Marra Forni EF140W 68-3/8" Wood-Fired Brick Pizza Oven, Enclosed Facade, 55-1/8" Deck, 10 x 12" Pizzas, VPN Approved
A wood-fired brick pizza oven that builds flush into a wall, so the dome hides behind the facade and the fire faces your dining room.
The Marra Forni EF140W is an enclosed facade brick oven for pizzerias and restaurants that want a wood-burning Neapolitan oven built into the front of house. Its 55-1/8" MarraStone deck bakes about 10 twelve-inch pizzas at a time, with the deck holding 200 to 950°F. The spec sheet lists no gas or electrical connection: you load wood through the front door.
Marra Forni does not list a minimum doorway. Measure every door and turn on the delivery path against the 75-7/8" depth and the crate size, and call us before ordering.
The enclosed facade lets the oven sit behind a wall or other enclosure for a flush front, with a matte black steel face and a 1-1/4" black granite ledge.
The MarraStone refractory brick deck, made with volcanic material, holds 200-950°F across its 55-1/8" diameter for steady high-volume baking.
An eyebrow exhaust duct built into the dome at the oven mouth draws off emissions and keeps the view into the oven clear.
Wood burns inside the brick chamber for traditional flavor; the amount and type of wood set the flavor and baking temperature.
The oven is VPN (Vera Pizza Napoletana) approved for its construction and Neapolitan pizza baking, and hand-built brick by brick in the USA.
The EF140W spec sheet lists no gas or electrical connection: the oven is heated by burning wood loaded through the front door. The amount and type of wood depend on the flavor and baking temperature you want. Direct-vent options such as the exhaust fan are quoted separately.
It can be installed under an approved Type 1 exhaust hood or with an approved direct-vent system through its 8" round collar (150 CFM at 0.01" W.C.). Marra Forni strongly recommends its own optional direct-vent system, which also requires its exhaust fan option; otherwise ventilation and code compliance are the responsibility of your installer.
Marra Forni's EF installation guidelines call for a metal stud wall faced with non-combustible cement board at least 6" around the oven mouth, 2" clearance to combustible materials (left uninsulated), a removable 24" x 24" service panel. Surface finishes such as tile, stone or brick must be non-combustible. Wood-fired ovens also need a non-combustible floor extending at least 36" around the oven.
The oven measures 68-3/8" W x 75-7/8" D x 71-1/8" H and weighs 4,200 lb; it ships in a 96" W x 83" D x 82" H crate weighing 4,600 lb. Marra Forni does not list a minimum doorway, so measure every door and turn on the delivery path and call us before ordering.
Marra Forni rates the 55-1/8" deck for about 14 eight-inch, 12 ten-inch, 10 twelve-inch or 6 sixteen-inch pizzas at a time. Actual output depends on the product, preparation and temperature.
Marra Forni ovens are quoted per order. Call (201) 467-8222 or request a quote for current pricing, lead time and freight to your ZIP code.
The spec sheet does not state warranty terms. Ask us and we will include Marra Forni's current warranty with your quote.
Specs
| Manufacturer | Marra Forni |
|---|---|
| Model Number | EF140W |
| Quantity | 1 Each |
| Shipping Weight | 4,600 lb. Crated |
| Unit Weight | 4,200 lb. |
| Width | 68.375 Inches |
| Depth | 75.875 Inches |
| Height | 71.125 Inches |
| Crated Size | 96" W x 83" D x 82" H |
| Capacity | 10 x 12" Pizzas |
| Temperature Range | 200 - 950 Degrees F |
| Cooking Deck Diameter | 55-1/8 Inches |
| Cooking Surface | 16.57 sq. ft. |
| Door Opening | 24" W x 9-1/2" H |
| Pizzas per Bake (Typical) | 8": 1410": 1212": 1016": 6 |
| Fuel | Wood, Loaded Through the Front Door |
| Hearth | MarraStone Refractory Brick With Volcanic Material |
| Oven Body | Refractory Brick InteriorUnfinished Cement Dome Exterior |
| Facade | Enclosed Facade for Flush Wall InstallationPainted Matte Black Steel |
| Mantle | 1-1/4" Black Granite Ledge |
| Door | Removable Front Door |
| Exhaust | Integrated Eyebrow Exhaust Duct at Oven Mouth |
| Stand | Black Powder-Coated Steel |
| Ventilation | Type 1 Hood or Optional Direct Vent8" Round Collar, 150 CFM at 0.01" W.C. |
| Clearance | 2" From Combustible Surfaces, Sides and Rear0" From Non-Combustible Surfaces18" Side Clearance Recommended for Service |
| Freight | LTL, Freight Class 77.5 |
| Certifications | cETLus, ETL Sanitation, VPN Approved |
| Standards | CSA 1.8UL 2162ULC/ORD C2162NSF/ANSI 4 |
| Country of Origin | Made in USA |
| Usage | Commercial Pizza and Baking |
Certifications
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