Marra Forni Rotator 90 User manual

Owner’s Manual
THE ROTATOR
10310 Southard Drive I Beltsville, MD 20705 I www.marraforni.com I 888.239.0575 Updated April 2017

DO NOT THROW THIS MANUAL AWAY.
REVIEW WARRANTY BEFORE INSTALLING OVEN.

Manual Contents
UL, CSA, ETL & CE FACT SHEET..........................................................................4
Warnings..............................................................................................................5
Lifting and Moving Your Oven.............................................................................6
Clearances and Requirements............................................................................7
Oven Installation..................................................................................................8
Ventilation............................................................................................................9
Gas Specications...............................................................................................10
Guidelines for Oven Use......................................................................................11
Operation Instructions.........................................................................................12
Controller Console - Default Screen....................................................................14
Controller Console - Language, Time, and Date Setup.....................................15
Intro to Curing......................................................................................................16
Controller Console - Start Curing Process.........................................................17
Controller Console - Conrm Curing..................................................................18
Controller Console - Curing: Day 1 - 5.................................................................19
Controller Console - Select Mode.......................................................................20
Controller Console - Default Recipe...................................................................21
Controller Console - User Recipe........................................................................22
Controller Console - Manual Mode.....................................................................25
Specications.......................................................................................................26
Electrical Specications......................................................................................27
Electrical Specications......................................................................................28
Electrical Specications......................................................................................29
Operations, Cleaning, Maintenance....................................................................30
Troubleshooting...................................................................................................31
Notes....................................................................................................................32
Warranty...............................................................................................................33

4001385
012010CFMC
UL, CSA, ETL & CE FACT SHEET
Marra Forni products that feature these logos meet
rigorous standards for electrical safety and electro-
magnetic emissions. The acronyms are as follows:
UL: Underwriters Laboratories, Inc.
CSA: Canadian Standards Association
ETL: Formerly ETL Testing Laboratories, now Inter-
tek Testing Services
CE: Conformance European
Underwriters Laboratories, Inc. is an independent
nonprot organization that tests products for safety
and certies them. UL has developed more than
800 standards for safety, and millions of products
and their components are tested to UL’s safety
standards. If a Marra Forni product is UL listed, you
know it has passed UL’s stringent tests for electrical
safety. UL’s web site can be found at http://www.
ul.com.
The Canadian Standards Association is a nonprot
association serving business, industry, government
and consumers in Canada as well as the global
marketplace. Along with their other duties, CSA
develops standards that enhance public safety. A
Nationally Recognized Testing Laboratory (NRTL),
CSA also familiarizes themselves with U.S. require-
ments. According to OSHA regulations, the CSA-US
mark qualies as an alternative to the UL mark.
The ETL mark is an alternative to both the CSA and
UL marks.
Intertek Testing Services, formerly known as ETL,
has been conducting electrical performance and re-
liability tests since 1896. Intertek Testing Services
acquired ETL in 1996. ITS is recognized by OSHA
as a Nationally Recognized Testing Laboratory, just
like UL, CSA and several other independent organi-
zations. ITS tests products according to nearly 200
safety and performance standards. The ETL listed
mark and C-ETL listed mark are accepted through-
out the U.S. and Canada when denoting compliance
with nationally recognized standards such as ANSI,
IEC, UL and CSA. This mark indicates that the prod-
uct has been tested to and has met the minimum
requirements of a widely recognized (concensus)
U.S. product safety standard, that the manufactur-
ing site has been audited, and that the applicant
has agreed to a program of periodic factory follow-
up inspections to verify continued conformance.
If the mark includes a small “US” or “C,” it follows
product safety standards of the United States and/
or Canada, respectively.
The European Commission describes the CE mark
as a “passport” that allows manufacturers to cir-
culate industrial products freely within the internal
market of the European Union. The CE mark certi-
es that the products have met E.U. health, safety
and environmental requirements that ensure work-
place and consumer safety. All manufacturers in
the E.U. and abroad must afx the CE mark to those
products covered by the “New Approach” directives
in order to market their products in Europe. Once
a product receives the CE mark, it can be marketed
throughout the E.U. without undergoing further
modication. An important document related to
CE is the Declaration of Conformity (DOC). It is a
statement that a company authority must sign to
say that their device meets the requirements of the
directive. The DOC must include a list of any stan-
dards used to justify the claim of compliance with
the directive.
If a Marra Forni product is stamped “CE,” the prod-
uct does not emit excessive radiation (microwave
or RF), and is not overly sensitive to picking up
radiation. In summary, the certication marks on
our products are your assurance that the product
meets rigorous standards for electrical safety and
electromagnetic emissions. It poses no shock
hazard (except as noted on the product or manual),
and it will not cause EM interference with other
devices beyond a certain distance.
4

