Wood-fired pizza oven MANNA FORNI MF90D

A wood-fired pizza oven heats by burning logs in a refractory chamber, creating radiant heat that cooks the base, toppings and crust simultaneously. The dome shape reflects the heat downward, concentrating it on the stone hearth where the pizzas sit. This radiant heat, combined with the high temperature of the stone, transfers energy quickly, producing a crisp yet chewy crust in under two minutes. The open flame also imparts a smoky flavour that electric or gas ovens cannot replicate, making it essential for authentic Neapolitan-style pizza.

The operator loads seasoned logs through the front opening, lights them and allows the oven to reach the required temperature. Once the stone is hot, pizzas are launched onto the hearth using a peel, rotated periodically to ensure even cooking, and removed when the crust is puffed and the cheese melted. The oven maintains its temperature by adding logs as needed, with the operator monitoring the flame and adjusting the airflow to control the intensity.

The MF90D is built on a mobile metal stand, allowing it to be positioned on a worktop or moved outdoors. The dome and hearth are constructed from Italian refractory materials, chosen for their ability to absorb and radiate heat evenly. Expanded clay and ceramic fibre insulation minimise heat loss, keeping the exterior cooler and reducing fuel consumption. The oven mouth measures 44 by 22 cm, wide enough to launch and retrieve pizzas easily, while the 90 cm inner diameter provides space for two 330 mm or three 290 mm pizzas at once. The dome height of 37-38 cm ensures the heat circulates properly, cooking the toppings without burning the crust.

The exterior is finished with a choice of mosaic, tiles or Palladian marble, available in different colours and sizes, allowing the oven to match the kitchen's aesthetic. The 1500 kg weight indicates a solid, stable unit that requires a reinforced floor or outdoor surface. The 230 V electrical requirement suggests a small auxiliary circuit for lighting or a fan, though the primary heat source remains wood.

Cleaning involves brushing out ash and food debris from the hearth after each service, while the refractory surfaces are wiped down with a damp cloth. The insulation and exterior finishes require no special maintenance beyond occasional dusting. The oven's capacity to hold 6 kg of wood at a time allows for several hours of continuous use, with an average consumption of 20-30 kg over a 5-10 hour service period.

This model is categorised under wood-fired pizza ovens, designed for professional kitchens requiring high-temperature, fast cooking for authentic Neapolitan pizza.