Best rotating combi pizza ovens

A rotating combi pizza oven is characterized by comfort and flexibility and can meet different needs. It is ideal for those who love the original cooking with wood but do not want to give up the comfort of a gas oven. A Made in Italy pizza oven by Marana Forni makes it possible to operate the oven with one of the three fuels without ever affecting the proper functioning of the other.

It can switch from gas to wood or pellet at any time, without any problems and while maintaining high production efficiency. This innovation makes it possible to never run out of fuel, since you can choose between three options, instead of one.

With a commercial pizza oven, not only do you have the option of switching between firewood, pellet, and gas repeatedly according to your desires, but you can also take advantage of all the benefits of the rotating baking stone.

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The rotation of the baking stone ensures a perfect baking result, as the pizzas are exposed to an ideal heat distribution inside the oven. The baking process takes place without the intervention of the pizza chef, who can devote himself to the preparation of the pizzas or other dishes without stress. The consistent baking gives excellent cooking results without burnt edges or raw spots, as the best rotating pizza oven takes over the turning of the pizzas with ease. The previously necessary shifting of the pizzas in search of the right temperature is therefore eliminated.

Rotating combi pizza ovens: why to choose them

The Marana rotating combi pizza oven is made of a very high density material. The refractory material used for this purpose has a mechanical strength and wear resistance three times higher than porphyry. It is a stone with a very high heat storage, heat transfer and heat recovery capacity, which makes a long life possible.

An additional feature of a Marana Forni combi pizza oven is the patented Su&Giu® system, which allows you to manually adjust the height of the baking stone to choose the most suitable cooking point for your pizza, while making significant savings on wood or gas. If the restaurant or pizzeria is not very busy at the moment, it is worth keeping the baking stone at the lowest point of the oven, where the temperature is lowest.

If hungry customers arrive, the baking stone must be heated quickly, and without wasting new fuel simply lift the baking stone to the highest point of the oven, where the temperature is known to be the greatest. The baking surface heats up in seconds, and it is ready for use in no time.

The rotating combi pizza oven works even faster and more efficiently when the baking stone is made of a micro-perforated surface that absorbs the moisture and flour of the pizzas better than a smooth surface, providing them with heat more quickly.

The Turbo® system patented by Marana Forni, thanks to the extra space under the cooking stone, uses the embers or a gas burner to obtain an additional heat source that keeps the stone hotter, but with negligible consumption of extra fuel.

Choosing the Rotoforno Genius means choosing total autonomy in baking, because the Genius model guarantees a continuous and linear work cycle. It is also called the master of pizza baking because this rotating combi pizza oven bakes all the pizzas in no time, without the intervention of the pizza maker. In just a single rotation, the pizzas are ready, and the pizza maker has all the time in the world to make new pizzas. All he has to do is remove the pizzas from the hot oven and add new ones. How does Genius do that? By automatically controlling the three components of time, temperature, and flame power to achieve the best possible baking result in the shortest possible time.

The commercial rotating oven Genius always knows what to do to achieve the best result, with the least possible expenditure of gas, wood, or pellet. This speed of baking makes not only the pizza bakers happy, but especially the hungry customers. For example, if you want to bake a 33 cm diameter pizza in a 110 cm rotating combi pizza oven, the Genius Rotoforno achieves an hourly production of 180 pizzas.

The other models in various designs of commercial rotating ovens can also be installed on site, so they can be placed even in relatively small rooms with a passage width of only 70 cm.

If you decide on the Cupole Napoletane RAL, you can choose from two thousand shades of color, in glossy or matte, of the entire RAL line. Choose the color of the rotating combi pizza oven that no other pizzeria has and stand out from the crowd.

Choose your best rotating combi pizza ovens

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The oven that revolutionized the world of pizza

SOME BRANDS - CUSTOMERS

This is one mighty oven
If you come across this oven in a pizzeria it means that whoever is making the pizzas is a proper pizza chef.

Michele Scopelliti

Excellent, practical and most of all a massive help
I also use it to bake bread! Whoever is critical before trying it is an idiot: try it and then we’ll speak. I can assure you because I too was sceptical. I can recommend it from first-hand experience.

Massimo Di Pasquale

I recommend it
In my business, I’ve tried the oven for Naples-style pizzas with the new gas burner and I have to say it’s excellent. I’ve also tried the wood-fired oven, and with the same results. Recommended by the FUSCO TWINS.

Danilo Fusco

Competent and friendly staff
From the pizzeria “Benvenuti al Sud” in Mortara, a heartfelt thanks to Beppe and Nino, who installed our oven on Tuesday. A magnificent oven in every way. Marana: a name with guarantees.

Irene Curini

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