WARNINGS
Improper installation, adjustment, alteration, service
or maintenance can cause property damage,
injury or death. Read the installation, operating
and maintenance instructions thoroughly before
installing or servicing this equipment. Contact your
local building or re ofcials about restrictions and
installation inspection in your area.
• A major cause of oven related res is failure
to maintain required clearances (air spaces)
to combustible materials. It is of utmost
importance that this oven be installed only in
accordance with these instructions.
• Never use this appliance as a space heater to
heat or warm the room. Doing so will result in
carbon monoxide poisoning and overheating of
the oven.
• Never cover any openings in the oven bottom
or cover an entire rack with materials such as
aluminum foil. Doing so blocks air ow through
the oven and may cause carbon monoxide
poisoning. Aluminum foil linings may also trap
heat and cause a re hazard.
• Do not store or use gasoline or other ammable
vapors or liquids in the vicinity of this or any
other appliance. Also, always keep the area
under and around this appliance free and clear
of any and all combustible materials.
• If using gas as your source of heat, you must
post a statement in a prominent location
for the event that the user smells gas. This
information can be obtained by consulting your
local gas supplier.
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT
THE USER SMELLS GAS:
1. DON’T TRY TO LIGHT ANY APPLIANCE
2. DON’T TOUCH ANY ELECTRICAL SWITCH-
DON’T USE ANY PHONE IN YOUR BUILDING
3. IMMEDIATELY CONTACT LOCAL GAS
SUPPLIER. IF YOU CANNOT REACH YOUR GAS
SUPPLIER, CONTACT FIRE DEPARTMENT.
4. NEVER USE COMBUSTIBLE MATERIALS OR
ADHESIVE TO DECORATE THE FACADE OF
YOUR OVEN.
5. CONTACT YOUR LOCAL BUILDING OR FIRE
OFFICIALS FOR CLARIFICATION ON ANY
RESTRICTIONS ON INSTALLATION OF
THIS OVEN IN YOUR AREA, OR NEED FOR
INSPECTION OF OVEN INSTALLATION.
6. IT IS RECOMMENDED THAT THIS OVEN BE
INSTALLED, MAINTAINED AND SERVICED BY
AUTHORIZED PROFESSIONALS.
Please keep this manual for future reference
for operating your oven. If you are in need of
maintenance and/or repairs, please contact us
directly at 1.888.239.0575.
Thank You for Purchasing a Marra Forni Oven
Our Rotator ovens are available in three different standard sizes: 110cm,130cm, and 150cm. Ovens are avail-
able outside of these dimensions (by custom order) to suit your restaurant’s needs. This oven has been exten-
sively tested and approved by the ETL, NSF, and CE.
5

6
Lifting and Moving Your Oven
IMPORTANT: Only trained professionals using the proper machinery and handling equipment should lift and
move the oven. Damage to the appliance, voiding of warranty, and personal injury may occur due to improper
handling. Forklift ovens from sides. For Model 90, pick up from center crossbars.
b. Using a Pallet Jack
Ensure that the pallet jack capacity
DOES accommodate the oven’s weight,
and that the jack is long enough to se-
curely lift the oven with BOTH horizontal
bottom steel tubes. The oven should
be approached from either the front or
back to ensure an even weight distribu-
tion. Guide the pallet jack through the
inside of the bottom of the steel sup-
port legs and carefully position under-
neath previously mentioned horizontal
steel tubes. Proceed to lift slowly and
move oven as needed. Use 21” wide
pallet jack for the Model 90. For all
other models use regular pallet jacks
that meet the necessary capacity. See
picture.
a. Using a Forklift
Before attempting to lift or move the
oven, ensure that the forklift capacity
can accommodate the weight of the
oven, and that the forks are long enough
to securely lift the oven with BOTH
horizontal steel tubes, ensuring that no
contact with the oven shell is made.
The oven should be approached from
either the front or the back to ensure
even weight distribution. BE SURE TO
KEEP FORKLIFT STRAIGHT. Guide forks
through the inside of the steel support
legs and carefully position underneath
the horizontal steel tube members. Pro-
ceed to lift and move oven slowly. See
picture.
Proper Lifting for Model 90 Proper Lifting for Models
110, 140, 150

