Wood-fired pizza oven MANNA FORNI MF100D

A wood-fired pizza oven heats by burning logs in a firebox beneath a refractory dome. The dome absorbs the heat and radiates it evenly across the cooking surface, while the hot air rises and circulates inside the chamber. This radiant and convective heat cooks the pizza base, toppings and crust simultaneously, giving the characteristic leopard-spotted blisters and a soft, chewy interior in under two minutes. The high temperature also evaporates moisture quickly, preventing a soggy crust and locking in flavours from the wood smoke.

To start the oven, the operator loads seasoned hardwood into the firebox and ignites it. Once the dome reaches the target temperature, the fire is moved to one side to create a hot zone and a cooler zone. Pizzas are launched onto the hearth with a peel, rotated frequently to ensure even cooking, and removed when the crust is puffed and the cheese melted. The operator monitors the fire, adding wood as needed to maintain the temperature and smoke level.

The MF100D is built on a factory-assembled metal stand that makes the unit mobile. The dome and hearth are constructed from Italian refractory materials chosen for their heat retention and durability. Expanded clay and ceramic fibre insulation line the dome, reducing heat loss and keeping the exterior cool enough for safe worktop placement. The oven mouth measures 44 cm wide by 22 cm high, allowing easy access for launching and retrieving pizzas up to 330 mm in diameter. The inner chamber has a 100 cm diameter and a dome height of 37-38 cm, creating the volume needed for consistent heat circulation.

The oven's 230 V connection powers any internal lighting or control panel, but the primary heat source remains wood. A single kilogram of wood releases approximately 3.7 kW of energy, and the oven consumes 20-30 kg over a 5-10 hour service period. The 1700 kg weight ensures stability on the stand and reflects the density of the refractory materials. The footprint of 1460 mm by 1660 mm fits into a professional kitchen with space for peel access and firewood storage beside the unit.

Cleaning involves brushing out ash from the firebox and wiping the hearth with a damp cloth once the oven has cooled. The refractory surface should be inspected periodically for cracks or wear, and the insulation checked for compression. The exterior cladding—available in mosaic, tiles or Palladian marble—can be cleaned with a mild detergent and water.

The MF100D is offered with different exterior finishes and colours, allowing the oven to match the kitchen's aesthetic while maintaining the same internal dimensions and performance.