Marra Forni EF90G 48-5/8" Gas-Fired Brick Pizza Oven, Enclosed Facade, 35-3/8" Deck, 6 x 12" Pizzas, 145,000 BTU, NG or LP
A gas-fired brick pizza oven that builds flush into a wall, so the dome hides behind the facade and the mouth faces your dining room.
The Marra Forni EF90G is an enclosed facade brick oven for pizzerias and restaurants that want a Neapolitan oven built into the front of house. Its 35-3/8" MarraStone deck bakes about 6 twelve-inch pizzas at a time from 200 to 950°F, heated by a forced-air gas burner on natural gas or LP and run from a MarraSmart touchscreen. Besides the gas line it plugs into a standard 110V outlet.
Marra Forni does not list a minimum doorway. Measure every door and turn on the delivery path against the 54-1/8" 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 35-3/8" 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.
One forced-air gas burner, on the left or right side, runs from a MarraSmart touchscreen with menus, timed on/off and QR codes for maintenance videos. A second burner is optional.
The oven is VPN (Vera Pizza Napoletana) approved for its construction and Neapolitan pizza baking, and hand-built brick by brick in the USA.
Natural gas or liquid propane through a 3/4" NPT connection per burner at 10-14" W.C. inlet pressure; each burner is rated 145,000 BTU/H maximum. It also needs a 110V, 50/60 Hz outlet for its NEMA 5-15P plug (12 A peak load, 15 A breaker). Marra Forni lists a gas regulator and a quick-disconnect hose as options, one required per burner.
Marra Forni does not recommend a GFCI outlet for this oven, because the electronic burner ignition can trip it or fail to ignite. If a GFCI outlet is required on your site, Marra Forni asks you to consult the factory.
It can be installed under an approved Type 1 exhaust hood or with an approved direct-vent system through its 6" 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 and louvered or perforated panels so the burner gets air. Surface finishes such as tile, stone or brick must be non-combustible.
The oven measures 48-5/8" W x 54-1/8" D x 69-3/4" H and weighs 1,650 lb; it ships in a 73" W x 63" D x 82" H crate weighing 1,950 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 35-3/8" deck for about 8 eight-inch, 7 ten-inch, 6 twelve-inch or 2 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 | EF90G |
| Quantity | 1 Each |
| Shipping Weight | 1,950 lb. Crated |
| Unit Weight | 1,650 lb. |
| Width | 48.625 Inches |
| Depth | 54.125 Inches |
| Height | 69.75 Inches |
| Crated Size | 73" W x 63" D x 82" H |
| Capacity | 6 x 12" Pizzas |
| Temperature Range | 200 - 950 Degrees F |
| Gas Type | Natural Gas or Liquid Propane |
| Total BTU | 145,000 BTU/H |
| Voltage | 110 Volts |
| Amps | 12 Amps |
| Plug Type | NEMA 5-15P |
| Cooking Deck Diameter | 35-3/8 Inches |
| Cooking Surface | 6.85 sq. ft. |
| Door Opening | 18" W x 9" H |
| Pizzas per Bake (Typical) | 8": 810": 712": 616": 2 |
| Burners | 1 Forced-Air Gas Burner, Left or Right SideSecond Burner Optional |
| Gas Input per Burner | 145,000 BTU/H Maximum70,000 BTU/H Minimum84,000 BTU/H Average over a 10-Hour Duty Cycle |
| Gas Connection | 3/4" NPT per Burner, Flex Hose With Quick Disconnect by Others |
| Gas Inlet Pressure | 10-14" W.C., Natural Gas or Propane |
| Hertz | 50/60 |
| Phase | 1 |
| Minimum Supply Ampacity | 15 A |
| Maximum Breaker / Disconnect | 15 A |
| Controls | MarraSmart Programmable Digital Touchscreen |
| 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 Vent6" 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 | ANSI Z83.11CSA 1.8NSF/ANSI 4 |
| Country of Origin | Made in USA |
| Usage | Commercial Pizza and Baking |
Certifications
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