposed crust can dry and darken sooner. FullBake Technology in the Glowen Raptor 2 is designed around bringing these different parts of the pizza through the same bake.
Its taller chamber, left-side fire and 20 mm chamotte stone work together. Contact with the stone transfers heat into the base. The flame and hot chamber surfaces radiate heat toward the pizza, while moving hot gases also contribute. The space above the pizza and the position of the fire influence how that heat reaches the crust and toppings. Chamber height is one part of this arrangement, alongside the other surfaces and the heat source.
The aim is to give toppings time to brown, including in the center, before the crust darkens too quickly. Watch their progress, turn the pizza and adjust the fire as needed. Inspired by traditional Italian masonry ovens, the Raptor 2 follows their cooking layout: side fire, pizza on stone and space above it for flame and hot surfaces.
INSPIRED BY NEAPOLITAN MASONRY OVENS
Follow incoming air to the side fire, then hot gases above the pizza toward the outlet. The shared arrangement is a heated floor, side combustion and space above. A portable steel oven has different thermal mass from a masonry oven.
Wood fire at the side · Front vent and chimney
Side-fire principle · Front opening at right
Hot gases rise because they are less dense than the surrounding air. As they leave through the outlet, replacement air enters. The shape of the openings, the gas path and the temperature difference affect this natural draft. In the gas R2, the gas jet separately draws primary air into the burner before ignition.
| Follow the flow | Masonry oven · wood | Raptor 2 · gas |
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| 01Air supply | Fresh air enters low through the oven mouth and travels toward the wood fire. The open space around the logs lets combustion air reach the burning fuel. | The gas jet draws primary air into the burner’s mixing tube. Additional, secondary air enters the open chamber and reaches the flames around the burner. |
| 02Side combustion | The wood fire is banked along the side of the hearth, beside the pizza. The flame rises along the vault, leaving the central stone surface available for baking. | The gas burner sits along the left side, beside the baking stone. Flames emerge from openings along its active length and rise into the chamber. |
| 03Hot-gas path & outlet | Hot gases move beneath the vault and toward the upper part of the mouth. A vent above the entrance collects them into the chimney, outside the cooking dome. | Hot gases rise into the space above the baking stone and travel toward the front of the chamber, then leave through the short upper outlet. |
The side flame and heated upper surfaces supply energy to the crust and toppings, while the stone heats the base by contact. FullBake brings these processes together in the R2’s taller chamber, giving the center toppings time to brown as the crust rises.
Raptor 2’s side burner sends a rolling flame across the upper chamber. Follow the visible side crusts and toppings through the front opening, then choose your moment to turn.
Compatible gas burner
¼ turn · 90°
The R2 burner is designed to recreate the sweep of a side fire: a broad flame rises on the left and rolls across the upper chamber toward the right. Heat reaches both side crusts during the bake, where you can follow their color and decide when to turn.
Left + rear flame position
½ turn · 180°
Flames are positioned along the left and rear. The rear outer crust face points away from you, so it can darken quickly without its color being directly visible. By the time you turn it into view, that section may already be overbrowned.
Left + rear + right flame position
½ turn · 180°
The rear crust can overbrown quickly while its outer face is hidden from view. After turning, flames still heat both sides. If those crust sections have already browned, continued exposure can take both too far while the center toppings are still finishing.
First click: turn R2 by 90° and the L/U examples by 180°. A second click resets the comparison.
First click: R2 turns 90°; L/U turn 180°. Second click: reset. The angles illustrate this comparison; choose the turning angle and timing from your actual bake.
From the illustrated front position, you can see the pizza top, front and side crusts and the open floor around it. The pizza hides its rear outer crust face and the low area immediately behind it. Here the R2 turns 90°, bringing the rear crust section toward the side; the L and U examples turn 180°, bringing it to the front. The hidden area stays behind the pizza.
Illustrative turns and heat exposure, not measured baking rates. After the turn, the remaining pale crust gradually browns; the R2’s already browned sections keep their color in this illustration. In the U-shaped example, the already dark rear crust comes into view; the side crusts darken further after the turn. Drawings are not to scale.
InView Baking Technology combines the Glowen Raptor 2’s side-fire layout with a direct view through the cooking opening. The gas burner is designed to recreate the sweep of a side fire: a broad flame rises on the left and rolls across the upper chamber toward the right. Heat reaches both side crusts during the same bake, making their developing color useful feedback for turning.
A burner whose flames remain close to its ports concentrates direct flame exposure along that line. Extending the burner into an L or U distributes those flame positions around more sides of the stone. R2 uses a different approach: its burner stays on the left, while the rolling flame reaches across the chamber.
In the illustrated L and U layouts, rear crust can darken quickly while its outer face points away from you. A turn reveals that surface after the browning has occurred. The U layout also keeps flame on both sides after a turn; already colored crust can become overbrowned while the center finishes.
Green marks the visible area; purple marks the low space hidden behind the pizza. In this illustration, the first click turns R2 by 90° and the L/U examples by 180°. In the U-shaped example, the already dark rear crust comes into view and the side crusts darken further after the turn. A second click resets the illustration. Choose actual turns from the crust and toppings; check the underside separately once the base is firm enough.
