Tanganelli
Placed in the middle of restaurants as a kind of hearth symbolizing togetherness so that the rite of making pizza becomes the real star in the spotlight and the diners become the audience members of this “cooking show”. The brainchild of architect Andrea Tanganelli, winner of the competition called by Marana Forni in association with Florence University’s Faculty of Architecture and Design Technologies, it is a covering both innovative and conventional at the same time. Tanganelli can go through any entrance just 70 cm wide, so it can be installed on-site.
Fuel
Wood
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.
Gas
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.
Mixed
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.
Size
How many pizzas can I put in?
Select a model