7
Important Information/Clearances and Requirements
Clearances combustible/non-combustible
construction:
Combustibles:
Sides: 2”
Back: 2”
Non-Combustibles:
Sides: 0”
Back: 0”
Note:
On the bottom half of the oven there must be
a minimum opening of 24” x 24” to allow air to
enter the burner housing for proper combustion.
If this opening is not sized to accommodate
proper combustion, it may cause damage to the
burner system. Installation of a sealed enclosure
around the oven shell may also cause starving of
the burner system. The use of return air or other
ventilation systems within a sealed enclosure
surrounding the oven can also disturb operations.
For more information, please call 1.888.239.0575.
Never obstruct the ow of combustion and
ventilation air to the oven.
Electrical Requirements:
USA
• 120v/single phase/50-60 Hz/12 Amps
• 9ft. power cable integrated
Europe
• 220v/single phase/50-60 Hz/12 Amps
• 274 cm power cable integrated
Note:
This appliance must be electrically grounded in
accordance with local codes or in the absence of
local codes, with the national electrical code ansi/
nfpa 70, or with the Canadian electrical code csa
c22.1 or European CE ICE 60335-1 as applicable.
Gas Requirements
USA
• Gas connections 3/4” NPT per burner, quick
disconnect gas hose must be used.
• 84,000 BTU’s per burner.
Europe
• Gas connections 3/4” NPT per burner, quick
disconnect gas hose must be used.
• 25 kW per burner.
Note:
Installation must conform with local codes, or with
the national fuel gas code ansi z223.1, the natural
gas installation code can/cga-b149.1 or European
CE BSEN 203-1.
Venting Requirements:
USA/Europe
• The oven is vented through an 8” round duct
collar. The Neapolitan wood, gas, and combina-
tion gas-wood ovens can be installed with a
listed exhaust hood system or with a chimney/
grease duct vented outside without an exhaust
hood, but must be installed with a power ex-
hausted vent.
• Cubic Feet per Minute: 130CFM
• Static Pressure: 0.007”W.C

8
Oven Installation
OVENS MUST ONLY BE INSTALLED ON SITE BY
AUTHORIZED PROFESSIONALS.
1. Select location for oven to be installed, marking
an outline on the oor to ensure that you have ad-
equate space. Floor space must extend to longest
points of oven (circumference).
WARNING: INSULATION & OTHER MATERIALS
MUST BE KEPT OUT OF THE CLEARANCE SPACES
SURROUNDING THE OVEN.
2. Ensure that there is plenty of clearance between
the ceiling and your oven. A basic installation with
direct venting requires a minimum height of 83
inches. All combustible sidewalls projecting beyond
the front of the oven opening must be be given a
clearance of 30” from the side of the oven door
opening, and 36” from the front of the oven door, as
shown.
3. OPTIONAL: After completing steps 1-3, oven is
recomended to be anchored. Drill holes have been
provided at the feet of the oven stand for anchor
bolts. Refer to local codes and jurisdiction.
Gas Installation
1. A gas oven should only be connected to the type
of gas for which it is equipped.
2. Before operating the oven, please ensure that
there are no leaks in any of the pipes or joints by
using a soap and water solution. DO NOT CHECK
FOR LEAKS UTILIZING AN OPEN FLAME.
3. To check the manifold pressure, a 1/8 pressure
tap can be found on the combustion gas control.
For the proper setting, refer to the nameplate. This
control is preset at the factory before shipping.
4. Connect a 3/4” gas supply to oven. On all thread-
ed joints, be sure to use a pipe joint compound that
is nonreactive to gas. We recommend that you
have a service shutoff valve installed outside of the
oven at the time of installation.
5. Connect your gas burner control box to your
120V, 50-60hz, 12 AMP, 1 PH power supply. AL-
WAYS BE SURE THAT THE SYSTEM IS PROPERLY
GROUNDED.