Gas and primary air mix inside the Raptor 2 burner. Secondary air reaches the flames in the chamber. Automatic spark ignition starts the flame; you control its setting.
INSIDE VORTEX
Yellow gas meets green primary air, mixes through the bend and downstream passage, then reaches the flame openings. Both combustion zones are outside the tube.
Conceptual flow and flame diagrams. The speed difference and vortex paths are illustrative, not measured R2 flow data. Yellow, green and yellow-green identify gas, air and their mixture; the gases do not visibly change color. Flame colors are illustrative, not a purity measurement.
Turning the flow redistributes velocity and pressure across the passage. The animation distinguishes faster and slower regions, then shows transverse motion carrying gas and air across the stream. The inset shows a pair of opposing vortices in cross-section; the mixture keeps travelling toward the outlets.
The mixture ignites after leaving a flame opening. Oxygen carried in with the primary air supports the inner reaction zone. In a partially premixed flame, this first zone may not supply all the oxygen needed for complete combustion.
Air from the oven chamber reaches the outer flame region. This secondary air supports further oxidation of remaining fuel and intermediate combustion products. It joins outside the tube, through the space around and between the flames.
THE PURPOSE OF THE MIX
The aim is to release heat without depositing burner-generated soot on the pizza. Mixing the gas with air before ignition, then supplying secondary air at the flames, helps prevent the fuel-rich conditions in which soot can form.
The R2 burner starts with automatic spark ignition. A thermocouple shuts off the gas if the flame goes out. Set the flame manually with the knob; this is not automatic temperature control.
Vortex Burner Technology in the Glowen Raptor 2 gas burner names a gas-and-air mixing design for the burner supplying heat during gas cooking. Preparation begins inside the burner: a gas jet draws surrounding air into the tube. This is primary air, mixed with the fuel before it reaches the flame ports.
The path includes a straight section, a bend and another straight mixing section. Changing direction encourages cross-flow and swirling movements that redistribute gas and air across the tube. Mixing continues in the straight section after the bend, before the mixture reaches the ports arranged along the burner. Vortex refers to this movement inside the mixing path.
A separate supply of air reaches the flames in the cooking chamber. The spacing between the flame ports gives this secondary air access to the burning mixture. Primary mixing and secondary air access therefore have distinct roles at different stages of combustion.
The Raptor 2 burner uses automatic spark ignition and a thermocouple that shuts off the gas if the flame goes out. This is flame-failure protection, not a thermostat. Set the flame with the control knob and use the gas category and pressure stated on the burner label. Flame colour alone does not establish combustion completeness or heat output.
Primary air mixes inside the burner. Secondary air reaches the flames in the chamber.
The fire, chamber and insulation prepare Raptor 2 for the first bake. Follow the wood-fire warm-up below, then check the stone before launching.
Build your wood fire directly on the chamber floor at the left side. The separate Firebox is an optional accessory.
RapidPreheat is Glowen’s name for the Raptor 2’s approach to fast preheating. The fire supplies heat, the chamber’s internal surfaces warm up and the insulating shell helps limit losses through the walls. At the same time, the stone absorbs energy that it will transfer to the base of your pizza.
With dry wood, warm-up can reinforce the fire: hotter gases rise and encourage replacement air to enter, while radiant heat warms the fuel and promotes the release of combustible gases. Airflow, fuel surface and heat interact. This feedback has limits set by the openings, fuel load and heat losses; adding more wood does not always create a faster or cleaner fire. Gas heat input is controlled separately at the burner.
A hot chamber and a prepared stone are two parts of readiness. The flame can look strong while the stone is still warming. Heat also takes time to travel below the stone’s surface. Before launching, check several points across the intended cooking area with an infrared thermometer, using a surface temperature suited to your dough and cooking style. An infrared reading tells you about the surface; it does not directly measure the heat stored deeper inside.
This preparation helps the base start cooking as soon as the dough touches the stone, alongside the heat reaching the toppings above. Each pizza then takes energy from the stone. Between bakes, check the cooking area and allow it to recover as needed. The fuel, fire setting, starting temperature and outdoor conditions all affect preheating, so the first pizza goes in when the oven is ready for your bake.
Dry, split wood and open air paths support a vigorous fire. The fuel load, starting temperature and outdoor conditions affect warm-up.
Build heat progressively. A lively flame is not a readiness measurement: check the cooking surface before the first pizza.
The flame warms the chamber and the wood. Dry wood releases combustible gases as it heats, preparing more fuel to burn.
More heat. Stronger draft. A more vigorous fire. This feedback is limited by fuel, openings and heat losses. Keep air paths open and allow the stone to heat through before baking.
The construction behind the heat
Raptor 2 has two insulation layers around the complete upper shell and sides, two at the rear and two beneath the baking stone. ThermaShell limits heat escaping through the enclosure during warm-up and cooking.
Follow the two colours around the chamber. Both layers continue over the upper shell and sides, across the rear wall and beneath the baking stone.
