Since 10 kg of wood require 150-250 m³ of air to burn, the importance of controlling ventilation in a wood-burning pizza oven is self-evident. This is why innovation at Marana Forni did not stop with the lifting cooking surface, inert construction materials or studies into combustion in pizza ovens.
A detailed study of air flows helped us design a special closure hatch that, together with adjustment of fume stack drawing, ensures optimal drawing and combustion, less soot, a hotter cooking surface, better heating uniformity inside the oven, quicker attainment of required temperature and consequently lower
fuel consumption and considerable savings in time and money.
Thanks to precise control of flows, the external air needed for fuel combustion NEVER passes over the hob thereby cooling the pizzas, temperature inside the pizza oven is more uniform and combustion more complete with less soot.
How are these results achieved?
Thanks to the special closure hatch, the air coming from outside needed for fuel combustion, NEVER passes above the cooking surface as in other conventional pizza ovens but directly feeds the flame through an air adjustment. See explanatory drawing.