9
A UL Listed Grease Duct/Building Chimney Heat-
ing Appliance can be connected to the chimney
opening of the oven. A minimum 500 C.F.M.-listed
power ventilator for restaurant exhaust appliances
is required. A minimum temperature rating of
300°F is required for the power ventilator.
*Refer to Marra Forni instructions for specic Direct
Venting installation requirements. A eld-built duct,
constructed and installed to NFPA 96 or Interna-
tional Mechanical Code grease duct specications,
may also be used. Volume: 150-200 CFM
Examples:
The above diagram depicts the installation required
for a direct venting application that complies with
ETL guidelines. Be sure to contact your local au-
thorities to explore local jurisdiction regarding re
rated duct shafts.
Note: The chimney must be installed in accordance
with the manufacturer’s grease duct installation in-
structions. To maintain the ETL listing of the oven,
the system must be a UL listed re-wrapped grease
duct in either stainless steel, black iron, or a listed
building heating appliance duct.
*Type I Exhaust hood standards for ventilation
control and re protection of commercial cooking
operations are as follows: Steel bafe (NOT MESH)
grease lters must be used and placed at the rear
of the hood. The following specications must also
be met:
• There must be at least 10” between the front of
the oven face and the front of the hood.
• According to UMC there must be 42” between
the oven heart and the face of the lter.
• The side of the hood must extend a minimum of
6” to either side of the oven door opening.
Ventilation
A UL-listed grease or building heating appliance chimney installation (referred to as direct venting), and Type
I exhaust hood installed per NFPA 96 and UMC standards for Ventilation Control and Fire Protection of Com-
mercial Cooking Operations are the only two methods of venting permitted for commercial Marra ovens. Of
the two options, direct venting is more common, although an exhaust hood is required in some areas (consult
local ordinances). Venting must comply with ETL regulations. For gas ovens, always ensure that there are no
obstructions to the ow of combustion and ventilation, including the cylinder enclosures. Please refer to your
exhaust hood manufacturer’s guidelines for inspection, maintenance and sanitation procedures.

Gas Specications
INSTALLATION MUST CONFORM WITH LOCAL
CODES, OR IN THE ABSENCE OF LOCAL CODES,
WITH THE NATIONAL FUEL GAS CODE, ANSI
Z223.1/NFPA 54, OR THE NATURAL GAS AND
PROPANE INSTALLATION CODE, CSA B149.1, AS
APPLICABLE, INCLUDING:
1. The appliance and its individual shutoff valve
must be disconnected from the gas supply piping
system during any pressure testing of that system
at test pressures in excess of 1/2 psi (3.5 kPa).
2. The appliance must be isolated from the gas
supply piping system by closing its individual
manual shutoff valve during any pressure testing of
the gas supply piping system at test pressure equal
to or less than 1/2 psi (3.5 kPa).
3. The appliance, when installed, must be electri-
cally grounded in accordance with local codes, or
in the absence of local codes, with the National
Electrical Code, ANSI/NFPA 70, or the Canadian
Electrical Code, CSA C22.2, as applicable.
The supply line must be equipped with a manual
shutoff valve. This valve should be located in the
same room, but external to the range. It should be
in a location that allows ease of opening and clos-
ing.
!!! DO NOT BLOCK ACCESS TO THE SHUTOFF
VALVE.
The vent line from the gas appliance pressure
regulator shall be installed to the outdoors in ac-
cordance with local codes, or in the absence of
local codes, with the National Fuel Gas Code, ANSI
Z223.1/NFPA 54, or the Natural Gas and Propane
Installation Code, CSA B149.1, as applicable.
!!! DO NOT OBSTRUCT THE FLOW OF
COMBUSTION/VENTILATION AIR.
Rotator Ovens are equipped with a gas connection.
Have a licensed gas installer perform the hook-up
and test all ttings and pipe connections for leaks.
Use approved gas leak detectors (soap solutions
or equivalent) over and around the ttings and pipe
connections.
!!! DO NOT USE FLAME TO TEST FOR LEAKS!
Exhaust hood must be installed by a qualied me-
chanical engineer in accordance with the manufac-
turer’s instructions and all relevant Local/National
codes. Marra Forni recommends submission of
venting plans to local code authorities BEFORE
start of installation. Oven venting pipe must be
EXACTLY under exhaust hood. See spec sheet on
thermal gas burner range.
10

