Marra Forni NP150G Gas-Fired Neapolitan Brick Pizza Oven, 59" Stone Deck, 12 x 12" Pizzas, 200-950°F, NG or LP
A hand-built Neapolitan brick oven with a 59" stone deck that bakes pizza at up to 950°F on gas, with programmable controls.
The Marra Forni NP150G is a gas-fired, brick-by-brick Neapolitan oven for pizzerias, restaurants and bakeries that want a wood-oven style dome without handling wood every shift. Its 59" MarraStone deck holds about 12 twelve-inch pizzas, and two forced-air burners on natural gas or propane keep the oven between 200 and 950°F under a MarraSmart touchscreen. The controller plugs into a standard 110V outlet, and the oven is VPN approved and made in the USA.
Marra Forni does not list a minimum doorway, and the oven ships fully assembled. Measure every door, hallway and turn on the delivery path against the 72-1/4" width and the crate size, and call us before ordering.
The MarraStone deck is refractory brick made with volcanic material; it is porous and durable and holds 200-950°F for steady, high-volume baking.
Each oven is hand-made with a full refractory brick interior and insulated construction that absorbs and keeps heat in the cooking chamber.
The MarraSmart touchscreen stores recipe menus, turns the oven on and off on a timer and shows QR codes that link to service and maintenance videos.
An "eyebrow" exhaust duct built into the dome above the opening greatly reduces emissions into the room and keeps the oven interior visible to staff.
A tiled dome with customizable tile selections, a 1-1/4" black granite ledge and a removable front door; stainless facade, stand and landing tables are options.
Install it with an approved direct vent system or an approved Type 1 exhaust hood; the vent connection is an 8" round collar at 150 CFM. Marra Forni strongly recommends its optional direct vent system, which also requires its exhaust fan with variable speed control (quoted separately). Your installer is responsible for meeting local codes.
The oven measures 72-1/4" W × 79-3/4" D × 81-1/2" H and ships fully assembled in a 96" W x 83" D x 90" H crate. Marra Forni does not list a minimum doorway, so measure the whole delivery path and call us before ordering.
Marra Forni rates the 59" deck for about 15 eight-inch, 13 ten-inch, 12 twelve-inch or 7 sixteen-inch pizzas at a time. Output depends on the product, preparation and set temperature.
It runs on natural gas or propane with 2 3/4" NPT connections (one per burner) at 10-14" W.C. inlet pressure; each burner is rated 145,000 BTU/H max, 70,000 BTU/H min and about 84,000 BTU/H on average over a 10-hour day. The controls plug into a 110V outlet with a 4' NEMA 5-15P cord (12 A peak, 15 A breaker); Marra Forni advises against a GFCI outlet because burner ignition can trip it.
Yes. The bricks and mortar hold some moisture, so a new oven is cured over 5 days with gradually higher heat before full use, unless it was delivered pre-cured. The MarraSmart controller runs the gas curing cycle automatically (300°F up to 700°F). Small surface cracks during curing are normal.
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.
Marra Forni's limited warranty covers the deck and dome for 3 years and all other parts for 1 year (listed as 1 year parts and labor) from the purchase date, for the original buyer. It excludes normal expansion cracking, improper installation or maintenance, and the granite ledge, which you should inspect within 3 days of delivery; service must be pre-approved by Marra Forni.
Specs
| Manufacturer | Marra Forni |
|---|---|
| Model Number | NP150G |
| Quantity | 1 Each |
| Shipping Weight | 4,900 lb. (Crated) |
| Unit Weight | 4,500 lb. |
| Width | 72.25 Inches |
| Depth | 79.75 Inches |
| Height | 81.5 Inches |
| Crated Size | 96" W x 83" D x 90" H |
| Cooking Deck Diameter | 59" |
| Cooking Surface | 19.02 sq. ft. |
| Door Opening | 26" W x 9-1/2" H |
| Capacity | 12 x 12" Pizzas |
| Pizzas per Load (Typical) | 8": 1510": 1312": 1216": 7 |
| Temperature Range | 200 - 950 Degrees F |
| Gas Type | Natural Gas or Liquid Propane |
| Total BTU | 290,000 BTU/H |
| Burners | 2 Forced-Air Gas Burners (2 x 145,000 BTU/H Max) |
| Gas Input per Burner | 145,000 BTU/H Max70,000 BTU/H Min84,000 BTU/H Average Over a 10-Hour Duty Cycle |
| Gas Connection | 2 x 3/4" NPT (One per Burner)Flex Hose With Quick Disconnect by Others |
| Gas Inlet Pressure | 10-14" W.C. (Natural Gas and Propane) |
| Gas Regulator | 1 Required per Burner, Available as an Option |
| Voltage | 110 Volts |
| Hertz | 50/60 |
| Phase | 1 |
| Amps | 12 Amps (Peak Load) |
| Minimum Supply Ampacity | 15 A |
| Maximum Breaker / Disconnect | 15 A |
| Plug Type | NEMA 5-15P |
| Cord | 4' Flexible CordGFCI Outlet Not Recommended |
| Controls | MarraSmart Programmable Digital TouchscreenTimed On/Off, Menus, QR Codes for Service Videos |
| Deck Material | MarraStone Refractory Brick With Volcanic Material |
| Interior | Refractory Brick Dome |
| Exhaust | Integrated "Eyebrow" Exhaust Duct at the Oven Opening |
| Vent Connection | 8" Round Collar, 150 CFM at 0.01" W.C. |
| Ventilation | Approved Direct Vent System or Approved Type 1 Exhaust Hood |
| Exterior | Fully Tiled Dome, Customizable TilePainted Matte Black Steel Front Facade |
| Ledge | 1-1/4" Black Granite |
| Door | Removable Front Door |
| Stand | Heavy-Duty Black Powder-Coated Steel Stand |
| Clearance | 2" From Combustible Surfaces (Sides and Rear)0" 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 |
| Warranty | 3 Years Deck and Dome1 Year Parts and Labor |
| Available Options | Stainless Steel FacadeStainless Steel StandCustom Tile UpgradeBase EnclosureFront-Mounted Landing TableDirect Vent SystemExhaust Fan With Variable Speed Control |
| Country of Origin | Made in USA |
| Usage | Commercial Neapolitan Pizza, Baking and Cooking |
Certifications
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