Wood-fired pizza oven MANNA FORNI MF120D

A wood-fired pizza oven heats by burning logs in a firebox beneath a refractory dome, creating radiant heat that cooks pizzas evenly from above and below. The dome's shape reflects heat onto the cooking floor, while the fire's direct flame chars the crust and melts toppings in seconds. This method delivers the high temperatures needed for Neapolitan-style pizzas, where a crisp base and soft centre must form quickly without drying out.

The operator loads seasoned logs into the firebox, lights them, and maintains the fire to reach 400–500 °C. Once the oven is hot, pizzas are slid onto the stone floor using a peel, rotated for even cooking, and removed in under 90 seconds. The fire's intensity is adjusted by adding or spacing logs, while the oven's insulation retains heat for consistent performance over hours.

The MF120D is built with Italian refractory materials, including expanded clay and ceramic fibre insulation, to withstand repeated heating and cooling. The dome measures 120 cm in diameter with a height of 37–38 cm, while the oven mouth is 44 cm wide and 22 cm high. A metal stand supports the oven, making it mobile for positioning in the kitchen. The exterior is finished with a choice of mosaic, tiles, or Palladian marble in various colours and sizes.

Controls are minimal: the firebox door regulates airflow to manage temperature, while the oven's mouth allows access for loading and turning pizzas. The 29–33 kW power output reflects the energy released by burning wood, with 1 kg of logs generating approximately 3.7 kW. The 230 V electrical requirement supports any standard UK single-phase circuit, though no electrical components are used for cooking.

The oven's 2200 kg weight ensures stability during use but requires a reinforced floor. Its 1660 mm width, 1860 mm depth, and 2000 mm height demand dedicated space, typically against a wall or in a central kitchen island. The 6 kg wood capacity per load allows for 5–10 hours of operation, with 20–30 kg of logs consumed during that time.

Cleaning involves brushing ash from the firebox and wiping the cooking floor with a damp cloth once cooled. The refractory dome and insulation require no maintenance beyond occasional inspection for cracks. The exterior finish—whether mosaic, tile, or marble—can be cleaned with mild detergent and water.

The MF120D is designed for professional kitchens producing Neapolitan-style pizzas, where high heat and quick cooking times are essential. It is categorised under wood-fired ovens in the MANNA FORNI range.