Hybrid oven for pizzeria

Marana Forni, an Italian company that specializes in crafting high-quality pizza ovens, has recently introduced a new hybrid oven for pizzerias. This innovative oven is designed to combine the best features of both wood-fired and gas-fired ovens, giving pizzeria owners the flexibility they need to produce perfect pizzas every time using a unique heating system that allows operators to switch between wood and gas as needed.

The oven features a gas burner system that can be easily turned on and off, allowing operators to quickly adjust the temperature of the oven. This feature is especially useful during peak hours when the demand for pizzas is high, using the Turbo® function to keep the cooking surface always hot and achieve perfect pizza baking.

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A hybrid oven for pizzerias is equipped with a MRN Complete Gas System, which allows automatic maintenance of the desired temperature through 5 cooking flame levels. The gas burners are specially calibrated and have an adjustable air setting.

One of the biggest advantages of this hybrid oven for pizzerias is its versatility. It can be used to cook a variety of other dishes besides pizza, including bread, roasts, and vegetables. This makes it an ideal investment for pizzerias that want to expand their menu offerings without having to invest in multiple ovens.

And the pizza chef also benefits from a rotating pizza oven, because he does not have to constantly intervene in the baking process. The pizza chef can fully concentrate on the preparation of the pizza, which includes kneading the dough, topping the pizza and taking the pizza out of the hybrid oven. Above all, the Italian rotating oven Rotoforno Su&Giu® becomes a real helper of the pizza maker, because it searches for the perfect temperature inside the oven and moves the baking stone automatically.

To meet all the requirements of pizzerias, Marana Forni designs professional hybrid ovens for pizzerias in different external dimensions. The diameter of the baking surface can be 85, 95, 110, 130 or 150 cm for the rotary ovens, while for the fixed ovens it is 120 cm.

Hybrid oven for pizzeria: why to choose them

Marana Forni, an Italian company that has been manufacturing high-quality pizza ovens for over 40 years, has patented a unique Turbo®-System that significantly improves the performance of its pizza ovens. The Turbo®-System is a revolutionary technology that enhances the efficiency of the combustion process, resulting in faster cooking times, reduced fuel consumption and also reduces the impact of the oven on the environment, as fewer emissions are produced during the cooking process.

The Su&Giu® system in a hybrid oven for pizzerias is a patented cooking technology developed by Marana Forni, which is designed to provide a unique cooking experience that combines the advantages of traditional wood-fired or gas cooking and modern technology.

The Su&Giu® system is designed with separate cooking chambers inside the oven. The lower chamber maintains a lower temperature and is ideal for keeping the brick at a lower temperature when desired. On the other hand, the sù-chamber is designed to reach the highest temperature and is where the baking stone is placed for quick heating, particularly in situations where there is a sudden influx of customers in a pizzeria that needs to be served quickly after a period of rest.

A micro-perforated baking surface is a feature of the Marana Forno hybrid oven for pizzerias that helps to create the perfect pizza crust. The surface is made up of tiny holes that allow for the even distribution of heat and moisture, which is essential for producing a crispy crust and evenly cooked toppings.

The micro-perforated baking surface is made from a special type of stone that is designed to withstand high temperatures and resist warping. This ensures that the surface remains flat and level, providing an even cooking surface for your pizza. This is particularly important when cooking pizzas with high-moisture toppings, such as fresh mozzarella or vegetables.

One of the most important features of Marana Forno hybrid ovens is the special closure system for the baking opening. This closure system is designed to ensure that the oven efficiently retains heat during the baking process, which is essential for the production of an authentic pizza. This special closure for the fire opening is associated with the adjustment of the chimney draft and ensures optimal draft and combustion, as well as faster reaching the temperature. Fuel consumption is reduced and time and money can be saved.

Marana Forni’s ovens are designed in such a way that they can be easily installed in just a few hours, even in spaces with narrow doorways or openings as small as 70 cm. The secret to this fast and practical installation process lies in the design of the Marana Forni ovens. The ovens are constructed in sections, each of which is designed to fit through a standard-sized doorway or opening. This means that the oven can be easily transported to the installation site and assembled on-site without the need for any heavy lifting equipment or complicated installation procedures. This makes Marana Forni hybrid ovens an excellent choice for pizzerias, cafes, and other businesses.

Choose your best hybrid oven for pizzeria

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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