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productive. With global distribution and support, the engineering is Italian inspired, and the manufacturing and fabrication is done in the US. Marra Forni is redefining quality, efficiency, and durability standards for the brick oven equipment category. Marra Forni’s brick oven solutions can be defined as “the intersection of traditional artisan handcrafted workmanship and modern innovation and technology.” MarraStone® is at the heart of the oven and the reason that it performs consistently.
Combine traditional brick oven masonry with digital touch screen control technology and the most efficient dual- stage forced air power burners and you have something special. Add to that an exterior that is completely customizable to the client’s operation, either by menu or décor concept and you have a powerful combination of looks and muscle. In open kitchen designs, Marra
Forni promotes a “pass-thru” solution as a bridge between BOH production and FOH service, further enhancing the operational efficiency of the technology
while supporting the “guest experience.” When it comes to menu application, there is a common misconception that the “Brick Oven” is synonymous with a pizza oven, and while these stone deck ovens are designed to produce the best quality pizza, the menu applications are limitless. Brick ovens can produce any food that cooks within a temperature range of 450 to 950 degrees Fahrenheit. Centuries ago, everything was cooked in this type of oven from bread to stews to wild game. Today’s daypart production scheduling allows the client complete flexibility with menu production, from prep to finishing and service. The brick oven has a place in any kitchen, regardless of cuisine or concept.
The right oven for the job When specifying a brick oven there are three areas of consideration: menu, physical and operational. Although, as stated previously, everything begins with the menu, consideration should be given at an early stage to the production requirements expected from the brick oven, while acknowledging that versatility of production should be front of mind. Specifically for pizza, there are many
styles and dough recipes used, each reacts differently to temperature and time so an understanding of the style of pizza and type of dough will assist with selecting the right oven for the job. Physical considerations include, but are not limited to, space where the equipment will be located, clearances, equipment weight and potential flooring support requirements, utilities, and associated ventilation (options and restrictions), access to the space (possible rigging and installation requirements). Other considerations should also include local support, parts and service post sale.
Despite operating at higher temperatures, Marra Forni’s brick ovens only require 150 CFM due to operating
THE MARRA FORNI COMMITMENT Global network of test and demonstration kitchens Technical documentation support (specification sheets, CAD, REVIT) Customizable design configurations Turnkey direct ventilation systems Complete production system solutions Pre-sale product demonstrations Post-sale training and culinary support Mechanical start-up and preventative maintenance options
Ongoing customer service and technical support Culinary training through Pizza University Worldwide shipping and logistics support
and heat retention of the oven itself. A turnkey direct-venting system is available and designed to ensure the ovens function at peak performance. Options include a fan interlock (gas models), variable speed control switch and grease exhaust fan. These direct venting packages are custom designed to the space or through drawings provided by the designer. Marra Forni also offers a “build-on-site” option for renovation projects where space cannot be altered to get the equipment into the building and/or space. Staffing and labor, especially at the moment, may also have an impact on the specification decision. Traditional “static deck” ovens require higher paid employees with a skill set to properly operate the oven and manage the food production. The “Rotator” Series gas ovens compensate for a limited skill set employee through a revolving deck (conveyor in the round), while also providing precision timing of the deck rotation, food consistency and efficient production.
Further information
marraforni.com
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