since 1992

Commercial gas-fired Neapolitan pizza oven

A traditional Italian pizza oven should be built in a proven dome shape and made of high quality materials. To keep the heat consistent inside the oven, only the best insulation materials should be used. The right base in the oven ensures a stable temperature to bake the pizza crispy on the outside and succulent on the inside. But the most important function of a traditional Neapolitan pizza oven is to reach an extremely high temperature inside the oven, up to about 480 degrees Celsius.

If all these requirements are met, the pizza can be baked to perfection in less than 90 seconds. The dough bakes on the hot base for only a very short time, which creates the incomparable air pockets on the thick edge of the dough that characterize a Pizza Napoli.

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To bake a perfect pizza in such a short time, you need a special pizza oven, a Neapolitan pizza oven with gas firing. That is precisely why a gas oven from Marana Forni, known in more than 85 countries around the world as the top product for pizza baking, is increasingly suitable for Neapolitan pizza.Marana gas ovens for Neapolitan pizza are equipped with primary and secondary air regulation, which is very similar to the flame of a wood-fired oven, namely a long and bright flame.

To meet all the requirements of clients, pizzerias, and restaurants, Marana Forni develops professional gas ovens in different sizes. The diameter of the cooking surface of our rotary gas ovens can be 85, 95, 110, 130, or 150 cm, while for static ovens it is 120 cm.

Why choose Marana Forni commercial gas-fired Neapolitan pizza oven

Gas-fired Neapolitan pizza oven

Marana's Neapolitan gas-fired pizza ovens are equipped with the MRN Complete Gas System. This is a cooking system that communicates with the oven console and can automatically maintain the desired temperature at five flame levels. Thanks to this intelligent system, which turns down the flame but does not extinguish it completely, all pizzas are cooked with an open flame. In addition, a burner under the rotating plate keeps the bottom of the oven hot at all times, so that the pizzas are always well cooked since the baking stone does not cool down.

The Genius gas-fired rotary oven from Marana Forni is very practical for restaurants. With this oven, Neapolitan pizza can be prepared in complete autonomy, because the oven determines the oven temperature, the flame intensity, the temperature of the cooking surface and the cooking time. Genius automatically manages these four important factors needed to bake the Neapolitan pizza. This creates more time and puts less pressure on the pizza maker who can devote himself entirely to topping the pizzas at busy times. The Genius rotary oven makes it possible to bake pizzas to perfection with just one turn of the baking stone.

Among all the Marana oven types, Genius is the most automated gas-fired pizza oven. It provides restaurants with a consistently well-made product, increases production capacity, and saves considerable costs.

The Neapolitan pizza works particularly well on the micro-perforated cooking stone from Marana Forni. The micro-perforated surface heats up more quickly than a smooth surface, and the heat can be released just as quickly. Moisture in the pizza or other food can be released rapidly through the holes and the flour under the pizza can settle more quickly. Of course, there is also the normal baking stone from Marana Forni.

The patented Su&Giu® system from Marana Forni is appealing for restaurants. It allows the height of the baking stone to be adjusted up to the dome via a console. If you need a high temperature quickly, you can raise the baking stone, or lower it in the evening when the restaurant is drawing to a close and you need less energy. In addition, a riser tube can be used to set the optimum cooking temperature at an intermediate height in order to save energy.

Also advantageous is Marana Forni’s patented Turbo Gas® burner, which sits under the cooktop. It optimizes the temperature and minimizes gas consumption, reducing costs and keeping the cooktop warm. Discover the many designs for your gas-fired Neapolitan pizza oven.

Choose your commercial combi ovens for restaurants

Our ovens

The oven that revolutionized the world of pizza


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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