since 1992

Professional combi pizza ovens

The Marana Forni brand combined wood and gas-fired pizza ovens are Italian professional pizza ovens that work with both wood and gas firing. Developed by Marana Forni technicians, the Combi-Forno was designed to give pizza makers the option of two different types of baking. The versatility of a wood and gas combination is a not inconsiderable convenience that makes work in the pizzeria much easier.

The Rotoforno Classico pizza oven as a wood and gas combination oven is available from 85 cm and is the smallest oven of its model and is perfect for pizzerias, restaurants, cafés, or pubs that offer pizza on their menu.

Once the preferred pizza has been selected, the pizza oven ensures even baking, thanks to the rotating baking surface. In addition, the pizzeria can save on the cost of the pizza chef who was previously busy turning and moving the pizzas around in the oven.

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The Rotoforno Su&Giù pizza oven, on the other hand, also with wood/gas combination and rotating baking plate, can be transported to three different levels depending on the desired temperature. Like all the other models in the range, it has a technological computer patented by the company, which offers numerous advantages for the workflow. 

Features of professional combi pizza ovens from Marana Forni 

Commercial combi pizza ovens

The professional Marana combi oven, which combines the tradition of baking with both wood and gas, has much to offer.

Some unique features of the commercial combi ovens for restaurants are Marana Forni's patented systems, which make every pizza maker's job much easier.

The Turbo® system, for example, ensures that the cooking plate is heated from below with both wood and gas. There is an additional space under the cooking surface which absorbs the embers from the wood and thus provides an additional source of heat. With gas, a burner with high heat output and low consumption ensures that the cooking surface always stays hot.

The Su&Giu® system from Marana Forni allows the surface to be turned up and down. When turning it up to the dome, the baking stone is heated very quickly, where the heat is at its highest; if you need less heat, turn the stone to the lowest setting.

There is also a special shutter for the baking opening which, in combination with the adjustment of the chimney draught, ensures optimum draught and combustion, allowing rapid temperature control and thus a great reduction in fuel consumption and considerable time and cost savings.

Marana’s micro-perforated cooking surface is a pizza chef’s dream, as it radiates more heat than a smooth surface and allows for rapid heat recovery. In addition, the moisture of the pizza base disappears much faster and the flour settles better.

These features ensure that customers can be served more quickly without pizzas burning or being served still raw. Every pizza succeeds, no matter how many customers are waiting hungrily!

Choose your professional combi pizza ovens

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


Are Marana’s professional combined pizza ovens fixed or rotating?

With Marana ovens, you have the option to choose a combined oven that is either rotating or fixed, catering to every type of requirement. The rotation of a Marana combined oven allows for the pizzas to be cooked without the intervention of the pizza maker and without sticking, ensuring perfect cooking. Meanwhile, a fixed combined oven fully respects the tradition of pizza cooking.

Can a Marana professional combined pizza oven be disassembled and transported elsewhere after installation?

Absolutely. Marana Forni offers a practical and quick solution for installing an oven in a very short time, allowing each piece to pass through a door or an opening of only 70 cm in width. With this system, Marana’s combined pizza ovens can also be disassembled and reassembled elsewhere.

Are Marana’s professional combined pizza ovens customizable?

Marana’s professional combined pizza ovens are available in various models and sizes to meet any type of requirement. You have the option to choose from different design types, from the predefined Gea or Tanganelli models to the Napoli Colors Ral or Trofeo models, which can be colored in any of the 2000 RAL scale colors or left uncolored and without sanding, giving you the option to, for example, mount a mosaic or do airbrushing.

How can I contact you for more information?

For more information on Marana’s professional combined pizza ovens, you can fill out the designated contact form. We will respond as soon as possible with all the information you need.

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