Transparent body reveals insulation placement. Colours distinguish the two layers; they do not represent material colour or temperature.
ThermaShell Design describes the double insulation surrounding the Glowen Raptor 2 cooking chamber. Two layers follow the complete upper shell and side walls, two cover the rear, and two sit beneath the baking stone. This arrangement limits heat loss around the chamber and through the cooking floor.
Heat moves from the hot interior toward the cooler surroundings. Each insulation layer adds resistance along that path. During preheating, restricting these losses leaves more of the supplied energy available to warm the chamber and stone. During cooking, it reduces the heat that escapes through the enclosure and must be replaced by the fire.
The two layers beneath the stone address a different part of the heat-loss path from the upper and rear insulation. The 20 mm chamotte stone stores energy for the pizza base; insulation below it slows heat transfer toward the underside of the oven. After each pizza, continued heating replenishes energy taken from the cooking floor. Check the stone before launching again.
The opening still admits air and releases hot gases, so fire management remains important. The outer body can become hot. Use the flat, non-combustible support and clearances specified in the Raptor 2 instructions, and let the oven cool naturally after cooking.
Connections in Raptor 2 accommodate limited movement as metal parts heat up and cool down.
Cold reference: watch the plate edge as the joint heats.
ThermoFlex Design is the Glowen Raptor 2’s approach to joining metal components while allowing for thermal expansion. Metal changes size with temperature: it expands during heating and contracts during cooling. How far a part moves depends on its material, dimensions and temperature change.
Different parts of a pizza oven can also heat at different rates. The inner chamber faces the fire, while other components experience different conditions. If their connections completely prevent the resulting relative movement, thermal stresses can build. ThermoFlex uses joints that allow limited movement between connected parts, accommodating the dimensional changes anticipated in the assembly.
This happens throughout an ordinary cooking session, from starting the fire through baking and cooling afterward. It is a construction feature that needs no separate control or adjustment from the cook. Its contribution to using the oven is in the way the chamber is assembled for repeated changes between hot and cold conditions.
As you concentrate on the pizza, these connections perform their mechanical job: keeping components joined while allowing their intended thermal movement. After the session, let the Raptor 2 cool naturally in accordance with its operating instructions. ThermoFlex accounts for expansion as part of the oven’s design.
Wood, charcoal or gas in one Raptor 2. Use the compatible burner for gas, or build a wood fire directly on the left chamber floor. The Firebox is optional.
FuelFlex Design means the Glowen Raptor 2 can be prepared for wood, charcoal or gas. Its side-fire layout, taller chamber and heated stone work together with the selected heat source. Choose the fuel before the session and prepare the oven and equipment for it.
For wood, build the fire directly on the chamber floor on the left, beside the cooking area. A Firebox is optional: it helps contain the logs and manage ash. Dry, smaller pieces respond quickly during warm-up; larger pieces can support a slower fire when there is sufficient room around them for air. Charcoal provides an ember bed with a different balance of radiant heat and flame.
Gas requires the compatible Raptor 2 burner, with automatic spark ignition and a manually adjustable flame. Its inclusion depends on the package. Match the hose, regulator and gas supply to the burner version; the standalone burner does not include a hose or regulator. Let the oven cool completely before changing equipment or fuel configuration.
For lower-temperature cooking with solid fuel, the dedicated Raptor 2 door helps control the opening and air supply. It is intended for slower cooking such as bread and larger cuts, rather than high-temperature pizza firing. Use it in the solid-fuel setup, not with the gas burner. Manage the fire and monitor cooking temperature as it settles.
01 / HIGH-TEMPERATURE PIZZA
The burner supplies the heat. The complete R2 system determines how that heat reaches the pizza and how much is retained for the next bake.
Choose one fuel setup for the session. Allow the oven to cool completely before changing the configuration.
RAPTOR 2 / SPECIFICATIONS
A larger cooking floor, three fuel choices and a dedicated gas burner. Choose the package and gas version that match your setup.
Choose wood, charcoal or the dedicated gas burner. Prepare one configuration before cooking and follow the instructions for your equipment.
Explore Raptor 2 ↗| Cooking area | 61 × 50 cm |
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| Chamotte floor | 20 mm · Wolfshöher Tonwerke |
| Published external dimensions | 80 × 64.5 × 43 cm |
| Oven weight without gas burner | 32 kg |
| Gas burner model | GRGB 2.1 |
| Nominal gas input · I3B/P(30) / I3+(28–30/37) | 10.65 kW |
| Nominal gas input · I3B/P(50) | 12.1 kW |
| Ignition & flame protection | Automatic spark ignition · Thermocouple |
| Fuel choices | Wood · Charcoal · Gas |
| Wood Firebox | Optional |
| Gas burner inclusion | Depends on package |
| Hose & regulator with standalone burner | Not included |
Gas figures are nominal fuel heat input for the stated burner category, not heat delivered to the pizza. Match the supply and regulator to your burner label. Package contents vary by selection.
Glowen Raptor 2
See the oven, available packages and compatible equipment.
