Pizza ovens

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.

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.