Wood-fired pizza oven MANNA FORNI MF140D

A wood-fired pizza oven built for Neapolitan-style cooking at temperatures up to 500 °C. The oven burns hardwood logs in a firebox beneath a refractory dome, creating radiant heat that surrounds the pizzas from above and below. The dome's shape and the dense insulation trap the heat, holding it evenly across the cooking surface so each pizza crisps uniformly in under 90 seconds. A chimney draws the smoke away, keeping the kitchen clear while the fire maintains its intensity without constant adjustment.

The oven is loaded through a wide mouth at the front. Logs are added to the firebox, then the fire is lit and allowed to build until the dome reaches the target temperature. Once the oven is hot, the operator slides each pizza onto the stone floor using a peel. The high heat cooks the base quickly while the dome's radiant energy blisters the toppings, producing the characteristic Neapolitan texture and char. The oven holds enough heat to cook multiple pizzas in succession without reheating between each one.

The entire structure is assembled on a mobile metal stand at the factory, allowing the oven to be moved into position as a single unit. The dome is constructed from Italian refractory materials, with a layer of expanded clay and ceramic fibre insulation to retain heat. The exterior is finished with a decorative coating—mosaic, tiles or Palladian marble—chosen from a range of colours and sizes. The oven mouth measures 52 cm wide by 22 cm high, and the inner dome spans 140 cm with a height of 37-38 cm.

The oven is designed to run on a standard 230 V electrical supply, which powers any internal controls or ignition systems. It consumes between 29 and 33 kW of energy when operating, with each kilogram of wood providing approximately 3.7 kW. A full load of 6 kg of wood will keep the oven at temperature for 5-10 hours, depending on the type of wood used. The oven's total weight of 2600 kg requires a solid floor and careful positioning, as it cannot be easily relocated once in place.

The dome's dimensions allow for 7 pizzas of 330 mm or 8 pizzas of 290 mm to cook simultaneously. The high temperature range of 400-500 °C enables rapid cooking times, essential for achieving the soft, airy crust and leopard-spotted char of authentic Neapolitan pizza. The oven's construction materials and proportions are standardised to meet the strict criteria for Neapolitan pizza certification, ensuring consistent results across batches.

Cleaning involves removing ash from the firebox after each service and brushing the stone floor to clear any debris. The refractory dome and insulation require occasional inspection to maintain heat retention, but the oven's design minimises the need for frequent deep cleaning. The exterior coating can be wiped down with a damp cloth to keep it looking presentable.

The oven is supplied as a complete mobile unit, with no additional variants or configurations available for this model.