Commercial Italian combi pizza ovens

Marana Forni Italian combi pizza ovens are known in over 90 countries around the world and are considered the ultimate in pizza baking. The pizza ovens are made of an extremely refractory stone and guarantee maximum efficiency with high performances both in heat storage and heat transfer and recovery.

The Italian combi pizza oven can be fired with both wood and gas and has been designed by Marana Forni technicians to give pizza makers the possibility to choose two different ways of baking. The versatility of a wood and gas combination is a convenience not to be underestimated, which greatly facilitates the work in the pizzeria, because it can be easily switched from gas to wood or vice versa at any time, making it an extremely efficient oven.

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Whether you are just using wood-fired or gas to bake the pizzas, the combustion area is separated from the cooking area in each case, creating more space for pizzas and other food, and keeping the interior surface clean and hygienic at all times.

Rotoforno Classico wood-gas combination pizza oven is available from 85 cm, is the smallest Italian pizza oven of its model, and is perfect for pizzerias or home use. The rotating baking surface ensures even baking all the time, and the pizza maker has less work than with usual pizza ovens, since turning and moving the pizzas is not necessary in an Italian combination pizza oven from Marana Forni.

Commercial Italian combi pizza ovens: why to choose them

Wood combustion in an Italian combi pizza oven takes place through a wood support grate made of refractory and high temperature resistant steel material. Marana Forni's patented Turbo Legna® system ensures that the embers produced during combustion pass under the cooking surface as an additional aid to maintaining heat, so that the baking stone always remains nice and hot. In this way, one uses less wood and can still continue to work continuously.

The MRN Complete Gas System of the Italian combi pizza oven is an intelligent system that automatically maintains the desired temperature over five flame levels. The burner lowers and raises the flame without ever extinguishing it. The gas burners are specially calibrated and have an individually adjustable air supply, which have a long and bright flame, similar to that of the wood-fired pizza oven.

The Italian combi pizza ovens use Marana Forni’s patented Turbo® system, which heats the baking stone from below using a wood or gas heat source. There is enough space under the baking surface for the embers that are created, which are used as an additional heat source. It is similar when using the pizza oven with gas. The burner, with high power and low consumption, ensures that the baking stone is always hot.

Another advantage of the Italian combi pizza oven is the Su&Giu® system, also patented by Marana. Through an evolution console it is possible to adjust the height of the hob up to the dome, where in a few seconds the flame envelops the baking stone with very high temperatures, making it as hot as it was at the beginning of the evening. In addition, the riser allows you to find the ideal temperature for the preparation of the pizzas, again saving gas or wood.

An Italian combination pizza oven is available with a rotating or static baking stone, which is available either as a smooth or micro-perforated surface. The advantage of a micro-perforated baking stone is that it retains heat faster and also releases it faster. The pizza becomes perfect, stays juicy on the inside and crispy on the outside, also because on a microperforated stone the moisture escapes faster during pizza baking and the flour settles better.

The Italian combi pizza ovens come in different external dimensions and designs. The diameter of the baking surface for the rotary ovens can be 85, 95, 110, 130 or 150 cm, while for the fixed ovens it is 120 cm.

Choose your commercial Italian combi pizza ovens

ROTARY

FIXED

Our ovens

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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