11
Guidelines for Oven Use
1. READ INSTRUCTIONS CAREFULLY. Improper
use of this oven may result in re and/or personal
injury. All operators and supervising personnel
MUST READ AND THOROUGHLY UNDERSTAND
THESE INSTRUCTIONS. This oven is to be operated
by trained and qualied personnel only and never
left unattended. This oven is a heat-producing ap-
pliance and may cause severe burns if the inside is
touched.
2. This unit is designed to be used as a gas-red
oven. Only pizza and/or bread products should
directly touch the hearth. Please refer to the manu-
facturer’s operation guidelines for instructions on
cooking other foods.
3. DO NOT OVER-FIRE. If ames spill out from the
door opening or the oven temperature exceeds
1000°F, you are over-ring. DO NOT fully close
the door while a re is in the oven. This cuts off
oxygen, causing the re to erupt when the door is
removed.
4. Keep a gas re-rated re extinguisher close to
the oven at all times. Ensure that all personnel and
supervisors are aware of its location and use, as
well as what to do in case of a re emergency. DO
NOT use liquid fuels to begin a re, DO NOT use
liquids to extinguish a re.
7. To prevent sparks from entering ductwork, ex-
haust systems serving Solid Fuel equipment MUST
NOT be combined with exhaust systems serving
other (non-solid fuel) cooking equipment. Consult
local authorities for regulations concerning proper
exhaust installation.
1. DO NOT USE PRODUCTS NOT SPECIFIED FOR
USE WITH THIS OVEN.
2. NEVER BURN OTHER FUELS IN THE OVEN SUCH
AS LIQUIDS, CHARCOALS OR GARBAGE.
4. If installed WITH an exhaust hood, provisions
must be made to supply sufcient combustion air
into the oven during use. Combustion air must be
supplied in accordance with local codes and the
Uniform Mechanical Code, as well as NFPA 96.
The exhaust hood and make-up air blowers must
be on at all times when ring. If the exhaust hood
power ventilator fails, close the oven door to extin-
guish the re and prevent temperature buildup in
the hood duct, which can activate the emergency
suppression system. Exhaust hoods must extend
a minimum of 12” from the opening of the oven.
NEVER close the oven door fully unless there is an
emergency.
5. Use only non-combustible hearth tools and cook-
ing implements inside the oven (we offer an entire
line of Marra Forni pizza making tools).

Operation Instruction
Operation area might be a brightly lit, well ventilated area. If light and ventilation are not substantial, provide for
additional appliances.
!!! WARNING
DO NOT OPERATE WITHOUT REMOVABLE MOTOR BOX PANEL.
NEVER OPEN MOTOR BOX.
!!! WARNING
HOT WHILE IN OPERATION.
KEEP CHILDREN, PETS, CLOTHING AND FURNITURE AWAY.
CONTACT MAY CAUSE SKIN BURNS.
DO NOT BURN GARBAGE OR FLAMMABLE FLUIDS.
BEWARE OF VERY HIGH TEMPERATURES IN THE OVEN.
USE LONG OVEN GLOVES AND MITTS TO HANDLE POTS AND TOOLS.
DO NOT PUT UNPROTECTED HANDS OR ARMS INSIDE WHILE OVEN IS LIT.
USE ONLY SHOVELS TO MOVE FOOD INSIDE COOKING SPACE.
Only pizza and bread products may be cooked directly on the oven’s cooking plate. Other kinds of food may be
cooked in pans or other suitable containers to prevent spillage onto the oven deck.
12

13
Operation Instructions
Rotator Series
Control Box-Controls oven functions.
Emergency Stop ON/OFF Button-Turns oven
ON/OFF.

