Turbo® wood or gasAdditional heating system below the cook plate
Microperforated PlateA fragrant bake and fast heat recovery
ConsolesUser-friendly and practical, replaceable in seconds
Stones3.200 kg/m3: extremely high-performance for storing, transferring, and recovering heat
CombustionWood, gas, pellet o mixed
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.
Pellet is wood compressed into chips, easy to stock and burn. As opposed to common wood, it produces very little smoke and ash and burns on its own at various flame strengths thanks to the Marana Forni-patented system (patent for direct cooking with pellet flame). It gives off more heat than wood and its flame is light, combining the tradition of wood-fired cooking with the convenience of gas. It is a biomass, so it’s more ecological than gas, not being a fossil fuel.
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.
It always cooks at the ideal temperature thanks to the SU&GIU® rotating plate that can lift toward the dome to obtain a higher temperature. Plus, it guarantees less consumption of wood, gas, or pellets. If we always maintain a high temperature in moments when there is a lull in work, we are consuming fuel for no reason. And in some cases, you risk overheating the cook plate because we are not covering it with pizzas. In these circumstances, SU&GIU® lets you keep the temperature low, because by raising the cook plate the pizzas go near the dome where there is from 40 to 100°C more.
Immediate heat recovery
Keyword: resilience = plate always hot. Rotoforno SU&GIU has continuous plate heating systems, just like its two counterparts Rotoforno Classico and Rotoforno Genius. However, SU&GIU has a huge advantage—an additional fast heating system that the others don’t have. By raising the cook plate to the dome, it is immersed in a burning hot hood of about 600°C and is engulfed by flames. In a couple seconds, the plate regains the heat necessary for the oven to be like it was at the start of the evening.
Key concept: get rid of downtime. Rotoforno’s operation facilitates the pizza-maker’s tasks and streamlines his work. So in the peak hours of service Rotoforno lets you serve customers faster, majorly cutting wait times.
An oven that is your baker
The pizza-maker concentrates on the quality of his work, while the rotary oven takes care of turning the pizzas. Rotoforno SU&GIU works like an independent baker that lets the pizza-maker know when cooking is done so that the pizza-maker can put in the pizzas he has just artfully topped.
It is an ongoing, linear work cycle.
The heat distributes in a uniform manner inside the cooking chamber. Thanks to rotation, cooking is always uniform, never with raw or burnt crusts. Rotoforno models are equipped with systems that always keep the cook plate hot.
Extremely efficient stones
3200 kg/m³, versus 1800/2400 of a normal refractory. The Rotoforno’s refractory material is high-density, with mechanical resistance characteristics and resistance to wear and tear three times that of porphyry. It is an extremely high-performance stone for storing, transferring, and recovering heat. Not to mention guaranteed long life.
Rotoforno can be delivered preinstalled or can be installed on site, so you can also install it in places with just 70-cm wide passageway.
You can cover Rotoforno SU&GIU with all the designer models in Marana’s rangePersonalize your oven
How many pizzas can I put in?Select a model
The embers keep the cook plate constantly hot thanks to Turbo Wood: a heating system patented in 1995. Wood is the oven’s heat source, and during the busiest shifts, the embers can be moved below the cook plate to keep it hot. About 30% of the heat the wood creates comes from the embers; thanks to Turbo Wood the embers are used as a genuine auxiliary heat source—greater yield and greater wood savings. When the embers become ashes, they fall in a drawer under the oven, helping the pizza-maker keep the oven cleaner.
Turbo Gas is a burner situated under the cook plate that optimizes heating and maximizes the yield of the gas, thus cutting costs and keeping the plate hot.
A fragrant bake and fast heat recovery thanks to the special finish the stone is made out of. The alveolar microperforation keeps the pizza slightly “uplifted”, allowing it to release moisture and flour. Plus, the total surface area is greater than that of a smooth surface, so the exposure to irradiation is greater, resulting in fast heat recovery.
Also available smooth for those who stick to tradition.
Predisposition of models and fuels
Option to easily change the oven from combustion to another type or from one model to another later on. For example, you can buy a wood-fired Rotoforno and years later change it to a gas one, or vice versa. Or even still, from a Rotoforno Classico to a Rotoforno Genius, for example.
User-friendly and practical, depending on the model the consoles come with a joystick and/or simple buttons, built so that all the oven’s parameters are at your fingertips.
The Patch model lets you immediately replace the main console so that you can change it if you need to by unplugging the cable and connecting the other one in a few seconds without tools and with just one hand.
Up-and-over or “C” Door
Energy savings and heat maintenance: these are the functions of Marana’s oven doors. They are slit at the top to let in the oxygen the fire needs to burn, but without it going over the cook plate. You can use them in slower-paced moments or during oven preheating when you don’t have to constantly fill and take pizzas out. In the rotating models you use them in combination with the air intake under the oven which allows optimal heat circulation.