3.200 kg/m3: extremely high-performance for storing, transferring, and recovering heat
Wood, gas or mixed
Microperforated or smooth always very hot
Not only for Neapolitan
The combustible fuel par excellence, the best wood for cooking is dry and aged (15-20% moisture), preferably hardwood (oak, beech, and olive). Alternatively, great compressed wood blocks are sold in stores.
The Complete MRN Gas System communicates with the oven’s console and can automatically maintain the desired temperature with five cooking flame levels. It is a smart system that lowers the flame but never puts it out, so that all the pizza cooking always takes place with the flame on. The flame has a wood effect, long and bright.
The traditionality of wood and the practicality of gas all in one. You can use either one alternatively. The gas burners have a long, bright wood-effect flame.
A microperforated cook plate for a fragrant bake, it is the fixed oven par excellence for any type of pizza or restaurant dish.
PERKS
Always perfect cooking, also guaranteed for very high production. It is the result of tests which were carried out at the company—where the stones that made Marana ovens famous were used categorically—to end up with this traditional oven suitable to any type of pizza.
PERKS
3200 kg/m³ versus the 2600 of a normal refractory, with mechanical resistance characteristics and wear and tear resistance three times that of porphyry. It is an extremely high-density refractory, which yields extremely high performance as far as storing, transferring, and recovering heat. Long life ensured.
PERKS
Fisso120 can be delivered preinstalled or can be installed on site, so you can also install it in places with just 70-cm wide passageway.