Light:
OFF
MARRA FORNI
0Sec
Controller Console - Default Screen
Rotator Series
Marra Forni Welcome Screen
N/A
Technical Service Button
Home Button - Promts user to Select Mode Screen
14

Controller Console - Language, Time, and Date Setup
Light:
OFF
English Button-Sets language to English
Spanish Button-Sets language to Spanish
Italian Button-Sets language to Italian
French Button-Sets language to French
German Button-Sets language to German
Time/Date Button-Sets Time/Date
15

Intro to Curing
Curing is necessary to ensure that your oven is free of moisture. The interior of the oven will appear dry upon
arrival, but there is still a small amount of moisture in the bricks and mortar. If you neglect to cure your oven,
the oven will become damaged during use. If you do not have your oven delivered pre-cured, you MUST follow
these steps. The curing process takes a total of 5 days to complete.
IMPORTANT: NEVER burn liquid fuel, or any treated, coated, or laminated woods.
TO OPEN THE CURING PAGE
• Press blue button at the bottom of the lcd screen.
• Press enter on the blank bar that comes up.
• Type username MF and press enter.
• Type Password 4321 and press enter.
• Press Bypass Curing.
• Press test burner. /For Manual Mode Press Bypass Curing again.
• Press Go To Curing./Press Manual Mode.
• Press Yes./Set temperature each day following the schedule below.
Note: Curing will automatically start on Day 1. If you choose to cure manually, set the temperature each day,
then press Turn on Burners.
GAS OVEN CURING SCHEDULE
• Day 1: Burn at 300°F for 3 hours, turn oven off.
• Day 2: Repeat process at 400°F.
• Day 3: Repeat process at 500°F.
• Day 4: Repeat process at 600°F.
• Day 5: Repeat process at 700°F.
Do not speed up curing Process. Follow exact instructions above. Do not shut off or unplug the oven. The oven
will turn on by itself every day and it will complete the 5 day cycle. If the oven is turned off or unplugged you will
have to cure manually.
Oven temperature will increase above set temperature. Oven is not built for low temperature. Temperature
increase is normal.
16

17
Controller Console - Start Curing Process
Curing is necessary to ensure that your oven is free of moisture. The interior of the oven will appear dry upon
arrival, but there is still a small amount of moisture in the bricks and mortar. If you neglect to cure your oven,
the oven will become damaged during use. If you do not have your oven delivered pre-cured, you MUST follow
the following steps. The curing process takes a total of 5 days to complete.
IMPORTANT: NEVER burn liquid fuel, or any treated, coated, or laminated woods. The ONLY acceptable type of
wood to use is dry, medium, or hard rewood.
Start Curing Process Button - Press Start Curing
Process to commence the 5-day curing process.

Controller Console - Conrm Curing
No Button-Aborts curing process
Yes Button-Conrms
and initiates curing process.
18

19
Controller Console - Curing:Day 1-5
Small cracks appear during curing. These are to be expected and DO NOT affect oven performance and
durability. Please note that the amount of oil may drop, there is no need to adjust the oil, a decreased quantity
is normal.
DO NOT oil motor parts: All parts are auto-greased. Clean the oven range to keep the area clean and avoid a
slippery oor.
Some water may appear to be dripping from the oven, accompanied by an unpleasant odor. This will cease
at the completion of curing. Clean the oven range to keep the area clean and avoid a slippery oor. The area
must be properly aired and ventilated.
Day1 thru 5-Curing screen. The oven will automati-
cally and set temperature for ve day curing process.

Controller Console - Select Mode
Default Recipe Button-
This button directs you to
default recipes provided
by Marra Forni.
User Recipe Button-Directs
user to page where the user
customizes recipes.
Manual Mode Button-
Directs user to manual
mode.
Settings Button-Directs user to
update language, time, and date.
20