Cooking pizza in a wood-burning oven is the classic, traditional approach. Marana Forni® proposes a “rack” (wood support grill) in AISI 321 refractory steel resistant to high temperatures with a 3-year warranty. Thanks to yet another MaranaForni® patent, the embers produced by combustion in a wood-fired oven can be used to supplement cooking surface heating by moving them into the TurboLegna brazier.
One of the innovations implemented by MaranaForni® involved moving the brazier to the side of the cooking surface, thereby separating the cooking and combustion zones with a plate. The wood is fed into the oven through a hatch on the side of the pizza opening so that it does not pass over the hob. This Marana Forni® patent helps keep the cooking surface perfectly clean.
|Design Gea Su&Giu|
|Design Trofeo Su&Giu|
* measurements in cm
AVERAGE FUEL YIELD
* On request of installation technicians, we can provide the fume study conducted by IMQ based on the DIN 18891 standard